SpotOn POS food cost integration

If you're running SpotOn

A menu review is easier to act on when it separates a supplier increase from a portion change. For a hypothetical $18 entrée, a plate cost rising from $5.40 to $6.30 raises food cost from 30% to 35%. Keeping the original 30% target gives a $21 scenario price, before demand, tax and other operating costs. Use the menu pricing calculator to compare targets. These inputs are an illustration; your invoices and recipes establish your own case.

How to use Marji with SpotOn today

Choose the dishes for your next price review and confirm their recipes before comparing margins. Upload current invoices, check their units and mappings, and review the affected dish costs. A proposed price is your decision to accept, adjust or decline. Enter approved changes in SpotOn and check each public menu. Ingredient contribution excludes labor, rent and other expenses, so a target margin alone does not establish restaurant profit.

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 SpotOn

There is no SpotOn connector in the current product. Requests help us understand required workflows, but neither a place on this page nor an inquiry establishes a delivery date.

Common questions

Does Marji integrate with SpotOn?

No. There is no SpotOn 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 SpotOn 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.