Every plate pays more.
Your servers are leaving $50K–$150K a year on the table. Per Plate turns menu knowledge into check average, and settles it in your own POS reports.
Live in days, not quarters.
One 20-minute call
Talk through your menu, your specials, your service style. That is the entire setup.
Training by morning
Your menu becomes lessons, flashcards, and guest role-play. Servers train five minutes a day on their phones.
Your POS keeps score
Import the nightly sales report. Per-server check average lands on a leaderboard everyone can see.
The curriculum comes from Cody Ledden.
He started at Bistro North in Dillon, Colorado in October 2021 and was the top seller inside two months. He stayed a server the whole run — no title, just the section — and outsold everyone in the building until management asked him to teach the rest of the floor how he did it. That course is Per Plate.
We don't ask you to trust us.
Import your nightly POS sales report. Per Plate maps sales to servers, runs the leaderboard, and hands the argument back to your own numbers.
Illustrative example — modeled on standard Toast sales reporting.
110 covers. Six nights. Three dollars more per check.
That is $102,960 a year on costs you have already paid. Run it against your own numbers.
Open the calculatorTwenty-five full-service restaurants. Founding pricing, locked for as long as they stay.
See if your restaurant qualifies.
Twenty-five full-service restaurants get founding pricing, locked for as long as they stay. Then the door closes.