Menu Margin
small lunch spots and caterers pricing daily menu items and prep quantities
It converts recipes into costed menus, portion counts, prep sheets, and shopping lists for paid food service instead of home dinner planning.
They pay for margin control, prep accuracy, and less waste; a few dollars per week is trivial if it prevents bad pricing.
Why build it: Proven demand: a small app in this space held the US top paid chart with no ratings yet. Crowded at the top (14 of 51 apps have 10k+ ratings), hence the narrower angle. The data already exists.
Data to build on: USDA FoodData Central for ingredient nutrition/weights, Open Food Facts for packaged ingredients, and CSV/manual vendor price imports. Catch: price data has to come from the operator or vendor files; there is no clean universal database.
Details: the app behind it, competitors, teardown