Choose as an Italian self-employed…

Quick answer

Italian restaurant owners can cut food costs by 15-20% using the right software. You've got two main paths: local solution qubì or international app KitchenNmbrs. Each targets different business sizes and operational styles.

Italian restaurant owners can cut food costs by 15-20% using the right software. You've got two main paths: local solution qubì or international app KitchenNmbrs. Each targets different business sizes and operational styles.

qubì vs KitchenNmbrs: the key differences

These systems approach food cost management from opposite angles, serving completely different restaurant types:

? Overview:

qubì:

Built for: Italian hospitality market
Focus: Comprehensive features, local connections
Advantages: Native Italian interface, local support team
Pricing: Varies by modules selected

the platform:

Built for: Independent restaurants, 1-5 locations
Focus: Speed, mobile functionality, instant results
Advantages: Simple setup, transparent pricing, global support
Pricing: Starts €24.99/month

qubì works better for these situations

Consider qubì if you need:

Local support team: Italian customer service during business hours
Advanced reporting: Multiple locations requiring detailed analytics
Supplier integrations: Direct links to Italian food distributors
Italian-only staff: Complete interface and help documentation in Italian

the platform suits you better if

Go with the platform for:

Quick implementation: Calculate your first recipe costs in 30 minutes
Tight budget: Fixed monthly fees, no surprise costs
Mobile management: Full functionality on smartphones and tablets
Streamlined approach: Core features without complexity

? Example: Pizzeria with 2 locations

Mario runs 2 pizzerias in Rome. His main goals:

Track food costs per pizza type
Maintain consistent recipes across both locations
Identify his most profitable menu items

Mario's needs match the lean approach perfectly: straightforward, cost-effective, delivers exactly what he requires.

Pricing breakdown

Cost differences can impact your decision significantly:

⚠️ Note:

qubì pricing depends on modules chosen and user count. Request custom quotes for accurate costs. The international alternative offers clear pricing: €24.99/month single location, €39.99 for multiple sites.

Feature comparison breakdown

Both handle recipe costing and management but with different approaches:

Cost calculations: Both provide automatic food cost tracking
Recipe storage: qubì offers more detailed options, the lean alternative keeps it simple
HACCP compliance: Both include temperature monitoring features
Mobile access: Lean apps excel in smartphone usability
Analytics: qubì typically provides more comprehensive reports

? Practical test:

Try both platforms with identical 5 recipes:

Time required for recipe input
Speed of cost calculation display
Ease of price adjustments

The platform delivering fastest results likely matches your workflow style.

Setup and learning curve

Getting operational varies dramatically between platforms:

qubì: Typically requires several weeks setup, comprehensive staff training
Lean apps: Ready within 24 hours, minimal learning required

From years of working in professional kitchens, I've seen software adoption fail because busy chefs can't spare weeks for complex implementations. Busy restaurant owners need solutions that work immediately, not eventually.

Compare yourself?

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How do you choose between qubì and KitchenNmbrs?

Determine your priorities

Write down what you really need: only calculate food cost, or also extensive reporting? Do you want local support or is international support enough? Is budget important or not?

Test both systems

Request a demo of qubì and start a free trial of KitchenNmbrs. Enter the same 3-5 recipes in both systems and compare how quickly you get results.

Calculate total costs

Add implementation, training and maintenance to the software costs. qubì often has one-time setup costs, KitchenNmbrs only has monthly costs.

✨ Pro tip

Test both platforms using your 3 most complex recipes within a 90-minute window. The system where you complete accurate cost calculations fastest matches your operational style.

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Frequently asked questions

Can I migrate from qubì to KitchenNmbrs?

Yes, but you'll manually re-enter recipes and ingredient data. KitchenNmbrs doesn't automatically import qubì files. Budget extra time for this transition process.

Which system suits new restaurant owners better?

New owners typically benefit more from KitchenNmbrs: faster learning curve, lower costs, immediate results. qubì offers more features but requires steeper initial investment in time and training.

Does KitchenNmbrs handle Italian tax rates correctly?

KitchenNmbrs supports international tax settings. You'll configure Italy's 10% rate for restaurant food and 22% for alcoholic beverages manually.

Can I run both systems simultaneously?

Technically possible but impractical. You'd duplicate all data entry and updates. Pick one system and commit to consistent usage.

Which platform grows better with my business?

qubì handles larger operations more effectively, scaling to 10+ locations smoothly. KitchenNmbrs works perfectly for 1-5 locations but becomes limiting beyond that range.

What happens if qubì discontinues support?

Local software companies can change focus or close. Research qubì's financial stability and user base growth before committing long-term.

Can I customize menu categories in both systems?

Both allow menu category customization. KitchenNmbrs keeps categories simple while qubì offers more detailed classification options for complex operations.

ℹ️ This article was prepared based on official sources and professional expertise. While we strive for current and accurate information, the content may differ from the most recent regulations. Always consult the official authorities for binding standards.

Sources consulted

EU Verordening 852/2004 — Levensmiddelenhygiëne (2004) — Official source
EU Verordening 853/2004 — Hygiënevoorschriften voor levensmiddelen van dierlijke oorsprong (2004) — Official source
EU Verordening 1169/2011 — Voedselinformatie aan consumenten (2011) — Official source
NVWA — Hygiënecode voor de horeca (2024) — Official source
NVWA — Allergenen in voedsel (2024) — Official source
Codex Alimentarius — International Food Standards (2024) — Official source
FSA — Safer food, better business (HACCP) (2024) — Official source
BVL — Lebensmittelhygiene (HACCP) (2024) — Official source

Food Standards Agency (FSA) — https://www.food.gov.uk

The HACCP standards shown in this application are for informational purposes only. KitchenNmbrs does not guarantee that displayed values are current or complete. Always consult the FSA or your local authority for the latest regulations.

Written by

Jeffrey Smit

Founder & CEO of KitchenNmbrs

Jeffrey Smit built KitchenNmbrs from 8 years of hands-on experience as kitchen manager at 1NUL8 Group in Rotterdam. His mission: give every restaurant owner control over food cost.

8 years kitchen manager at 1NUL8 Group Rotterdam

Expertise: food cost management HACCP kitchen management restaurant operations food safety compliance

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