Clover POS food cost integration

If you're running Clover

On a short quick-service menu, a small ingredient change can matter at a high sales volume. In a hypothetical example, an extra $0.10 ingredient cost on a $4 item reduces ingredient gross margin by 2.5 percentage points. At an assumed 1,200 items a week, ingredient spend rises by $120 a week. That is scenario arithmetic, not customer savings or net profit. Check the margin formula before deciding whether price, portion or purchasing needs attention.

How to use Marji with Clover today

Check the serving quantity for high-volume items first: sauce, protein and packaging can each require a different cost unit. Review Marji's estimated recipe lines against your actual recipe, then verify matched invoice costs. When you decide to change a price, enter it in Clover and check the customer-facing menu too. Supply any weekly sales assumptions yourself; the calculation does not pull them from the register.

Review the recipe before using its margin: ingredient quantities, purchase units, yields and current costs all matter. A menu photo identifies selling prices; it does not establish actual plate costs.

What is pending for Clover

The Clover connector is on the request list and has not been built. There is no release commitment. Use the present manual workflow only if entering approved prices in Clover yourself meets your needs.

Common questions

Does Marji integrate with Clover?

No. There is no Clover connection, catalog sync or price write-back available. You can use Marji for recipe costing separately and enter approved register changes yourself.

Can I use Marji without a Clover integration?

Yes. A menu scan extracts dish names and selling prices. Review recipe quantities, units, yields and ingredient costs before relying on plate costs or margins. Matched supplier invoices can then update the affected recipe costs. POS sales quantities are not imported; enter any volume assumptions yourself.