Recipes & food cost
Every plate,
priced honestly.
Build recipes once and RestaurantMate keeps them priced from the invoices you actually paid. Plate costs move when vendor prices move, theoretical usage depletes inventory automatically, and margins stop being a guess.
One dish, costed from real invoices
89%
margin on this dish today. When a vendor reprices chicken, this number moves the same day.
Build the recipe
Ingredients, quantities, and yields, entered once with your own units.
Prices attach themselves
Each ingredient links to real delivered prices and stays current.
Sales do the math
Every dish sold depletes inventory and updates theoretical usage.
Recipe costing, live
Every ingredient is priced from delivered invoices, so a plate cost is always current, never last quarter’s spreadsheet.
Theoretical food usage
Sales turn recipes into expected usage, so you can see what the kitchen should have consumed against what it did.
Auto inventory depletion
Selling a dish depletes its ingredients. Counts stay honest between audits without extra work.
Margin visibility
See cost and margin per dish and per menu section, and catch the item quietly losing money.
Costs that follow the market
A recipe is only as honest as its ingredient prices. Because RestaurantMate reads every invoice, a vendor repricing chicken this week moves every affected plate cost the same day, with the receipt as evidence.
- Ingredient prices from delivered invoices
- Plate costs update when vendors reprice
- Deterministic yield and unit conversions
Theory against reality
Theoretical usage from sales, actual usage from counts and purchases. The gap between them is shrinkage, waste, or portioning drift, and now it has a number.
- Expected vs. actual usage per item
- Variance surfaces in food-usage reports
- Tighter portioning without policing
Same day
plate costs update after a vendor reprices
2
numbers per dish: cost and margin, always current
0
spreadsheets to keep alive
Good to know
How precise are yields and conversions?
Conversions are deterministic and explicit: your yields, your units, auditable math. Nothing is estimated by a model.
Does this replace my inventory counts?
It reduces how often you need them. Auto depletion keeps day-to-day levels honest, and periodic audits true them up.
Can I cost a whole menu?
Yes. Costs roll up per dish, per section, and per menu, so engineering decisions come from live numbers.
The full suite
It all runs on the same connections.
Get started
Sixty days free.
Setup done for you.
We're onboarding a limited number of beta restaurants. Tell us about yours and we'll reach out within a day.
- 60-day free trial, no card required
- Vendor connections set up with you
- Cancel anytime; your data stays yours