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PLATE COST ENGINE

Know your true plate cost to the cent.

Build recipes with AP-to-EP yield math, pack-size normalization, and live margin targets. Simulate price changes before they hit the menu — not after the shift.

Interactive recipe plate costing card editor and profit margin target simulator
  • 500K+

    Plates costed

  • 12K+

    Independent operators

  • 98.4%

    AI extraction accuracy

WHY PLATE COST ENGINE

Best-in-class Plate Cost Engine for independent operators

Yield coefficients

Define trim, cook shrink, and prep loss once per ingredient. Every recipe inherits the same honest EP math your kitchen actually runs.

Pack-size normalization

Buy by case, cost by ounce. The engine normalizes purchase UOMs so line cooks and finance see the same numbers.

Margin simulation

Drag yield or price assumptions and watch food cost % move in real time — before you reprint the menu.

Worst offenders report

Surface items drifting above target food cost % so chefs fix portions or pricing before month-end.

Menu engineering views

Stars, dogs, and plowhorses by margin contribution — built from live plate costs, not last year's spreadsheet.

Multi-location rollups

Groups compare location-level food cost % against the same recipe spec — spot where execution diverges.

HOW IT WORKS

From raw inputs to actionable plate cost

01

Dynamic AP → EP conversion per ingredient

Assemble recipes from your ingredient master with purchase units and yield coefficients.

Recipe plate costing card editor with margin simulator
02

Sub-recipe and batch costing for sauces and prep items

The engine converts AP cost to EP cost per line, rolls up extended cost, and computes food cost %.

AP to EP yield conversion infographic for whole chicken
03

Target margin and food cost % calculators

Set target margin or food cost % — the system recommends menu price bands.

Margin simulation with recommended price bands
04

Category-level margin rollups across the menu

Adjust yield sliders to model trim loss and instantly see margin impact.

Yield sliders adjusting EP percentages in the yield master
THE PROBLEM

Menu prices were set years ago. Beef is up double digits, bun costs moved, and nobody rebuilt the burger card. Food cost % on the P&L looks fine because theoretical costing was never tied to what actually hits the plate.

KEY CAPABILITIES
  • Dynamic AP → EP conversion per ingredient
  • Sub-recipe and batch costing for sauces and prep items
  • Target margin and food cost % calculators
  • Category-level margin rollups across the menu
OUTCOMES
  • Answer 'what does this plate cost right now?' in seconds
  • Price from margin targets instead of gut feel
  • Stop silent margin leaks when commodity indices move

Start using Plate Cost Engine today.

Try CulinaryInventory free — cost one dish and see if the numbers surprise you.