A plated steak dish with its ingredient costs adding up
Grilled steak, 8 oz$5.60
Rice$0.32
Fresh salsa$0.28
Greens$0.45
Plate cost$0.00
Menu price$24.00
Food cost0.0%
On target

RESTAURANTMargins

Food cost software for independent restaurants

Restaurant Margins costs each plate from your supplier prices, down to the ounce. Snap a photo of an invoice and every plate updates, so you see right away which ones are over your food cost target.

Get startedBook a walkthrough
Any supplier invoiceAny POSPhone-friendly
Plates · Eating Around the Margins (sample data)

Plates

+ New Plate
Food cost target
0%
Carne Asada Tacos$0.00
Cost$0.00
Food %0.0%
Profit$0.00
Chicken Enchiladas$0.00
Cost$0.00
Food %0.0%
Profit$0.00
Shrimp Fajitas$0.00
Cost$0.00
Food %0.0%
Profit$0.00
Ribeye Steak Dinner$0.00
Cost$0.00
Food %0.0%
Profit$0.00
Over  Ribeye Steak Dinner: suggested price$0.00
Made for your team

One app, everyone on the same numbers

Owner

Where's the money going?

  • Food cost vs. target at a glance
  • Menu Quadrant from real sales
  • History of every price change

Manager

Keep the numbers current.

  • Snap invoices from your phone
  • Suggested prices, bulk price changes
  • Invite and manage the team

Chef

Cost the recipe as you build it.

  • Plates and kitchen-made batches
  • Portions and wastage
  • See cost change as you type
Phone-friendly

Your numbers, in your pocket

Check your menu, snap an invoice or fix a price from your phone. No laptop needed.

  • A bottom menu made for your thumb
  • Snap invoices with your camera
  • Edit plates on the go
  • Add it to your home screen like an app
Restaurant Margins
Dashboard
Plates0
Avg food %0.0%
Watch0
Over0
Needs your attention
Ribeye Steak Dinner0.0%
Shrimp Fajitas0.0%
Plates + New
Carne Asada Tacos0.0%
Chicken Enchiladas0.0%
Shrimp Fajitas0.0%
Ribeye Steak Dinner0.0%
Guacamole0.0%
Import invoice
Avocados (48 ct)$0.00 ↑
Shrimp 21/25$0.00 ↓
Sales
Menu Quadrant · week of Oct 13
HeroesSell a lot, earn a lotCarne Asada TacosShrimp Fajitas
PopularThin marginGuacamole
ProfitableUnder-orderedRibeye Steak Dinner
DogsSell little, earn littleLoaded Nachos
More
Guide
Pricing
Team
Restaurant ownerowner@yourrestaurant.com
Log out
How it works

Three courses to a healthier margin

First course

Bring in your invoices

Snap any supplier invoice. Every line is read and matched to your ingredients, and you check it before it saves.

  • Big distributors or local suppliers
  • Photo or PDF
  • Learns supplier spellings
Invoice · Harbor Fresh · sample
Avocados (48 ct)$0.00$0.00 ↑
Ribeye, 12 lb case$0.00$0.00 ↑
Shrimp 21/25, 5 lb$0.00$0.00 ↓
Cheddar, 5 lb block$0.00$0.00
3 plates moved. Guacamole is now on Watch.
Main course

Cost every plate

Build plates from ingredients and kitchen batches. Wastage is included, so the cost is real.

  • Your own food cost target
  • Suggested prices
  • Bulk price changes
Avg food cost0.0%
On watch0
Over target0
Target
0%
Ribeye Steak Dinner$0.00
Cost$0.00
Food %0.0%
Suggested$0.00
Dessert

See what to fix first

Add your POS sales and see which plates earn their spot, and which need a new price.

  • What to fix first
  • Price history
  • Printable sales reports

Heroes

Sell a lot, earn a lot
Carne Asada TacosShrimp Fajitas

High Volume · Low Profit

Popular, thin margin
Guacamole

Low Volume · High Profit

Profitable, under-ordered
Ribeye Steak Dinner

Dogs

Sell little, earn little
Loaded Nachos
Sample plates

Restaurant Margins Sample Plates

Tres AmigosShrimp, steak and chicken

Try it now

What does your plate really earn?

Enter a price and a cost. See your food cost, profit and the price that hits your target.

Try one of your plates

$
$
%
Food cost
28.0%
Profit per plate
$11.52
On target2.0 points under your 30% target
Price to hit your targetYou're on target
In the app, plate cost is calculated for you.
Pricing

Simple pricing, per restaurant

A one-time setup fee gets you fully onboarded, then a flat monthly or yearly subscription. No per-plate or hidden fees.

MonthlyYearly2 months free

Starter

For a single kitchen getting its costs under control.

$0$490/ monthyear
+ $0 one-time setup
  • Ingredient & supplier tracking
  • Plate builder with food cost %
  • Financial dashboard
  • Manual ingredient entry
  • Invoice scanning & auto price updates
  • Sub-recipes (Made in Kitchen)
  • Ingredient usage finder
  • Priority support
1 location · up to 3 users
Get started
Most popular

Professional

For busy restaurants that live and die by margins.

$0$990/ monthyear
+ $0 one-time setup
  • Ingredient & supplier tracking
  • Plate builder with food cost %
  • Financial dashboard
  • Manual ingredient entry
  • Invoice scanning & auto price updates
  • Sub-recipes (Made in Kitchen)
  • Ingredient usage finder
  • Priority support
1 location · up to 10 users
Get started

Managing many restaurants?

Running more than one location or need a custom setup? Book a call and we'll put together a quote that fits your group.

All prices in USD. Setup fee is billed once at onboarding; monthly or yearly fees recur until cancelled.

FAQ

Questions owners ask

Which suppliers' invoices can it read?

Any printed invoice: broadline distributors like Sysco and US Foods, and local suppliers too. You review each line before anything is saved.

Do I need to change my POS?

No. You upload a sales report from the POS you already use.

Can my manager and chef use it?

Yes. Invite your team and give each person a role.

Is my data safe?

Sam to confirm the wording: hosting, backups and who can see what.

Stop guessing your food cost.

Set up your menu this week and see which plates need a new price.

Get started Book a walkthrough
About

About Restaurant Margins

Restaurant Margins was founded by Sam Weir to give independent restaurants a clear, honest view of what every plate really costs.

Supplier prices change every week, but most menus are priced from memory. Restaurant Margins costs each plate from your real invoice prices, down to the ounce, and keeps those numbers current as new invoices come in.

Owners, managers and chefs work from the same numbers, see right away which plates are over their food cost target, and know what to charge before the next menu print. It was built and tested in a working restaurant, for the people who run one.

Sam Weir, Founder
Contact

Get in touch

Questions about Restaurant Margins, or want to see it with your own menu? Reach out to Sam directly.

Name
Sam Weir
Email
sam@5starstudios.com
Book a walkthrough