See margin pressure earlier
Find incomplete costs and dishes above your food-cost target. Model ingredient-price increases before deciding what to reprice.
FOR RESTAURANTS, HOTELS & RESORTS IN BELIZE
Know your costs.
Price with
confidence.
Bring recipes, ingredient prices and food-cost reports together. Give your kitchen a clear recipe book and your business a clearer view of every plate.
Recipe management and food-cost software for independent restaurants and resort dining teams.
From the kitchen to the management review.
TAKE A LOOK INSIDE
Your next menu decision starts with better information.
Public read-only demo
Username belize-demo
Password ExploreAMS2026!
SEE THE SYSTEM AT WORK
A guided tour.
A practical place to start.
Watch the actual demo screens with Microsoft Aria narration, captions and 11 chapters. See how ingredients become recipe costs, pricing scenarios and useful reports.
12 minutes · Actual application screens · Captions includedWatch with chapter navigation ↗
Ready to explore the screens yourself?
Open the read-only demo ↗A CLEARER VIEW OF YOUR KITCHEN
Recipes your team can follow.
Numbers you can act on.
Standardise every batch
Keep quantities, compatible usage units, batch yields and preparation methods in one recipe record for your kitchen team.
Give each team the right view
Bring owners, managers, chefs and purchasing staff into the same system with access suited to their responsibilities.
Review the fictional restaurant’s recipes and reports.
See the demo for yourself ↗THE CORE FEATURE SET
From the purchase pack
to the plate.
Practical tools for recipe management, food-cost control and kitchen operations, with setup and learning resources for each property.
Recipes & sub-recipes
Keep ingredient quantities, preparation methods, batch yields and portion units together. Use prepared ingredients and sub-recipes in other dishes.
Ingredient & purchase-pack costs
Turn purchase-pack quantities and prices into a cost per inventory unit, with conversions between compatible mass or volume units.
Menu pricing & food-cost targets
Review plate cost, selling price, food-cost percentage, food-only margin and the selling price needed to meet your target.
Price-rise scenarios
Model ingredient-price movements, filter recipes over target and open the component breakdown to identify cost drivers.
Cost history & period comparisons
Record effective dates and reasons for cost changes. Compare recorded costs across calendar years without treating missing history as zero.
Production & raw-stock deductions
Record batches actually prepared. AMS checks available raw stock, expands recipe components and applies compatible unit conversions.
Supplier records & low-stock alerts
Maintain supplier contacts, review stock on hand and set ingredient thresholds that flag stock needing attention.
Excel / CSV catalogue imports
Use templates for suppliers, ingredients, recipes and components. Preview and validate rows before confirming the import.
Reports you can share
Export filtered food-cost projections and cost comparisons to CSV or PDF for management reviews and kitchen discussions.
Staff roles & permissions
Assign Owner, Manager, Chef, Purchasing or Read-only roles, or customise View, Add, Edit and Delete access by module.
Property setup & branding
Configure your business name, logo, colours, currency label, timezone and food-cost target for each separate property installation.
Built-in learning resources
Help staff get started with guided property setup, searchable Help, a downloadable PDF user guide and a captioned video walkthrough.
View operational records in the demo. The video also shows administrator workflows.
Explore the feature demo ↗MAKE PRICING A CONVERSATION WITH NUMBERS
What happens when
ingredient prices rise?
Use a food-cost scenario to compare current plate cost, projected cost, selling price and price at target. Open a dish to see which ingredients drive the result.
In the fictional example, a 20% ingredient-cost increase moves a $2.25 plate to $2.70. At a $12 selling price, projected food cost becomes 22.5%.
Try the costing reports ↗Illustrative demo figures. Food-only estimates exclude labour, overhead and tax adjustments. Scenarios do not change saved prices.
A WORKFLOW THAT MAKES SENSE
Set up. Cost. Review. Repeat.
Keep property setup and day-to-day kitchen work connected.
- Set your property defaults
Confirm branding, currency, timezone, target food cost and standard units.
- Build the catalogue
Add suppliers and ingredients, record costs, then create recipes or import a prepared file.
- Review and operate
Check dish profitability, record actual production and keep ingredient prices current.
- Share the right information
Give staff appropriate access and export reports for management reviews.
Start with a sample catalogue that is already set up.
Open the working demo ↗FOR BELIZE’S HOSPITALITY BUSINESSES
From an independent kitchen
to a resort dining operation.
Looking for restaurant recipe management or food-cost software in Belize? AMS brings ingredient costing, recipe records and management reports together for restaurants and restaurants within hotels and resorts.
San Pedro
Recipe costing and menu-price visibility for San Pedro restaurants and hotel dining teams.
Placencia
A shared recipe reference and food-cost reports for Placencia restaurants and resort kitchens.
Hopkins
Ingredient-cost records, consistent batch yields and staff access for Hopkins dining operations.
Caye Caulker
Supplier contacts, recipe costs and low-stock visibility for Caye Caulker restaurant teams.
See whether the workflow fits your restaurant or property.
Explore the Belize restaurant demo ↗BEFORE YOU TAKE A LOOK
A few useful answers.
What can I do in the public demo?
Browse fictional ingredients, recipes, suppliers and units, inspect cost history, run report scenarios and download reports or the user guide. The shared account is read-only. It cannot edit records, record production, import data, change settings or manage users.
Open the read-only demo →Can I see the setup and staff-management features?
The walkthrough shows property setup, catalogue imports, role presets and branding settings. These administrator features are available in a property installation; the public visitor account has operational viewing access.
Watch the walkthrough →Can AMS be used by another restaurant or resort?
Each property runs its own installation and database, with its own branding, regional defaults, staff access and catalogue. Guided setup, import templates and the built-in PDF guide help teams get started.
Explore an example property →Can I use my own currency and units?
Property settings include currency code, currency symbol and timezone. Compatible mass and volume units can be converted in recipe usage. Changing the currency label does not convert existing prices.
View the demo catalogue →BRING AMS TO YOUR PROPERTY
Tell us about your restaurant.
Interested in AMS for a restaurant, hotel or resort? Share a few details and the Aesthetics Marketing team will follow up about getting the system for your property.
A conversation about your kitchen.
Tell us what you want to improve: recipe consistency, ingredient costing, menu-price reviews, kitchen production or staff access.
We can discuss the property setup, your existing catalogue and how your team would use AMS.
Explore the demo while you wait ↗Prefer email? Contact Aesthetics Marketing.
YOUR NEXT STEP
Take a look inside AMS.
Explore the recipe book. Review a dish’s food cost. Run a price-rise scenario. See how the workflow could fit your team.
PUBLIC READ-ONLY DEMO
- Username
belize-demo- Password
ExploreAMS2026!
These details are intentionally public. All records are fictional and changes are disabled.
Go to the demo sign-in →