A truck wins on thin margins, tight storage and the right call for each event — there's no room for a reach-in full of product that won't sell, and no back office to catch a price creep. Lowboy is a sous-chef for the back of house: it prices every menu item from your real invoices, flags the ingredient that just jumped, and sizes prep to the day you're actually working.
Running a truck is already a hundred jobs at once. Let Lowboy take the cost math off your plate so more of your day is cooking and serving, not calculating.
You already handle the paper — Lowboy just reads it. Snap the invoice, the market receipt, a menu photo, the day's total. Nothing about how the truck runs has to change; it simply adds a smart layer on top that turns your gut feel into numbers you can act on.
Then it works like a sous-chef riding shotgun: computed from your data, never guessed. "Beef's up 12% — your birria taco slipped to 38% cost, bump it $0.75." "Last three Saturdays at this lot averaged 210 covers — prep for that, not 300." Real invoices, real sales, real counts, turned into the two things a truck can't afford to lose: margin and hours.
Small menu, thin margins, tiny storage, a different location every day — Lowboy is built for exactly that.
Every item costed from real invoice prices and divided by its price — with the dollar margin per sale. On a truck, volume is everything, so the items quietly earning too little get flagged.
protect marginSnapped invoices update your price book. When beef, oil or produce jumps, Lowboy flags which items slipped under target — before a whole month of service leaks.
catch creepGive it the expected covers for a lot, festival or private booking and it scales your recipes into a buy list, netted against what's on the truck.
buy for the dayPrep and pars sized to how that day actually sells, so you carry what you'll move — not a reach-in crammed with product that dies overnight.
no dead stockWhen costs move, see the few cents that restore your target on the items that sell most — so a $9 plate stays a $9 plate's worth of profit.
+$ per fixEvery recipe costed, scalable and shareable to whoever's on the line — so a second cook plates it the same when you double up for a big day.
consistencyLowboy's suggestions come from how your truck actually runs — your invoices, your sales, your counts — so they hit the margin and the clock at once.
Most food truck food cost and margin tools ask you to type numbers into a spreadsheet you'll never keep current between double shifts and festival weekends. Lowboy computes your real number from your actual invoices and sales — the beef you actually bought at the restaurant depot, the tacos that actually sold at Saturday's lot. On a truck, that precision is survival: margins are thin, a small menu means every item matters, and one uncaught price creep spread across a busy service is real money gone before you notice.
Because storage is tiny and every day is a different location, Lowboy leans on your own history to size prep and pars to the day you're actually working, and turns an event's expected covers into a shopping list netted against what's already on the truck — so you buy for the day, not for a guess, and don't fill a reach-in with product that spoils. When ingredient prices move, every item re-costs and the ones that drifted over target get flagged with the re-price that restores your margin.
See it on your own truck in about three minutes with the free food-cost audit, or explore the free tools first. No account required.
Connect your POS and your menu and sales auto-fill. Running a card reader or cash only? Snap a menu and a sales figure — Lowboy is POS-agnostic and works the same either way, which suits a truck that runs light.
Add the hours back, too — no spreadsheet nights, no manual invoice entry, no rebuilding the prep list when the menu changes.
Less time on the back office, more time on the food, your crew, and the reason you opened.
Get your free audit →