Your P&L says food cost is fine. Your kitchen disagrees.
Most operators have never seen their true plate cost — not from carelessness, but because the numbers live in five systems that never talk. We unify them instantly.
Watch invoices, recipes & counts become a plate cost.
TRUSTED BY OPERATORS FROM LEADING CONCEPTS & HOSPITALITY GROUPS
Get started with CulinaryInventory
Our free plan includes:
- One full recipe costed with AI-powered ingredient scanning
- Photo-to-recipe dish scanner with yield calculations
- Invoice PDF extraction with supplier price mapping
- Plate cost breakdown and margin target calculator
Automate Ingestion. Extract Plate Cost.
Stop manually copy-pasting numbers into spreadsheets. Upload photos of your dishes, drop supplier invoices, and watch our AI align your margins automatically.
Visual Plate Cost Extraction
Upload photos of your dish directly in the app. Our neural models resolve raw ingredients, segment meat weights, estimate yield portions, and generate draft costing cards instantly.
- ✓ Auto segment food photos
- ✓ Map ingredients directly to distributor codes
- ✓ Auto update recipe costs on price changes
The money you're losing doesn't show up on standard reports.
Six quiet issues drain margin in every independent kitchen — and none of them are itemized on your monthly accounting statements.
Stale menu prices
You set the burger price years ago. Beef is up double digits since. The plate cost moved — the menu price never did.
Yield you never counted
A case of chicken isn't a case of chicken. Trim, shrink, and cooking loss eat 8–20% before it ever reaches a plate. Most costing ignores it.
Theoretical vs actual
Your recipes say you should have spent X. You actually spent more. Those points are over-portioning, waste, and theft — and no one can tell you which.
Clipboard inventory
You count once a month, by hand, at 11pm. By morning the number's already wrong — and it never ties back to what you sold.
No true plate cost
If someone asked the exact cost of your best seller right now, could you answer to the cent? Pricing without it is guessing.
Supplier price spikes
Invoices pile up unread. Meanwhile, your distributor raised the price of cooking oil by 40%. You won't find out until next quarter's P&L.
Quantify the gap your P&L hides.
Slide your annual sales and theoretical-vs-actual cost gap. See how much margin quietly leaves the building before it ever hits a report.
*Note: Loss is calculated by comparing actual inventory usage against theoretical recipe yields. A 2%–5% discrepancy is standard in unmonitored kitchens.
500K+
Plates costed
12K+
Independent operators
98.4%
AI extraction accuracy
Always-On Sync
POS integration designed for high-volume service. Never miss a ticket, even during weekend rushes.
Tenant-Level Security
Secure database-per-tenant architecture. Your recipes, costing codes, and P&L data remain completely private.
Multi-Unit Auditing
Consolidate P&Ls and commissary operations across multiple outlets under a single administrative panel.
Automatic Indexing
Direct connections to major national distributors. Recipes recalculate automatically on supplier price hikes.
Built for Scale and Security
Designed for multi-unit restaurant groups and high-volume independent kitchens requiring enterprise-grade reliability, security, and pricing precision.
Join the Hospitality Ecosystem
Connect with leading chefs, food & beverage directors, and hospitality operators sharing recipe structures, margin tactics, and national pricing trends.
Operators Discord Hub
Join our growing community of culinary operators on Discord. Discuss food prep optimization, menu engineering, and local supplier negotiation tips.
Weekly Pricing Index
Follow our live updates tracking wholesale food cost trends, US beef indices, dairy hikes, and seasonal produce shifts.
Developer APIs & Guides
Integrate your POS sales, distributor invoice uploads, and inventory count sheets directly with our JSON webhooks.
Start free. Scale as you scale.
Cost out your top dish for free before committing. No credit cards, no long contracts.
$0
Cost your top seller and test AI extraction.
- ✓ One recipe, fully costed
- ✓ Plate cost & margin calculations
- ✓ Photo-to-recipe AI scanner
- ✗ Multiple locations
$20 / recipe
Build your menu at your own pace.
- ✓ Everything in Free, per dish
- ✓ Editable pack size & pricing
- ✓ Yield-aware (EP) calculation
- ✓ Cost recalculation when index changes
$150 / month
Self-service inventory for deep operators.
- ✓ Unlimited costed recipes
- ✓ Shelf-to-sheet inventory counting
- ✓ Invoice scan ingestion
- ✓ Theoretical-vs-actual variance
Frequently Asked Questions
01. How does the AI photo-to-recipe scan work?
Our specialized vision models analyze the dish presentation, segmenting ingredients, estimating portions, and drafting recipes in seconds. You review the ingredient lines, input yield adjustments, and confirm package sizes to lock in a precise plate cost.
02. What is the difference between AP (As Purchased) and EP (Edible Portion) cost?
AP cost is what you pay the supplier. EP cost accounts for yield loss during prep (e.g. trimming beef fat, peeling onions). Recipe Analytics calculates EP cost dynamically based on custom yield coefficients, ensuring your food cost % is always accurate.
03. Can I import invoices directly?
Yes. Simply drop a PDF invoice or take a photo of a paper receipt. The AI Document Extractor reads supplier lines, updates ingredients, and highlights unit cost changes in real time.
04. How does the database-per-tenant isolation work?
We deploy secure workspace environments. Your recipes, invoices, and costing databases are completely isolated at the database level, ensuring absolute privacy, speed, and tenant safety.
Stop guessing. Find the leak.
Cost your top dish for free today. If the final number surprises you, you needed this yesterday.