Plate costing
Build sub-recipes once (sauces, pastes, blends), then drop them into dishes. Itemized preps roll up from their ingredients; black-box preps use a batch cost ÷ yield.
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Pick a preparation on the left to view or build it.
I’m here to help you use your menu as a revenue-generating tool. Before we look at growth opportunities, let’s make sure your data is clean and accurate — that’s the foundation everything else is built on. What would you like to start with, or should I flag what I’m seeing?