Dishboard
Features

Every tool a food business needs to know what a dish is worth.

Cost a recipe, catch a margin problem, and see what delivery really leaves you, all in the same place you already work. Paste a recipe and it's costed in minutes, with nothing to set up first.

Cost your first dishPricing
Every feature included No card required Works the day you sign up
Dishboard's costing screen, showing a menu item's ingredients, cost per portion, and suggested price
Menu costingPaste a recipeIngredients & pricingMargins & insightsRecipe cards

Paste a recipe. Skip retyping every line by hand.

Copy a recipe from anywhere, a cookbook, a supplier sheet, your own notes, and paste it in as plain text. Dishboard reads the amounts, units and names, and asks about the rest.

  • Reads fractions, ranges (“2-3 cloves”), and a wide range of unit abbreviations, from “tbsp” to a bare “c” for cup
  • Cups, tablespoons and teaspoons convert to real gram weights where the ingredient is in the USDA-based catalog, never a guessed density
  • A price is never invented: matched ingredients keep their price, new ones are created at zero and priced next
  • Lines that need a decision are grouped apart from ones already settled, so nothing slips through unreviewed
Read the full guide
Dishboard's recipe paste review step, showing cups and teaspoons converted to gram weights and a line flagged for review

Price ingredients the way your kitchen actually buys them

Buy by the case, use by the gram. Dishboard bridges the two automatically, with yield loss handled honestly instead of ignored.

  • Ingredients & Supplies for food, packaging, and other cost items
  • Purchase quantity, purchase unit, purchase cost, usage unit, and optional yield %
  • Prep Recipes for sauces, doughs, dressings, marinades, and batch outputs
  • CSV Ingredient Import for bringing an existing spreadsheet into the workspace
Dishboard's ingredients list, showing purchase price and cost per usage unit for five real ingredients

See a problem before it eats a month of profit

One screen for every margin question: which dishes are healthy, which need a second look, and what delivery is really leaving you.

  • Food cost % and gross profit per menu item, plus gross margin % for owners who think in profit
  • A category breakdown so you can see a whole section of the menu at a glance
  • Delivery profitability across DoorDash, Uber Eats, Grubhub, or any custom channel
  • Price Update Impact when an ingredient price changes
Dishboard's Insights screen, showing average food cost, best margin item, category breakdown, and items above target food cost

Hand the kitchen a card. Keep the numbers to yourself.

Owner numbers and kitchen instructions are different documents. Dishboard keeps them that way without you maintaining two files.

  • Print-friendly Recipe Cards for staff, with a real dish photo and no cost figures
  • Your own logo on printed cards and PDFs, not Dishboard's
  • Costing Sheet and Recipe + Costs exports, included free
  • Gentle insights for missing data, items above target, and prices that need review
  • Settings for currency, categories, and default target food cost
  • Shared workspaces: invite a manager, chef, or partner by email, no per-seat limit
  • A Shopping List that multiplies each dish's recipe by the servings you're prepping and combines dishes into one list
A Dishboard Recipe Card for Grilled Salmon Bowl, showing ingredients and quantities with no cost information
Focused by design

Dishboard does not try to run your whole restaurant.

The product stays useful because it is about recipe costing, menu margins, delivery profitability, and clean recipe output, not a bigger app you have to learn.

No POS
No inventory counts
No supplier ordering
No accounting
No payroll
No staff scheduling
Product flow

From scattered numbers to a menu item you can trust.

Start with your recipe, check the margin, compare channels, and save.

01 / 05
Start with the mess

Supplier prices, packaging, and delivery fees drift away from the dish.

Dishboard keeps the real costs beside the menu item, so the calculation stays clear when numbers change.

Ingredient prices stay current
Packaging stays visible
Delivery assumptions stay tied to the item
Before Dishboard
Menu costing spreadsheet
LineValueStatus
Turkey price$8/kg?old
Packagingmissinggap
Delivery fee25%?check
Recipe cardseparatefile

The numbers are there, but they live in different places. Dishboard brings them back to the item.

02 / 05
Start with your recipe

Paste the recipe you already have, or build it row by row.

Paste it as plain text and Dishboard reads the ingredients, quantities, and units for you, or add ingredients, prep recipes, packaging, and extras one at a time. Buy in kg, use in grams, and see what each row adds to the cost.

Paste a recipe and skip retyping
Or create ingredients inline
Real units and yield either way
Recipe cost
Turkey Melt Sandwich
one serving
ItemUnit costQtyCost
Turkey breast$8.00 / kg125 g$1.00
Ciabatta roll$0.70 / piece1 piece$0.70
Garlic aioli$0.010 / g20 g$0.20
Sandwich wrap$0.10 / piece1 piece$0.10
Ingredient + unit cost + quantity used = cost in this item.
03 / 05
Check the margin

Cost, food cost %, gross margin, profit, and suggested price update live.

The summary follows the costing sheet, so it is clear whether the current price works or needs review.

Live summary while editing
Target food cost check
Clear guidance when data is missing
Live summary
Cost / portion
$2.00
Selling price
$8.75
Food cost
22.9%
Gross profit
$6.75
Below your 30% target

Suggested price stays at $8.75. If cost rises, the suggested price updates with it.

04 / 05
Compare channels

Compare dine-in, takeaway, and delivery before you price.

Partner commissions, packaging, discounts, and fixed fees can change the margin, even when the recipe cost looks healthy.

Partner-specific assumptions
Packaging and fees included
Profit shown side by side
Channel margin
Dine-in vs takeaway vs delivery
ChannelPricePack + feesProfit
Dine-in$10.00$0.00$6.80
Takeaway$10.00$0.45$6.35
Delivery$12.00$3.65$5.15

Delivery can have its own price, packaging, commission, payment fee, discount, and fixed cost assumptions.

05 / 05
Save the item

Save a menu item with the numbers ready to review.

Each saved item keeps the costing sheet, margin summary, channel comparison, and staff-facing recipe card together.

Owner numbers stay private
Recipe card for staff
Costing sheet for review
Ready to save
Menu itemTurkey Melt Sandwich
Cost per serving$2.00
Food cost22.9%
Delivery profit$5.15
Recipe Card ready

Staff-facing recipe cards hide costs. Owner-facing costing sheets keep the margin detail.

Price impact

When one ingredient changes, every dish that uses it gets flagged.

Update a supplier price once. Dishboard recalculates every recipe it belongs to and flags which menu items are now outside your food cost target.

  • Update price in one place, not in every recipe
  • See which dishes are affected and by how much
  • Decide which prices to adjust before the margin slips
Ingredient price update
Salmon fillet
$18.00/kgto$21.00/kg
Affected menu items
Salmon Poke Bowl
18.9%21.0%Review
Blackened Salmon Tacos
22.1%24.4%Review
House Salad
14.2%14.2%
Salmon increased from $18/kg to $21/kg. 2 menu items may need price review.
Built for
RestaurantsCafesBakeriesFood trucksDelivery kitchens

See real costed dishes from businesses like yours in Examples.

Cost your first dish in the next three minutes.

Dishboard is free to use. Every feature included, no card required.

Cost your first dish Pricing