Cafe menu management software for Australian cafe owners. Plan and cost your menu with our cafe experts, then let your daily sales show you where to make more profit.
No card required
Plan the menu
Cost every dish
Put it in Square
Read the week
Example figures
Grow the menu
New menu ideas
Chicken & Ancient Grain Bowl
Whipped Feta & Honey Slice
Overnight Oats
Example figures
Trusted by and affiliated with
The menu is where a cafe makes its money. Plenty get costed once in a spreadsheet and never looked at again.
We build your menu with you and cost every dish. One click puts it on your POS. Each week you see what's selling and what needs fixing.
Set out how your cafe trades: its size, hours and roster. Then use the Test Kitchen cafe recipe library, 250+ chef tested and pre-costed, as menu ideas, or bring in your own, and set a price and expected sales for every dish and drink.
Want help building your cafe menu? Tim works out who your cafe serves and the business model behind it. Then he shapes the menu with you, starting from dishes that are already tested and costed.
Tim Noye, Founder
Each card has the method, portion size, hold time, plating photos, service notes for the pass and allergens.
Your team makes the dish the same way every service, and you push it to your Square menu from the same card. Fresh seasonal dishes keep the menu moving through the year.
GP figures are worked examples from the Demo venue, not results.
Add your opening costs, overheads, payroll and suppliers. Every dish is costed to its ingredients, so you see the profit on every dish, and the plan for the whole cafe runs on real figures instead of estimates.
Chet goes through your costs with you and checks the numbers before your menu goes onto the POS. Benchmarks flag any cost that runs high.
Chetan Shroff, Hospitality Coach
Your whole menu goes into Square in one click, with every price, size and modifier. A second click sends the photos, which take a few minutes for a full menu. Nobody keys anything in by hand. Every change you make goes across the same way, so the till always matches your costed menu.
Michael watches your Square POS integration and every sync, so the till always matches your menu.
Michael Roberts, Technical Director
Eggs Florentine
Flat White
Bacon Eggs Benedict
Overnight Oats
Bulgogi Burger
Chicken Grain Bowl
Whipped Feta Slice
Passionfruit Chicken Bowl
Shakshuka
Croque Monsieur
Halloumi Quinoa Salad
Acai BowlFlat White$6.00
Long Black$6.00
Eggs Florentine$26.00
Your sales come back from Square. Each week, Actual Sales sets the takings against the plan, day by day, and tells you what to change for the rest of the week, ranked by the money at stake.
25 checks from an operator's problem and fix library flag what is costing you money, ranked by the profit at stake. Ask Jodie what any fix means, any time.
Jodie, In app helper
Your sales show what to change next. Menu Engineering lets you try a change before you make it: see when a price rise pays, review menu profitability dish by dish and look for cheaper ingredients, then apply what pays and push the menu to Square again.
More profit, kept by you. Nothing changes until you choose to apply it. Keep the changes that pay, and the extra margin on the menu you already sell is yours, week after week.
You, Cafe owner
These numbers close cafes. They may not apply to yours. Whether you are opening a cafe or already trading, put in your overheads, labour costs and opening costs and HospoSure turns each one into a plan you can read, so you know it works before you sign the lease.
of Australian cafes, restaurants and takeaway food businesses closed in the 12 months to July 2026, almost double the rate across all industries.
is the food cost range to aim for. The ATO's 33 to 42% is cost of sales, which can include more than ingredients.
the median age of an Australian cook. Many on the pass are younger, so the menu has to work for them.
Your overheads, labour costs and opening costs become cash flow, food cost and break even, so you know the numbers work before you sign the lease, not after.
Every dish is costed live as you build, so you hold your food cost in the 28 to 35% range that keeps a cafe alive, from day one.
Chef built recipes come pre-costed and shaped to your cafe, with the prep and plating worked out. Whoever is on shift plates the same dish.
Ops team at hosposure have been amazing. Couldn’t recommend them enough. The ease with which they’ve made the whole process of opening our cafe has been top notch.
Stephen Chapman
AU · 1 June 2026
Hosposure's price has the balance of value and affordability. With Hosposure, I can list and access my overheads and costing for my cafe with ease and clarity. Hosposure can also integrate with the current POS to make data import quick as well.
Khanh Tran
AU · 24 May 2025
HospoSure has given me the clarity and confidence I needed to get started with my business. Super easy to use and honestly a game changer for me. It’s helped me understand my costs better and price my menu properly, highly recommended
Yass K
AU · 23 May 2025
Tim’s review really helped my café improve significantly. His insights were thoughtful and constructive, and they motivated us to make meaningful changes. We’re seeing great results!
Pheng kuoch
AU · 22 May 2025
I learnt more about cafe business planning and the numbers involved in one day then I have in months searching online, great experience, loved it.
Fraser Ihaka
NZ · 29 June 2024
Hosposure really help me calculate just how much I was using in over heads. With that I was able to lower my running costs and use that money in other key areas to gain more growth.
Mark Flett
AU · 24 June 2024
The demo is free to explore. When you're ready, run HospoSure yourself, or add our cafe experts. Tim builds and costs your menu around your business model, and Chet sets you up and checks it in Square before you open. No hidden fees, cancel any time.
The free demo is a view only look around HospoSure. HospoSure is $39 a month. Our cafe experts are an optional one time $460, so with them it's $499 to start. Prices include GST.
We built the tool we wished we'd had. Between us we've worked cafe floors and international operations. Now that experience is in software, so any cafe owner can reach the same numbers without paying for one to one advice.
About 28 years across Michelin kitchens, independent venues and multi site operations. ICF accredited (ACTP) trainer. Opened and scaled multiple cafe sites and built 2,000+ menus. Has worked with multi site hospitality groups. Leads recipe development for Test Kitchen.
25+ years in hospitality technology, from hotel IT foundations to cloud native development and AWS. Leads the app's architecture and the Square integration that keeps every cafe's data dependable.
18+ years in pre-opening and POS implementation across international venues in 5 countries. Leads customer setup and gets every cafe's Square POS running from day one.
HospoSure's AI helper. She explains your dish costs and gross profit and points you to your next step, any time of day.
Open the free demo and look around. No sales call and no calendar link.
Try the free demo