For restaurants, restaurant groups and hotel F&B

Food cost moved.Open the records.

Aperios gives you three reports for a food-cost change: what you paid, what you used against your recipes, and what the count found. Each sits next to the receipts, recipes and counts it is built from.

Book a 15-minute demo See what one point costs you

Guided setup, no new hardware. We check your POS’s item-level CSV export on the demo call. 60-day money-back guarantee.

APERIOSRIVERSIDE
WEEK 3310–16 AUG 2026
FOOD COST30.0%
W32 WAS28.2%
CHANGE+1.8 pts / €2,740
THREE REPORTS TO OPEN
PRICE CHANGES+8.2%
Beef tenderloin, +€283.50 on 90 kg
receipts R-10482, R-10497
USED VS RECIPE+2.5 kg
Beef tenderloin
by recipe 84.8 kg, used 87.3 kg
COUNT VARIANCE−€104
count C-0812, Wed 12 Aug
expected 31.6 kg, counted 29.1 kg

Illustrative example

In production at the Homa group, Belgrade. Rolled out with Mint Consulting & Engineering.

Five founding places are open
  • Homa Central
  • Mint Consulting & Engineering
  • Homa Bistrot
  • Homa Events & Catering

Month-end tells you food cost went up. It never tells you why.

By the time the number arrives, the month is over. Aperios gives you three separate reports to check instead: purchase prices, consumption against recipes, and count variance. They tell you where to start looking.

What does one point cost you?

Every month $1,800
Every year $21,600

A year of Aperios Trace for that location is $2,988. The drift costs 7 times that.

See the three reports on a demo
  1. A chef checking a delivery note against crates of meat and vegetables at the back door.

    Price

    A supplier raises tenderloin by 8.2%.

    It is on the receipt. The menu price and the recipe cost never hear about it.

  2. Hands placing a portion of beef on a kitchen scale beside a tray of identical portions.

    Consumption

    Recipes and sales say 84.8 kg. The kitchen used 87.3.

    Actual use is opening stock plus receipts minus the closing count, compared with what the recipes expected.

  3. A hand holding a tablet in a walk-in cooler in front of shelves of labelled containers.

    Count variance

    The system expects 31.6 kg. The shelf holds 29.1.

    A count finds the gap, in units and in money. It does not establish the cause, so it gets its own report.

One number. Three places to look.

One example runs through this page: Riverside, week 33, food cost up 1.8 pts. The business, the figures and the screens are illustrative, and the three reports are separate views, not one combined screen.

  1. It starts with the number you already watch.

    Food cost for the week: 30.0% of net sales, up from 28.2%. A percentage on its own tells you nothing about what to fix.

    Food cost, week 33 30.0% +1.8 pts on W32

  2. Aperios gives you three reports to open.

    What you paid, what you used against your recipes, and what the count found. Each answers a different question, so you know which conversation to have first.

    • Did we pay more? Price changes Beef tenderloin +8.2%, +€283.50 on 90 kg Built from receipts
    • Did we use more than the recipes say? Consumption against recipes Beef tenderloin: 84.8 kg by recipe, 87.3 kg used Built from sales, recipes, receipts and counts
    • Is the stock where the books say it is? Count variance 31.6 kg expected, 29.1 kg counted, −€104 Built from the confirmed count

  3. Each report sits on its records.

    Price history comes from receipts. Expected use comes from sales and recipes; actual use from opening stock, receipts and the closing count. The count report compares expected with counted.

