Chef working on recipe costing in a professional kitchen

Kitchen back-office for independent restaurants

Know exactly which dishes make money.

Track food costs, supplier prices, waste, and menu margins from one screen. No spreadsheets. No guesswork. Just the numbers that matter.

"Every restaurant owner knows their overall food cost percentage. Almost none of them know if their burger is profitable."

BackofHouse was built for the people running the line, not the accountants in the back office. We believe the chef with the sharpie on the expo rail knows more about their food than any spreadsheet in the world. We just give them the numbers to prove it.

What BackofHouse does

Menu cost calculator

Enter ingredients and quantities. See plate cost and gross margin per dish instantly. Update costs when suppliers change.

Supplier price alerts

When beef jumps 15% or avocados double, we tell you which menu items are affected and by how much. Before you serve 80 orders at a loss.

Waste tracking

Log what you throw away during prep and service. See where you're losing money you didn't know you were losing. Toby built food waste tech at Apeel — this is the sequel.

Margin ranking

Your full menu, ranked by gross margin, in real time. Know which 3 dishes are paying for the rest of the week. Adjust before the week is over.

Built for the line, not the office.

Restaurant365 is for chains. Toast is for front-of-house. BackofHouse is for the owner who shows up at 5am, breaks down the fish, talks to the produce guy, and needs to know if that special they wrote on the board is going to make them money or cost them money.

We don't do payroll. We don't do reservations. We don't do accounting. We do one thing: make sure you know what your food costs you.

30% of independent restaurants fail in year one. The ones that survive usually have a handle on food cost. We help you get there.

How it works

01

Build your menu

Add your dishes and the ingredients that go in them. Enter costs once — we track yield and portions so you don't have to.

02

Track what changes

Update ingredient costs when suppliers change. Log waste during service. See the impact on your margins in real time.

03

Know what to make

Your full menu ranked by profitability. When beef prices spike, know immediately. When an item is dragging you down, know that too.

The restaurant that knows its costs survives. The one that doesn't, doesn't.

BackofHouse is for independent operators who are tired of running their back office in the dark.