Add 4–7% to your bottom line by re-engineering your menu around your most profitable dishes — in 30 days. Or refund + we redesign your menu for free.
PlateCost auto-tracks ingredient cost from your invoices (Sysco, US Foods, local), calculates true food-cost % per dish, suggests menu re-engineering (price up / promote / 86 / re-spec), and updates daily as prices change. Built by 2 ex-line-cooks-turned-owners + a restaurant CFO.
“ Added $4,200/mo to net by re-pricing 7 dishes + 86'ing 2 losers. PlateCost paid for the year in week 1.
1,124 indie restaurant owners on the early-access list →
Imagine ending every week knowing your food-cost % to the dollar — not guessing at month-end.
Friday night service ends. You close the door, pour a glass of wine, and pull up PlateCost on your phone. There it is: food-cost 28.4% this week, down from 33.1% last month. No spreadsheets, no monthly inventory count, no surprise.
Chicken jumped 18% last Tuesday. You knew by Wednesday morning because PlateCost flagged your Chicken Parm plate cost crossed your target. You bumped the menu price by $2 — the only change customers noticed was the new printed menu.
Month-end your accountant says food cost dropped 5 points. That's ~$4,800/month back in your pocket from one restaurant doing $80k/mo. The dishes you promote are the ones that print money. The dishes that bleed margin are gone — or fixed.
How PlateCost turns guesswork into menu profit in 30 days.
- 1Forward your supplier invoices
Sysco / US Foods / Restaurant Depot / local — forward the invoice email and PlateCost OCRs every ingredient + price.
- 2Map ingredients to your recipes
One-time setup. Our team helps you load the top 20 recipes in your 90-min onboarding.
- 3AI calculates TRUE cost per dish — daily
Yields, shrink, and waste factored. The number on your dashboard is the number on the plate.
- 4Get specific recommendations
Price up · promote · 86 · or re-spec (substitute ingredient) — for each dish, with revenue impact.
- 5Generate a new menu sheet weekly
Printable or digital-board format. Tracks the impact of every change on your bottom line.
Built by 2 ex-line-cooks (combined 22 years on the line, 8 years as owners) + a restaurant CFO who saved a 3-location group $187k in food cost in year one.
Everything you get for the founding price.
Save $1,153/mo. ROI in week 1 from one re-priced dish.
Two guarantees worth tasting.
30-day refund — no questions.
Try PlateCost for 30 days. If it isn't a fit, we refund you. All ingredient + recipe data exports to CSV — yours to keep.
Doesn't lift your margin 2%+ in month one?
We re-engineer your menu for free with our restaurant CFO + 3 months free.
Why only 300 founding restaurants?
Each restaurant gets a 90-min onboarding where we map your top 20 recipes + connect your supplier email + POS. After 300, founding rate closes; future restaurants pay $199/mo per location.
Frequently asked.
Does it work with my POS?
Toast + Square + Clover at launch. Aloha + Micros in Q3 2026. PlateCost works fully standalone too — no POS required.
Which suppliers are covered?
The top 20 US distributors (Sysco, US Foods, Performance, Restaurant Depot, Gordon, Cheney, Reinhart, etc.) plus any local supplier with email invoicing — forward the PDF, we parse it.
I have multiple locations.
Yes — per-location pricing at $79/mo each (founding) or $149/mo for 2 locations flat. Centralized dashboard with per-location food-cost % side by side.
Can I cancel anytime?
Any time. CSV export of ingredients + recipes + invoice history is one click.