For chef-partners: plate-level truth

The chef's view

• Current recipe costs. Every recipe priced from the latest invoices — including yields and trim, not just raw case math.
• Blast radius on price moves. Salmon jumps 12%? See every affected dish and its new margin the same week, as in stress-testing menu margin the same week.
• What-if before the reprint. Reprice, re-portion, or substitute — and see the margin consequence before committing. The discipline behind it: menu engineering with current costs.

Capture that fits the back door

Invoices enter as a phone photo during the delivery — under a minute, no desk, no scanner. Extraction, review, and recipe recompute happen without you; the pipeline is in from back-door paper to current recipe cost.

Your craft, defended with numbers

When the pricing conversation comes, you arrive with plate-level facts instead of instinct alone. Same numbers the owner and GM see — one operating view — which makes it a shorter conversation.