Plate Cost Capture

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.

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.