While some restaurant owners rave about KitchenNmbrs' simplicity over Excel and costly ERP systems, others find themselves missing advanced features. Most reviews consistently highlight the mobile app and rapid cost price calculations as standout benefits. But what do real users actually experience day-to-day?
What users say about simplicity
💡 Example user review:
"I used to do everything in Excel. Every time suppliers raised prices, I had to adjust all formulas. Now I type a new purchase price and all cost prices are automatically recalculated."
- Bistro owner, 2 locations
The most frequently mentioned advantages are:
- Mobile app: Check cost prices directly from the kitchen
- Automatic calculations: No Excel formulas that break
- Ingredient library: Enter once, use everywhere
- Quick setup: Operational within 24 hours
Comparison with Excel (most mentioned alternative)
Nearly every user previously worked with Excel. Their frustrations center around:
⚠️ Excel problems according to users:
- Formulas break during copying
- No mobile accessibility
- No central ingredient database
- Manual price change entry required
Users consistently report that the software solves these issues, though it's less flexible than Excel for complex calculations.
Comparison with expensive ERP systems
💡 User review about ERP:
"We had an ERP system for €400 per month. Could do everything, but I never used 90% of it. For cost prices and HACCP, this is much more logical and 15x cheaper."
- Restaurant owner, 1 location
Advantages users mention compared to expensive systems:
- Price: €24.99 vs €300+ monthly
- Setup time: Hours instead of weeks
- Learning curve: Intuitive vs months of training
- Focus: Only essential features you'll actually use
User criticisms
After managing kitchen operations for nearly a decade, I've seen that users also mention these limitations:
- No POS integration: Sales figures require manual entry
- Limited reporting: Less comprehensive than enterprise systems
- No inventory management: Only cost prices, no stock tracking
- Dutch focus: Less suitable for international chains
⚠️ Note:
If you need cash register integration or complex reporting, other systems might make more sense. This platform focuses specifically on cost prices and HACCP.
Specific situations where users choose this solution
Reviews indicate it's especially chosen by:
- Independent owners who're frustrated with Excel
- Small chains (2-5 locations) too small for expensive ERP
- New entrepreneurs who want quick implementation
- Experienced owners who want to focus purely on food cost
Ease of use: concrete examples
💡 Daily use:
"I check my food cost on the 5 most popular dishes every morning. I can see that directly now. Previously I had to open Excel and hunt for the right tab."
- Eatery owner
Users especially emphasize the speed of daily tasks:
- Check cost price: 30 seconds vs 5 minutes in Excel
- Enter new purchase price: immediately recalculated across all recipes
- Log HACCP temperature: directly from the kitchen
- Food cost per dish: always current and visible
Compare yourself?
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Start free trial →How do you evaluate whether KitchenNmbrs is right for you?
Test the free 3-day trial
Download the app and enter a few recipes. Check if the interface feels logical and if you can quickly calculate cost prices. Pay attention to how long it takes to enter your first dish completely.
Compare with your current method
Calculate the same cost price in your current system (Excel, manual) and in KitchenNmbrs. Measure the time both methods take. Also check how easy it is to adjust a purchase price.
Evaluate your real needs
Make a list of what you really need: only cost prices, also HACCP, POS integration, extensive reporting? KitchenNmbrs is strong in cost prices and HACCP, weaker in complex integrations.
✨ Pro tip
Compare user reviews from at least 3 similar businesses within the past 6 months - a pizzeria's needs differ drastically from a fine dining establishment's requirements. Focus on reviews that mention your specific pain points.
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Frequently asked questions
Is this platform really simpler than Excel?
For cost price calculation, absolutely. You don't need to create formulas and ingredient prices automatically update across all recipes. But Excel remains more flexible for complex analyses.
What do users say about the learning curve?
Most users become operational within a day. The app has intuitive design, though you'll need time to understand the ingredient and recipe structure.
Do users complain about missing features?
Yes, especially POS integration and advanced reporting are frequently missed. But users choose this platform precisely because it focuses on cost prices without unnecessary complexity.
Does the mobile app really work as conveniently as users claim?
Yes, especially for quickly checking cost prices and HACCP registration from the kitchen. However, for extensive data entry, most users still prefer working on a laptop.
📚 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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