Everything you need to know

Under a minute. You dictate the ingredients and quantities by voice and Tipi calculates the cost, margin and recommended selling price. No typing and no sitting at a computer.

No. You photograph the delivery note and Tipi reads the prices automatically. Recipes that use those ingredients recalculate on their own and you see the margin change in real time.

€89 setup fee, VAT not included. With that we audit your business, load your menu and get everything ready. From the second month, the fee is tailored to your business and there is no lock-in.

You can cancel up to 30 days after starting and we refund 100% of your money.

No. Tipi works from your phone, by voice and photo. It is designed for the kitchen, not an office.

No. If you have them digitised or send us photos, we load them for you during setup.

Yes. Tipi normalises ingredient names, so you do not have to remember how each supplier writes them or keep an equivalence list. If you change supplier, your costings still work.

We do not connect directly to your POS: nothing to install and no one has to set up an integration. We do read the sales extract from any POS. With that we give you theoretical inventory, menu engineering, the impact of ingredient price increases and the impact of recipe profitability improvements.

It is a technical sheet that details the ingredients, quantities, yields and costs needed to prepare a recipe. It lets you know the cost per serving and control the dish margin.Read the full guide →

To analyse costs and margins you should work without VAT. VAT charged to the customer is not real restaurant revenue, because it must later be settled with the tax authority.Read the full guide →

They should be reviewed when purchase price, supplier, an ingredient, portion size, the recipe, plating or garnish changes. It is also wise to set a periodic review of best-selling dishes and ingredients whose prices move most often.Read the full guide →

A basic costing mainly calculates direct product cost: ingredients, consumables and, when relevant, packaging. The resulting margin must then cover staff, rent, utilities and other operating costs.Read the full guide →

There is no percentage that works for every restaurant or every dish. Food cost should be analysed together with euro margin, sales volume, positioning, competition, complexity, prep time and the dish role on the menu.Read the full guide →

By comparing theoretical recipe cost with actual cost from purchases and inventories. A large gap can mean overportioning, waste, spoilage, errors, unrecorded losses or outdated prices.Read the full guide →