Most independent restaurants aren't choosing between costing tools. They're choosing between a spreadsheet that goes stale and doing the math in their head. That's the comparison that actually matters.
| Spreadsheet + manual math | Tapd | |
|---|---|---|
| Time to update after a price change | Whenever someone remembers to open it | Automatic, the moment a price is confirmed |
| Price history | Usually overwritten, not kept | Every price kept, permanently |
| Warns you before a dish loses money | ||
| Works from a photo of an invoice | ||
| Shows honestly when a dish isn't fully costed | Usually just left blank or guessed | Marked incomplete, never guessed |
| Who has to do the math | You, by hand | Tapd, continuously |
There are established costing platforms built for multi-location, multi-unit restaurant groups. If you're running consolidated reporting across several sites, one of those is probably the right tool. Tapd isn't trying to be that -- it's built first for the single-location owner running the kitchen themselves, priced accordingly. See our pricing or read more about who Tapd is built for.
We're currently working one-on-one with our first pilot restaurant. Join the waitlist and we'll reach out as soon as we're ready for more kitchens.