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Why Costonomy

Fast to start. Built for the kitchen. Your data stays yours.

How Costonomy differs from the usual way of controlling cost, how quickly you go live, what it works with, how your data is kept, and how pricing works.

Mon 19 Oct · 12:14 am · Last table cleared

Restaurants · Bars & kitchens · Pubs · QSRs · Cloud kitchens · Cafés

Cut your food and beverage cost by up to 30%.

You know what you buy and what you sell. Costonomy runs the loop in between — and shows you exactly where cost leaks.

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Costonomy AIAranya Kitchen & Bar

A sample outlet. Costonomy AI answers from your own bills, stock and sales.

₹31.5Cr+of food and beverage spend analysed
45,000+items tracked to the gram
~24%average cost reduction

Trusted by

Native South Kitchen & Brewhouse Usha Mulpuri’s Kitchen The Rabbit Hole AnTeRa Kitchen & Bar Southern Spice Fursat Kitchen | Bar Machilipatnam HIRO Pan Asian Bar & Kitchen Zindagi Sky Bar & Kitchen The Night Bird Bar & Kitchen Kalingapatnam Mughal Darbar Raju Gari Hotel Hiyya Dino Mandi Jade Suites, Vijayawada Andhra Canteen Hiyya The Chrono Jail Mandi Ouvra Telugu Kitchen

The cost you can’t see

Food businesses are bleeding cost, invisibly.

15–25%

higher cost than required. For an outlet doing ₹15–30 L a month, that excess is roughly the entire profit — the difference between operating and shutting down.

₹15,00,000
₹2 L₹1 Cr
You’re likely losing
₹8.6 L–₹14.4 L a year
That’s ₹72,000–₹1,20,000 every month

What Costonomy watches

Three places your margin leaks. Costonomy helps you cut cost in all three.

Most food cost is lost before a dish reaches the table: in what you pay, in how much you use, and in how each plate is made.

A handwritten vegetable bill from Lakshmi Vegetable Traders
Tomato ₹38/kg₹4 above last bill

01 · Procurement

Pay the right price, every time.

Every bill you snap is read line by line, and each rate is checked against your last bill and your other suppliers.

Price watch · this weekvs last
TomatoLakshmi Vegetable Traders₹38/kg+₹4
PaneerNavya Dairy Suppliers₹380/kg+₹8
OnionLakshmi Vegetable Traders₹34/kgsame
Best tomato quote this week: ₹33/kg · Annapurna Fresh
  • An alert the moment a supplier bills above their last rate
  • Rates compared across suppliers, item by item
  • Handwritten bills read automatically, no typing
Oil heating in a large kadai in a restaurant kitchen
Cooking oil · this weekUsed 18.4 L · expected 15.6 L

02 · Consumption

Know what you used, and what you should have.

Expected usage comes from your recipes and sales. Actual usage comes from purchases and stock. The gap is your leak.

Used vs expected · this weekLeak
Raitha+88%
Whisky, house+9%
Paneer+6.7%
Line = expected usage. ₹10,178 over in one week, from three items.
  • Item, department and outlet level, updated as entries land
  • Wastage logged separately, so the gap is real
  • An alert the moment any item crosses its goal
A batch of chicken biryani in a steel handi
Batch of 40 · yield 382 plates short of the recipe

03 · Production & consistency

Same recipe, every batch.

Standard recipes and sub-recipes for every dish. Plan batches from your sales forecast, then check each one against its recipe and yield.

Chicken biryani · batch of 40vs recipe
Basmati riceRecipe 10 kg10.0 kgsame
ChickenRecipe 12 kg12.8 kg+0.8 kg
GheeRecipe 1 kg1.4 kg+0.4 kg
Yield 38 plates, recipe says 40. This batch cost ₹612 more.
  • Standard recipes and sub-recipes: gravies, marinades, bases
  • Batches planned from the sales forecast, not guesswork
  • Every batch checked against its recipe and yield

How it works · Built for the phone

Snap. See. Act. Every day.

The people who create your cost are standing in the kitchen, not at a desk. So the whole platform fits in their pocket.

    • Snap purchases, indents and closing straight from your phone.
    • Handwritten bills are read automatically.
    • Wastage is captured the same way, by whoever is already standing there.
    • Consumption cost by department, item, product and category, live.
    • Catch the moment it slips: an alert the second any item crosses its target.
    • Cost goals per department and per outlet, tracked automatically.
    • Find the leak in minutes: department, product, raw material, chef or supplier.
    • Ask your outlet anything and get the answer immediately.
    • Price watchers flag raw-material price moves against benchmarks.
A day in Costonomy, in 26 seconds.

Online & dine-in

Every order gets delivered. Does your margin?

Have you ever really tracked your online numbers? Delivery is now a big part of every kitchen’s sales, and the hardest to read. Discounts, commission, packaging and food cost all come out before the payout lands.

Works with yourSwiggyandZomatopartner data

The numbers you really care about

What do I keep per order?Which discounts pay back?Is commission eating my margin?

