Invoices · Evidence
Supplier information, kept in context
Upload supplier invoices with a phone camera and keep the original document alongside captured details for checking.
Cost clarity for working kitchens
Know what every plate costs.
Upload supplier invoices with a phone camera, track changing prices and cost recipes and menu items in one connected workflow. Built to save chefs time on manual costing.
Log in for existing customersPrivate demonstration: see Kitchen-Cost and discuss your kitchen before applying.
Trial: request Business access and begin the signup and approval journey.
THE COSTING WORKBENCH PRODUCT PREVIEW
THE PRESSURE IS REAL
Your costs change before your menu does.
A supplier price moves. A recipe quietly costs more. The estimated food cost shifts, but the menu price stays put until someone spots it.
Kitchen-Cost brings those connected details into view, so you can investigate a change and make a considered pricing decision before it becomes an unpleasant surprise.
Price change
Recipe cost
Menu decision
A PRACTICAL WAY THROUGH
From supplier evidence to a more informed menu.
A connected costing workflow, built around the information kitchens already work with.
- 01
Capture supplier information
Use a phone camera to upload invoice details and keep the original supplier document available.
- 02
Cost recipes and menu items
Connect ingredients to recipes, sub-recipes and menu items to understand their estimated costs.
- 03
Review changes and recorded sales
See where costs have moved and consider manually recorded sales or Z-read information alongside your estimates.
SEE THE WORKFLOW
From recipe detail to menu decisions.
Use the same ingredient prices to understand recipes, menu items and recorded sales.
MADE FOR THE DETAIL
The small changes add up.
Keep the moving parts of food cost connected, without losing sight of what is an estimate and what is evidence.
COSTS · PRICING · DECISIONS
See what your menu pricing means.
Review Estimated Food Cost and Estimated Gross Profit alongside recorded sales to support your next menu decision.
See how it worksIngredients · History
A clearer view of ingredient prices
Review ingredient price history and identify supplier price changes that deserve attention.
Recipes · Menus
Cost from ingredient to menu
Build recipes and sub-recipes, compose menu items and review their pricing history.
Guidance · Attention
Know which changes need attention
Use target food-cost guidance and cost-change attention lists to decide what to investigate.
Manual sales · Z-reads
Recorded sales, in the same picture
Record sales manually or capture Z-reads.
Team · Multiple Venues
A working view for the whole team
Organise costing across multiple Venues, with staff access managed by Business owners or administrators.
Assistance you can check.
A person reviews details captured through menu and document extraction against the original source.
A KITCHEN-LED POINT OF VIEW
Built by a chef for working kitchens.
Kitchen-Cost was created by chef Callum Flanigan after 20 years working in hospitality and more than a decade running kitchens. It was built to solve a familiar problem: supplier prices change constantly, while recipe costs and menu pricing are often left behind.
STRAIGHTFORWARD PRICING
One clear plan.
Room to grow.
Know the monthly price before you request a trial. No signup required to see what it costs.
KITCHEN-COSTBUSINESS
Kitchen-Cost Business
A$80 / month
Including GST · Includes the first Venue
A$65 / month
including GST for each additional Venue
Staff accounts are included with the Business subscription at no additional cost. Business owners or administrators manage staff access.
Questions about team access or your setup? Contact Support.
Who is Kitchen-Cost for?
Kitchen-Cost is intended for chefs, restaurant owners and hospitality operators who want clearer evidence behind recipe costs and menu pricing decisions.
What is included in the monthly price?
Kitchen-Cost Business is A$80 per month including GST and includes the first Venue. The offer and additional-Venue price are shown above.
How are additional Venues priced?
Each additional Venue is A$65 per month including GST.
Do staff need separate subscriptions?
Staff accounts are included with the Business subscription at no additional cost. Business owners or administrators manage staff access.
Can I upload supplier invoices?
Yes. Supplier invoices can be captured with their original documents retained as evidence. Extracted information can be reviewed against the source.
Can I import menu information?
Menu and document extraction can assist with capturing information, with a person reviewing extracted details. Ask the team about your menu format.
Does Kitchen-Cost replace accounting software?
No. Kitchen-Cost focuses on hospitality costing and menu decisions; it is not an accounting ledger or a replacement for accounting software.
Does Kitchen-Cost receive live sales information?
Sales are recorded manually or captured from Z-reads. Kitchen-Cost does not receive a live sales feed.
How do I request a trial?
Request a trial opens the Business account request and begins the existing signup and approval journey.
How do I request a private demonstration?
Use Request a private demonstration to contact Kitchen-Cost through Support. You can see Kitchen-Cost and discuss your kitchen before applying.
How is Business information protected?
For current information about data handling and security, contact Kitchen-Cost Support. The marketing site does not collect or store Business data.
LET'S TALK COSTS
See Kitchen-Cost with your kitchen in mind.
Contact Kitchen-Cost to arrange a private demonstration. See the product and discuss your kitchen before applying.
Request a private demonstrationRequest a trial
A trial request begins the Business signup and approval journey.