Know what every plate costs you. Food cost is about a third of your revenue and most independent kitchens are guessing at it — we build the systems that tell you the real number, per dish, updated every time an invoice lands.
The three things we hear in every kitchen we walk into.
Which was a reasonable guess two years ago. Since then your protein, your oil and your packaging have all moved, and nothing on the menu moved with them. We cost every dish off your real invoices so the price is a decision, not a hand-me-down.
You find out at year-end, or when the accountant asks why food cost is up four points. Every invoice you upload re-costs your whole menu, and anything that drops below target margin gets flagged the same day.
So you over-order what you can see and forget what's behind it. We turn your actual sales into a draft order twice a week — you review it, approve it, and it goes to the vendor.
Built on the data you already generate — your POS sales, your supplier invoices and your deliveries — plus the weather and what’s on in town. Runs on your own server, no per-seat pricing, no lock-in.
The number almost nobody has: what each dish on your menu actually costs to make, today, at today's prices. Most kitchens never work it out because entering every recipe and every ingredient is a week of evenings. We do that part:
$499 setup, then $99/month Setup includes building your recipes from whatever you've got — binder, spreadsheet or the back of a napkin.
We start from whatever you have — a binder, a spreadsheet, photos of recipe cards, or just the menu. Each dish is broken into its ingredients with quantities and yields, and every ingredient is matched to what you actually buy from your suppliers, including pack sizes and unit conversions. That mapping is the fiddly part and it's the part we do for you. From then on, each invoice you upload updates the ingredient prices and every dish that uses them, so the costing never goes stale. Everything runs on a server we operate for you, and the numbers are yours to export whenever you want.
Illustrative example of the per-dish costing we build.
Once every dish is costed, your POS sales tell you the rest. We rank the whole menu by margin and popularity, so you can see which dishes are carrying the restaurant and which ones are quietly costing you money every time they're ordered:
Included with Plate Cost
We pull your per-item sales from your POS — Toast, Square, Clover or a scheduled export — and join it to the plate costing. That gives every dish two numbers that matter: how much money it makes per order, and how often it's ordered. Sorting on those two together is what surfaces the dishes worth acting on. A cheap dish with a good percentage but four orders a week isn't your problem; a popular one at 44% food cost is. We show it as a ranked list rather than a chart you have to interpret, and you can filter by menu section or daypart.
Illustrative example of the menu ranking we produce.
Your sales say you should have used 40 kilos of chicken this week. Your invoices and counts say you used 47. That gap is waste, over-portioning, or something walking out the back door — and most independent kitchens have never seen the number:
From $1,500 setup, then $249/month Needs a weekly count. We keep it to the twenty items that actually move the number.
Every dish you sell depletes its ingredients — that's the theoretical usage, calculated straight from your POS sales and the recipes we already built. Actual usage comes from your opening count, your deliveries, and your closing count. The difference between the two is your variance, and we cost it so it reads in dollars. We deliberately keep the counted list short: twenty or so high-value, high-movement items produce almost all of the signal, and asking a kitchen to count four hundred SKUs every week is how these systems get abandoned by the second month.
Illustrative example of the variance report we produce.
Ordering is a forecasting problem, and forecasting is something software is genuinely good at. We turn your sales history into a draft order twice a week — you look at it, change what you want, and approve:
From $2,500 setup, then $349/month Includes the vendor setup and a pilot period where we check every order before it sends.
We forecast demand per menu item from your sales history, allowing for day of week and seasonality, then run it back through your recipes to get ingredient-level demand for the ordering period. Subtract what you have on hand and what's already inbound, round to the pack sizes your vendor actually sells, and that's your draft order. A manager reviews it in the browser twice a week and approves, which emails the purchase order to the vendor. We also gate it on forecast accuracy — if the model isn't predicting a category well enough to trust, it says so and asks a human rather than quietly ordering the wrong amount. The forecast also takes in local weather and the events calendar for your area, because a patio in a heat wave and a Friday with a home game are not an average Friday. Each vendor keeps its own catalogue and its own lead time, so the draft splits into one order per supplier and the buying window is measured from when that supplier actually delivers rather than from a single assumed lead time.
Illustrative example of the draft orders we generate.
A weekly count is a photograph. This is the video. Every delivery puts stock in and every sale pulls its recipe back out, so the number on the screen is what is actually in the building right now:
Included with Theoretical vs Actual Runs on any tablet or phone the kitchen already owns — there is no hardware to buy.
Receiving runs in the browser on whatever tablet or phone is already in the kitchen, laid out for the cooler rather than for a desk — targets big enough to hit with a glove on, and nothing that needs typing. When a delivery lands, the order we sent is already on screen, so receiving is confirming quantities rather than transcribing them; anything short, substituted or repriced is flagged there and then, and the new price flows straight into the plate costing. Between deliveries the count moves on its own, because each sale depletes its recipe from live stock — the same theoretical usage the variance report is built on. That turns your weekly count into a check on a number that already exists, rather than the only moment anyone knows what is in the room. Use-by dates are captured at receiving, and anything inside its window appears on a short list the kitchen can build specials from.
Illustrative example of the receiving screen we build.
Smaller pieces that bolt onto any of the above.
Your supplier raises the price of chicken and you get a message the same day telling you which dishes just dropped below target margin, and what to reprice them to.
A text every morning with yesterday's sales, food cost and labour percentage. Thirty seconds with your coffee instead of waiting for month-end.
Running more than one room? The same numbers side by side, so you can see which location is running three points hotter and go find out why.
An AI phone agent for takeout, reservations and catering enquiries, automatic review requests after a visit, and win-back messages to regulars who've stopped coming in.