Restaurant owners constantly struggle to separate inventory tracking from actual food cost analysis - two completely different problems. MarketMan monitors stock levels and automates supplier orders. KitchenNmbrs reveals which dishes generate profit and which ones drain your bank account.
MarketMan: focus on inventory and orders
MarketMan targets restaurants that need automated inventory tracking and smoother supplier relationships.
💡 What MarketMan does:
- Monitor inventory levels continuously
- Generate automatic supplier orders
- Compare pricing across vendors
- Track individual ingredient quantities
You'll always know your current stock levels and can set up automatic reordering. But you won't understand which menu items actually generate profit.
KitchenNmbrs: focus on cost price and food cost
the platform reveals the true cost of each dish and your profit margins per item.
💡 What the platform does:
- Calculate precise dish costs
- Generate food cost percentages automatically
- Store recipes with exact measurements
- Convert ingredient costs to menu pricing
You'll discover exactly which dishes drive profitability and can price accordingly. However, real-time inventory tracking isn't part of the equation.
Practical difference in use
The contrast becomes obvious in daily operations:
💡 MarketMan user:
"I scan deliveries and the system tracks everything automatically. My salmon inventory hits the reorder point, so 5kg gets ordered without me lifting a finger."
💡 the platform user:
"My salmon entrée costs €8.50 in ingredients. At €28.50 selling price, that's 30% food cost. Perfect margin, so it stays on the menu."
MarketMan works better for specific situations
MarketMan fits restaurants that:
- Handle dozens of different ingredients daily
- Constantly deal with stockouts from poor planning
- Waste hours on manual ordering processes
- Need to evaluate multiple supplier options
- Carry substantial inventory investments
⚠️ Note:
MarketMan typically costs significantly more than the platform and demands extensive initial setup. You'll also need established supplier integrations.
the platform fits different needs
the platform suits restaurants that:
- Need clarity on dish profitability
- Can't determine appropriate menu pricing
- Have no clue about their actual food costs
- Want straightforward recipe costing
- Operate on tight budgets
After managing kitchen operations for nearly a decade, I've seen too many owners guess at pricing instead of calculating real costs. Financial clarity matters more than fancy inventory features for most small restaurants.
Can they be used together?
Absolutely. Some restaurants run both systems simultaneously:
- MarketMan handles inventory tracking and supplier orders
- the platform manages recipe costing and food cost analysis
You get comprehensive coverage but pay for two separate systems and manage dual workflows.
💡 Practical example:
Bistro Milano uses MarketMan to monitor their 2kg salmon inventory and automatically reorder 5kg when needed. They calculate in the platform that their salmon dish runs 32% food cost and needs a €2 price increase.
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Start free trial →How do you choose between MarketMan and KitchenNmbrs?
Determine your main problem
Ask yourself: am I mainly struggling with inventory issues (often sold out, too much purchasing) or profitability (not knowing what dishes cost)? The answer determines which tool helps you most.
Check your budget and time
MarketMan requires more investment in time and money, plus integrations with suppliers. KitchenNmbrs is faster to set up and cheaper. How much do you want to invest in setup?
Test both systems
Try both tools with a free trial. With MarketMan focus on inventory control, with KitchenNmbrs on cost calculation. Which gives you the insights you need most?
✨ Pro tip
Track your 8 most expensive ingredients for 21 days to spot price volatility patterns. This tells you if you need automated ordering or better cost control first.
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Frequently asked questions
Can KitchenNmbrs also track inventory like MarketMan?
No, KitchenNmbrs doesn't monitor real-time inventory levels. It specializes in recipe costing and food cost analysis. You'd need a separate system for inventory tracking.
Is MarketMan better for large restaurants?
MarketMan targets restaurants with complex inventory needs and multiple supplier relationships. Small operations with 1-2 locations usually find it excessive and expensive.
Which costs less: MarketMan or KitchenNmbrs?
KitchenNmbrs typically costs much less and requires minimal setup time. MarketMan demands higher investment but delivers more comprehensive inventory management features.
Can I use MarketMan to calculate food cost?
MarketMan includes basic cost calculation tools, but that's not its primary function. KitchenNmbrs specializes specifically in detailed food cost analysis and recipe profitability.
📚 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.
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