Printed menus, from the menu you already built
The menu you costed becomes the menu on the table. Dishes and descriptions carry across; your quantities, methods and costs never leave the kitchen.
The retyping problem
The menu exists three times in most catering businesses: once in the costing, once in the proposal, once in the document somebody lays out the night before. Each copy is a chance for the vegetarian main to be wrong on the one the guest reads.
What carries across, and what does not
Across: dish names, descriptions, courses, dietary flags.
Never: quantities, methods, ingredient costs, your margin. That split is enforced in the product rather than left to you remembering which document you are in.
What you can change
Layout, typeface, your logo and colours. The output is a PDF you can print or send.
Questions people ask
Will my costs show on a printed menu?
No. Quantities, methods and costs are kitchen-side only and never appear on anything a guest or client sees.
Can I brand it?
Yes — your logo, colours and typeface, output as a PDF to print or send.
Ten minutes gets a real event in — your menu, your prices, a quote you could send. The 14-day trial takes no credit card.