Contract catering margins are counted in cents: if portion weights, recipe costs and daily headcounts are not accurate, you overproduce or run short every day. In our system menus are built from recipes whose weights and costs update with current purchase prices. Clients submit daily headcounts in the system and production and purchasing lists are generated automatically.
Common problems
- Portion cost unknown at current prices
- Headcounts taken by phone
- Overproduction and waste
- Allergen and special diet tracking
Modules
Recipes and weights
Ingredients, cooking loss and cost per portion.
Menu planning
Weekly and monthly menus with calories and allergens.
Client orders
Clients submit daily headcounts in the system.
Production lists
Kitchen quantities from total headcount.
Purchasing and stock
Requirement lists, supplier orders and stock.
Deliveries
Delivery lists per van and client with proof of delivery.
How it works day to day
- 1
Menus are planned from recipes and costed automatically.
- 2
Clients submit daily headcounts.
- 3
Production and purchasing lists are generated.
- 4
Deliveries are made and recorded.
- 5
Month end shows invoices and margin per client.
Integrations
Off-the-shelf software or custom-built?
When off-the-shelf is enough
Caterers with few clients can start with recipe costing spreadsheets.
When custom software pays off
Companies producing thousands of portions a day for many clients cut waste and cost drift with software that links orders, production and costs.
How the budget is built
We launch the workflow that saves you the most time first, then add modules based on real usage. The full scope below is calculated with 14 screens and 8 modules; the final price follows a free discovery call and a written scope.
Maintenance and improvements (optional): €350 / month. Hosting, SMS, WhatsApp and app store fees are listed separately.
Frequently asked questions
How do clients submit headcounts?
In their own screen or via WhatsApp, confirmed at a set time.
Do recipe costs follow purchase prices?
Yes, latest purchase prices flow into recipe costs automatically.
Can diet and allergen menus be separated?
Yes, per-person special menus are supported.
Is it suitable for school and hospital kitchens?
Yes, menus and reports adapt to the institution type.
