Profit software built for one truck, not a restaurant group
GriddleMath connects your Square sales to your recipe costs and a two-minute closeout, and shows the true, waste-adjusted profit of every menu item — free to start.
Connects to Square · No spreadsheets · Free to start
Your POS tells you what sold. Not what you made.
Square, Toast, and Clover are great at ringing up sales. None of them know your recipe cost, so none of them can tell you whether a dish is still profitable once ingredient prices, waste, comps, and an early sellout are accounted for. On a truck there's no second service to make up for a bad prep call — that margin is gone by the end of the night.
GriddleMath sits above your POS as the profit layer: recipe cost in, real margin out, per item, per booking.
Everything you need to see the number
Square sales, connected
Your Square orders import automatically and match to your menu items — revenue lines up against recipe cost with no re-keying.
Recipe-level food cost
Price ingredients once and build a recipe for each item. GriddleMath knows exactly what every dish costs to make, and keeps it current when prices change.
Two-minute closeout
A mobile-first form, pre-filled from your POS, captures prep, leftovers, and waste in about the time it takes to pack up the truck.
Waste-adjusted profit, per item
Most tools stop at theoretical margin. GriddleMath subtracts waste, comps, and sellouts so you see what each item actually made that night.
Most food-costing software is built for someone else
A lot of restaurant profit and food-costing software is built for kitchens with a back office, a purchasing team, and dozens of vendor invoices to reconcile. That's overkill for a truck — and it usually comes with demo-gated sales calls and setup fees before you see a price. GriddleMath is different:
- Self-serve. Sign up and connect Square yourself — no sales call required.
- Free to start. See our pricing page — there's no hidden setup fee waiting at the end of a demo.
- Sized for one truck or a small fleet, not Restaurant groups with a back office and a purchasing manager; Chains running EDI invoices across dozens of vendors; Commissaries tracking inventory across multiple locations.