Stop guessing your food cost.
Instant plate cost + food cost % + suggested price. Built for owner-operators.
Pain points BayLeaf solves
How it Works
1. Add ingredients
Add ingredients with cost per unit and vendor info.
2. Build recipes
Add quantities and units for each ingredient in every dish.
3. See real margins
Get plate cost, food cost %, suggested price, and green/yellow/red status.
Demo Snapshot
Chicken Bowl
Plate cost$4.80
Food cost %28.2%
Suggested price @ 30%$16.00
Green
FAQs
What is food cost %?
Food cost % is ingredient cost divided by menu price. Lower means more room for labor and overhead.
How do I choose a target %?
Most operators start between 25% and 35%, then adjust for concept, labor model, and rent pressure.
Can I print a cost sheet?
Yes. BayLeaf includes printable cost sheets for kitchen and management use.
Do I need accounting knowledge?
No. If you know your recipe and vendor prices, BayLeaf handles the math for you.
Is this for 1–3 locations?
Yes. It is designed for owner-operators running one store or a small multi-location group.