Most operators have never seen their true plate cost — not from carelessness, but because the numbers live in five systems that never talk. We connect them.
Five things quietly drain margin in every independent kitchen — and none of them are on your monthly statement.
You set the burger price three years ago. Beef is up double digits since. The plate cost moved — the menu price never did.
A case of chicken isn't a case of chicken. Trim, shrink, and cooking loss eat 8–20% before it ever reaches a plate. Most costing ignores it.
Your recipes say you should have spent X. You actually spent more. Those few points are over-portioning, waste, and walk-outs — and no one can tell you which.
You count once a month, by hand, at 11pm. By morning the number's already wrong — and it never ties back to what you sold.
If someone asked the exact cost of your best seller right now, could you answer to the cent? Pricing without it is guessing.
On thin margins, the difference between a profitable year and a flat one usually isn't sales — it's the cost you never measured. Measuring it is the cheapest money you'll make this year.
Built for time-starved operators — not for data analysts. If you can take a photo and count a shelf, you can run it.
AI drafts the recipe from a photo. You confirm the ingredients, pack sizes, and yields. Out comes plate cost, food-cost %, and contribution margin — to the cent.
Enter a beginning count, scan invoices to log purchases, and record what you sold. Counting by case and unit, the way your kitchen actually works.
Every period, compare what should be on hand to what is — in units and dollars. The gap is your shrink, waste, and over-portioning, finally named.
Prove the value on one dish before you spend a dollar. Then build out at your own pace.
Cost your best-selling dish for free and find out what it actually costs you. If the number surprises you, you needed this yesterday.
Cost your top seller — freeTell us about your spot and we'll set up your free recipe costing.
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