Import an invoice, build the recipe, and print a recipe card that shows the method and the margin — so every chef on the line knows exactly what a dish is meant to cost.
Every ingredient gets weighed against the pack size, divided down to the gram, matched against whatever the supplier charged that week — then added up by hand before you even know if the dish makes money. Our app does that math the second you build the recipe.
New dish or special? Pull out every invoice, work out the price per gram or mL for each ingredient, then add it all up — before service, usually.
Counting stock on paper, then re-entering it into a spreadsheet, then hoping the prices used were the right ones on the day.
Without knowing true cost per dish, pricing becomes a guess — and the dishes quietly losing you money stay on the menu.
Import a supplier invoice once — everything downstream stays accurate from that point on.
Drop in a PDF or paste the text. Prices are matched to your existing products automatically.
Every recipe and sub-recipe using that ingredient recalculates instantly — no manual updates, ever.
Add ingredients by weight or volume and the line cost fills in on its own — no calculator, no separate spreadsheet.
Menu engineering, stock take value and food cost reports all reflect today's real numbers.
Plate the Margin started as a tool to solve one real problem — building a recipe with an actual, accurate food cost in a minute.
It's built, tested and run daily by a working executive chef managing real kitchens, real suppliers and real margins.
No setup fees. No lock-in contract — month-to-month, cancel anytime. Multi-site discount built in.
15 minutes. Bring a recipe or an invoice — we'll cost it live, on the spot.