Restaurant Management Software

CostGuard restaurant management software

completely controls your food costing, recipe costing, menu costing and inventory control.

With CostGuard restaurant software and inventory management software:

you can manage any and all aspects of your restaurant business: actual food costs, ideal food costs, menu costing and engineering, counting, receiving, ordering, variance. CostGuard separates your bar costs from your food costs, suggests orders from par levels, tracks price creep, calculates overhead, and much more. Sell alcohol? CostGuard track your pours and your mixers.

CostGuard restaurant software, Recommended for Restaurant Foodservice, the Prime Suite, consisting of:


How the Prime Suite can Benefit your Restaurant:

Instant “pre-cost” information updated automatically based on your most current food costs. Standardize recipes using unlimited ingredients and/or sub-recipes. Stylized entry of your recipe method that can include multi-media.


converts recipes to larger and smaller yields and also converts units intelligently. See how it’s done


You can’t accurately calculate your costs unless you include overhead. CostGuard calculates and adds it to your food costs.

See how it’s done


your inventory items by groups. This allows you to cost your food, beverages and supplies separately.
This can be done globally or by category (e.g.,entrees, appetizers, desserts, etc.)

See how it’s done

CostGuard will track prices from Vendors for you, and later, you can use this information to create orders. CostGuard calls this process a Bid.

CostGuard considers a Bid a promise from a Vendor. When you enter a Bid, it can be used to fill in the pricing for Orders and Receipts. If you are pricing out a party, you can use the Bid feature to calculate your ingredient costs.

Simply counting your inventory puts workers on notice that someone is watching. That process alone can and will lower your food costs.

Count by broken cases, store items in multiple locations, print count sheets, and sort items by sub-locations to match your layout. Count as often as you want. Print extension reports instantly by locations, groups (e.g., domestic beer, premium vodka etc), cost centers, etc. You can also import count information from liquor control systems and other inventory control software.

When goods arrive, simply recall the matching purchase order (or enter the quantities manually). We’ll warn you if there’s a price creep, and let you know if the total dollars you’ve entered don’t match the total amount invoiced. Automatic page totals let you reconcile page by page instead of waiting till the end of the invoice. These controls alone can save you many hours and thousands of dollars.
You can also import receipts from suppliers using the Vendor Transport Interface.

Track your sales mix information for any period of time. CostGuard provides an instant analysis of your most and least popular and profitable items. Customized reports help you make informed decisions about your bar’s cost-effectiveness. Sales Analysis provides an instant “perfect” or “theoretical” cost based on your most current inventory costs.

The POS interface reads the sales mix directly into Sales Analysis, CostGuard combines this information with your actual inventory prices to give you correct food costing resulting in correct decisions.

A Requisition is a named list of Inventory items that you want to track or keep together. Requisitions are a handy way of grouping items for a particular cost center such as moving items from a production kitchen to a retail outlet. Use Requisitions for tracking Inventory items for catering and banquets, to track supplies to a related department such as sending sugar to a bar, to create generic pull lists for day-to-day operations, to create pull lists for daily prep sheets and production schedules based on the Recipes you selected. This feature will let you scale the recipes to match the number of customers, and then you can send the ingredients directly to a requisition.

Report by inventory levels, purchasing history, shrinkage/variance, Actual Usage, Ideal Usage, Variance (compares actual vs. ideal), Re-order, pricing Alerts.

Reports can be summarized by group (e.g., meat, seafood, bottled beer, etc.,) and by, major cost centers( e.g., food, bar, supplies etc.,), date range (day, week, YTD, custom, etc.), details (y/n), preview, etc. You can even choose to see some or all items.


How it’s being used:

Dunn“We are thoroughly loving Costguard and continue to be impressed by what we are able to do with it. It is much more efficient to only manage one database which contains all of our recipes, ingredients, costs, sell priced and nutritionals.”

Quita Bertelsen, Financial Analyst, Dunn Bros Coffee Franchising.


I have been using CostGuard restaurant software for over 15 years,

Prior to CostGuard our recipe costs were figured by hand with a calculator and costing sheets. This was done on a quarterly basis.

CostGuard allows us to have updated costs on recipes quickly. Before CostGuard, it would have taken me days to update all of the costing sheets, now it is only a matter of minutes and every recipe is updated. The reports are easy to read and understand. The information that CostGuard supplies helps us stay on top of food cost issues and make quick decision. It is also a great tool to use when developing recipes as you can see immediately what the cost of the product is as you add or change ingredients and amounts.

CostGuard is very user friendly. Setting up the program was easy. Anytime I have had a problem or question (which is rare), the support has been quick and helpful. Customer Support will walk you step by step through what you need to do. CostGuard has always made me feel like a valued customer and that they are proud of their product and service.

Beth Tay, Supervisor of Menu and Product Development
Furr’s Fresh Buffet, Lubbock, Texas