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Burger 21 Tampa, Twenty Locations Burger 21 Tampa, Twenty Locations

Recipe management and menu analysis

Recipes are at the heart of your business. Ensure they are consistently plated and consistently profitable.

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Measuring recipe portions with scale

The recipe for success (ba-dum tss!)

We already know recipes can impact everything from profitability to staff training. With constant price fluctuations and labor shortages managing recipes and their costs can be a daunting task—even with your killer spreadsheet system. Let [me] keep your plate costs up-to-date and help you control your portions.


Perfectly plated profitability

Since we process your invoices in under 48 hours, you can catch creeping costs before they impact your bottom line.

  • Ingredient prices auto-update as invoices are processed, so you always know the exact cost of a recipe
  • Conversions are central – make a conversion for one product and it applies to all
  • Recipe ingredients are not tied to vendors – order your tomatoes from anywhere without needing to modify your recipe
recipe costing
Recipe viewer in use at Old Ebbitt Grill

Keep the kitchen consistent

Only one person knows how to meticulously make your award-winning aioli?! Those days are over with our recipe viewer app (tablet compatible!).

  • Easily train new staff with line-friendly reference photos and videos of prep techniques
  • Scale with a single click to adjust batches and build prep recipes to standardize yields
  • Centrally manage your recipes across shifts and all your locations

Dive deep into menu analysis

Menu engineering is one of those things you know you should be doing, but it can be difficult to start with all the variable food costs.

  • See theoretical menu costs based on real-time ingredient prices and PMIX data
  • Compare your performance within a specific menu category (like entrees) to see which are contributing the most to your profitability
  • Pinpoint profitable and high-volume items based on your sales 
Recipe menu analysis, plated pizza

See what restaurants are saying

Don’t just take our word for it. Our marketing department will say anything to make us look good.

With MarginEdge, we now have a system running on Kindles that shows ingredients, procedures and pictures - it‘s easily navigated, searchable, and shareable across locations.

Stephen Lyons
Corporate Executive Chef, Clyde’s Restaurant Group, Washington, DC

MarginEdge’s dynamic recipe costing allows us to understand what’s happening on the plate and how it affects the bottom line.

Todd Enany
Co-Founder, Sunday in Brooklyn

The unification of our recipe changes, based on MarginEdge cost tracking data, and recipe viewer functionality has been huge for us. It saves a lot of time communicating to our restaurants and prevents important changes from being lost in the noise.

Ryan Johnston
Director of Accounting and IT, Burger 21

Ready to learn more?
  • Experienced
  • Automated
  • Uncomplicated

Ready to learn more?

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