Stop guessing and start knowing the true cost of a dish, accounting for yields and other factors. Get total visibility from ingredient costs straight through to your final plates.
Don’t play guessing games or rely on back-of-the-napkin calculations. Leave the kitchen math to us.
"It used to take me at least a week to cost a new menu and have training manuals, recipe books, allergen guides, etc. Now it's all one step and I can do it in a day."
Executive Chef, The Grizzly Paw