// one tool · five modules · zero spreadsheets
Inventory, menus, costs, orders, and finances —
one tool, built from a real food business.
Every shift hides a hundred small calls — what to prep, what to price, what's running low. Without a system, you're guessing. And guessing is expensive.
All before service starts. Without a system, you're the system — and that's not scalable.
Every operation in one place. Inventory, orders, costs, and finance flow together automatically.
Change one price, add a dish, let someone else touch it — and the whole thing falls apart.
Ingredient costs ripple through every dish margin live. No formulas to break, no version conflicts.
Revenue in, product out — but are you actually making money? Most owners find out a month too late.
P&L, food cost %, and cash flow live alongside kitchen ops. Not when your accountant sends the bill.
Each module orbits the same kitchen — what moves one moves the rest. No imports. No reconciliations. No spreadsheets at midnight.
Live stock levels, low-stock alerts, and an auto-generated shopping list from recipe usage. Never get caught short mid-service again.
Cost every recipe to the ingredient. See which dishes feed your margin — and which eat it. Costs update live when ingredient prices change.
Dine-in, takeaway, catering, events — all through one clean queue. With status, prep tracking, and inventory deduction at handoff.
Income, expenses, food cost %, P&L, cash flow — the whole picture without waiting for the month-end call from your accountant.
| Ingredient | Stock | Status |
|---|---|---|
| Chicken Breast | 4.2 kg | Low |
| Basmati Rice | 18 kg | In Stock |
| Olive Oil | 0.8 L | Empty |
| Lemon | 24 pcs | In Stock |
Whether you run one station or a full catering operation, Platuu fits how you work.
PLATUU was built because we needed it ourselves. We were running a food business and juggling spreadsheets, messaging apps, and handwritten notes just to keep operations on track.
Nothing on the market was built for businesses like ours — so we built it ourselves. Now we're opening it to food business owners everywhere.
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