For restaurants
For owner-chefs who want to know their margins, not guess them.
Independent restaurants with one to three sites use BrigadeKit to keep every dish costed from real invoices, order from par, and get food-safety logs off paper.
Photo: Sebastian Coman / UnsplashMenu margins, dish by dish
See which plates are earning and which slipped when beef, butter or oil went up.
Less time on admin
Invoice prices flow into recipes; stock counts flow into orders. No spreadsheet to keep alive.
Ready for the inspector
Temperature logs and checklists are dated, signed and exportable.
How it works
- 1
Import ingredients
From an invoice or a CSV.
- 2
Cost your top 20 dishes
Start with the dishes you sell most.
- 3
Set pars and checks
Stock pars and food-safety checks per shift.
- 4
Run service
Margins update as prices change.
Free tools to start with
Questions
Is it right for a single restaurant?
Yes. Most of our early-access kitchens are single sites; pricing is per location.
Do I need a POS integration?
No. BrigadeKit works on its own; POS imports for theoretical food cost are on the roadmap.
Can my sous chef use it?
Yes. Invite the team with roles so chefs can count, prep and log without seeing billing.
Cost your menu properly, once.
Free for 14 days. Bring a recent invoice and your top ten dishes.