What you're up against
- Food cost swinging without warning
- Recipe costing that never gets finished
- Ordering by feel, then over-prepping
- Vendor price creep you catch too late
For executive chefs
For Executive Chefs.
Protect your margins without a spreadsheet habit. Kit costs your recipes, watches prices and drafts smarter orders.
The Kitchen P&L
Cook With The Margins In View.
With Kit
- Food cost, live and per dish
- Recipe cards built from your invoices
- Purchase orders at the quantity you’ll sell
- Price-move alerts the day they happen
The Stakes
What This Quietly Costs You.
$40k/yrthe yearly gap between your food cost on paper and in reality
35%of vendor invoices carry an overcharge most operators never catch
10–15%profit lift documented from real menu engineering
Food Cost
Food Cost And Recipe Costing Built For Executive Chefs.
Your margin lives in the kitchen, but it usually shows up in a report long after the week is gone. Kit builds recipe cards from your menu and your invoices, so costing is finished without a data-entry project and every dish carries a live food cost you can act on today.
When a vendor price moves, Kit catches it the day the invoice lands, shows you exactly which dishes lose margin, and lets you re-price straight to Toast. Menu engineering runs on your real numbers and sorts every dish into Star, Puzzle, or Dog, so you promote what earns, fix what is close, and cut what bleeds. Operators see a 10 to 15 percent profit lift from doing this honestly.
On a $1M location the gap between food cost on paper and in reality runs about $40,000 a year, and roughly 35 percent of vendor invoices carry an overcharge most kitchens never catch. Kit reconciles every invoice against what you ordered and what you sell, and a dedicated KitchenSync team knows your menu when you have a question. You run the line; Kit guards the margin.
Questions
Executive Chef FAQs.
How does Kit cost my recipes without a data-entry project?
Kit builds recipe cards from your menu and your invoices. As vendor invoices come in, ingredient costs flow straight into each dish, so costing is finished and stays current on its own. There is no spreadsheet to maintain and no costing project to staff.
Can Kit tell me which dishes actually make money?
Yes. Kit runs menu engineering on your live margins and sales, sorting every dish into Star, Puzzle, or Dog so you know what to promote, re-price, or cut. Operators see a 10 to 15 percent profit lift from real menu engineering.
What happens when a vendor raises a price?
Kit flags the price move the day the invoice lands, shows you which dishes lose margin, and lets you re-price straight to Toast. You catch margin erosion immediately instead of finding it weeks later in the P&L.
How much food cost is really at stake?
On a $1M location the gap between food cost on paper and food cost in reality runs about $40,000 a year, and roughly 35 percent of vendor invoices carry an overcharge most kitchens never catch. Kit closes that gap by reconciling every invoice against what you ordered and what you sell.
Does Kit replace our POS?
No. Kit integrates with Toast and other POS systems and reconciles their data automatically. Toast is a partner, not a competitor.
Kit, Built Around You.
Try Kit free on sample data. No credit card, no sales call.
Money talks. Kit translates.