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Çetele · Restaurant

Cost and stock tracking for your restaurant

What does a plate of risotto cost you? Beef went up: which dishes on the menu are affected? Çetele works out plate cost from your recipes and tells you what your kitchen's waste is worth.

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Keeping records is free, with no ads. Cash, reports and alerts are free for your first 40 records; after that it's Çetele Pro, monthly or yearly, priced on the App Store.

The Çetele Reports screen: Cash, Product profitability, Price rises, Waste and count differences
Arborio rice is low.Lasts about 2 days.
Ribeye went up 14%.5 dishes are affected.

Three things that happen in your shop every day

Ribeye went up 14%.Ribeye, sautéed fillet and 3 more dishes are affected.

Meat and vegetable prices change weekly, the menu changes yearly.

Enter the price with every purchase; Çetele catches the rise and lists the dishes that use that ingredient. Plate cost and margin are recalculated from the recipe. You know when the menu needs updating.

Waste and losses₺2,350.00 this week · most: fresh fish

Kitchen waste is in nobody's notebook.

Enter spoiled vegetables, returned plates and wrong orders as “Something was wasted”. Çetele works out the value of each; at the end of the week you see where the losses came from.

Top earner: Truffle risotto+₺6,480 profit this week

Which dish earns, and which one just fills the menu?

The product profitability report puts every dish's sales, cost and margin side by side. The biggest contributors to profit come first; it doesn't hide the dish that's losing money either.

What do you tell Çetele?

Five short lines. Çetele works out the rest.

  1. 1I bought stockRibeye · 12 kg · ₺9,600.00
  2. 2I made a batchSoup of the day · 40 portions prepared
  3. 3I recorded salesToday: 32 risottos, 18 ribeyes, 40 soups
  4. 4Something was wastedFresh fish · 3 kg spoiled
  5. 5I counted stockArborio rice · 4 kg in the pantry

What does Çetele tell you?

  • Plate cost and profit margin for every dish, from the recipe.
  • Meat, fish, vegetables: how many days each will last.
  • Which dishes are affected when a price goes up.
  • The weekly value of kitchen waste and the ingredient that loses you the most.
  • The difference between what should be there and what you counted.
  • Cash for the day, week and month.

Frequently asked questions

How do I work out plate cost in a restaurant?

Enter each dish's recipe once: how many portions one pot makes and how much of each ingredient goes in. As you enter purchases, ingredient prices update and plate cost is recalculated by itself. You see the profit margin against your selling price on the Products screen.

How do I track kitchen waste?

Enter spoiled ingredients, returned plates or wrong orders as “Something was wasted”. Çetele works out the value at that day's cost. The waste report shows the total loss for the week and month and the ingredient that lost you the most.

Does Çetele replace a table-ordering or POS system?

No. Çetele doesn't manage tables, tabs or orders, and doesn't print receipts. It's a simple helper that works out cost, stock and profit from the purchases, batches, sales and waste you record. You use it alongside your existing ordering system.

Can the chef and waiters use it too?

Yes. Add your kitchen and floor team to your business as staff; everyone enters records from their own phone. Staff never see money amounts; a manager follows the day's work; cash and profit belong to the owner. Adding new people is part of Çetele Pro.

Çetele works for any small shop that buys materials and makes things, or buys goods and resells them.

Your kitchen's numbers, in your pocket instead of on paper.

Try it without signing in: type your restaurant's name, pick “Restaurant”, enter your first purchase. Free for iPhone.

Download on the App Store