Your Margins No Longer Get Recalculated on Sunday Night, in Excel.Your fishmonger raises salmon from €21.40 to €24.90 per kilo. Over 340 portions, that's €214 of margin gone before anyone opens the workbook. With Fullsoon, the recipe card is plugged live into your suppliers' prices: portion cost and gross margin change the moment the price list changes.

Up-to-date supplier prices in every recipe card

Real food cost, portion by portion

Allergens Generated From Ingredients

Change the Fishmonger's Rate. Watch the Margin.Tap the supplier's new rate, on the left. Nobody re-enters anything: the portion cost, food cost and gross margin of the card recalculate right in front of you.

AOP Unsalted Butter 9.80 €/kg

Shallot 3.20 €/kg

Muscadet, Cooking 4.60 €/L

Baby Potatoes 2.45 €/kg

Catalogs arrive by email, EDI or file. Fullsoon reads them, sorts them and keeps the history of every line.

AOP Unsalted Butter 0.040 kg 0.39 €

Shallot 0.030 kg 0.10 €

Muscadet, Cooking 0.050 L 0.23 €

Baby Potatoes 0.150 kg 0.37 €

Example with real menu values. In your account, these are your recipe cards, your suppliers and your selling prices.A Recipe Base, Kept Up to Date by Your Suppliers.The shared workbook wasn't the problem: the problem was that someone had to fill it in. Here, every price, every weight and every allergen comes from data that already exists.All Your Supplier Catalogs in One PlaceYour rates arrive by email, EDI or file: Fullsoon reads them, sorts them by product and keeps the history of every line. When a per-kilo price changes, every recipe card using that ingredient changes with it, and you see the competitor's rate right alongside.The Selling Price That Protects Your Food CostEvery dish shows its real cost, gross margin and food cost, ranked from most profitable to most fragile. You see which ones can take a price increase, which need a different side, and the menu price to set to get back to your target.The Same Recipe Card for the Whole BrigadeWeights, process, cooking times and a plating photo: the card is readable on the commis's phone as well as on the station chef's screen. A temp shows up on a Saturday night and sends out the dish exactly as you wrote it. The latest version is the only one in circulation.All 14 Allergens Flow Up From Ingredients on Their OwnThe allergen is carried by the supplier product, not by a checkbox. It flows up automatically into the recipe card, into the mother sauce it contains and onto the dining-room display. You switch mustard brands: the list corrects itself.Bring Three Recipe Cards and a Price List.In 30 minutes, we show you how Fullsoon calculates the food cost of your dishes from your recipe cards and price lists. Your workbooks stay where they are.

Import of your Excel recipe cards included

Your suppliers keep their channel

Connected Recipe Cards and Price Lists | Fullsoon

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