Back Office
Plate Cost Capture
Distributor invoices read into priced ingredients, so a recipe finally has a real cost on it
Preview uses placeholder branding. Yours is built with your logo, colors and services.
When it goes live
Built for you
Answer the setup questions in your dashboard and that is what starts it. The first version appears there for you to read, you are told the moment it does, and nothing goes out under your name until you have approved it.
What it costs
$1,200 setup, then $250/mo
Answer the setup questions and that starts it. The first version lands in your dashboard for you to approve.
How it actually works
Costing a menu means building a spreadsheet from distributor invoices, one ingredient at a time, and it is the job that never gets done because there is always service. This reads the invoices instead. Photograph them or forward the PDF, and every line comes back as an ingredient with a case price, a pack size and a unit cost, ready to attach to the recipes that use it. It also keeps the history, so you can see which ingredients crept up since last month.
What we need from you
- Your recipes, or however you keep them today, even if that is handwritten
- A month of past invoices from the distributors you actually order from
What you get back
- Every line off a distributor invoice: item, pack size, case price and unit cost
- A cost per recipe once the ingredients are attached, and a cost per portion where you set a yield
- A price history per ingredient, so a case that quietly shrank shows up as what it is
It reads invoices and does the arithmetic. Attaching ingredients to recipes the first time is real work and we do it with you during setup, rather than pretending a machine can guess which of four cheeses went in. It does not connect to your point of sale, so it costs the plate and does not count how many you sold. The listed price covers up to 300 receipts a month, which is more than most crews photograph. Past that it moves to the next tier, and we tell you before it does, never after.
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