Food cost software for restaurants
Stop finding food cost problems after the money is already gone.
RestaurantOpsApp reads your vendor invoices, updates ingredient costs, recalculates recipe margins, flags price jumps, and gives chefs and owners one clear view of where food cost is heading.
No card required. No demo call required, you are in the product in minutes. Full product during the trial. Built for working chefs, owners, and operators who need food cost answers before service starts.
Cancel anytime, no contract. Onboarding is refundable in full if you cancel before we start the work.
Real product. Sample kitchen data.
The problem
Food cost moves faster than most kitchens can track.
Vendor prices change without warning, and nobody catches it.
Invoice prices do not always make it back into your recipes.
Recipes stay costed off old ingredient prices for weeks.
Inventory counts live in spreadsheets or on clipboards.
Owners find margin problems after the month is already closed.
Chefs waste hours trying to connect invoices, recipes, and ordering.
None of that is a discipline problem. It is a data-entry problem. Remove the typing and the numbers arrive while you can still do something about them.
How it works
From invoice to food cost intelligence.
01
Photograph the invoice
Upload or snap a supplier invoice from your phone, a PDF, or your desktop. No typing a 40-line invoice at midnight.
02
Approve the price changes
Every line item is read, matched to your ingredients, and anything that moved is flagged for you to review.
03
Recipes update themselves
Approved prices cascade straight into recipes and sub-recipes, with real yields and waste, in real time.
04
Act before the margin is gone
See over-target dishes, price alerts, and vendor comparisons while there is still a service left to fix them in.
Overall food cost
28.4%
On target
Invoices this week
14
3 pending review
Price alerts
7
Needs attention
Price alerts, active
Atlantic Salmon (lb)
US Foods · 4 recipes affected
Beef Tenderloin (lb)
Sysco · 6 recipes affected
Canola Oil (gal)
Performance · 12 recipes affected
Recipes against target
Pan-Seared Salmon
Beef Tenderloin 8oz
Caesar Salad
Features
Everything connected to the food cost pipeline.
Invoice capture
Item codes, pack sizes, unit prices, and totals pulled from any vendor invoice, then matched to your ingredients.
Price history
Every approved invoice writes a price record, so a quiet case-price increase shows up as a change you can act on.
Recipe costing
Live food cost percentage on every recipe and sub-recipe, costed with actual yields and waste, not guesses.
Price alerts
Set thresholds on the items that move your cost and get told the moment a vendor crosses the line.
Inventory counts
Shelf-to-sheet counting by storage location on a phone. Keeps saving if the signal drops in the basement.
Reports and exports
Food cost by period and outlet, menu margin ranking, vendor comparison, and variance. Built to be read in a meeting.
Who it is for
Built for the people who carry food cost every day.
For independent restaurants
One kitchen, tight margins, and no analyst on staff to chase the numbers for you.
For multi-outlet operations
Hotels, casinos, and groups costing across venues, comparing which outlets run over target.
For high-volume kitchens
Banquet, catering, and contract feeding, where a half point of food cost is real money.
Who built it
Written by someone who had to hit the number.
I am Andy Bouchard, an executive chef with 38 years in kitchens. I have run culinary operations for a resort casino, for lakeside fine dining, and at sea for major cruise lines, including ships serving 6,500 guests and 18,000 to 20,000 meals a day.
At that volume you learn quickly that a food cost you see at month end is a story about a month you can no longer change. I built this because every tool I was handed was designed by someone who had never had to defend a variance, and every spreadsheet I built to replace them eventually broke.
38
Years in professional kitchens
20,000
Meals per day at peak volume
Multi-unit
Casino, resort, fine dining, and cruise operations
Pricing
One price per restaurant. Every feature included.
No per-invoice charge and no feature gates. Onboarding is included with your first month.
Founder
Limited$89.00/mo
Early access rate. While your subscription stays active, this price never goes up.
Standard
$99.00/mo
For operations with a bigger team or more than one outlet.
Onboarding and Data Setup, $299.00 one time, required
Included with every plan and charged once with your first month. We walk your storage areas, load 5 suppliers from your own invoices, cost 15 of your recipes and train your team, so your first real plate cost happens in week one instead of never. Onsite within 125 miles of Waterloo, NY, remote beyond that.
Common question
What this asks of your team.
How much time does RestaurantOpsApp require from my team?
Plan on about five minutes per invoice for capture, review, and approval. RestaurantOpsApp reads the invoice, matches items to your ingredient catalog, checks the extracted values, and flags anything that needs attention. Once approved, ingredient costs update and affected recipes are recalculated automatically. Regular inventory counts and other operating tasks still remain part of your normal workflow.
No one at RestaurantOpsApp touches your invoices. Your team stays in control of review and approval.
Start with this week's invoices.
Photograph the stack sitting on your desk right now. Fourteen days, no card, and you will know your real plate costs before the trial is over.
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