Daily
Check new invoices, fix anything that looks off, and make sure your costs are up to date.
Three steps. Real food cost numbers.
No IT project. No long onboarding. Set it up yourself and start seeing real numbers in days.
How RCS works
1
Send your invoices and connect your POS
Upload, email, or snap a photo of your invoices. Connect Square so your sales data flows in automatically.
2
We match costs to your menu and recipes
Ingredient costs are pulled from your invoices and tied to your recipes, menu items, and modifiers automatically.
3
Track inventory and see where the money goes
Compare what you should have on the shelf vs. what you actually have. Spot waste, theft, and portioning issues.
You get all of this.
Invoice processing
Recipe costing
Menu item costing
Modifier costing
Theoretical inventory
True inventory counts
Variance tracking
Price change alerts
Automatic cost updates
Multi-location support
POS integration
Ordering and receiving
Every feature, explained.
Invoice Ingestion
Upload an invoice yourself (PDF, CSV, or photo) or have your vendor email it directly into the system. RCS reads every line on the invoice and breaks it down — item name, price per unit, quantity, pack size, and total. Each item gets matched to your ingredient list so you always know exactly what you are paying for everything you buy. If a price changed since the last invoice, you will see it right away.
Recipe Costing
Build out your recipes the same way your kitchen makes them — pick the ingredients, enter the amounts, and set the yield. RCS pulls the latest price for every ingredient from your most recent invoices and calculates what the recipe actually costs to make. When a vendor raises the price on chicken or oil, the recipe cost updates automatically so you are never working off old numbers.
Food Costing
Every menu item gets tied to the recipes and ingredients that go into it. RCS adds up all the component costs and shows you the exact plate cost. You can see what each dish costs to make, what you sell it for, and what your margin is. When any ingredient price changes from a new invoice, the plate cost updates the same day across every menu item that uses it.
Modifier Costing
Every add-on, substitution, and extra has a real cost. RCS lets you assign ingredients to each modifier so you know exactly what "add bacon" or "sub gluten-free bun" costs you. You can see the best-case and worst-case cost for any menu item depending on which modifiers a customer picks. No more guessing whether your modifiers are priced high enough to cover the food cost.
Theoretical Inventory
RCS looks at what you sold through your POS, checks the recipes and ingredients tied to each sale, and calculates what you should have left on the shelf. You do not have to count anything for this — it is all based on your sales data and your recipes. This gives you a target number to compare against when you do your actual count.
True Inventory
This is your real count — what is actually sitting on the shelf, in the walk-in, and in dry storage. Enter counts by hand, scan items, or use a connected scale. RCS stores every count so you can look back and see how your inventory has moved over time. This is the number that matters because it tells you what you really have, not what the system thinks you should have.
Variance Tracking
Variance is the difference between what you should have (theoretical) and what you actually have (true count). RCS shows you the gap for every item — in both units and dollars. A big variance on an item means food is going somewhere it should not be, whether that is waste, overportioning, theft, or just a receiving mistake. You can sort by dollar impact so you focus on the items that are actually hurting your bottom line.
What your week looks like with RCS.
Weekly
Count your inventory, see where costs went up or down, and decide what needs attention.
Monthly
Look at the big picture. See which categories are eating into your margin and plan changes to pricing or processes.
Want step-by-step guides?
Our support section has walkthroughs with screenshots for every feature.