PLATEMARGINLAB / OVERVIEWMy restaurant R
TAKE CONTROL OF YOUR FOOD COSTS
Know what every dish earns.
Finally, the numbers behind your menu — in one clear view.
AVERAGE GROSS MARGIN80.1%Based on ingredient costs only
MENU ITEMS TRACKED4Across your current menu
LOWEST MARGIN DISHSalmon Dinner69.6% gross margin
Your menu, ranked by margin
Lower-margin dishes appear first so you can prioritize decisions.
| MENU ITEM | SELLING PRICE | INGREDIENT COST | PROFIT / DISH | GROSS MARGIN |
|---|---|---|---|---|
| Salmon Dinner | $24.00 | $7.30 | $16.70 | 69.6% |
| Classic Burger | $16.00 | $3.57 | $12.43 | 77.7% |
| Creamy Pasta | $17.00 | $2.32 | $14.68 | 86.3% |
| Grilled Chicken Plate | $19.00 | $2.52 | $16.48 | 86.7% |
PRICING SIMULATOR
What if you changed your menu prices?
Explore a simple price increase, assuming ingredient costs and sales volumes stay the same.
Additional gross profit if one of every tracked dish sells: $3.80
INGREDIENT PRICE SHOCK
One ingredient changes. What happens to your menu?
Model a supplier price jump without modifying your saved costs.
Supplier package before$5.20
Supplier package after$57.20
Menu dishes affected1
| AFFECTED DISH | FOOD COST BEFORE → AFTER | GROSS PROFIT AFTER | KEEP SAME $ PROFIT | REACH 30% FOOD COST |
|---|---|---|---|---|
| Classic BurgerCurrent menu price $16.00 | $3.57 → $25.41Change +$21.84 | $-9.41158.8% food cost at current price | $37.84Protect original dollars per serving | $84.69Protect target food-cost percentage |
These are calculated options, not automatic price recommendations. Consider demand, competitors, portions, waste, and overhead. Recipe and supplier package quantities must use matching units.