A focused, accessible tool for UK chefs and restaurateurs to identify and adopt the latest global culinary trends with ease.

Coming soon For independent UK kitchens

Your stock doesn't add up.
We find where it's going.

Invoices in, till out, what's left on the shelf. Menu Lab joins them up and shows you the gap, so you know exactly where the money's leaking.

More profit from every plate. Not more hours.

Built by a working chef. Tested in his own kitchen.

See the cost breakdownNo sign-up. Try it here.

Owner's dashboard

The Harbour Kitchen

Sales this week

£18,420

Profit

£4,830

Food cost

28.1%

Labour

29%

Sales by day

MTWTFSS

Where it goes

Food

Drink

Labour

Overheads

Profit

Dish review

Cod, saffron & mussels

Cost per plate£3.40

GP74%

Approve

Costed in seconds

Cod, saffron & mussels · GP 74%

Try it. No sign-up.

See the cost breakdown. Right here.

Pick a dish. Change a price. Watch the GP move. Sample prices only.

Cost per plate

Beef patty 4oz x2£1.90
£each
Brioche bun x1£0.48
£each
American cheese 40g£0.39
£per kg
Burger sauce 30g£0.13
£per kg
Pickles & onion 25g£0.09
£per kg
Fries 180g£0.35
£per kg

Total cost£3.34

72%

On target (70%+)

Profit per plate

£8.74

Price ex VAT

£12.08

Menu price (inc VAT)

Supplier puts beef patty 4oz up 0%

Slide it. This is how money leaks without anyone noticing.

Allergens (UK 14)

GlutenMilkEggMustardSesame

Sample only. Always check your own labels and allergen matrix.

on every dish, from real prices

UK 14

allergens flagged on every dish

Live

till sales feeding labour and GP

Monday

weekly P&L in your inbox

What it does

Know your numbers. Plug the leaks.

Do a job once and it feeds everything else. Recipe, cost, GP, order, P&L.

Cost every dish

Cost per plate and GP from your own supplier prices.

Allergens, done

The UK 14 flagged on every recipe, automatically.

Invoices in

Supplier invoices read for you. Price rises caught.

Find the leaks

Stock, wastage and labour against the till. Tap one to look around:

The Studio

Tap in and look around.

Every tool, with a sample kitchen's numbers. Try counting stock by voice.

Meet Sage

Ask her anything about food.

A dish idea, a drink, a GP question, a kitchen problem. Sage is Menu Lab's kitchen assistant.

Hi, I'm Sage. Ask me anything about food, drink or running a kitchen.

Preview Sage answers food, drink and Menu Lab questions. Questions are saved to help us improve her.

We were sick of it too.

Built by owners, for owners. It takes these daily struggles off your hands.

Labour over on a dead Tuesday
We flag it live, before it costs you
GP vanishing and nobody knows where
We catch every price rise and re-cost your menu
Stock that never adds up
We show you exactly where it went
Profit going in the bin
We log and cost every bit of waste
A desk buried in invoices
We read them straight from your inbox
Chasing checks and paperwork
Your team ticks them off on their phones