What Is Cost Control and How Does It Save Your Restaurant?

Every year, dozens of restaurants open in Azerbaijan — and just as many shut down. Why?

Most assume it's due to a lack of customers. But the truth is different: restaurants lose money — quietly. The cash register is full, customers are present, but there’s no profit at the end of the month.
The reason? No cost control system.

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What Is Cost Control?

Cost Control is a system that monitors a restaurant’s finances, inventory, kitchen, and portioning. In other words, it tells you — precisely and daily — where your money goes.

Without this system:

• Invisible losses happen in the kitchen

• Portions are inconsistent and oversized

• Stock mysteriously disappears

• Recipes are made by guesswork

• Operations rely on intuition, not data

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What Do You Gain from Cost Control?

Once the system is set up, you can:

✅ See daily product quantities in your inventory
✅ Know the exact cost of each dish
✅ Detect losses via daily or monthly reports
✅ Ensure portion consistency based on recipes
✅ Motivate staff to work responsibly and reduce disorder

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What Software Does Ideovate Consulting Use?

We tailor the system to your restaurant’s needs, team, and budget:

• 1C ERP + Resto – perfect for large restaurant chains, with deep analytics

• iiko – multifunctional and practical for kitchens and fast service

• Klapus – cloud-based, affordable, great for small restaurants

• R_keeper – robust and professional for franchises and large venues

We take the headache out of choosing the right software. Whether you want simplicity or full-scale power — we deliver the complete setup.

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What Do We Do?

At Ideovate Consulting, we:

???? Install the software and train your team
???? Set up menu items, recipes, and tech cards in the system
????‍???? Train staff on inventory, portions, and reporting
???? Create loss/profit reports and control dashboards
???? Give you real numbers — no more guesswork

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Conclusion: Want to Protect Your Money? Cost Control Is a Must

If everything seems fine in your restaurant, but you still don’t profit — the issue isn’t sales, it’s the lack of oversight.

A cost control system brings transparency and financial discipline.

It’s time to stop asking “Where did all the product go?” — and finally get the answer.