Recipe costing
Build portion costs from the prices you actually pay.
Built for restaurant back office
Less admin. More margin.
An operator-built restaurant cost-control spreadsheet that turns POS exports, inventory, waste, and purchasing into the numbers worth acting on.
A one-time workbook purchase. Price and delivery details are being finalized.
PlateMargin / Weekly controlLoyverse export loaded
Food cost variance
3.4pts
ReviewW1
W2
W3
W4
Action items
- Chicken breast cost up
- Waste log needs review
- Recount bar stock
Theoretical
28.2%
Illustration only — workbook screens and fields are in development
One workbook. A tighter control loop.
Know what is costing you before service does.
Theoretical vs. actual
Compare expected usage with your real food-cost result.
Waste logging
Keep spoilage, errors, and overproduction in the same review.
Vendor-price tracking
Spot ingredient cost moves before they reach your margin.
How it works
From POS export to a focused next move.
- 01
Export sales from your POS
Start with a Loyverse sales export. Other POS exports can work where their data can be mapped cleanly to the workbook.
- 02
Paste or import into the workbook
Bring in sales, inventory counts, purchases, and waste using the supplied sheets and simple operating routines.
- 03
Review variance. Take action.
See where actual food cost has drifted from theoretical, then work from a focused list of items that need attention.
Early access
Build a calmer back office around the numbers that matter.
Join the list to hear when the first PlateMargin workbook is ready. It is being built around the practical needs of independent restaurants and boutique hospitality teams.