Menu margins from real ingredient prices
Update supplier pack costs and see how price changes affect every dish, prep item, and product that uses the ingredient.
Restaurant recipe costing
Restaurant recipe costing that stays useful during service
Give chefs and operators a shared costing record for ingredients, yields, allergens, methods, and sale prices without rebuilding the same spreadsheet every month.
Proof in practice
Example: menu price check before a supplier increase lands
When butter or flour changes price, the kitchen can see which recipes are affected and whether sale prices still protect margin.
- Supplier cost update once
- Affected recipes visible
- Margin reviewed before menu changes
- From £39 per location per month
Kitchen
Built around the work, not around admin.
Kitchen detail beside financial detail
Keep method, allergens, storage, and shelf-life fields close to margin and sale price so the record works for chefs and owners.
Built for changing menus
Use structured recipe records to compare menu options, seasonal ingredients, and wholesale-ready products without losing the audit trail.
Connected platform
One operating layer for food businesses that have outgrown spreadsheets.
Plato connects kitchen records, production work, hygiene standards, wholesale demand, finance visibility, and office follow-up so the same operational truth travels with the business.
Questions
Useful before a demo.
Does Plato handle ingredient pack sizes and unit conversion?
Yes. Plato is designed for food costing workflows where supplier packs, recipe units, yields, and sale units need to line up.
Can chefs use the same recipe record?
Yes. The costing record also carries practical kitchen details, so teams are not forced to keep a separate operational copy.