Send us your menu or one supplier invoice. We'll send back what your plates cost and where you're paying more than wholesale, with the math shown. Free. No account, no sales call.
Free, right now
Both run inside Grok Bot. Paste something in and get an answer with every line of arithmetic visible.
Paste a recipe. Get cost per portion, food cost %, and the price you'd need for a 30% food cost.
Paste lines off an invoice. See which ones are over wholesale, which are fair, and which are a good buy.
What you get back
As a range, with the portion we assumed written right next to it. Most menus don't list portions, so a single number would be a guess. A range you can check isn't.
Each invoice line against public USDA wholesale prices from the week you bought it. The good buys are flagged too, so you know which vendors to keep.
Not a 40-page report. The single ingredient or plate where the money is.
Straight with you
Our prices are public USDA wholesale for produce, chicken, eggs, beef and pork, each one dated. Your own invoice always beats our table.
We don't price seafood. It moves every week and the good indexes aren't public. We'll ask what you pay.
We don't cost prepped items like breaded tenders or fries from raw prices. We'll ask about those too.
Start here
Fill this in. We'll email you back and you can reply with a photo or PDF of your menu or an invoice.