Out of every ₹100 you sell online, you keep

Dine-in₹69
Swiggy₹22
Zomato₹30
LineDine-inSwiggyZomato
Gross sales₹4,96,200100%₹1,02,300100%₹1,08,900100%
Discounts & campaigns−₹15,8003.2%−₹27,70027.1%−₹11,90010.9%
Commission & fees—−₹19,40019.0%−₹24,25022.3%
Packaging—−₹4,3124.2%−₹5,3024.9%
Food cost−₹1,40,01328.2%−₹28,35027.7%−₹34,92032.1%
You keep₹3,40,38768.6%₹22,53822.0%₹32,52829.9%
Orders318 bills196241
Kept per order₹1,070₹115₹135

Week of 25–31 Oct. Percentages are of gross sales. “You keep” is after discounts, commission, packaging and food cost.

Working · Zomato

No-discount combos are your best online orders.

Biryani combos kept ₹168 an order, with no discount running.

Not working · Swiggy

The 40%-off campaign is losing money.

84 orders on Tue–Thu lost ₹18 each after commission, packaging and food cost: ₹1,512 for the week.

What to change

Cap the Swiggy discount at ₹75 an order.

Or end the campaign and promote combos instead. Switching to the ₹16 container saves another ₹2,622 a week across 437 orders.

Choose your business

Built for every business that transforms raw materials.

Whether you run a single café or a multi-location food manufacturing unit — if raw materials go in and finished products come out, Costonomy helps you track, optimise and reduce cost at every step.

Curries served in copper handis

Restaurants

Recipe-level cost for every dish on the menu.

A bar counter with lit shelves of spirits

Pubs, bars & breweries

Every peg poured, every pint billed.

Pav bhaji with buttered pav

QSR & fast food

One food-cost standard across every outlet.

Paneer butter masala with rice and roti

Cloud kitchens

Margin by brand, by aggregator, by order.

A restaurant dining room set for service

Multi-outlet chains

Every outlet held to the same standard.

The usual way vs. Costonomy

Built to move at outlet speed.

Cost control fails when the tooling is slower than the kitchen. Every one of these exists because the usual way is too slow to change an outcome.

01 / 04
  • 01
    Weeks2 hours*
    With Costonomy

    Live in 2 hours*, not a month

    Items, SKUs and recipes seed from a master catalog or migrate from your existing system. You’re operational the same day.

    The usual wayWeeks of onboarding before a single outlet goes live.

  • 02
    Forms1 photo
    With Costonomy

    Snap, don’t type

    Purchases, issues, closing, wastage — everything captured from a photo, by whoever is already standing there.

    The usual wayA paper form, and the hope that someone fills it in.

  • 03
    45 daysHourly
    With Costonomy

    On top of cost hourly, not monthly

    Cost moves the moment an entry lands — not 30–45 days later, when the damage is already done.

    The usual wayLast month’s damage, reported 45 days late.

  • 04
    SpreadsheetsJust ask
    With Costonomy

    AI Outlet — just ask

    Stop digging through paper, spreadsheets and photos. Ask a question, get the answer instantly.

    The usual wayBuild the report yourself, every single time.

* Depends on how clean your existing menu, recipe and stock data is.

Live in 2 hours*

From kickoff to your first cost report in 2 hours.*

Items, SKUs and recipes seed from a master catalog or migrate from your existing system. You’re operational the same day.

  1. 0:00Connect your POSWe pull menu items and sales. Invite your store manager.
  2. 0:30Map recipes and suppliersOur team maps your menu to recipes, with your kitchen manager.
  3. 1:15Snap this week’s billsPlus today’s closing count, from a phone.
  4. 2:00Your first cost reportAnd tomorrow, your first morning brief.

* Typical go-live time. Depends on how clean your existing menu, recipe and stock data is.

Works with

  • PetpoojaPOS
  • RestroworksPOS · formerly Posist
  • RistaPOS
  • DotPePOS
  • LucidPOS
  • IDS POSPOS
  • WhatsAppSnaps & alerts
  • Excel & CSVImport & export

Don’t see yours? Ask us.

Security & data

Your numbers stay yours

  • You own the data

    Every bill, count and report belongs to you. Export all of it, any time.

  • Access by outlet

    Store managers see their outlet. Owners see the group. Every change is logged.

Pricing

Let’s talk numbers. Yours first.

No two outlets run the same, so there’s no one-size price list. Talk to us: we’ll walk you through Costonomy on your own bills and sales, then quote for your outlets.

  • Walkthrough on your own data
  • Quote within 24 hours on working days
  • Live in 2 hours*

* Depends on how clean your existing menu, recipe and stock data is.

Get pricingWhatsApp us

Book a demo

See Costonomy on your own numbers.

A walkthrough with our team, using a few of your own bills and sales. Join food businesses already saving up to 30% with Costonomy. When you’re ready, you can be live in as little as 2 hours.*

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Or call+91 96664 44326
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