How it works
Start simple. Add more when you're ready.
Six small steps, in your own time. Set the basics in an afternoon. Add the rest as your business asks for it.
Create your menu
Upload your menu, talk through it, or type it out. Don't have a menu yet? Cost Caster can help you build one from scratch and find the parts you'll reuse everywhere: a side of fries, a burger patty, a housemade sauce, a cold brew base, your house bread.
Just describe it
Tell Cost Caster what goes into each item, by voice or by typing in plain words. No spreadsheets to fill in, no rows and columns.
Use everyday measurements
Say "one cup of chopped onion" and Cost Caster sorts out the math. It learns your measurements once and reuses them across every recipe. You can adjust them anytime.
Counts what you actually use
Cost Caster accounts for trim, waste, and batch loss, so your costs reflect what really goes onto the plate, not just what you bought.
Add your costs
Upload an invoice, type the prices in, or narrate them. Cost Caster keeps a history too, so you can watch costs and margins move over time instead of guessing what they used to be.
Dial in your margins
Ask Cost Caster what-if. What happens if ground chuck goes up 20%? What if you switched to in-house brioche buns? What if you cut the patty from quarter-pound to a third-pound? Or sell a hundred fewer combos a week? See the answer before you change anything.
Your recipes already live in your head.
Just say them out loud.
Your recipes already live in your head and on recipe cards. No need to re-enter them. Just talk through them, the way you'd train a new hire.