Supplier raised a price? See what every plate costs now.
Use the free versionUnlock the full version
Also on: Whop
What does this plate cost — and what should it sell for?
Press "Try a sample plate" to see a plate cost, its menu price at a 30% food cost and what the current price leaves you — then type your own recipe.
Buy in lb, cook in oz, cups or tbsp: units, trim yield and sub-recipes are converted for you. No setup weeks, no account — your first plate is costed in the first minute.
Free: one recipe costed and priced, the whole answer on screen. Pro ($9/month or $79/year): every recipe saved on one supplier price list, all plates recalculated when a price changes, menu price sheet (XLSX/PDF), weekly price-check reminder.
1The recipe
Type each ingredient as you use it, and what you pay your supplier for it. Saved in this browser as you type.
| Ingredient | Used | Unit | You pay | for (pack) | pack unit | Yield % | Cost |
|---|
Sample prices are made up for the demo. Type what your supplier charges you.
2Plate cost, menu price and food cost %
4Supplier price list — change a price once, every plate follows
One line per item you buy. Each price change is dated, and the table below shows which plates moved since you last checked prices.
What moved since the last price check
5Take it to the kitchen and the menu boardPro
Free vs Pro
Free
- One recipe, any number of ingredients: cost per plate, menu price at your target food cost %, food cost % at your current price, profit per plate, cost breakdown
- Unit conversion (lb, oz, kg, g, gal, qt, cup, tbsp, tsp, each, dozen) and trim yield %
- Five languages, any currency, no account
Pro — $9/month or $79/year
- Every recipe saved on one supplier price list, sub-recipes (sauces, doughs) inside dishes
- Change or import a supplier price once — every plate recalculates, with what moved since the last check and which dishes went over target
- Menu price sheet (XLSX) and printable recipe cost cards (PDF)
- Dated price history per item, weekly price-check reminder, backup/restore across devices
Subscriptions renew until you cancel in your Whop account. After paying you get a licence key; paste it below to turn on Pro.
Questions
How is the menu price worked out?
Menu price = cost per plate ÷ target food cost %. A plate costing 3.00 at a 30% target sells for 3.00 ÷ 0.30 = 10.00. The price is rounded UP to your step, so the food cost never ends above your target.
What does yield % do?
It charges you for what you throw away. If you pay 2.00 for 1 lb of onions and 10% is peel and ends, each usable pound costs 2.00 ÷ 0.90 = 2.22.
Which cup and ounce are used?
US customary units: 1 lb = 453.59237 g, 1 oz = 1/16 lb, 1 cup = 8 US fl oz = 16 tbsp = 48 tsp, 1 US gallon = 3.785411784 L. Weight and volume convert only when the item has a weight per ml.
Where does my data go?
Nowhere. Recipes and prices stay in this browser. The only request this page makes on its own is the licence check, which sends the key you typed.
Does it include labour or rent?
No. Food cost % is ingredient cost only. Add a share of packaging or garnish with the "extras" %.