Kostly's answer:
How the idea started
I'm a chef.
And for years I made daily decisions about ingredients, menus, and prices — without always having a clear picture of costs.
I knew what sold.
I knew what people liked.
But often I didn't know what really made a profit.
What I saw in practice
In most of the restaurants I worked or collaborated with, costing was done:
roughly,
rarely,
usually in Excel.
The prices of the ingredients changed, but the food cost was not updated.
And so, dishes that we considered "strong" turned out to be loss-making in practice.
Not out of ignorance.
Out of lack of tools.
The real problem
The chef and the restaurateur are called upon to make critical decisions:
what goes on the menu
what goes out
what goes up in price
Without reliable data, these decisions are made on instinct.
And instinct is not enough for a sustainable business.
Why Kostly was created
Kostly was started to solve exactly this problem.
To have:
clear costing per dish,
real food cost,
a clear picture of profit,
without complex systems and without Excel.
A tool made from the kitchen to the business, not the other way around.
The vision
Starting in Greece, Kostly's goal is to help restaurants across Europe — and internationally — work with data, not assumptions.
Because a good dish deserves to be profitable.
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