Case Study: Toast achieves better restaurant plate costing and menu profitability with xtraCHEF

Toast explains plate costing with xtraCHEF using a 10% waste factor and a $2.17 total plate cost

The case study describes the operational challenge faced by restaurant operators, including those using Toast, in manually calculating plate costs to manage profitability. This tedious process involves tracking fluctuating ingredient prices from invoices and performing complex unit conversions, which is time-consuming and prone to error. The vendor xtraCHEF, a product by Toast, is presented as a solution built for this specific challenge.

xtraCHEF by Toast automates plate costing through restaurant-focused invoice processing automation. The solution digitizes invoice data to eliminate manual entry, accurately tracks line-item ingredient costs, and provides clear costing dashboards. This enables operators to efficiently calculate precise plate costs, leading to better menu pricing, improved cost control, and more informed purchasing decisions.

Toast