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Optimise your menu engineering
and supplier management system designed for hospitality.

Get menu engineering right and maximise your restaurant profits. Let Easilys f&b do the maths for you! 

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Our strengths

Getting your menu and pricing right

Menu engineering

Understand the popularity and profitability of different items on your menu through inventory data and past sales.

Accurate nutritional information

Easilys f&b and stores nutritional information for each ingredient so you can communicate it accurately on your menus.

Menu cards

Menu cards help maintain costs and margins across all sites, ensuring the exact ingredients, quantities, suggested prep and portion sizes.

Real-time calculations

As you mix and match items during menu planning, Easilys f&b will automatically give you cost, allergen and nutritional values with every change.

Capabilities

Inventory and supplier management

A digital interface displays a meal planning dashboard with days, dishes, and portions listed. A pop-up window shows options to change the production date for salad mix batches.
A digital price list shows items like cos lettuce, tomato, and red onion with prices and details. Below, a photo of fresh produce displays baskets of vegetables. Supplier contact information is also shown.
Two overlapping UI panels show a school canteen packing planner. One panel lists packaging criteria and options; the other details Greek salad with packaging types, portion counts, and total weight and portions.
A digital interface for composing a new communication displays options for type, allowed site types, date range, and a message about updated kitchen hygiene protocols. A preview of the message is shown below.

Centralised planning & communication

One place for supplier relationship management

All your supplier information in one place: monitor prices, get the best deals and benefit from smoother supplier relationships. 

Automatic stock update

Easilys f&b software for chefs integrates with your POS and updates your future order list as each dish is sold 

Inventory tracking

Keep on top of your stock, expiry dates and movements and make light work of stock takes.  

Paper-free processes

Easilys f&b scans and reconciles invoices for you, automates goods receipts and purchase order generation

FAQs

Frequently asked questions

Get answers to questions about our platform, solutions and support.

How important is menu costing during menu engineering?

Running a restaurant involves many costs, the main ones being your overheads, labour costs and food costs. Menu costing is an essential part of restaurant management as it has a direct effect on your profitability, especially in times of high inflation. Understanding how food costing on your menu is calculated is important as it will help you: 

Know how much the food in each recipe costs, so you can understand how much you can earn per dish. 

Be able to properly price your dishes to hit your target profit 

Discover how your competitors price their dishes against the industry benchmark 

Monitor costs to find out when to reduce or increase the price of a dish. 

Find out the profit margin for each dish and decide which to promote as loss-leaders to boost reservations 

Why is inventory management for restaurants important?

An inventory management system is a type of software for chefs and restaurant managers that helps them track the stock coming into your restaurant, what’s leaving your restaurant and what’s left over. Having good software for inventory management for restaurants will help you see where you’re losing money and how you could improve your profitability even further.

What is menu engineering?

Menu engineering helps you evaluate your restaurant menu pricing by making the most of sales data, food costs and inventory items to help you decide which dishes to include and at what price. With this information you can categorise menu items according to their popularity and profitability

What’s the benefit of having a supplier relationship management system?

Life without a supplier relationship management system is more disorganised, your food will cost you more and may not always be of the best quality. You’ll spend more time on the phone shopping for the best prices and you may not always be first in line if you haven’t built good relationships. Using a supplier management system means all your supplier data is in one place so you can compare prices at a glance, order more quickly and buy better. All this means you save time, can work more objectively and efficiently and plan ahead – things your suppliers also appreciate. A precise ordering process will help you save money, reduce waste and improve your profitability.

What are the best ways to control food costs?

Generally speaking, the most important ways to control your food costs are: 

Streamline your inventory 

Calculate food costs weekly 

Portioning food correctly and consistently 

Ensure you’ve also costed the garnish 

Keep a record of all food waste 

For larger multi-sites, centralise purchasing in a CPU

Use inventory management and menu engineering software