mamalInventory & food cost
Know what the plate costs. Today, not next month.
Most restaurants find out what their food cost was several weeks after the point where they could have done anything about it. Mamal keeps stock as a ledger, and it moves every time you sell something.
Live food cost, every service
A real ledger
Every receipt, sale, transfer, waste and count is a recorded movement.
Live plate costs
Recipes reprice themselves when a supplier raises a price.
Margin per item
Find the best-seller that is quietly losing you money.
A ledger, not a spreadsheet.
- Receipts, sales, transfers, waste and counts are all recorded movements, so the on-hand figure is derived rather than typed in by somebody
- Weighted-average costing, tracked precisely enough that fractions of a cent per portion do not drift into real money
- Sales deplete stock on their own, and a misconfigured item will never stop a sale going through. The line keeps moving.
- Counts and adjustments carry an audit trail with a name attached
Recipes that price themselves.
- Model a recipe once and see exactly what the plate costs as ingredient prices move
- Gross margin per item, so you find out which best-seller is quietly unprofitable
- Waste recorded as a movement in its own right, rather than turning up later as an unexplained variance
- Purchase orders and vendor management in the same system as the counts
- Par levels and low-stock alerts, swept nightly
- Transfers between locations, so a multi-store group stops guessing
What a ledger looks like
Chicken thigh, one Friday.
Every line is a recorded movement. The on-hand column is worked out from them, which is why it cannot quietly disagree with reality.
| Time | Movement | Qty | On hand | Unit cost |
|---|---|---|---|---|
| 06:40 | Received · Sysco PO 4471 | +40.0 lb | 52.5 lb | $2.18 |
| 11:15 | Sold · 14 × shawarma plate | −7.0 lb | 45.5 lb | $2.16 |
| 13:02 | Transfer out · Airport location | −10.0 lb | 35.5 lb | $2.16 |
| 19:44 | Waste · dropped, logged by Dev | −1.5 lb | 34.0 lb | $2.16 |
| 22:10 | Count · close, variance −0.4 lb | −0.4 lb | 33.6 lb | $2.16 |
The unit cost moves on receipt, not on guesswork, so the plate cost below moves with it.
Chicken shawarma plate · $16.00
- Chicken thigh, 8 oz$1.08
- Rice, 6 oz cooked$0.21
- Pita$0.31
- Garlic sauce, 2 oz$0.44
- Salad & pickles$0.38
- Clamshell & bag$0.19
Plate cost$2.61
16.3% food cost · $13.39 gross margin
Then the supplier raises chicken.
Thigh goes from $2.18 to $2.74 a pound on the next delivery. Nobody has to remember to do anything. The receipt updates the weighted-average cost, the plate reprices itself to $2.90, and your food cost on that item moves to 18.1 percent.
The point is not the arithmetic, which is easy. The point is finding out on the Tuesday it happened rather than when your accountant closes the month, by which time you have sold nine hundred of them at the old assumption.
Screenshot to capture
The real stock ledger for one item, and a recipe costing screen with its margin
Source: admin.mamal.shop inventory section, demo tenant