Hotel or food service operation? Allergen documentation, certification tracking, and white label print —
See Lite + Compliance →PlateCost gives restaurant operators real-time cost intelligence across food and beverage — recipes, margins, and pricing in one place, with no spreadsheets required.
Food and beverage costs shift weekly. Without a system to catch it, your margins erode quietly — one invoice, one price hike, one untracked pour at a time.
Your supplier raises beef prices 12% and your menu price stays the same for months — because nobody’s watching it in real time.
Silent margin lossBy the time someone updates the costing sheet, three more invoices have come in. The "current" food cost is already wrong.
Always behindPour cost rarely gets the same attention as food cost — even though over-pouring and shrink quietly eat into bar margins every shift.
Untracked pour costPlateCost watches your margins so you don't have to chase them after the fact.
Start Free Trial →Most costing tools don't touch allergens at all. PlateCost treats them as seriously as the cost data — documented, visible to every role, and ready for your next health inspection.
The hidden risk most operators miss
When you change a batch recipe — like swapping a bread brand — every dish that uses it needs to be re-checked for allergens. PlateCost flags this automatically because allergens cascade through linked recipes in real time.
Every dish is plotted by profit and popularity, filtered by category, with a one-line recommendation and the exact dollar impact of a price change.
Every sale automatically depletes stock based on your own recipes — no manual counting required day to day. At month's end, print a count sheet, walk the kitchen, and see exactly where the numbers don't match. That gap is where theft, over-portioning, and spoilage actually hide.
Staff see their shifts instantly on any device — no group chats, no printed sheets left on the wrong counter. Enter projected food and beverage sales and see your FOH and BOH labor percentages in real time before a single shift is worked. Already have a schedule? Upload a PDF or image and pin it to the staff portal in seconds.
| Staff | Mon | Tue | Wed | ||
|---|---|---|---|---|---|
| Maria L. | 10a-4p | 10a-4p | - | 10a-4p | 10a-6p |
| James T. | 4p-11p | - | 4p-11p | 4p-11p | 4p-11p |
| Alex R. | 10a-4p | 10a-4p | 10a-4p | - | 10a-4p |
| Proj. Sales | $3,200 | $3,400 | $2,800 | $3,600 | $4,800 |
| FOH Labor % | 26% | 24% | 22% | 26% | 29% |
| BOH Labor % | 31% | - | 33% | 31% | 34% |
Track training and certifications for your whole team in the same place you already track recipes — not a separate binder, not a spreadsheet nobody updates.
Take a photo of any recipe — handwritten card, old binder, whiteboard — and PlateCost reads it, structures it with ingredients and method steps, calculates the cost, and formats it for print. Clean, professional, ready for the kitchen.
Upload a schedule image or PDF and pin it to the staff portal in seconds. Staff tap Schedule, see their week, and can print it from their phone — no group chats, no printed sheets left on the wrong counter.
📌 Pinned
Week of July 7 — Full Schedule
Posted by Tom Loftis · Jul 1
4th of July — Modified Hours
We close at 6pm on the 4th. All shifts end by 5:30. Tips paid out that evening.
Posted by Tom Loftis · Jun 28
Try it on a real plate from your own menu — no signup needed.
Enter a few numbers from your own kitchen and bar to see what catching margin leaks early could be worth to you.
Estimates based on industry-average food cost variance and typical manual-entry time savings reported by early users. Actual results vary by operation.
Every invoice scanned updates your ingredient costs automatically — so you always know when margins are slipping, before it hurts. No spreadsheets. No guesswork.
12+ hrs
saved per week on food cost tracking, scheduling & recipes — some operators save more
Real-time
food cost on every recipe — updated automatically every time an invoice is scanned
15 min
to scan an invoice and price your entire menu automatically
Before PlateCost
📊 Spreadsheets · Guesswork · Missed margins
After PlateCost
📈 Real-time food cost · Instant invoice pricing · Clear margins
No contracts, no sales calls. Pick the plan that fits how you run your kitchen today.
14-day free trial · No credit card required
14-day free trial
14-day free trial
We'll build a plan around your operation
Getting started is easy — but if you'd like a guided hand, we offer one-on-one setup sessions to walk you through the platform, train your managers, and troubleshoot any questions during your first 30 days. We'll help you get the most out of PlateCost from day one.
Request a Quote →Available for Pro and Business customers · Remote or on-site
Perfect for restaurants, hotels, and food service operations that don't need food costing — just professional recipe documentation, allergen tracking, and staff training.
The Grand Hotel
Culinary Standards & Recipe Guide
Cheeseburger & Fries — Plating Diagram
White Label1. Place 8oz patty on toasted brioche bun
2. Add cheese while patty is hot
3. Layer toppings and add burger sauce
4. Arrange fries beside burger
⚠️ Allergens
Dairy · Egg · Fish
Gluten · Soy
Your logo · Your colors · Your brand
Lite + Compliance only
14-day free trial · No credit card required
14-day free trial · No credit card required
Need multiple locations? Contact us for group pricing →
Set up your first recipe in under 10 minutes — no credit card required.