Pricing
Every plan includes inventory tracking and recipe costing. What you pay for is invoice volume and automation: the Free plan covers manual entry, Starter adds automated processing of invoices you forward by email, and Pro removes the volume cap. No credit card is required to start, and you can process a real invoice before deciding.
Start on the Free plan. Upgrade when you need more volume.
Get set up and see your real costs
For restaurants processing invoices weekly
For high-volume kitchens that want no caps
Common questions
PlateSense is restaurant inventory and recipe costing software that starts from your supplier invoices. You photograph an invoice or forward the PDF, PlateSense extracts every line item with its quantity, unit, and price, and once you approve it the delivery updates your inventory and re-costs every recipe and menu item that uses those ingredients. The result is a food cost figure based on what you actually paid this week rather than a spreadsheet someone last touched months ago.
PlateSense reads invoices with AI extraction rather than a fixed template, so it handles the different layouts your suppliers use. It pulls each line item, quantity, unit of measure, pack size, and price, then matches those lines to inventory items you already carry. Anything it cannot match confidently is held for you to review before it touches your numbers, so a misread never quietly changes a recipe cost.
PlateSense has three plans. The Free plan is $0 and covers manual invoice entry, inventory tracking, and recipe costing. Starter is $99 per month and adds automated invoice processing by email, cost alerts, and spending insights. Pro is $199 per month for unlimited invoice volume, advanced analytics, and team collaboration. No credit card is needed to start on the Free plan.
Yes. In PlateSense a recipe is priced from the ingredients underneath it, so when heavy cream arrives 15 percent higher on today invoice, the cost of the Alfredo sauce that uses it moves the same day, along with every menu item built on that sauce. PlateSense flags the recipes whose food cost percentage moved so you can reprice the dish or swap the ingredient before the loss shows up in a month-end report.
PlateSense keeps a purchase unit and a stock unit for every item and stores the conversion between them, so a case of tomatoes that arrives as one line on an invoice becomes the pounds or each you actually cook with. Unit conversion is where most restaurant inventory spreadsheets go wrong, so PlateSense asks once when an item is set up and reuses that answer on every future delivery from every supplier.
No. Recipe and plate costs in PlateSense come from invoice prices, so you get accurate costing from your first processed invoice without counting a shelf. Physical counts add a second layer, the value of what is actually on hand and the variance between what you should have used and what you did, but they are not a prerequisite for costing your menu.
Most restaurants get a real cost number from their first invoice on the same day. Setup is ordered so that the first invoice you process creates the inventory items, units, and suppliers behind it, rather than asking you to build a full item list up front. Recipes can be imported and matched to those items afterward, and the catalog fills in as more invoices come through.
Yes. PlateSense runs in the browser and as an iOS and Android app that share the same data, so a manager can photograph an invoice at the back door on a phone and an owner can review the cost impact on a laptop a few minutes later. Counting, invoice review, and recipe lookups are all built to work on a phone during service.
Start your free account today. Forward your first invoice and watch your kitchen data come to life.
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