Plate Margin turns a single recipe entry into true plate costs, a data-driven menu matrix, forecast-adjusted ordering, and printable prep systems your team will actually use. Built for independent kitchens and multi-venue groups alike — every outlet organised, every menu accounted for, from one dashboard.
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One recipe entry powers all six tools. Change an ingredient once and your costs, prep lists, and ordering list all update together.
True cost per plate, suggested pricing to hit your target food-cost %, and an instant flag the moment a dish drifts over budget. Every dish gets a complete, print-ready recipe card with a formatted method editor built for chefs, not accountants.
Upload a sales report and every dish is classified — Star, Crowd-Pleaser, Hidden Gem, or Rethink — on profit versus popularity. Full costing detail sits beneath every rating, so the reasoning is never a black box.
Par levels aren't guesswork. Plate Margin combines your sales history with this week's actual bookings — covers, events, function numbers — to scale ordering quantities up or down automatically, week to week.
Every element of every dish, organised by section, with a full Monday-to-Sunday grid to tick or annotate as prep is completed. Print one section or the whole kitchen, on paper or on a phone at the bench.
Any supplier, anywhere in the world — paste a link and its logo resolves automatically. Select your country and Plate Margin suggests the major distributors operating in your region, ready to add in one tap.
Every menu belongs to a venue. Switch outlets and recipes, prep lists, ordering lists, and the matrix all recalibrate instantly to that location — with saved menus, ordering lists, and prep lists grouped cleanly by venue across the whole group.
Plate Margin was designed around a simple constraint: a single-site café and a twelve-venue group need the same accuracy, organised differently. The platform adapts to both without extra setup.
Assign every menu to a venue once. From there, every saved ordering list and every saved prep list is automatically grouped under its outlet — no folders to maintain, no naming conventions to enforce across a team.
Sales history sets the baseline. Weekly bookings — including known events and function numbers — adjust it in real time. The result is a par level that reflects the week actually in front of you, not an average of the last six months.
Retire a menu without losing it. Every past menu, ordering list, and prep list remains fully accessible, so a group can compare this winter's ordering against last winter's in seconds.