Margin watches every ticket leaving your pass and adjusts menu prices in real time — reading ingredient costs, competitor menus, weather, and reservation density to find the exact dollar where profit and covers intersect.
SELECT CATEGORY
INGREDIENT COST / PLATE
$18.00AI PRICE
MARGIN %
AI recommended
current
WEEKLY ΔREVENUE
+$2,052across 310 weekly covers
Real anonymized data from a Chicago operator running 3 locations. Margin doesn't swing prices dramatically — it finds the 50-cent edge, forty times a week, before anyone notices.
Anonymized data · Downtown Chicago · 3 locations
Margin reads competitor menus in real time, tracks supplier cost feeds, and models demand elasticity against weather and local events. Every price recommendation has a paper trail.
Avg menu price vs. estimated margin · 0.5mi radius
Supplier trend lines · Updated every 6 hours
| INGREDIENT | TODAY | 7D | 30D | TREND | Δ |
|---|---|---|---|---|---|
| Prime Beef Tenderloin | $18.4 | $19.2 | $21.8 | +4.3% | |
| Atlantic Salmon | $12.1 | $11.8 | $11.2 | -7.4% | |
| Heirloom Tomatoes | $4.2 | $3.8 | $3.4 | -19.0% | |
| Olive Oil (gal) | $28.5 | $29.1 | $31.4 | +10.2% | |
| Domestic Lamb | $22.8 | $23.5 | $25.1 | +10.1% |
Sources: USDA PSD · Sysco market feeds · local supplier APIs · Margin adjusts your menu pricing proactively, not reactively.
Rain increases hot entrée demand by 23% on average. Margin raises soup and braise prices before the first drop falls.
Concert at the arena 6 blocks away? Pre-show windows see 40% higher beverage velocity. Margin sees the calendar.
Friday at 92% covers versus Monday at 34% — your menu should price differently. It does, automatically.
Direct API connections to every major POS system. No middleware, no data exports, no IT tickets. If you can log into your POS, you can install Margin.
Direct API connections · No middleware · Live in <15 minutes
HOW INSTALLATION WORKS
"We were reprinting menus every quarter and still losing ground. Margin adjusts 30–40 prices a week and I don't touch a thing. Q3 margin was the best in six years."
Marcus Webb
VP Operations · 22-location group, Chicago
"As the chef-owner I live and die by food cost. Margin flagged that my salmon was underpriced by $3.80 relative to the market within the first hour. That's $1,900 a week I was leaving."
Priya Nair
Executive Chef-Owner · Austin, TX
"The CFO wanted ROI proof before renewal. I pulled the Margin report — $214,000 in incremental margin across 18 locations in 12 months. Conversation lasted four minutes."
David Kowalski
Director of Finance · Hospitality Group, NYC
We've scored 2,847 menus. Average opportunity found: $18,400/year.
Upload your current menu PDF. Our AI audits every item against local competitor pricing, ingredient cost trends, and demand elasticity. You get a full report in under 24 hours — no install required.
14 minutes from now, Margin is reading your POS and finding the margin you're leaving on every ticket. The green is already there. You just need to see it.
Free 30-day trial · No credit card · SOC 2 Type II · Cancel anytime