    R-10482
    Northgate Meats · Mon 10 Aug 2026 · 07:42
    Riverside Received by J. Moreau, sous chef
    Line Qty Unit Last paid Change Total
    Beef tenderloin 48.0 kg €41.55 €38.40 +8.2% €1,994.40
    Chicken breast 30.0 kg €7.90 €7.90 — €237.00
    Pork belly 18.0 kg €9.20 €9.20 — €165.60
    Receipt total €2,397.00 Price impact +€151.20 vs. last paid
    Aperios Riverside Stock counts
    Count C-0812 · Walk-in & dry store
    Wed 12 Aug 2026 · 212/212 items · 9 above threshold
    Review
    Item Expected Counted Variance Value
    Beef tenderloin 31.6 kg 29.1 kg −2.5 kg −€104
    Smoked salmon 14.2 kg 12.4 kg −1.8 kg −€68
    Butter 82% 24.0 kg 20.8 kg −3.2 kg −€28
    Parmesan 9.4 kg 8.3 kg −1.1 kg −€21
    Cream 35% 18.0 L 18.0 L 0.0 L €0
    Confirmed variance €1,100 Save progress Review & finalize

  4. Then the count is confirmed and shared.

    Confirming a count freezes its variance report, so it cannot be quietly edited later. The owner gets a published, read-only view of the period.

Six records. One ledger.

Your team enters receipts and counts. During onboarding we help set up recipes and the sales import. Aperios turns those records into separate reports.

Receipts
Every delivery, line by line, with each price compared against its history. The alerts page shows when the last purchase jumped above your threshold.
Catalog
One list of ingredients with units, pack sizes and conversions, so a case, a kilo and a portion mean the same thing everywhere.
Recipes and prep items
Dishes, sauces, stocks and doughs with yields and versions. Change a recipe and the old month keeps the old cost.
Counts
Full, partial and spot counts on a phone in the walk-in. Expected against counted, in units and in money, frozen once confirmed.
Sales
Items sold, imported from your POS export, so the system knows what should have left the shelf. One regional POS syncs directly every night.
Month-end
A P&L from net sales to operating result, with VAT handled per country. A confirmed month stays confirmed.

The month, closed and checkable.

Takings are split into net sales, VAT and tips before anything is divided by them. To look into the food line on the P&L, open the price-history, consumption and count variance reports.

Aperios Riverside Operational P&L
Operational P&L · Week 33
10–16 Aug 2026 · compared with W32 · illustrative figures
Export
Takings (incl. VAT, tips & service charges)€189,000
VAT collected (20%) — remitted, not revenue−€30,480
Tips & service charges — passed through to staff−€6,120
Line W33 % net vs. W32
Net sales €152,400 100% +2.1%
Cost of goods sold €54,560 35.8% +1.6 pts
Food €45,720 30.0% +1.8 pts
Beverage €8,840 5.8% −0.2 pts
Labor €42,672 28.0% −0.4 pts
Prime cost €97,232 63.8% +1.2 pts
Variable costs €9,144 6.0% 0.0 pts
Controllable margin €46,024 30.2% −1.2 pts
Fixed costs €21,336 14.0% —
Operating result €24,688 16.2% −1.2 pts
Sources: POS export · payroll export · supplier receipts · recipes · counts Open food cost →

Or just ask.

Aperios Intelligence is a chat over your own ledger. Ask about a price, a count, a dish or the month in plain words, and get the figure together with the receipts, recipes and counts behind it.

Try a question

Aperios Riverside Intelligence

Why did food cost go up this week?

Reading your records
  • Receipts, week 33
  • Recipes and sales
  • Count C-0812

Food cost is 30.0% of net sales in week 33, up 1.8 points on week 32.

Three reports show a change, all on beef tenderloin:

  • Price +8.2% on two receipts, +€283.50 on 90 kg
  • Consumption 87.3 kg used, 84.8 kg by recipe
  • Count 29.1 kg counted, 31.6 kg expected, −€104

Open price history Open consumption Open count variance

Sources: R-10482, R-10497 · consumption, week 33 · count C-0812 Period: Week 33 (10–16 Aug) Location: Riverside

What are we paying for beef tenderloin?

Reading your records
  • Receipts, Northgate Meats
  • Price history, beef tenderloin

€41.55 per kg on the last two receipts, up from €38.40.

