For cafés, restaurants, food trucks and dark kitchens that sell dine-in, takeaway and delivery — and want to know which dishes pay for the kitchen and which only keep it busy. It is one tool for one job: the economics of your menu, recipe by recipe, using your own prices and sales.

Why this and not a recipe-costing spreadsheet: besides food cost, it finds the kitchen station that limits you and the contribution of each dish per minute of that station, and builds a production plan in whole portions within your station minutes and limits. Yield is applied exactly once per recipe line, and a new ingredient price recalculates every dependent recipe and sub-recipe with the price that keeps each dish's previous contribution. One payment, no subscription; no bank, accounting or marketplace connection; your data stays on your device; no AI — every result is an exact decimal calculation with “How it is calculated”, in 8 languages and any currency.

You enter your ingredients as you buy them (pack size, pack price, usable yield, tax and currency), your recipes with sub-recipes such as sauces or prepped fries, batch and service times, packaging per channel, then prices, portions sold, discounts, refunds and waste per dish and channel, the fees and sales tax of each channel, your fixed costs and the minutes each kitchen station has.

You get the contribution of every dish in every channel, the kitchen bottleneck and contribution per bottleneck minute, a popularity/contribution grouping with its thresholds shown, a production plan in whole portions from an exact search, a shopping list in whole packs, and what new ingredient prices or portion sizes change — with the price that keeps each dish's previous contribution. No AI — exact, traceable calculations. One-time payment, no subscription. It works on a phone and a computer, and your data stays on your device.