See what every dish costs to make, and which ones make you money.

• Owners deciding what to reprice, promote or drop.

• Chefs who want the cost of a plate to be true, not a guess from last year.

• Managers answering an allergy question at the counter.

• 01

  Cost every recipe from live stock prices

  Each recipe carries a bill of materials. Costs update from the prices on approved invoices. Scale a batch by half, double or five times and see the cost move.

• 02

  Read the plate cost docket

  Batch cost, plate cost, menu price and food-cost percentage with an on-target, watch, over or uncosted stamp, shown wherever a dish appears.

• 03

  Sort the menu into four quadrants

  Stars, plowhorses, puzzles and dogs, with the thresholds computed from your own sales mix. A ranked table shows volume and margin for every item.

• 04

  Answer allergen questions in seconds

  A matrix across 14 allergen codes, including allergens added by modifiers. Filter by a guest's allergies to get a safe list for the floor.

• 05

  Know what is short before service

  The feasibility board groups dishes into ready, listed, at risk, bill of materials unknown and 86'd, cross-checked against the last physical count of each ingredient.

• 06

  Test a price change before you make it

  Slide plate cost from 20% down to 50% up and watch the food-cost percentage before and after.

• 07

  Trace consumption to the order line

  Cost explosions audit every closed order line down to the ingredient, its cost and where the number came from.

1. 01

   Recipes are loaded at onboarding

   Your recipe book and menu are imported during setup and reviewed with you. Each menu item is mapped to a recipe.

2. 02

   Prices flow in from invoices

   Every approved supplier invoice updates the price history, so recipe costs stay current without retyping.

3. 03

   Sales flow out through recipes

   Where ChowChirp captures the sale, each order line depletes its ingredients and records the cost.

• Menu engineering thresholds are computed from your actual sales mix, not a fixed industry number. In the product
• Feasibility compares the quantity each serving needs against the last physical count of every ingredient. In the product

Honest limits

• Stock

  Receive deliveries against purchase orders, count stock on a phone, log waste and transfers, and see what every balance is based on. Low-confidence numbers tell you which count would fix them.

• Invoices and documents

  Supplier invoices, credit notes and delivery notes go from a photo to an approved bill in one screen. The AI fills the fields, a person checks the exceptions, and one approval posts to payables and stock.

• Early access

  Kitchen and counter

  Kitchen display screens that keep working when the internet drops, a cash counter that cannot double-charge, and a floor plan with reservations and a waitlist. Installed and handed over by a trained installer.