Restaurant Operations Intelligence API
Read supplied recipes, supplier prices, sales, and allergen flags to calculate food cost and menu profitability without inventing nutrition or compliance claims.
Calculate recipe and per-portion cost from supplied ingredient quantities and prices after unit conversion. Missing prices are not invented.
Calculate gross margin and food-cost percentage from supplied sell prices and calculated recipe costs. Nutritional values are not invented.
Compare supplied supplier prices for the same ingredient after unit conversion and report spreads and dated changes. Prices are never invented.
Estimate waste cost from supplied waste quantities and ingredient prices after unit conversion. Missing prices are not invented.
Normalize recipe line quantities into ingredient units and per-portion amounts using accurate mass and volume conversions.
Rank menu items by contribution using calculated portion profit and supplied sales units. Ties fall back to gross margin.
Compare menu allergen claims with explicitly supplied ingredient allergen flags. Allergen status is never invented and food-safety compliance is not claimed.
Combine recipe costs, margins, price variance, waste estimates, yield normalization, profitability ranking, and allergen validation from supplied data.