What does one croissant really cost?
Snap your menu. We cost three of your bakes per piece, from a standard formula, where you buy flour, butter and eggs.
- Per piece
- Dozen prices handled
- No contract
The plan
- $99 a month. No contract.Month to month, cancel anytime. Founding price locked for life for the first 100 kitchens.
- The menu check is free.The plan is optional. Ask from your report and a person sets you up. Nothing is charged until you say yes.
- Set up in 10 minutes.From a menu photo and one invoice. No recipe typing.
Most tools only tell you when your own supplier raises a price. We put what you likely pay next to what the whole market pays, for every kind of distributor. The gap is the money.
Example from our engine, using USDA market prices . Your scan uses your menu.
Built inside a working restaurant and coffee shop. We run our own kitchens on it.
Every number is a range, with the portion we assumed written next to it. Seafood, bought-prepped items and sizes a menu doesn't state are skipped, never guessed.
How we get from the market price to your likely price
Portions and formulas are industry-standard ranges from:
| Where you buy | Beef, pork | Poultry, eggs | Produce | Cheese, butter |
|---|
Multiples of the USDA market midpoint. Ranges, not promises. We publish the ranges only, never anyone's item prices.
Reading your menu.
Trust your taste. Know your cost.
Where these numbers come from
See the full report.
Opens right here. Every plate, its biggest cost, one page to print.
That was an EXAMPLE. Your own menu takes about 30 seconds.
Scan your own menuWhere these numbers come from
Your report link:
Swap our estimate for your real prices.
Send one invoice. A person grades every line against the market (over, fair, or a good buy) and your costs switch to what you actually pay.
- No contract
- Founding price locked for life, first 100
- Set up in 10 minutes