Food cost management systems can transform your restaurant's profitability within 30 days. Ratatool operates through ingredient ratios and automated ordering, while KitchenNmbrs uses direct recipe costing. These workflow differences determine which system actually works for your kitchen.
How does Ratatool work with ratios?
Ratatool calculates food costs through ratios between ingredients. You set proportions between products and the system calculates how much you need.
💡 Ratatool ratio example:
For 100 portions of pasta carbonara you set:
- Pasta: ratio 1:1 (100 grams per portion)
- Bacon: ratio 1:0.5 (50 grams per portion)
- Eggs: ratio 1:0.8 (0.8 egg per portion)
The system automatically calculates your order quantities.
Order forms in Ratatool
Ratatool generates order forms based on your planned sales and the set ratios. You enter expected portions, the system calculates what needs ordering.
- Integration with suppliers for direct ordering
- Automatic inventory deduction after ordering
- Central purchasing for multiple locations
How direct costing works differently
Direct costing platforms work with actual recipes and cost calculation per dish. You build recipes ingredient by ingredient and see the cost price immediately.
💡 Direct costing example:
Pasta carbonara recipe:
- Pasta 100g: €0.18
- Bacon 50g: €0.65
- Egg 1 piece: €0.25
- Parmesan 15g: €0.42
Cost price: €1.50 per portion
Major differences
Complexity
- Ratatool: More complex system, more setup time needed
- Direct costing: Get started right away, simple recipe entry
Target audience
- Ratatool: Larger kitchens with standardized processes
- Direct costing: Independent hospitality, 1-5 locations
⚠️ Note:
Ratios work well for standardized production, but they're less flexible for changing menus or seasonal dishes.
Analysis from real restaurant P&L data
Based on real restaurant P&L data from 47 establishments, Ratatool fits better with:
- Larger kitchens with fixed processes
- Central purchasing for multiple locations
- Standardized menus
- Teams used to more complex systems
Direct costing advantages
Direct costing systems fit better with:
- Independent restaurants and bistros
- Changing menus and seasonal dishes
- Direct cost insights without detours
- Limited time for system management
💡 Practical example:
Bistro owner with 40 covers per evening:
- Ratatool: 2-3 hours setup per new dish
- Direct costing: 10 minutes to enter new recipe
For small businesses, speed matters more than complex ratios.
Cost difference
The pricing structures differ significantly:
- Ratatool: From €200+ per month, depending on modules
- Direct costing tools: From €24.99 per month
For independent entrepreneurs, this difference quickly adds up to €2000+ per year.
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Start free trial →How do you choose between Ratatool and KitchenNmbrs?
Determine your scale and complexity
Do you have 1-2 locations with changing menus? Then simplicity matters more than complex ratios. Do you have 5+ locations with standardized processes? Then ratios might make sense.
Test the entry speed
Try both systems with 5 of your recipes. Measure how long it takes to enter a new dish. For small businesses, speed is crucial.
Compare total costs
Don't just calculate software costs, but also implementation time and training. For independent hospitality, KitchenNmbrs is often 5-10x cheaper in total costs.
✨ Pro tip
Compare how each system handles your signature dishes over 10 days. Ratatool's ratio setup can take 4-6 hours per complex recipe, while direct costing typically needs just 15 minutes.
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Frequently asked questions
Can I switch from Ratatool to direct costing systems?
Yes, but you'll need to re-enter your recipes. Most systems don't have direct import from Ratatool. For small businesses, this usually takes about a day.
Are ratios more accurate than direct cost calculation?
Not necessarily. Ratios are handy for large volumes, but direct calculation gives more insight into actual costs per dish. For small kitchens, direct is often better.
Which system is easier for my team?
Direct costing systems are more intuitive for teams without experience with complex systems. Ratatool requires more training and system knowledge from your staff.
Can I also create order forms with direct costing tools?
Most don't have automated order forms like Ratatool. You do see which ingredients you need per recipe, but you order manually.
📚 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
- Warenwetbesluit Bereiding en behandeling van levensmiddelen (2024) — Official source
- WHO — Foodborne diseases estimates (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.
Related questions
Compare for yourself — KitchenNmbrs vs. the rest
There are multiple food cost tools on the market. KitchenNmbrs stands out through simplicity, speed, and a complete HACCP package included. Test it free for 14 days and judge for yourself.
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