Feedback
mar.gins feedback

Your opinion shapes this app. mar.gins is in early access and built for food business owners like you. Tell us what's working, what's missing, and what would make you actually use this every day.

★ ★ ★ ★ ★
🍕
Feedback received!
Thank you — this goes directly to the person who built mar.gins. Every response shapes what gets built next.
★  Now seating early access guests — free of charge  ★  No reservation required  ★
Fresh daily · GTA food businesses
Tonight's feature

Know your
numbers.
Own your
kitchen.

Served fresh · No spreadsheets · No accountant · No guessing

Most restaurants are losing money on their best dishes — and they don't know it. mar.gins shows you your real ingredient costs, tells you what to charge, and tracks every dollar of waste. Free. No sign-up.

Place your order — it's free → See tonight's menu

Works on any phone or laptop. Your data saves automatically.

Kitchen is open
Ingredients
Recipes
Menu & Pricing
Simulator
Waste
8
On the menu
31.2%
Avg food cost
Margherita
Star dish
Calzone
Needs work
Margherita Pizza
Chef's special ✓
$3.20
cost
$14.00
price
$6.42
profit
77%
margin
Pepperoni Calzone
Raise your price
$6.10
cost
$16.00
price
$2.10
profit
38%
food cost
🍕 Pizza shops ·
🥖 Bakeries ·
🥪 Sandwich shops ·
🍱 Caterers ·
🍜 Restaurants ·
🧁 Pastry shops ·
🚚 Food trucks ·
☕ Cafés ·
🍕 Pizza shops ·
🥖 Bakeries ·
🥪 Sandwich shops ·
🍱 Caterers ·
🍜 Restaurants ·
🧁 Pastry shops ·
🚚 Food trucks ·
☕ Cafés ·
28–35%
Target food cost %
for a healthy restaurant
4–10%
Of purchases wasted
in a typical food business
5 min
To see your real costs
for the first time
$0
Cost during
early access
What's in the kitchen
Everything you need.
Nothing extra.
📊
Real food cost %
See the exact percentage of your menu price going to ingredients — for every dish. Industry standard is 28–35%. We show you exactly where you stand.
⚡
Cost simulator
Drag a slider to see what happens when cheese goes up 20%. Every recipe recalculates instantly. Know what to charge before the price spike hits your kitchen.
🗑️
Waste tracker
Log spoilage and over-prepping. See in real dollars what's going in the bin. Most owners are shocked by this number the first time they see it.
💡
Suggested pricing — and why it matters
The app tells you what to charge for every dish based on your target margin. Forget pricing by gut feel or copying the restaurant down the street. When your mozzarella supplier raises prices, the suggested price updates. When you add a new dish, you'll know what to charge for it before you put it on the board.
📱
Any device. No download.
Open the link on your phone, tablet, or laptop. No app store. No account. Everything saves automatically. Come back a week later and your kitchen is still running.
The bleed
Waste is costing
more than
you think.
The average independent restaurant wastes 4–10% of its food purchases every month. That's money you already paid for, sitting in the bin. mar.gins puts a real dollar number on it.
Thrown out this month
$184.50
↑ $32 more than last month
Spoilage$98 · 53%
Over-prepped$54 · 29%
Dropped / Other$32 · 18%
What guests are saying
The reaction we hear
most: "I had no idea."
★★★★★
"I've been running my bakery for 6 years and never calculated what my croissants cost me to make. Turns out I was charging $1 less than I should have been. On 200 croissants a week, that adds up very fast."
Maria, Bakery ownerMarkham, ON
★★★★★
"Cheese prices went up in winter and I never updated my pizza prices. mar.gins showed me I was losing $0.80 on every large pizza. I changed the price the next day."
Tony, Pizza shop ownerScarborough, ON
★★★★★
"The waste tracker changed how I think about ordering. $200 a month in spoilage. Now I order differently and it's down to $60. That's $1,680 a year back in my pocket."
Priya, Catering businessMississauga, ON
Tonight's bill
Check
please.
On us.
We're in early access — every seat is free. No credit card, no commitment, no catch. Just honest feedback from real food business owners in return.
mar.gins — Early access menu
All inclusive
$0
Free during early access. No credit card. No strings. Just the numbers your kitchen needs.
Place your order →
Takes under 5 minutes to enter your first recipe.
✓
Unlimited ingredients & recipes
✓
Menu pricing with real food cost %
✓
Suggested pricing on every dish
✓
Cost simulator — what if prices go up?
✓
Waste tracker with monthly breakdown
✓
Auto-saves · No account needed
✓
Works on any phone or laptop
Questions for the chef
We've heard
these before.
I cook by feel and everything works out. Why do I need this?+
Consistent food and a profitable business are two very different things. A perfect dish can still lose you money if ingredient prices went up and your menu price didn't move. Your cooking keeps the food consistent — mar.gins keeps the money healthy underneath it.
I don't know my exact measurements. Do I need them?+
No. Enter your best guess. Even rough numbers give you directionally correct costs that are infinitely more useful than nothing. "About a handful of cheese" is a start. You can refine over time.
What's a good food cost percentage?+
The industry standard for most food businesses is 28–35%. Below 28% means you might be able to raise prices. Above 38% means that dish is quietly bleeding you — raise the price or reduce the portion.
Is my data private?+
Everything you enter stays on your device. There's no account, no server, nothing sent anywhere. We literally cannot see your data.
Another app I have to use? Really?+
You set it up once, enter your recipes once, and it tells you right then if you're making money. After that you only open it when costs change or you add something new. It's less of an app and more like a calculator that remembers everything.
Who's in the kitchen?+
mar.gins was built by a local entrepreneur from Markham, Ontario — after too many conversations with food business owners who had no idea if they were actually making money. It's early stage, free, and your feedback shapes every new feature.
Last call
Stop guessing.
Start knowing.
Enter your first recipe. See your real cost. Five minutes. Free. No reservation required.
Open the kitchen →