Rahul

Hey everyone

I ve been talking to a lot of small restaurant owners lately, and one thing kept coming up:

Most of them are still using spreadsheets to track food costs and they re almost always outdated.

Ingredient prices change constantly, but recipes don t get updated. So margins slowly shrink without anyone really noticing.

Hey Product Hunt

If you run a restaurant, you probably already know this problem:

Your ingredient prices change every week
but your menu prices don t.

So your margins slowly disappear and you don t notice until it s too late.