Know what every plate actually costs.
LineCost starts where your costs start — the 50 lb sack, the whole bird, the case of tins — and works forward to plate cost, food cost percentage, and the price that hits your target margin. Pack sizes, unit conversion, yield loss and sub-recipes included: the parts a spreadsheet gets wrong quietly.
Nothing you type is sent anywhere or stored. Try it with your own numbers.
Why costing goes wrong
You buy packs, not grams
A recipe uses 640 g of flour, but you paid $27.40 for 50 lb. Most tools make you do that conversion yourself, once, by hand — and that guess lives in your numbers forever.
A chicken is not chicken meat
At 65% yield, 400 g on the plate means 615 g bought and paid for. Skip yield and every serving is quietly underpriced — always in the direction that costs you.
The sauce is in six dishes
Batch recipes belong costed once and charged to each dish by how much it uses. Costing them inline six times is how a price change stops being reflected anywhere.
LineCost Pro — $39, one time
The calculator answers one dish. Pro runs your whole menu: a price book of what you actually pay, saved recipes that reference it, and — the point of the thing — change one supplier price and every dish that uses it recosts instantly. Sub-recipes, a menu engineering matrix, printable cost cards, CSV export. Your data stays in your browser; we never see it.
Not on sale quite yet — payments are the last thing being switched on.
Built for the person who sets the prices
Independent restaurants and cafés, food trucks, caterers pricing by the head, cottage bakers moving from hobby to business. If you have ever costed a menu in a spreadsheet at midnight and wondered whether the cell with the flour price was ever right — LineCost is the tool that replaces that spreadsheet.