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Juan's Flying Burrito, New Orleans, LA Juan's Flying Burrito, New Orleans, LA

Data streamlined. Insights automated.

Manage your food costs and automate back-office operations all in one place.

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we've helped over3600happy clients
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Restaurant food cost software on mobile phones

1Simplify your business.

Take control of the complexity of your business with real-time insights that help you make the right decisions, right now.

Platform overview
MarginEdge customer Tony and Joe's in Washington, DC

2Transparent pricing. Really.

MarginEdge costs $300 per month, per location. Everything’s included, and there are never hidden fees. We promise.

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Client restaurants, and CEO Bo Davis

3Who the hell are we?

Together we empower restaurants with a holistic software solution, delivered with the same exceptional service that restaurants provide to their guests. MarginEdge is a software platform for restaurant people, by restaurant people.

Our story
Stroke 1 Copy 4
5.0M+
invoices processed
Stroke 1 Copy 5
92%
customer retention
Stroke 1 Copy 3
4.9/5
on Capterra
Stroke 1 Copy 4
5.0M+
invoices processed
Stroke 1 Copy 5
92%
customer retention
Stroke 1 Copy 3
4.9/5
on Capterra

Where We Help

  • Invoice Processing

    INVOICE PRICING

    Upload the way you want to,
    categorize the way you need to.

    No one opens a restaurant because they want to do tons and tons of paperwork. As operators and owners, we knew there had to be a better way. So we made it our mission to stop restaurants from having to manually enter invoice data ever again with automated invoice processing.

    Learn More
  • Food Costs Control

    FOOD COSTS CONTROL

    Know your food costs before the period ends

    MarginEdge can show you practically every aspect of your restaurant’s costs in one place including daily P&Ls, price changes in your most-used products, and even food usage and waste. We update your reports as invoices come in so there are no surprises when the period ends.

    Learn More
  • Food Usage

    FOOD USAGE

    Inventories that are easier and more worthwhile.

    No one likes inventories, but your on-hand counts provide meaningful data when it comes to measuring food usage. MarginEdge compares what you’ve purchased and what you’ve sold to what you’ve got left on hand, and we do the math for you. Free yourself from spreadsheet land.

    Learn More
  • Menu Analysis

    MENU ANALYSIS

    Menu engineering for the masses—math degree not required.

    See theoretical costs based on real-time ingredient prices and PMIX data to pinpoint profitable and high-volume items. Compare menu items within a specific category, like appetizers, entrees, or desserts, to see which plates are contributing the most to profitability and which aren’t.

    Learn More
  • Back Office Efficiencies

    BACK OFFICE EFFICIENCIES

    Baby got back. Back office, that is.

    Everything from bill pay, to ordering, to syncing with your accounting and POS systems — we’ve got you covered. Even orders from commissary kitchens and internal transfers between multi-unit locations are included! Manage product costs from when they come in the door to when they go out to the dining room, all in one place! MarginEdge is a holistic solution that takes care of all your back-office tasks.

    Learn More
INVOICE PRICING

Upload the way you want to,
categorize the way you need to.

No one opens a restaurant because they want to do tons and tons of paperwork. As operators and owners, we knew there had to be a better way. So we made it our mission to stop restaurants from having to manually enter invoice data ever again with automated invoice processing.

Learn More
Chefs Cooking Food at Caboose Commons, Fairfax, VA
FOOD COSTS CONTROL

Know your food costs before the period ends

MarginEdge can show you practically every aspect of your restaurant’s costs in one place including daily P&Ls, price changes in your most-used products, and even food usage and waste. We update your reports as invoices come in so there are no surprises when the period ends.

Learn More
Burger21, Twenty Unit Customer
FOOD USAGE

Inventories that are easier and more worthwhile.

No one likes inventories, but your on-hand counts provide meaningful data when it comes to measuring food usage. MarginEdge compares what you’ve purchased and what you’ve sold to what you’ve got left on hand, and we do the math for you. Free yourself from spreadsheet land.

Learn More
Wasabi Sushi Chef, Manually inputting inventory
MENU ANALYSIS

Menu engineering for the masses—math degree not required.

See theoretical costs based on real-time ingredient prices and PMIX data to pinpoint profitable and high-volume items. Compare menu items within a specific category, like appetizers, entrees, or desserts, to see which plates are contributing the most to profitability and which aren’t.

Learn More
Oak Steakhouse, Alexandria, VA
BACK OFFICE EFFICIENCIES

Baby got back. Back office, that is.

Everything from bill pay, to ordering, to syncing with your accounting and POS systems — we’ve got you covered. Even orders from commissary kitchens and internal transfers between multi-unit locations are included! Manage product costs from when they come in the door to when they go out to the dining room, all in one place! MarginEdge is a holistic solution that takes care of all your back-office tasks.

Learn More
Acropolis Greek Taverna, Tampa, FL Using MarginEdge Software

It’s clear that MarginEdge designs their service with the empathy and experience of restaurant people. You aren’t just a tech company guessing at what we need—you know what we need—and it shows.

Emily Bruno, CAO
Denizen's Brewing Co

For the first time in running a restaurant I really feel that I know exactly what’s going on in all the finance and organizational parts.

Pepe Moncayo, Chef and Partner
Cranes

Every moment along the way, we were gaining new information from MarginEdge that motivated financially beneficial changes in our operations. 

Todd Enany
Co-Founder, Sunday in Brooklyn

Partnerships matter

Some things are just better together. The power of our platform comes in large part from the strength of our partnerships.

Chef's plating food at MarginEdge Restaurant
  • Experienced
  • Automated
  • Uncomplicated

Ready to learn more?

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