Delivery-only means no dine-in cushion and a marketplace commission taking a big bite of every order — so your food cost has to be dialed in to survive. Lowboy costs every item and every virtual brand from live prices, so you know your real margin after packaging and before the commission, not after a bad month.
A ghost kitchen lives or dies on margins — but you still got into this to cook. Let Lowboy carry the cost math so your time goes to the food, not the back office.
With commissions taking 15–30% of an order, your food cost has to be tight. Lowboy shows the real cost — including packaging — on every item.
Run several virtual brands from the same line? Cost each menu separately while sharing prep and inventory underneath.
Containers, bags and delivery packaging fold into item cost, so your margin math reflects what an order actually costs to send out.
Thin margins leave no cushion for supplier increases. Lowboy flags the movers and the items they hit before they erase your spread.
Size prep to how each brand actually sells by daypart, so you're not over-producing for orders that won't come.
See the menu price that protects margin after the marketplace's cut — not just the dine-in math.
A ghost kitchen's economics are unforgiving: a large marketplace commission comes off the top of every order, so the food and packaging cost underneath has to be precise. Running several virtual brands from one line makes it harder to see where each actually stands. Lowboy costs each brand's menu separately while sharing the prep and inventory beneath, so you know true margin per brand. See COGS management and try the menu price calculator to price against a commission.
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.
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