Photograph your menu and your invoices.
We’ll draft every recipe for you and estimate what each plate costs. You type nothing.
Your worst plate looks like the carbonara. We estimate it makes about
£0.31a plate
Estimate, based on 3 invoices, 47 lines read, 19 Aug 2026. We drafted the portions — correct any of them in a tap.
This is the whole input. A paper delivery note, photographed on the pass.
Eleven lines, item by item, pack size by pack size. No integration, no supplier portal, nothing to install.
You are pricing tonight’s menu on last year’s prices.
Butter, oil, chicken and cheese move every week. Nobody tells you. Three months of selling a loss-making dish happen before the accountant mentions it.
Gut feel
You price the plate at what the pub down the road charges, and hope.
The spreadsheet
You built one once, honestly. It went stale within six weeks.
The bookkeeper
One food cost percentage, once a month, and always too late to act on.
Every other costing tool starts with an empty recipe book.
That is why you quit the last one. Forty dishes, typed by hand, with portions and pack sizes, at 23:30. Nobody has that evening. Price was never the barrier.
We start from your menu instead. We draft an ingredient list and a portion for every dish, price it against your invoice lines, and show you the number. Then you correct what looks wrong.
Wrong-but-editable beats blank-and-honest, because blank never gets filled.
Six minutes, from your pocket to your worst plate.
Photograph your menu
A phone photo of the printed one is fine. We find the dishes and the menu prices.
Add one to five invoices
Photos of paper are fine. Blurry is usually fine too. Or forward the supplier’s email.
Read the number
Your plates, worst first, with the invoice lines and the drafted portions underneath.
No account, no password, no card before you see the number, and no recipe typed at any point.
Every dish, worst first.
estimate · 19 Aug 2026One thing to look at tomorrow: the fillet steak. On our estimate it loses about £0.65 a plate.
| dish | menu | est. cost | est. GP | GP % |
|---|---|---|---|---|
| Fillet steak & chips | £19.50 | £20.15 | −£0.65 | −3.3% |
| Carbonara, set lunch | £6.95 | £6.64 | £0.31 | 4.5% |
| Fish pie | £15.50 | £6.05 | £9.45 | 61.0% |
| Chicken & bacon pie | £14.00 | £4.62 | £9.38 | 67.0% |
| Beef bourguignon | £16.00 | £4.80 | £11.20 | 70.0% |
| Soup of the day | £6.50 | £0.94 | £5.56 | 85.5% |
| 28 more dishes | ||||
Estimate, based on 3 invoices, 47 lines read, 19 Aug 2026. Menu prices read from the menu photo.
Carbonara, set lunch
The recipe we wrote from the dish name, priced against your own invoice lines.
| Pancetta | 120 g | £1.79 |
| Parmesan | 60 g | £1.32 |
| Egg yolk | 4 | £1.40 |
| Spaghetti | 200 g | £0.44 |
| Double cream | 100 ml | £0.35 |
| Butter | 20 g | £0.18 |
| Bread & side salad | 1 | £1.16 |
| Estimated plate cost | £6.64 | |
| Menu price | £6.95 |
We drafted the portions on 5 of 7 ingredients. Correct any of them and the estimate changes on the spot.
We tell you which half of the number we drafted.
The prices are the prices.
We read them off the invoice your supplier sent you. Chicken thighs, 5 kg, £20.75, 17 Aug. When that goes up, it went up.
The portion is our draft.
How much parmesan lands on your plate is drafted. It is labelled an estimate, shown with its working, and corrected in a tap.
Correcting it is not a chore we impose. It is the mechanism: every correction makes your own estimate truer.
When butter goes up, you get an email.
Butter went up 11.0%. Three dishes got worse. On our estimate, your worst plate is now the mushroom risotto.
Sent only when a price actually moved. Forward an invoice, standing up, in fifteen seconds. Nothing to log into.
We checked them all in Mar 2026.
| tool | published price | who writes the recipes |
|---|---|---|
| Recipe Cost Calculator | $24.17 a month | You type them, or import a spreadsheet |
| Culvana | $199 a month a site | You type them |
| MarketMan | $199–299 a month | You type them |
| MarginEdge | $350 a month a site | You type them |
| Noob Code | $199 for the year | We draft them from your menu |
Their prices as published on their own pages, checked Mar 2026, and they may have moved since. Recipe Cost Calculator costs less than us over a year, and it is good software. Not one of them writes your recipes for you.
Both prices are on this page. Nobody speaks to a salesperson.
Margin Report
one payment$29
Your menu and up to five recent invoices, read once. Every dish costed and ranked worst first.
- —A Margin Table for your whole menu
- —The drafted recipe behind every dish
- —Emailed as a link and a PDF
- —Your $29 comes off a Year Pass within 30 days
Year Pass
twelve months$199
Every invoice you send re-prices every dish, so the estimate never goes stale.
- —Unlimited invoice reading, included
- —A Margin Table that re-prices itself
- —Price Alerts by email when a supplier moves
- —A visible end date, and nothing renews itself
If we cannot make a useful report from your invoices, we refund without being asked.
Prices in USD. Nothing to buy yet, and no card is taken on this page.
Your menu already has the answer in it. Nobody has read it yet.
The estimator is not open yet. When it is, it starts with a photo of your menu.