Cost control software for restaurants: The margin of every site, in detail.
The margin of every dish, then of every site: Enskel compares theoretical food cost, drawn from recipe cards and sales, with actual cost, drawn from purchases and stock counts. The gap reads by site, by ingredient and by period. Enskel’s prices are public, per site.
- Product data hosted in Paris
- Reply within 24 hours, 7 days a week
- One pilot site, three months free, HACCP excluded
A price changes
from 09:00 to 11:00
01 / THE DAY
Three moments, one margin. Sales, prices, the stock count.
Theoretical
Sales × cost per portion from the recipe cards: what the dishes sold should have cost.
A price changes
An ingredient’s price moves: the cost per portion of every dish that uses it is recalculated.
Actual
Opening stock + purchases − closing stock: what was really used, against the theoretical.
02 / THE MODULES
Where to start.
The modules, in a finance team’s order.
Profitability
Theoretical against actual food cost, site by site; the gap to explain, ingredient by ingredient.
Recipe costing
Food cost per portion and the margin of every dish, before other costs.
Stock
The purchases and stock counts that give actual cost.
Forecasting
Forecast sales for every service, with their margin of error.
Scheduling
Each site’s team line-up, matched to expected footfall.
HACCP
Every site’s checks in one place, and those that are overdue.
03 / THE OBJECTION
“Another subscription to justify.”
A public price, a before-and-after measurement.
Each package has its price, excluding VAT, per site and per month: Forecasting €100, Operations €35, HACCP €15. One pilot site is free for three months, HACCP excluded: before the pilot, your last few weeks; after, the same indicators, chosen with you at kick-off. Details are on the pricing page.
04 / HEAD OFFICE
Several sites?
Each site is compared with its own theoretical cost.
A different sales mix gives a different ratio: at head office, each site’s gross margin; at each site, its own.
Head office
By role
Your role, your figures.
One system, read by finance teams, by operations teams or by a single site.
- Operations teams
Every service forecast site by site, then the orders and the schedules.
- Independent restaurants
Recipe costing, margins, stock, scheduling and HACCP for a single site.
How much does Enskel cost?
Each package has its price, excluding VAT, per site and per month: Forecasting €100, Operations €35, HACCP €15. You choose one or more packages, and their prices add up for each site. Data analysis in charts is included in every package. The calculator on the pricing page works out your total.
How is the food cost gap calculated?
Theoretical food cost comes from sales multiplied by the cost per portion on the recipe cards: what the dishes sold should have cost. Actual cost comes from opening stock, plus purchases, minus closing stock. The Profitability module shows the gap by site, by ingredient and by period, and lists the causes to check (portions, waste, purchase prices, stock counts) without presuming them.
What about prime cost?
Prime cost adds food cost and labour cost. The prime cost calculator, free and with no sign-up, works it out from your figures for a period, with each one’s share of revenue.
How do you measure what Enskel brings?
Through the pilot site, free for three months, HACCP excluded: before the pilot, your last few weeks; after, the same indicators, chosen with you at kick-off. To first put a figure on what waste, missed sales and extra hours cost today, the operating gaps cost simulator does the maths with your own figures.
Where is the data hosted?
Product data is hosted in Paris: accounts at Supabase, large volumes (sales, forecasts, calculations) at Scaleway. The security and data hosting page lists the subprocessors, their role, their region and what may leave Paris.