01
Gather the real inputs
Current invoices meet current recipes.
We organize your recent food invoices, recipes, yields, portions, and menu pricing into one clear view of what every plate costs today.
PlateProfit
Food-cost program
Know every plate.
Protect every margin.
PlateProfit is Margin Table's recipe and menu costing audit. We recost every recipe against current invoice prices, flag menu items bleeding margin, and deliver a clear plan for repricing and menu decisions.
For independent restaurants, multi-unit operators, private clubs, and catering teams.
Menu cost review
Current invoice prices, applied to every plate
Food-cost target
30%
A target only matters when recipes stay current.
Margin watchlistAction
Center-cut steakReprice
Seafood pastaRework
Chicken entréeHold
PlateProfit turns changing ingredient costs into practical menu decisions before drift becomes the norm.
Where margin slips
Food cost moves monthly. Most menus don't.
Most operators recost and reprice once or twice a year—even while proteins, produce, dairy, and dry goods move every month. The result is quiet margin erosion hiding behind familiar menu prices.
PlateProfit is the food-cost counterpart to PourProfit's beverage-cost program. It closes the gap between what a dish used to cost and what it costs to serve now, giving operators a disciplined way to protect contribution margin across the menu.
Monthly
Ingredient shifts that outdated recipe costs can miss.
One view
Current invoices, plate cost, menu price, and next action.
The audit
A recipe-cost reset built for action.
This is not a generic spreadsheet handoff. We build a working menu-cost picture from your operation's current inputs, then translate it into decisions your kitchen, finance, and leadership teams can use.
02
Recost every menu item
See where margin is leaving the plate.
Each recipe is recosted against current ingredient pricing so high-cost items, portion drift, and stale pricing become impossible to miss.
03
Act on the findings
Leave with a menu built to hold margin.
You receive a menu-engineering report with practical repricing, recipe, purchasing, and mix recommendations prioritized for your operation.
What you receive
A menu-engineering report with a clear next move for every priority item.
Current recipe and plate costs
Margin and pricing gap analysis
Repricing and recipe recommendations
Purchasing and portion-control priorities
Ways to work together
Start with the audit. Keep costs current.
The Recipe & Menu Costing Audit is the starting point. From there, choose implementation support or a recurring cadence that matches your operation.
Start here
Recipe & Menu Costing Audit
$2,500
flat, one-time
The focused food-cost reset: every recipe recosted, margin leaks flagged, and menu-engineering recommendations delivered.
Purchase the auditImplementation Sprint
$1,500
add-on
Hands-on help implementing the audit’s recommended repricing, menu changes, and recipe controls with your team.
Available after your audit
Recipe Costing Autopilot
$495/month
$395/month per location at 3+ locations
Monthly recosting that keeps menu pricing aligned as ingredient costs, vendor terms, and product mix move.
Available after your audit
Private Club & Catering Program
$795/month
tailored recurring program
For private clubs and catering operations managing banquet packages, event pricing, and complex food-cost decisions.
Available after your audit
Built for your operation
Better menu decisions start with better cost visibility.
Independent restaurants
Stop relying on last season’s food costs and make price changes with confidence.
Multi-unit operators
Create a consistent menu-costing baseline across locations while spotting local variance.
Private clubs
Bring kitchen economics into a format leadership and boards can use for informed decisions.
Catering & banquet teams
Account for package pricing, event complexity, and high-variance menus before the event is booked.
Recipe & Menu Costing Audit
Make the next menu price a margin decision—not a guess.
Start with a complete food-cost reset, then build the cadence your operation needs to stay profitable as costs change.