About PlateMargin

PlateMargin began inside a working kitchen, bar, and 23-room hospitality property—not in a software-company brainstorm. Better tracking uncovered a 3.4-point gap between theoretical and actual food cost, making the need for a simpler control system impossible to ignore.

Our mission is to give independent restaurant owners and boutique hospitality operators the visibility larger groups take for granted: accurate recipe costs, useful inventory variance, practical waste records, and vendor price history.

We are deliberately building for one to three locations. That means straightforward workflows, a one-time workbook purchase, and no enterprise complexity you will never use.