About PlateWize

Built in New York City by restaurant owners and operators, for restaurant owners and operators everywhere.

Where we come from

PlateWize started in a Manhattan restaurant, not a boardroom. Our founder has owned and run a restaurant in New York City for more than 25 years, alongside a 30-year career in technology. That combination is rare, and it is the whole point: someone who has placed the produce order, worked the Saturday night dishwashing pit, and chased down the invoice that didn't add up, and who also knows how to build software that holds up.

We know how restaurants and bars actually operate: where the hours go, where the money leaks, and which problems everyone has quietly learned to live with. PlateWize is designed to take those problems off your plate, not to add another system to babysit.

Why we built it

Labor costs, food costs, and a growing pile of rules and regulations keep squeezing our margins that were already thin. Most of the tools that promise to help were built for large chains, priced for large chains, and assume you have an office full of people to run them.

PlateWize is different. It is a locally built platform made to be affordable and effective for independent restaurants, bars, and small restaurant groups. It brings food cost, menus, kitchen management, and operations together in one place, so you can see what is really happening in your business and act on it, without hiring an analyst or stitching together data from five subscriptions.

Made in New York, built for everywhere

New York is one of the most international restaurant cities in the world, and our team reflects that. We have run kitchens with staff who speak three languages across one shift, bought from vendors who price by the kilo and by the pound, and cooked from recipe books written in more than one language and different empirical measuring units. PlateWize was built with that in mind from the first day, not bolted on later.

The platform works in multiple languages, simultanously if need be to speak to your staff in their language. Each restaurant sets its own country, currency, and units, metric or imperial, and price estimates are based on your local market, not someone else's. Menus and recipes are read in the language(s) they were written in. Wherever you are, PlateWize should feel like it was made for your restaurant, because it was.

What we believe

• Margins are won in the details. A few cents on an ingredient, a dish in the wrong spot on the menu, a vendor price that crept up unnoticed: these add up to the difference between a good year and a hard one.
• Your time belongs on the floor and in the kitchen. Software should do the tedious work and ask you only when it needs your judgment.
• Good tools shouldn't be a luxury. An independent restaurant deserves the same visibility a chain gets, at a price that makes sense.
• We use what we build. PlateWize runs in our own restaurant every day. If something is clumsy or wrong, we feel as much as your team would, and we'll fix it immediately.

Who we're for

Owners, operators, chefs, and managers of independent restaurants, bars, and small groups anywhere in the world who want to protect their margins and run their business from one place. If that sounds like you, we'd love to hear from you.

Get in touch

We are welcoming restaurants and bars in small groups so each one gets our attention. Request early access, or email support@platewize.com and tell us about your restaurant. We read every message, and it usually gets answered by someone who has closed a restaurant that night.