Data import
Importing sales from the cash register
How to bring takings into your food cost without typing a single line — and why it changes everything.
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For pastry shops, bakeries and labs
ContoGusto calculates the real food cost of every recipe, imports sales straight from your cash register and shows you — without spreadsheets — which products make you money and which ones are quietly eroding your margin.
No card required to start · Built for the artisan, not for the accountant
The problem
The selling price is set by looking at the competitor. Food cost is a figure remembered by heart. Waste goes uncounted. So a product can look profitable while every single piece you sell is actually eating into your margin — and you won't notice until you close the books at year end.
Ingredients go up, yields change, but the cost in your head is stuck two years ago.
Shrinkage, soaking, trimmings and unsold stock all weigh on the real cost — yet end up in no calculation.
Without the true cost, you don't know whether your price covers costs or whether you're giving work away.
How it works
Add your recipes with ingredients, quantities and yields. ContoGusto accounts for shrinkage, soaking, sub-recipes and overheads to calculate the real cost of every product — not a guess.
No manual data entry: ContoGusto reads the real sales from your cash register and matches them to your products. Within minutes you know what you actually sold and at what margin, day by day.
A clear dashboard shows the products that earn the most and those that earn the least, your lab's average margin and where you're losing. Decide prices and product range on numbers, not on hunches.
The savings you can expect
of margin recoverable, on average, when you move from an estimated food cost to one that's properly measured. It's not a magic promise: it's what emerges once you stop working in the dark.
The figure depends on your product range and your starting point. ContoGusto shows you your own number, on your own data.
Why ContoGusto
Sales from the register and supplier price lists come in without manual typing. Less time at the PC, more time at the counter.
The actual cost of every product, factoring in yields, waste and overheads.
Recipes, sub-recipes, trays and yield: it speaks your language, not that of an accounting system.
Works from the browser and from your phone. No complicated installation.
Every lab has its own isolated space. No one sees your recipes and your numbers.
From basic food cost to inventory, production and multi-site management when you need them.
From the blog
Practical food cost and management tips, written for people who live the lab every day.
How to bring takings into your food cost without typing a single line — and why it changes everything.
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Why the cost in your head is almost always lower than the true one — and how much it costs you.
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Which numbers to watch to know what to push, what to reprice and what to drop from the counter.
Read →All it takes is your recipes and your register's sales. In no time you'll see where you're earning and where you're not.
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