That is +8.2%. Both deliveries came from Northgate Meats this week: 48.0 kg on Mon 10 Aug and 42.0 kg on Thu 13 Aug. At the old price the same 90 kg would have cost €283.50 less.

Receipt 1 of 2

R-10482
Northgate Meats · Mon 10 Aug 2026 · 07:42
Riverside Received by J. Moreau, sous chef
Line Qty Unit Last paid Change Total
Beef tenderloin 48.0 kg €41.55 €38.40 +8.2% €1,994.40
Chicken breast 30.0 kg €7.90 €7.90 — €237.00
Pork belly 18.0 kg €9.20 €9.20 — €165.60
Receipt total €2,397.00 Price impact +€151.20 vs. last paid

Sources: R-10482, R-10497 Period: Week 33 (10–16 Aug) Location: Riverside

What was short at Wednesday’s count?

Reading your records
  • Count C-0812
  • Expected stock

9 of 212 items were over your threshold. Confirmed variance: €1,100.

Four of the 9

Item Expected Counted Variance Value
Beef tenderloin 31.6 kg 29.1 kg −2.5 kg −€104
Smoked salmon 14.2 kg 12.4 kg −1.8 kg −€68
Butter 82% 24.0 kg 20.8 kg −3.2 kg −€28
Parmesan 9.4 kg 8.3 kg −1.1 kg −€21

The count shows the gap in units and in money. It does not show the cause, so the answer stops here.

Sources: count C-0812, confirmed Wed 12 Aug 2026 Location: Riverside, walk-in & dry store

It answers from your records
Receipts, recipes, counts, sales and the month-end in your own account. It has no other source.
It shows where a number came from
Every answer names its period and location, lists the records it used, and opens them.
It stops where the records stop
A count shows a gap, not its cause. When the records cannot tell, the answer says so.

From one kitchen to a whole group.

The records are the same at every size: receipts, recipes, counts and sales. What changes is how many places keep them, and who is allowed to see which.

  • A single restaurant

    One kitchen, one set of records.

    The kitchen counts on a phone, the manager enters receipts and keeps the recipes, and the owner reads a published report for each period.

    Used by Owner, head chef, manager

  • Restaurant groups and chains

    Every location on the same reports.

    Each location keeps its own stock, counts and month-end under one organisation. People see only the locations and roles they are given, so two sites can be compared line for line.

    Used by Operations director, financial controller, head chefs

  • Hotel F&B

    Each outlet answers for its own numbers.

    Restaurant, bar, banqueting and room service are set up as outlets. An outlet that holds its own stock is counted and reported on its own, with prep items and batches costed at measured yield.

    Used by F&B manager, executive chef, hotel financial controller

Hotels and groups with six or more locations are scoped on a call and quoted. How that is priced

Built in a working kitchen, not a slide deck.

Aperios is in production at the Homa group in Belgrade, home of Homa Central, listed in the MICHELIN Guide, Homa Bistrot, and Homa Events & Catering.

It was rolled out with Mint Consulting & Engineering, hospitality consultants whose chief consultant, chef Filip Ćirić, also owns Homa. The product was shaped by the people who had to count the walk-in with it.

The first five case studies are still unwritten.

We would rather show you one kitchen honestly than a wall of logos. Founding partners get the product at a lower price and our full attention while their numbers come in.

Book a 15-minute demo See the founding offer

Priced per location. Published.

No quote to wait for and no module list to decode. Pick the question you need answered.

  • Count

    What do we have, and what did it cost?

    $149 per location, per month

    Book a demo
    • Supplier receipts with price history per item
    • Ingredient catalog with units and pack sizes
    • Full, partial and spot counts on any phone
    • Variance report: expected against counted, in units and money
    • Kitchen and manager roles

  • Where most kitchens start

    Trace

    Where is the food cost going?

