PlateIT calculates the true cost of every dish on your menu — accounting for ingredient yield, prep batch losses, and food waste — so you always know where your margins stand.
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You know your menu prices. But do you know what a dish actually costs to produce — after yield losses, prep batch waste, and portion variance? Most operators don't. That gap is where margins disappear.
Ingredient prices change. Yield percentages drift. Last month's spreadsheet isn't telling you what your food costs today.
Most menu prices are set by feel. That works — until ingredient costs shift and you don't notice until month end.
A potato at $2.00/kg costs $2.30/kg usable after peeling. Most systems ignore this entirely.
Food waste — yield and accidental — adds up every service. Very few kitchens track it accurately.
Enter ingredients once with a yield %. True usable cost calculated automatically.
IncludedSub-recipes with batch outputs. Cost per portion from any batch size.
IncludedActual food cost % vs target, gross food profit, and pricing recommendations per item.
IncludedYield waste auto-calculated. Accidental waste logged by component. Daily, weekly, monthly.
IncludedOne login for your whole operation. Each location manages its own modules independently.
IncludedUpload ingredients and recipes from Excel or CSV. Your spreadsheet or our template.
IncludedFrom raw ingredient to plated dish — every layer accounted for.
Yield waste calculated automatically. Accidental waste logged at the component level — log a dropped bun, not the whole burger.
True food cost and margin visibility for full-service kitchens — without a $400/month enterprise platform.
Know your real per-head cost before the event. Scale recipes and quote with confidence.
Drinks, pastries, and lunch service — every SKU costed with yield and waste folded in, so daily specials never quietly lose money.
Track flour, butter, and sugar at the gram level. Batch yields and prep losses costed into every loaf, pastry, and cake.
Stop pricing by feel. See what each product costs and what you should charge.
Food trucks, market stalls, festivals, and one-off events. Know your per-unit cost before you set the menu — and your real margin after the rush.
Everything included. 30-day free trial — no credit card required.
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