⚡ Quick Start Guide

Get your kitchen fully operational in a few sessions. Follow these steps in order.

🚚 Step 1 — Add Your Suppliers

Go to Suppliers → Add Supplier and enter your main suppliers. You'll need at least one before adding ingredients.

Tip: You can also import suppliers automatically by scanning an invoice.

📷 Step 2 — Scan Your First Invoice

Go to Dashboard → Import Invoice. Take a clear photo of a delivery invoice. Kitchen Control will extract all product names and prices automatically.

Tip: Digital PDF invoices from supplier portals give the best results.

🥂 Step 3 — Build Your Ingredient Library

Go to Ingredients → Add Ingredient. For each ingredient enter:

Ingredient name
Supplier and pack size
Pack cost (updates automatically when you scan invoices)
Allergen information

Tip: Use Scan Label on an ingredient to automatically detect allergens from the packaging.

⚖ Step 4 — Create Yields (Optional)

Go to Yields → New Yield. Yields calculate the true cost of a prepared ingredient — for example a whole chicken yielding trimmed breast portions.

Tip: Yields give you much more accurate GP calculations than using raw ingredient costs.

📖 Step 5 — Build Recipes

Go to Recipes → New Recipe. Add ingredients, yields and sub-recipes. Kitchen Control calculates the total cost and cost per portion automatically.

🍽 Step 6 — Create Dishes

Go to Dishes → New Dish. Combine recipes into customer-facing dishes. Enter your sell price to see live GP%.

📋 Step 7 — Build Menus

Go to Menus → New Menu. Add dishes and arrange them in course order using the ▲▼ arrows. Dishes sort automatically by category.

⚠ Step 8 — Print Allergen Sheets

Go to Allergen Sheet. Select By Dish, By Recipe, By Ingredient or By Menu to generate your allergen matrix. Click Print for a print-ready version.

Important: Always verify allergen information independently. Kitchen Control is only as accurate as the data you enter.