Observed arrival · 2026-09-08
FichaViva turns supplier invoices into restaurant cost decisions
A restaurant costing system that uses supplier-invoice XML, ingredient yields, and channel fees to calculate dish margins for the dining room and delivery.
Field notes
FichaViva describes a recipe-costing workflow built around Brazilian NF-e supplier invoices rather than manual price edits in a spreadsheet. Its stated calculations distinguish gross, cleaned, and cooked ingredient weights, then compare dine-in and delivery economics after adding tax, card, packaging, app, and delivery fees. The target is a kitchen with roughly 20 to 120 menu items, and the page says new invoice prices can recalculate dependent recipes, including sauce and dough subrecipes.
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