Ops module
Know what every plate costs.
By the numbers
There isn’t much margin to guess with
3–5%
is the typical restaurant profit margin — a few points of food cost or waste decide the year.
Source: Toast (citing Restaurant365), 2026
What changes with Gumbeaux
Cost per serving and margin for every item, with labor and fuel included — before you set the price.
$7
saved in operating costs for every $1 restaurants invested in cutting kitchen food waste (114 restaurants, 12 countries).
Source: Champions 12.3 (WRI and WRAP), 2019
What changes with Gumbeaux
Recipes, serving sizes and shopping lists from production mean you buy and cook what you’ll sell.
Industry research about restaurants in general, shown with its source — not results from Gumbeaux Soft customers.
Time back
Costing, two ways
What a plate costs
A spreadsheet nobody updated.
Cost per serving from the recipe, always current.
A supplier raises prices
You find out at the end of the month.
The change cascades through every recipe that uses it.
Pricing a special
By feel.
Margin shown before it goes on the menu.
Pricing catering
Pans worked out by hand.
Quotes priced from the same recipes and serving sizes.
The shopping list
From memory.
From what’s in production.
How it works
How it works
Build the recipe
Components, serving sizes and yields.Add labor and fuel
The true cost, not just ingredients.See cost and margin
Per serving, per item and across the menu.Use it everywhere
Menu prices, catering quotes and shopping lists.
Smoked brisket plate
Serving: 8 oz + 2 sides
Brisket, trimmed
$4.10
Two sides
$1.05
Labor
$0.70
Fuel
$0.08
Cost per plate
$5.93
Menu price $18.50
Features
What it does
Recipes
Food costing
Margin and profit
Serving sizes for catering
Shopping lists
Expenses from receiving
Your numbers
What a point of food cost is worth
From pricing, portions and buying to production.
Added to margin each month
Over a year
An estimate from your numbers.
No silos
What it connects to
Questions