Yummy Bowl · Simulated store — 12 months of generated operations, used to demo the full product. Not a real store’s results.
DESTOCK
There is money leaving your books every month
It is on none of your reports — not because nobody cares, but because nobody can see it.
Recipes say
25.1%
Ledger says
27.8%
Unaccounted gap
2.7 pts
¥9,059 / mo
The left is every dish sold × recipe grams × that day’s purchase price. The right is what actually came off the stock ledger. Both come from your own records, with none of our assumptions in between.
You do not have to believe our model. Only arithmetic.
Pulling that thread at this restaurant found two things
The scoop has been running heavy
Three braised items consume 14% more than the recipe calls for. It has been that way since last November — nine months, and nobody caught it.
Braised beef yield slipped
From 62% to 55%. The recipe never changed; the supplier changed the cut. Nobody weighed it, but the books could not hide it.
Both had been bleeding continuously, and neither ever appeared on a report.
"How much do we prep today" is currently a guess
Prep too much and it goes in the bin tonight. Prep too little and the customer turns around and leaves. You see the first one. You never see the second — which is why most restaurants quietly under-prep.
Every morning DESTOCK hands you a sheet: 19 prep items, one number each, how many batches, and why that number.
The point: over-prepping costs a different amount for every item
Caesar dressing keeps five days
What is left today gets used tomorrow, so an extra batch costs almost nothing — prep it wide.
Guacamole dies today
Leftovers are a total loss — prep it tight and make more at lunch if you need it.
Nobody can eyeball that difference, and it is exactly the line between making money and losing it.
So one sheet carries three completely different kinds of answer
The other four
Demand forecast
How many covers for each of the next seven days, and why each lands where it does. "Heavy rain tomorrow, delivery climbs, dine-in drops, net +11%, so braised beef goes from 8 kg to 9.5 kg" — that sentence is why an owner actually follows it.
Inventory
Days of cover per item, and which ones will not make it to the next delivery. You never key in a par level — dozens of SKUs nobody finishes, and nobody updates when the season turns.
Waste log
What it was worth and why it went. "Prepped, not used" and "raw stock expired" stay apart — one gets fixed on the prep sheet, the other on the order quantity.
Menu costing
Every dish to the cent. Prep items priced on what the kitchen actually spends per finished kilo, not the paper recipe — when yield slips, paper never shows it.
Your books are a mess? We know
This is normal for a restaurant, not something wrong with yours:
- The same item is kg on one docket, jin on another, "two cases" on a third
- One kind of lettuce goes by four names across dockets
- 3% of purchase orders cannot be found; 12% are handwritten
- Every stock count has a batch of SKUs that do not tie out
The system was built for dockets like these, not for a clean spreadsheet. You do not have to tidy your books before you can use it — that was always the part that ate the most time.
How to start
First 8 weeks free
We come in and load your current stock, recipes and suppliers into the system. It does not cost you time. The real obstacle has never been price — it is "I have no time to figure this thing out."
What you do
Enter sales once a day (or we connect your POS), and note it when something gets binned. That is both of them.
What you see over the 8 weeks
About this demo
The pages you are looking at run on twelve months of operations at a simulated restaurant — the one above bins ¥133,910 a year. It is not any real restaurant's trading results. How the data was built, how it was checked, and how much better the model is than what you do today are all laid out on a separate page.
How this demo was built →