    $249 per location, per month

    Book a demo

    Everything in Count, and

    • Recipes with versions, prep items and yields
    • POS sales import from a compatible CSV export
    • Theoretical against actual consumption per ingredient, in units and money
    • Separate price-change, consumption and count variance reports
    • Read-only owner report, published per period

  • Close

    Did we actually make money this month?

    $349 per location, per month

    Book a demo

    Everything in Trace, and

    • Monthly P&L from net sales to operating result
    • Labour, variable and fixed costs per period
    • VAT regimes and currency presets per country
    • Period confirmation, so a closed month stays closed
    • Published owner view of each confirmed month

Prices exclude VAT and sales tax. Guided setup only, no self-serve signup yet. We check your POS export on the demo call. Sales come in from a compatible item-level CSV; one regional POS has a direct nightly sync.

Done-with-you onboarding

from $750 once, per location

One-time, from this price per location, scoped on the demo call by the size of your catalog and recipe book. We load both with your team, set up your sales import and walk you through the opening count.

Founding partners

Trace at $149 per location, per month, for 12 months

The first five restaurant groups get the Trace plan at the Count price for 12 months, with onboarding included. In return we ask for a monthly feedback call. A named case study is a separate decision you make later, in writing, once there are results worth sharing.

Ask for a founding place

Three reports in 60 days, or your money back.

If, within 60 days of your first payment, we have not delivered a purchase-price history, a consumption comparison and a count variance report for your location, ask for a refund in the following 15 days. We refund every subscription and onboarding fee you paid.

We check your POS export on the demo call, before you pay anything.

Run it yourself, or have it run with you.

Aperios, the software

Your team enters receipts and counts, we onboard you and stay on call. For restaurants, groups and hotels anywhere, in English, with VAT and currency set per country.

See the plans

Aperios, managed

In Serbia and the region, Mint Consulting & Engineering runs it alongside your kitchen: recipe upkeep, count reviews and a monthly sit-down on the numbers with working hospitality consultants.

Ask about managed

Straight answers.

Including the ones that are not flattering yet. If yours is not here, ask it on the call.

Which POS systems do you work with?

We import item-level sales from compatible POS CSV exports. One regional POS has a direct nightly sync. We have no native Toast, Square or Lightspeed connector yet. Bring your export to the demo call and we will tell you plainly whether it fits.

Do we have to change our accounting software or suppliers?

No. Aperios sits beside what you already use. It reads supplier receipts, counts and sales, and gives your accountant a month-end they can check line by line.

Our recipes live in the chef’s head. Is that a problem?

It is the usual starting point. Onboarding includes writing down the dishes that drive most of your food cost first, with yields and prep items, and adding the rest as you go.

How long until we see something useful?

Price history appears as soon as receipts are entered. Comparing what the recipes expected with what you used needs sales, recipes, an opening count, receipts and a closing count. Count variance is there when a count is confirmed. We plan the timing with you at the start.

Can I try it without talking to anyone?

Not yet. Every account starts with a free demo call and a guided setup, because a stock system loaded with the wrong units gives confident wrong answers. The 60-day refund applies if we do not deliver the three reports named in the guarantee.

We are a hotel with several outlets. How is that priced?

Each outlet that holds its own stock counts as a location; outlets that share one store are priced as one. Hotel F&B is usually a longer setup, so we scope it on a call and quote it. Groups with six or more locations also get a quote.

Where is our data kept, and who can see it?

Each business is isolated from every other at the database level, and staff see only the locations and roles they are given. Your data is yours: when you leave we send you a copy and delete ours on request.

What is the contract term?

Monthly billing can be cancelled any month. Annual billing costs 15% less and is paid up front. Prices exclude VAT and sales tax. Founding partner pricing holds for 12 months.

Food cost, with receipts.

Fifteen minutes. Bring last month’s food-cost number and the name of your POS. You leave knowing whether Aperios can produce these reports from your records.

Book a 15-minute demo See pricing