Cost Genie is your money saving utensil in the food service
industry. Easy to learn and easy to use, Cost Genie recipe
costing program instantly
takes the guess work out of costing your inventory, recipes,
menus and catering events. Cost Genie provides big time restaurant
chain analysis and back-of-the-house control for the independent
owner. With the Cost Genie modules (Inventory, Recipes, Menu
Items, Catering) you can change the cost of a tomato from your
latest purchase and food costs and profit margins are updated
from your gourmet hamburger to your favorite tomato sauce. Problems
with Inventory control? No more running out of food and running
to the store ruining your food costs by paying grocery store
prices. Plan on running a special? Know what it will cost you,
before you put it on the menu. Now that you know your true food
costs, your servers can suggest the menu items that have the
highest profit margins. Finally, the recipe file for your prep
and line items which can include a picture of your prepared plate,
will ensure all of your menu items look and taste exactly the
same, no matter which shift is working. Consistency, your customers
will appreciate it.
- Cost Genie will reduce your food and beverage costs.
- Cost Genie will save your managers time.
- Cost Genie will help your managers take control of the kitchen.
I also guarantee this, no matter what other program
you have seen, or are using there is nothing out there that performs
like Cost Genie 2.0.
Some of our main features are as follows:
1. Lower your
food cost and save time. We’ll extend your inventory
instantly, identify shrinkage problems, track receiving,
automate purchasing, audit pricing
and keep as much history as you want. Our incredible variety
of reports is completely customizable. Inventory control
has never been so easy!
2. Taking a
physical inventory creates control-both perceived as
well as real. As a manager/owner
counting what’s is in the house every week assists
in ordering, stock rotation and getting actual food and
liquor cost numbers. As an employee it creates the impression
that you, the owner/manager are in control of thousands
of dollars worth of product on your shelves.
3. Invoices – Purchase entry the
most time consuming part of the inventory system, has been
simplified…just point and click to select the items
or click as ordered
4. With a click of a button the inventory
changes from food to liquor
5. Those long hours spent taking and
extending inventory become a thing of the past. Inventory
time is cut drastically and the time spent extending is
eliminated. Combine that with cost of goods, inventory
level, item usage, price fluctuation, suggest re order
and other system reports, it will be easy to see your profits
6. Detect theft, over portioning and
creeping vendor prices.
1. Our recipe program is a tremendous
food-costing tool. You’ll have instant “pre-cost:
information based on your current food prices. No more
guesswork, no more surprise food cost fluctuations. Standardized
recipes mean greater consistency, better food cost, and
more satisfied customers. Re-work your current recipe and
develop new concepts in a snap.
1. Of all the business issues restaurant
operators make, determining menu price decisions can be
the trickiest, and most perplexing. Deciding on when to
increase prices and to what extend can be dicey, an agonizing
task for both new and experienced restaurateurs alike.
Price too low and the difference between your actual price
and what you should be charging comes right off your bottom
line. Price too high and you may lose customers wanting
a better deal.
2. We provide you the tools to make these
3. Now you be able to compete, stay on
budget and put more to your bottom line.
1. Has the capabilities to give you complete
Nutrient Analysis for your Inventory Item, Recipes and
1. Sales analysis tracks your sales mix
information for any period of time. Will provide an instant
analysis of your most/least popular and profitable items.
Customized reports help you make informed decisions about
your menu cost-effectiveness, Sales analysis provides instant “perfect” of “theoretical” food
cost based upon your current inventory costs.
1. This capability alone will save you
countless hours. If your supplier can provide and accept
data electronically, then vendor interface is for you.
Note (This is EDI Electronic Data Interchange), Vendor
interface links your data with your supplier
Interfaces and Devices:
1. We can interface with most POS Systems
and can most hand held devices.
1. Complete Catering and Special Event
a. Allow you to cost out completely
(Food, Labor, Equipment and Other costs).
b. Allow you to give the kitchen staff a recipe for the exact amount to prepare
by event. (Recipe Resizing)
c. Generates a Proposal and an Invoice.
d. Generate a Kitchen Production Sheet for each party.
1. Maintain a complete record of all
2. Maintains a event history for each client
1. Gives you amazing control of multiple
a. Creates a custom breakage sheet
for each bar. Totals all bar breakage and remove it
from your storage location inventory.
b. Allow you to create a report of the breakage vs. sales on each bar. Give
you a bar cost each day.
c. Maintain a perpetual bar inventory
d. Set par for each bar
e. Cost our you beverage menu and tells you what your bar cost should be
f. Evaluates the difference between theoretical and your actual bar cost
These are just a few of the many features and benefits contained in
Cost Genie. Our new and innovative food cost program is also:
- Easy to learn. Capable of setting up
and using the same day.
- Easy to maintain.
- Invaluable in helping to lower your food
and bar cost.
- MENU CREATION – Allows you to create a
menu for your Restaurant
We would like to send you a free, fully functional
demo of our program for a 30-day evaluation. To download your FREE evaluation copy, go to: Demo
For Pricing or to Buy, go to: Price/Buy
or, call us TOLL FREE: (877) 964-1199
Overview | Demo | Price/Buy | FAQ's | Links | Contact Us