G2 4.9Food cost software for kitchens

Know what every
plate you serve
costs today.

Platecost reads every supplier invoice line by line and re-prices
each dish the day an ingredient moves, so you see which plates
still earn and which ones quietly stopped.

Price my menu How it works

Restaurant Tech AwardsBest food cost software
for independent kitchensWinner 2026

Invoices this week

A diner in a purple top eating chilli oil dumplings from a bowl with chopsticks

Every plate, priced the day an invoice lands.

Invoices in

Every supplier, any format.
Read line by line.

  • Northfield Meats Email PDF
  • Greenline Produce Photo
  • Calder Dairy Email PDF
  • Harbour Fish Co. Photo
  • Pennine Dry Goods Supplier portal
  • Ashworth Bakery Photo
  • Moorside Eggs Photo
  • Kettle & Co. Coffee Email PDF
  • Riverbank Wines Email PDF
  • Vale Oils Photo
A cook in a green Brasa apron holding a plate of sliced flat iron steak

The problem

Supplier prices move every week. Brasa’s menu prices don’t.

“Beef went up on Tuesday’s invoice. Which
of my dishes just stopped making money,
and by how much?”
Follow Brasa’s week
Marta Silva
Marta SilvaOwner, Brasa Restaurant

Brasa · 19–25 Oct 2026

What one invoice did to the week.

  1. No. 01Tue 20 Oct

    +18.2%

    The invoice lands

    Flat iron, was
    £18.10/kg
    Flat iron, now
    £21.40/kg

  2. No. 0219–25 Oct

    46

    Invoices read

    Kitchen
    Brasa
    Read
    Line by line

  3. No. 03Dish cards

    3

    Dishes below target

    Target
    68%
    Flat iron
    67.0%

  4. No. 04Per week

    £212

    At stake

    Flat iron
    £124
    Mussels + tart
    £88

How it works

From the invoice to the
plate, in five steps.

Step 1

Invoices

Photo, email or portal, read line by line.
Unclear lines are marked for you.

Step 2

Recipes

Enter each recipe once.
It follows today’s prices from then on.

Step 3

Plate cost

Every cost on the plate traced back
to the invoice line it came from.

Step 4

Price watch

What changed price this week,
and which dishes it touches.

Step 5

Menu check

Dishes below target,
and what each one costs you a week.

Inside Platecost

Price watch

Every price that moved this week, and the dishes it touches.

Brasa, Manchester · week of 19–25 Oct Morning, Brasa.
46 invoices readUpload invoiceRe-price a dish
Prices moved3this week
Dishes below 68%2flat iron, mussels
At stake£173.00£124 + £49 a week
Flat iron · Northfield Meats£21.40/kg↗ 18.2% this week
Prices that movedView all
IngredientPriceChangeDish it touchesWeekly impact
🥩Flat ironNorthfield Meats£18.10 → £21.40/kg+18.2%Flat iron steak67.0% margin£124/wk
🦪MusselsHarbour Fish Co.Delivery note+9.4%Mussels starter65.2% margin£49/wk
🍗Chicken thighsNorthfield MeatsCheaper−4.1%Chicken skewersAbove target—
🐟SalmonHarbour Fish Co.Unchanged 6 weeks0.0%Salmon dish71.8% margin—
🐖Pork bellyNorthfield MeatsUnchanged 3 weeks0.0%Pork belly main72.4% margin—
🦐King prawnsHarbour Fish Co.Unchanged 4 weeks0.0%Prawn skewers70.6% margin—

The result

Three weeks later, two of the three dishes were back on target.

A hand squeezes lemon over a lemon meringue tart on a white plate

One month at Brasa

By lunchtime Marta knew which three dishes had slipped, and why.

Dishes below 68%3flat iron, mussels, lemon tartFlat iron 67.0%Mussels 65.2%Lemon tart
A week at stake£212.00£124 + £49 + £39Target 68% margin
Marta Silva & Callum PriceBrasa, Manchester

Who it’s for

Made for kitchens that
cook from scratch.

Restaurant
Mains · sells £24.00Flat iron steak
Plate cost£7.93
Margin67.0%
🥩Flat iron250 g at £21.40/kg£5.35
🍟Chips, sauce, garnishRest of the plate£2.58
Restaurants

Long recipes, prices that move every week.

  • Multi-step recipes
  • Weekly price checks
  • Margin per dish
Cafés

Short menus, daily deliveries.

  • Daily invoices
  • Milk and bakery
  • Quick checks
Bakeries

Flour, butter and eggs priced into every bake.

  • Batch recipes
  • Cost per bake
  • Dairy and dry goods
Pubs with kitchens

Kitchen margins kept apart from the bar.

  • Kitchen only
  • Bar kept apart
  • Food margin
Small groups

Own prices per site, shared recipes.

  • Prices per site
  • Shared recipes
  • One group view

Getting invoices in

However invoices arrive,
they end up priced.

Photo, email or supplier portal. Unclear lines are marked for you to check.

  • No. 01🚚Delivery note
  • No. 02📄PDF attachment
  • No. 03📸Phone photo
  • No. 04✉️Email forward
  • No. 00Platecost
  • No. 05🔗Supplier portal
  • No. 06📊Spreadsheet upload
  • No. 07🏷️Price list
  • No. 08📥Shared inbox
  • No. 09🛒Cash and carry receipt
  • No. 10📃Paper invoice
  • No. 11↩️Credit note
  • No. 12🧾Till sales export
  • No. 13✍️Handwritten note
  • No. 14🗂️CSV file
  • No. 15🔄Accounting sync
  • No. 16✅Order confirmation
  • No. 17🥕Market receipt
  • No. 18📱Text from a supplier

Kitchen notes

Notes from the pass

Margins

Target margins, section by section

Read the guide
 A Brasa chef in a green apron dresses a plate at the pass, purple tiled wall behind
Invoices

Reading a supplier invoice line by line, before you reorder

Watch the walkthrough
Portions

Portion size: the price rise nobody notices

Read the portion guide
Menu

When to change the dish, not the price

Read the menu guide
Suppliers

What to ask a supplier when a price jumps

Read the checklist

Price my menu

Know your menu costs before the next invoice lands.

Bring your supplier invoices and your top dishes.
Platecost prices every plate from them.

Price my menu
A Brasa cook in a green apron pours peppercorn sauce over sliced steak with mash and asparagus

Questions

Frequently asked questions

Do I need to type in every recipe?

Once. Paste or photograph the recipes you already use; Platecost matches each ingredient to your invoices and you check the matches.

What about handwritten invoices?

Take a photo. Lines Platecost can’t read with confidence are marked so you can confirm them in a few taps.

How does it handle different units?

Kilos, cases, bunches, each — every recipe line is converted to the unit on the invoice.

Does it work for more than one site?

Yes. Each site keeps its own suppliers and prices; recipes can be shared.

How long does setup take?

Most kitchens start with their top 20 dishes and the last two weeks of invoices.

Restaurant Tech AwardsBest food cost software
for independent kitchensWinner 2026

Hospitality Software ReviewEasiest invoice capture
for small kitchensEditor’s pick 2026

Kitchen Ops GuideBest margin tracking
for restaurant groupsTop rated 2026