Catering recipe software that knows what each portion costs
Your recipes are in a binder, a Google Doc, and your head. The cost of making them was accurate the last time somebody sat down with a calculator. This imports what you already have, costs it per portion from your own supplier prices, and updates the cost when the prices move.
Getting your recipes in
Nobody retypes two hundred recipes, which is why most recipe software never gets used. Yours come in from the PDFs and spreadsheets you already have — ingredients, quantities, method — and get read into structured recipes you can cost and scale.
Ingredients are matched across the whole library, so "double cream", "heavy cream" and "cream (double)" stop being three different line items with three different prices.
Costing that stays true
- Per portion, per batch, per event. Scale a recipe to 140 covers and the cost scales with it.
- Your prices, not a generic database. Supplier invoices are read as they come in, so the cost basis moves with your actual buying.
- Margin before you send. A costed menu shows the food cost and the margin while you are still deciding what to charge, not after service.
- Recost on price moves. When an ingredient price changes, the recipes and the open quotes that use it are recosted rather than quietly going stale.
Nutrition and allergens
USDA FoodData Central is matched against your ingredients, so a recipe carries its nutrition without a separate data-entry pass. Allergens and dietary flags travel with the dish into menus and client-facing proposals, which is where they matter — a vegan guest count that only exists in an email thread is how a service goes wrong.
If you need printed FDA nutrition panels for retail or wholesale, that is catering label software and it is billed separately at $5 per label.
What your clients see
Nothing you do not want them to. Quantities, methods, costs and prices never appear on a client-facing page or proposal. They see the dish, the description and the dietary flags.
Price
Starter is $99/mo for one seat and Pro is $149/mo for three. Every feature is on both plans — they differ on seats, storage and how much AI you get each month. Extra seats are $15/mo. The 14-day free trial takes no credit card. See pricing.
Worth reading first
Food cost percentage benchmarks for catering — what a healthy number actually looks like by service type, so the costing tells you something when you have it.
Questions people ask
Can it import my existing recipes?
Yes — PDFs and spreadsheets. That is the normal way to start, and most libraries come in during the free trial rather than being typed up.
Does it cost recipes from my own supplier prices?
Yes. Supplier invoices are read as they arrive, so the cost basis tracks what you are actually paying rather than a generic ingredient database.
Will clients see my recipe costs?
No. Quantities, methods, costs and prices are never shown on a client-facing page or proposal.
Does it do nutrition data?
USDA FoodData Central is matched against your ingredients for nutrition and allergen information. Printed FDA nutrition panels are a separate, metered item at $5 per label.
What happens to a quote I already sent when an ingredient price changes?
Open quotes that use the ingredient are recosted, so you find out the margin moved while you can still do something about it.
Ten minutes gets a real event in — your menu, your prices, a quote you could send. The 14-day trial takes no credit card.