Recipe build-up from live supplier prices. Per-channel margin after the marketplace takes its cut. Threshold alerts when a dish drops below your floor.
That's not a slight. It's the truth most operators tell us within the first ten minutes of a walk-through.
You know the headline numbers. Daily revenue, channel mix, busy nights. You know which dishes sell. What you usually don't know — until you sit down with a calculator on a Sunday — is what each plate actually returns on each channel, after the supplier price moved last week and after the marketplace took its commission.
The POS pretends the commission isn't there. The supplier price sits in last month's spreadsheet. The recipe cost is a number somebody calculated when the menu launched. Three months later, tomato is up 28 percent (illustrative) and the burger margin is quietly negative on the channel that's doing the most volume.
We do volume. The screens don't talk. That's the version we hear.
Each dish on your menu has a recipe. The recipe has ingredients. Each ingredient has a supplier price, and that supplier price moves.
dojofood holds the recipe build-up — every gram of mince, every slice of tomato, every gram of cheese, every modifier — and pulls the supplier price from your inventory. When tomato goes from 18 ₺/kg to 23 ₺/kg (illustrative), the burger's true COGS updates the same minute. So does the margin.
You don't have to "run the report" once a quarter. The number is always current. The dashboard shows you which dishes moved most this week and why — usually because one supplier line moved.
Most POS systems quote you a single margin per dish. One number. As if a dine-in burger and an Uber Eats burger return the same money.
They don't. An Uber Eats order pays Uber Eats' commission. A Wolt order pays Wolt's commission. A Bolt Food order pays Bolt Food's commission. The commission is a real cost. Pretending it isn't is how operators end up doing high volume on channels that quietly lose money.
dojofood shows you the margin per dish per channel — after commission, after delivery fee splits, after marketplace promo discounts when you've run them. Five rows per dish:
(A row appears for every marketplace you run, the moment its integration is live.)
This is the number most operators have never seen on a screen. It changes which dishes they push on which channel.
You set a margin floor per dish, per channel, or by category. 35% on dine-in mains. 22% on Uber Eats mains. Whatever your number is.
When the supplier price moves and a dish slides under the floor on any channel, dojofood flags it. Not a daily digest — the moment it happens. Three places: the cost dashboard, the morning email, and a push to whoever owns pricing.
What you do about it is your call:
The tool doesn't have an opinion. It tells you the floor broke. You decide.
Plate cost is one input. The two costs that move with you every shift are labor and waste.
Both feed into a single operations cost view, against revenue, by shift, by day, by branch.
Cost data is sensitive. dojofood lets you scope visibility.
Set once at onboarding. Adjusted per role per branch when something changes.
20 minutes with our team. Show us one dish — your best seller is fine. We'll show you the recipe build-up, the per-channel margin after commission, and where the threshold alerts would fire today. Live human, your language, under two hours when it breaks. Live in seven days when you sign.