Available in one subscription plan so you can put “Your Profit First” in every plate serving
Take a real look at the profit effect of what’s in your garbage can.
Calculate your break-even point in order to set appropriate targets.
Quickly and easily cost your menu, specials and features.
A tool that flags cost issues, filters menu items, complete with "What-If" insight into a more profitable menu.
A menu costing and pricing tool. Save time using generic products and recipes.
Contact Chef Wayne McKay for answers to your questions and our profit monitor plan™.
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