01
Ingredient costing
Normalize pack sizes, tax, units, yield and waste into a usable ingredient cost.
FOOD COST · PRICING · PROFIT
Know the real profit behind every dish.
RestoMargin turns ingredient costs, recipes, selling prices, sales, delivery fees, inventory and operating costs into clear profitability decisions.
✓ Excel + Google Sheets
✓ 5 languages
✓ EUR · USD · CAD · GBP
Food CostReal recipe cost per serving
Menu ProfitMargin by item and channel
InventoryWaste and unexplained variance
Break-evenOperating cost visibility
BUILT FOR REAL RESTAURANT DECISIONS
More than a food cost calculator.
One connected system for purchasing, recipes, pricing, sales, menu engineering, inventory and business costs.
02
Recipes & sub-recipes
Build doughs, sauces, prep components and final dishes with live cost roll-ups.
03
Tax-aware pricing
See food cost, gross profit, recommended prices and channel profitability.
04
Sales & menu engineering
Combine popularity and contribution to identify Stars, Plowhorses, Puzzles and Dogs.
05
Inventory & waste
Compare theoretical usage with stock depletion and recorded waste.
06
Business costs & break-even
Add payroll, rent, utilities and overhead to estimate operating profit and break-even.
SEE WHAT DRIVES YOUR MARGIN
Costs, prices and contribution in one view.
RestoMargin separates tax from restaurant revenue and shows how recipe cost, packaging, variable costs and delivery commissions change the contribution of every menu item.
- Dine-in, takeaway and delivery pricing
- Item-level tax profiles and manual overrides
- Recommended price from your own target food cost
- Warnings for losses and incomplete inputs
SIMPLE WORKFLOW
From supplier invoice to management decision.
1
Enter your real costs
Add ingredients, pack sizes, supplier prices and yield.
2
Build recipes
Create sub-recipes and dishes with live cost per serving.
3
Set prices and sales
Add menu prices, channels and actual sales volume.
4
Act on the numbers
Review margins, menu engineering, inventory variance and break-even.
NO FAKE PRICE DATABASE
Your supplier prices. Your yields. Your margins.
RestoMargin does not invent universal ingredient prices. The system is designed around the actual costs and purchasing conditions of your business.
View the Quick Start Guide →
LAUNCH PRICE
Professional restaurant margin control without another monthly subscription.
RestoMargin Professional
Food Cost & Menu Profit System
€59one-time + VAT
- Excel workbook
- Google Sheets workflow
- Demo Restaurant
- Quick Start Guide
- 5 languages
- 4 currencies
- Version 1.x updates included
- Single-location commercial license
Secure payment via Gumroad. Applicable VAT/taxes are added at checkout.
FAQ
Questions before you buy.
Is RestoMargin restaurant accounting software?
No. It is a management and profitability system for food cost, pricing, sales, inventory and operating analysis. It does not replace bookkeeping or tax filing.
Does it include ingredient prices?
No. You enter your own supplier prices so calculations reflect your real business.
Can I use it for delivery platforms?
Yes. RestoMargin can include packaging, variable costs and delivery commission percentages to calculate contribution by channel.
Does it work outside Europe?
Yes. The workbook supports EUR, USD, CAD and GBP, metric and imperial units, plus configurable tax profiles and manual overrides.
Can multiple staff members use it?
The standard license is for one business location and may be used by its staff at that location, subject to the license terms.
What about allergens?
RestoMargin includes review fields, but it does not automatically certify allergen-free or dietary status. Cross-contact and supplier changes require human verification.
Know your costs. Protect your margins.
Build pricing decisions from the economics of your actual menu.