Cost of goods sold is one of the most important metric that each restaurateur should track. Strong understanding about your COGS open doors to better performance, because it’s closely connected with sales, inventory, menu engineering and profits at once. Esupl provides transparent calculations of that metric.
Well-known Pareto’s Principle for restaurateurs! Divide your menu or inventory into ABC-groups to see what is the most important for you and brings more value. Choose the most appropriate criteria for you: based on sales, usage, cost or combination of them!
Big variety of reports
Use different types of reports to better understand write-offs, supply or margins. Overview your sales by day, week or month, by waiters or by menu items. Ask the right questions - get a response in two clicks!
Frequently Asked Questions
Can you prepare some custom reports specific for my needs?
Of course! If you need some specific reports, we can implement them for you. Just let us know.
Try absolutely for free now!
No cards required. Cancel any time. We are waiting for you :)