Type in your ingredient prices once, build your recipes, and Pleach gives you the real cost per portion and food-cost % for every dish. Catch the bleeders before service. Built by a chef who got tired of the spreadsheet.
Enter what you pay your supplier. Pleach does the per-gram, per-ml, per-each math so your costing is always live, never stale.
Build a recipe with the ingredients you priced. Yield by portion or by batch. See cost per yield, per portion, and (optionally) per minute of labour.
Set a target food-cost %. The dashboard flags any dish above it so you can fix the recipe, re-price the dish, or pull it before it eats the night.
Group dishes into menus, track allergens at the ingredient level (they roll up to the dish), and print prep lists for the team. One tool, one source of truth.
If you're a chef, kitchen manager, or owner and the above looks useful, fill the form. We'll get back to you within a day or two.