Everything it does — in the language you buy in.
Some people buy the spec sheet. Some buy what it does for their week. Some only want to know how the story ends. Same product, three honest tellings — flip the switch and this whole page retells itself. Nothing here is roadmap; every line below is in the product today.
Your ingredient prices, kept honest.
Every plate cost in the product is built from this price book — so the product makes keeping it current nearly free.
Photograph a vendor receipt or invoice. Every line is extracted, matched to your ingredients, and staged with its pack size and price — nothing commits until you approve it.
Paste your supplier's emailed price list (or drop the CSV). Recognized items stage old → new with the % change; suspicious jumps are held out until you deliberately accept them.
Every price carries its date and its source — receipt, import, or manual — with each ingredient's full history one tap away.
When an ingredient cost rises enough to matter, the Radar appears, names the plates it hit, and shows what each one costs you now versus before.
Pack price becomes cost per ounce, per each, per pound — with density and each-weight conversions where recipes need them, and stale prices flagged by age.
A plate cost that survives the actual kitchen.
Preps inside preps, yields, waste — the math the kitchen really runs, not the spreadsheet version of it.
Preps are recipes inside recipes — the consommé in the taco, the sauce base in the sauce — costed recursively, with cycle and depth guards so the math can never chase its own tail.
Batch yields, cooking loss, and a per-recipe or house Q factor for prep and plating waste are part of the calculation, not a footnote.
An ingredient without a price is flagged as missing — it is never silently counted as $0 in a total.
Print a kitchen copy — components, quantities, batch yield, ruled method space, and not a single dollar on it — or an office copy whose per-line costs sum exactly to the printed total.
Set a target food-cost % per dish or house-wide. The moment a price edit or an import pushes a dish past its target, it says so — inline, at the moment of the change.
What the same dish actually pays you, per channel.
Dine-in, DoorDash, Uber Eats — each channel takes a different cut, so each channel needs its own price.
Every dish's margin is computed per channel against that platform's actual commission — not a blended average.
For each channel, MarginLeaks computes the exact listed price that restores your dine-in profit after the commission — shown next to what you charge today.
You set how far above dine-in a delivery price may comfortably go; recommendations that would cross the line say so in writing.
Each channel gets a live health read: which dishes are leaking against their recommended price, and which are outright losing money per order.
The weekly ritual that keeps it fixed.
Costing your menu once is a project. Keeping the margin is a habit — this is the machinery of the habit.
A weekly report that ranks where margin leaked, which dishes crossed their targets, and the exact repricing move per dish. Printable, with your letterhead.
Every cost move lands on a dated ledger, so a season of quiet supplier increases reads as a timeline, not a mystery.
Popularity × profitability quadrants over your actual menu — stars, plowhorses, puzzles, dogs — from your product-mix data.
Owner, manager, staff, viewer — real roles. Staff enter receipts and prices with no money pages; your accountant reads the report and can change nothing.
Every import — invoice, price list, product mix — is staged, screened for anomalies, previewed for impact ('these plates will move'), and revertible after commit.
AI reads your documents and suggests matches — that’s all it does. It never computes a dollar. Every stored figure comes from deterministic arithmetic you can audit, and every AI-read line passes through your approval before it can touch your price book. That boundary is why you can trust the numbers on this page’s every card.
Watch these features run one real dish, number by numberOne plan. The price is on the page. That’s the point.
The category sells through demo calls and quotes. We'd rather you keep the hour.
- A demo call before you see a price
- Onboarding fees, quotes & POS lock-in
- Still no answer on what DoorDash nets you
Published and reported pricing for the leading food-cost suites, checked mid-2026.
The drift is running on your menu tonight, whichever way it leans. There’s one way to know.
Find the leak.
Keep the margin.
$79/mo per location — or $790/yr, two months free · 30-day money-back guarantee · cancel anytime.