Spreadsheets that drift
One stale cell and your "costed" menu is fiction. No version control, no live prices, no alerts when a vendor quietly raises a case price.
The kitchen operating system
Know the cost of every plate. Keep more of every dollar.
Curry turns recipes, prices, and counts into live food costs and margins, so you stop guessing and start running a profitable kitchen.
No spreadsheetsSet up in an afternoonWorks on any device
Food cost
29.4%
Avg. margin
70.6%
Items costed
184
Heritage Pork Ragù31%
Charred Cauliflower22%
Saffron Risotto38%
Food cost −3.1 pts
Margins, live
Built for every back of house
IndependentsMulti-unit groupsCafés & bakeriesGhost kitchensCatering & events
The margin leak
Most kitchens run blind on the numbers that decide profit.
Prices change weekly. Recipes live in someone's head. The P&L arrives a month too late. By the time you see the problem, the money is already gone.
Numbers a month late
Period-end accounting tells you what happened, not what's happening. You can't fix a 4-point food-cost slip you only discover in week six.
Pricing by gut feel
Without a true plate cost, menu prices are guesses. Your best-selling dish might be your least profitable, and you'd never know.
28-35%
Of every sales dollar goes to food cost
4-10%
Of food purchased is typically wasted
3-9%
Average restaurant net profit margin
1 number
Decides whether a dish makes money
Figures reflect widely reported foodservice industry benchmarks (e.g. National Restaurant Association and standard cost-accounting guidance) and are provided for context. Your results depend on your menu, prices, and operations.
What Curry does
From raw ingredient to plate margin, all in one place.
Everything talks to everything. Update an ingredient price once and every recipe, dish, and menu that uses it re-costs instantly.
Recipe costing
Plate cost, to the cent, automatically.
Build recipes from ingredients and sub-recipes. Curry rolls up yields, units, and live prices into an exact cost per portion, then shows your margin against menu price.
- Nested sub-recipes and accurate yield handling
- One price change re-costs everything downstream
- Scale any recipe to any batch size in one click
Heritage Pork Ragù31% cost
Pork shoulder · 180g$2.41
San Marzano tomato · 120g$0.86
Pappardelle · 110g$0.74
Soffritto + finish$0.63
Plate cost$4.64
Menu price · margin$14.99 · 69%
Inventory & waste
Count faster. Waste less. Catch the variance.
Take counts in minutes, log spoilage as it happens, and see the gap between what you bought, what you sold, and what's left on the shelf. That gap is the variance that quietly eats margin.
- Fast guided counts from phone or tablet
- Spoilage tracking that surfaces your real waste
- Know on-hand value without a spreadsheet
This week · varianceOn track
Purchased$18,420
Theoretical usage$16,910
Counted on hand$1,180
Spoilage logged$214
Variance1.1%
Purchasing
Order from your own data, not a paper vendor guide.
Build purchase orders against the ingredients you actually use, receive against them, and keep a clean audit trail. Fewer errors, fewer 11pm "did we order the salmon?" texts.
- Purchase orders tied to real ingredient costs
- Receiving updates stock and costs in one move
- A single source of truth across locations
PO-1042 · Coastal ProvisionsOpen
Pork shoulder · 2 cases$186.00
San Marzano tomato · 4 cs$142.00
Pappardelle · 6 cs$98.40
Order total$426.40
And everything around it
One system for the whole back of house.
Allergen intelligence
Allergens roll up automatically from ingredients to dishes, so your team and your guests get answers you can trust.
Shareable public menus
Publish a clean, guest-facing menu from the same data you cost with. One link, always in sync, never out of date.
One-click scaling
Scale any recipe to any batch or guest count instantly. Prep sheets and costs adjust with it.
Built for multi-unit
Every location, recipe, and count is securely scoped to your organization. Roll up the group or drill into one kitchen.
Works anywhere
Office, line, or walk-in: Curry runs in the browser on any device. Nothing to install.
Secure by design
Your data is isolated per organization and protected with modern security headers and encrypted transport.
How it works
Live numbers in four steps.
Add your ingredients
Enter or import what you buy and what it costs. Set it once, update prices anytime.
Build recipes & dishes
Compose recipes and sub-recipes, or import one from a photo or PDF. Curry calculates plate cost and margin automatically.
Plan menus
Assemble menus, see profitability per item, and publish a guest-facing version in a click.
Count, order, profit
Run counts, log waste, raise POs, and watch variance and margin stay where you want them.
The math
A small food-cost win is real money.
Tightening food cost by even a point or two drops straight to the bottom line. Here's what it could mean for a typical kitchen.
Annual food sales
$1,000,000
Current food cost
30.5%
Food-cost improvement
2.0 pts
Estimated annual savings
$20,000
$1,667/mo back in your pocket
Illustrative only, based on the figures shown (savings = sales × improvement). Actual results vary.
We built Curry because running a kitchen on guesswork and stale spreadsheets is no way to protect a thin margin. Every plate has a number. You deserve to see it.
OThe Curry team · Office Libations
Why switch
Curry vs. the spreadsheet.
| Spreadsheets | Curry | |
|---|---|---|
| Live re-costing when prices change | ||
| Margin & food-cost % per dish | Manual | |
| Inventory variance & waste tracking | ||
| Guest-facing menus from the same data | ||
| Allergens roll up automatically | ||
| One source of truth across the team | Error-prone |
Questions
Everything you'd want to ask.
How long does it take to get value?
Most kitchens set up their core ingredients and a few key recipes in an afternoon. The moment a recipe is built, you see its plate cost and margin, and value starts on day one.
Do I need to install anything?
No. Curry runs entirely in your browser on any device: office computer, line tablet, or your phone in the walk-in.
Will this work for multiple locations?
Yes. Your data is scoped securely to your organization, so you can manage every location's recipes, menus, and counts in one place.
What happens to my data?
It's yours. Data is isolated per organization and protected in transit and at rest. See our Privacy Policy for details.
How much does it cost?
Start completely free, no card required. Paid plans add seats and power features as your team grows. See pricing for the full breakdown.
Start today
Put a number on every plate.
Join the kitchens that stopped guessing. Set up your first costed menu this afternoon, and see your margins for the first time.
Start free