22 grams of cheese
The pizza cook portions mozzarella by eye: 222 g where the recipe says 200.
Eight weeks without anyone seeing it. The owner only senses that the cheese runs out fast.
Recipe-based inventory measured it on its own. At 9:00 the card arrived, with the amount.
Monday, 9:00. Three cards and $3,498 at stake.
Forno closed Sunday at 23:40. While everyone slept, AventarIA depleted every pizza sold by its recipe and compared that against what actually left the storeroom.
Mozzarella: 6.6 kg over recipe in 7 days, $1,518.
Mozzarella: 6.6 kg over recipe across 300 pizzas
$1,518See evidence → recipe against storeroom usageBoxes: more went out than were sold
$1,320See evidence → 300 pizzas, packaging cost $11.10 against $6.70Pepperoni: opened packs that did not rotate
$660See evidence → count against recipeWithout that card, Forno spent eight weeks like this.
Nobody stole anything and nobody did their job badly. What was missing was someone comparing the recipe against the storeroom every night.
We just sold well.
too muchis. Two days of small portions and everything goes back.
Tap the card and see the pizza taken apart.
The medium pepperoni recipe costs $94.50, 24.3% of its $389 price. Cheese is almost half of that ($46.00, 49%), so every extra gram comes straight out of margin.
The recipe: what the cost is made of and what is left
MXN per medium pepperoniThat 76% is margin over ingredients, before card fees, delivery platforms and payroll.
| Ingredient | Recipe | Actual | Difference | Why |
|---|---|---|---|---|
| Mozzarella 200 → 222 g | $46.00 | $51.06 | +$5.06 | Over-portioning |
| Oil · packaging | $6.70 | $11.10 | +$4.40 | Waste |
| Pepperoni | $19.20 | $21.40 | +$2.20 | Waste |
| Dough | $16.80 | $17.40 | +$0.60 | Flour price +4% |
| Sauce | $5.80 | $5.80 | no change | On recipe |
| Cost per pizza 24.3% → 27.4% | $94.50 | $106.76 | +$12.26 | × 300 pizzas = $3,678 a week |
The system finds it. You decide what happens.
Each finding has a different cause and a different fix. None of them calls for hiring anyone or scolding the kitchen. Tap each one to mark it reviewed.
A scale at the station and a 200 g scoop for the mozzarella.Fixed with a tool and ten minutes of practice.
Pepperoni and boxes: first in, first out, and prep per shift instead of per day.Fixed with process.
Flour went up 4%. Before the next order, compare against today's price in Purchasing.Fixed by buying, not by cooking.
The sauce is at its recipe cost. There is nothing to chase there, and the system says that too.
The scale arrived in week 9. The gap closed.
Actual food cost per check against recipe cost, thirteen weeks. Eight with nobody seeing it and five with the 9:00 card.
Actual cost against recipe, per check
MXN per ~$365 check · one locationPurchases divided by production is a weekly approximation, since inventory moves up and down. The precise number comes from opening and closing counts, which is what recipe-based inventory does.
With the real cost on every dish, the menu sorts itself.
The Menu screen classifies each pizza with two questions: does it sell? and does it leave margin? With the recipe costed, the answers stop being opinion.
Sells and leaves margin
Sells, leaves little
Leaves margin, sells little
Neither sells nor leaves margin
How many extra grams leave your kitchen?
On WhatsApp. Nothing to install and no change of point of sale.
What each of your top sellers really costs and how much you overpay against the market.
If AventarIA does not find at least three times what you paid, you get your money back.