5 Inventory Tricks That Cut Food Costs by 20%

Recipe-linked inventory, expiry tracking, and variance reports — the three features that give you back margin you were losing.

Why Food Costs Spiral Out of Control

Most restaurants lose 5-8% of their food cost to waste, theft, and over-portioning. The culprit is almost always poor inventory visibility.

The SimPosz Approach

Link every menu item to a recipe. Every time a dish is sold, SimPosz deducts the exact ingredients used. You see real consumption vs. actual purchase — instantly spotting where your food cost is leaking.

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