Kitchen overview
Welcome back, Chef
A snapshot of your ingredients, recipes, batches, and inventory — in one place.
JF Tonight’s goal: 30% food cost
Food cost
Menu-wide
29.4%
Target: 30%
+1.2 pts vs last week
Weekly spend
Suppliers
$18,420
Across all vendors
−6.8% vs 4-week avg
Recipes live
Dinner service
42
Linked to ingredients & batches
5 updated today
Inventory health
Walk-in & dry
92%
Stocked vs par levels
3 low-stock alerts
Cost breakdown by category
Where every dollar of your food cost is going this week.
This week
100% cost
Proteins 46%
Produce & garnish 28%
Dry & dairy 26%
Link this panel later to live data from ingredients + batches.
Today’s prep & batches
What your team needs to knock out before service.
Service timeline
  • 10:00
    Roast chicken stock · 5 gal
    Batch feeds: risotto, demi, soup rotation
    In prep
  • 12:30
    Cacio e Pepe base sauce · 4 qt
    Hold hot for pasta station
    Next
  • 14:00
    Burrata garnish set
    Portion pesto, tomatoes, pickled shallots
    Scheduled
  • 16:00
    Tiramisu batch · 24 portions
    Covers tonight + tomorrow
    Later
High-impact dishes
Recipes that move the needle on food cost and revenue.
Top 4 by sales
  • Dry-aged ribeye · 14oz
    Prime cost driver · steak station
    $27.40
    Food cost 32%
  • Cacio e Pepe 2.0
    Signature pasta · maitake & pecorino
    $3.85
    Margin 74%
  • Charred octopus
    Strong seller · checks batching & marinade usage
    $6.20
    Watch yield
  • Tasting menu · 7 courses
    Bundled cost across 12 recipes
    $54.90
    Bundle view
Inventory alerts
Items closest to par, 86’d, or spiking in price.
Walk-in & dry
  • Heavy cream 36%
    Par 4 gal · on hand 1.5
    ↓ 2.5 gal
    Order tonight
  • Parmigiano Reggiano
    Used in 11 recipes
    +18%
    Price spike
  • Kumamoto oysters
    Tonight’s feature · 48 on hand
    86 soon
    Monitor
  • House sourdough
    Prep covers 2 services
    On par
    Good
Quick actions