From products to profit clarity.

Add products manually or download the StockWisely Excel template, complete it offline, and upload it to import products in bulk. Configure your departments and measure types first, then add prices, tax information, waste percentages, and supplier details where applicable.

Manual product entry and bulk Excel import.

Add products or sub-recipes as ingredients, enter the required quantities and recipe yield, and StockWisely calculates the recipe cost, portion cost, food-cost percentage, and gross profit using the product costs recorded in the system.

When a product cost is updated, recipes using it reflect the latest cost.

Record a product’s preparation waste or usable yield. StockWisely incorporates the configured waste percentage into product and recipe costing, helping you calculate a more realistic cost.

Preparation loss is reflected in usable product and recipe costs.

Compare recipe cost with selling price to see food-cost percentage, gross profit, and gross margin. Use menu and reporting tools to identify items that may need pricing or cost adjustments.

Review cost, selling price, food-cost percentage, gross profit, and margin.

Give Recipe Viewers controlled, read-only access to the recipes or menus assigned to them. They can follow operational information without editing recipes or seeing restricted costing and financial information.

Recipe Viewer access is €5 per viewer, per unit, per month.

When your operation needs inventory control, upgrade to Premium to access purchases, supplier management, stock transactions, stocktakes, stock transfers between units, sales tools, dashboard insights, and advanced operational reports.

Premium keeps live inventory operations separate from Basic costing and planning.