Cheese is the most volatile input in the business, and it's on almost every ticket. Lowboy costs every pie and slice from your live invoice prices, tracks cheese and flour as they move, and flags the pizzas drifting over target — so a price swing on mozzarella doesn't quietly eat your margin.
You're in this for the dough, the room, and the regulars — not to re-cost cheese every time it jumps. Let Lowboy keep the numbers current while you keep making pizza.
Mozzarella moves constantly and it's your single biggest cost. Lowboy flags every increase and the pies it hits, so you re-price before it hurts.
Every size and specialty pie costed from live prices — know which ones carry your margin and which barely break even.
Your dough, sauce and cheese blend cost once and flow into every pie, so a flour or tomato price change updates everything automatically.
Compare what a pie should use against what you actually go through — a station running heavy on cheese or pepperoni shows up as variance.
When cheese spikes, see the exact price that restores target margin on your best-selling pies.
Par levels tuned to how you actually sell, so you're not overstocked on perishable cheese and dough.
Because dough, sauce and cheese repeat across nearly every pie, a single price change ripples through the entire menu at once — which is why pizzerias feel margin swings faster than most concepts. Lowboy treats those bases as sub-recipes, so one cheese price update re-costs every pie instantly and flags the ones that drifted over target. Try the recipe cost calculator on your top pie, or see the method in how to lower food costs.
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 →