Every order takes its ingredients off the shelf by recipe, every item knows its cost from your purchase prices, and at month end you know how much was lost and on which ingredient.
Sales are easy: the till adds them up. Cost is the hard part. Meat is bought by the kilo and sold by the gram, a large burger uses more than a small one, every extra cheese leaves the shelf without anyone writing it down, and food cooked for an order that was then cancelled goes in the bin. So at month end the profit is lower than expected and nobody can say why.
In Loqma, stock is wired to the till and the menu: every item has a recipe, every sale takes its ingredients off automatically, and every delivery updates the cost. So the number you see is the one on the shelf, and the gap between them has a name and a reason.
Set the ingredients of every item and their quantities. A large size can have its own recipe that replaces the base one, and an add-on such as extra cheese or an espresso shot takes its own ingredients on top, once per unit.
Each ingredient's cost is a moving average of your purchase prices, kept to the gram. So a dish's cost follows your supplier's prices, and the item list shows each item's price, cost and margin net of VAT, with anything under a 50% margin tinted so you notice it.
Pick the supplier and the branch, enter their invoice number and date, the items in the storage unit, the VAT printed on the invoice and any extra cost such as delivery. Submitting it adds the stock and updates the cost. A supplier you buy from daily is one tap to repeat.
A full count or a spot count of chosen items. The expected quantity is saved when the count starts, and approving it applies only the difference, so sales made while you were counting are not lost.
The food cost report sets what the recipes say was used against recorded waste and the shortfall counts found, and ranks ingredients worst first. So you know not just that you are losing money, but on what.
Set a minimum and a target level for each ingredient. When it drops below the minimum you get a notification and an email, and the low-stock page suggests how much to order and turns the lines you pick into a purchase order in one step.
Inventory, purchasing and suppliers are included in the Growth and Pro plans. Pricing
Add up the cost of each ingredient in it: quantity used times unit price. For example, a burger with 150 g of meat at 40 a kilo (6.00), a bun at 1.00, cheese at 0.80 and sauce at 0.50 costs 8.30. Sold at 28 including VAT, its revenue net of VAT is 24.35, a food cost of 34%. In Loqma you write the recipe once and the system costs every item from your purchase prices, updating it with every delivery.
Theoretical is what should have been used according to the recipes and the quantities sold. Real adds recorded waste and the shortfall a count finds. The gap is what eats your profit: over-portioning, spoilage, food cooked and thrown away, or theft. Loqma's food cost report shows the three side by side.
Yes. Each size can have its own recipe, and each add-on has ingredients taken on top of the item. A size with no recipe of its own uses the item's base recipe.
Yes. Each ingredient has a storage unit (what you buy and count in) and a recipe unit, and you set how many recipe units a storage unit holds. Purchases are recorded in cartons, recipes in grams, and the system converts between them.
Yes. Set a minimum per ingredient; when it drops below, you get a notification and an email once, and again only after it has recovered and dropped a second time. The low-stock page suggests order quantities and turns them into a purchase order.
Yes. Import ingredients, suppliers and stock levels from an Excel or CSV file, then link the recipes to your items.
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