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This is the same discipline a menu consultant runs, in one place: your full menu as data (sections, items, descriptions, prices, plate costs, sales mix), menu engineering analysis using the Kasavana–Smith method your food-cost consultant uses (menu mix, contribution margin, 70% popularity threshold), and auto-fit typesetting that re-flows the page as the menu grows — so a 40-item menu still comes out balanced instead of spilling onto a second page.
Everything is portable: import dishes by pasting CSV from any spreadsheet, export the whole menu as JSON, and keep named versions (Fall menu, Brunch, Catering) with one-click restore. Nothing is locked in — your menu data belongs to you.
Cost your plates with the Food Cost Percentage Calculator, set prices with the Menu Pricing Calculator, check which dishes deserve promotion with the Menu Engineering Matrix, then typeset and print here. When supplier prices move, update the costs here and the analysis tells you exactly which items to reprice.