Numbers that actually help you run a food business

We spent years working inside food businesses - restaurants, delivery kitchens, a small food factory - and the same problem kept showing up. Owners were smart, passionate people who knew their food inside out, but had no clear picture of what it actually cost to make it.

The costing lived in spreadsheets. Broken spreadsheets. Formulas that someone built years ago, half-documented, impossible to trust. Every time a supplier raised a price, it took hours to figure out what had changed - or it just never got updated at all.

When delivery platforms arrived, things got worse. A dish that looked profitable in the kitchen suddenly wasn't, once you factored in the platform cut, the packaging - branded bags, sauce pots, cutlery, boxes - and the extra prep time. On some products, the packaging cost more than the food inside it. They'd been selling those items at a loss, and had no idea.

The ERP didn't help. It tracked inventory and invoices, but it wasn't built for the question every chef and owner actually needs answered: what does this dish really cost, and am I making money on it?

So we built Dishboard.

Not a spreadsheet. Not a full ERP. Something in between - focused, fast, and built specifically for the way food businesses work. You put in your ingredients, your prep recipes, your packaging and delivery fees. Dishboard shows you the real cost per portion, your margin on every item, and what happens when a supplier price changes.

The vision is simple: every food business owner should be able to look at their menu and know, clearly, whether they're making money - and have the numbers to make confident decisions on pricing, sourcing, and what to put on the menu next.

We keep it lean, we keep it honest, and we keep improving it based on what real operators tell us. If you have feedback, we read every message. Send us a message.