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FoodCostOS

Your trade

Software for caterers and central kitchens

You produce to order, in volumes that change with every event, and you deliver sites that need to carry the right cost.

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What gets in the way in catering

  • Every job is a one-off

    A hundred covers one Saturday, three hundred the next, with a different menu. Costing an event by hand means rebuilding a recipe card for every quote.

  • What leaves the kitchen arrives without its cost

    The site receiving an internal production rarely books it at its real value. As a result, neither the kitchen’s margin nor the outlet’s is accurate.

  • Producing exactly enough, with no buffer

    Overproduce and you throw away. Underproduce and the job is short. Without quantities calculated from confirmed orders, the call is made on instinct.

What FoodCostOS changes

  • The cost of a job, from your recipe cards

    Recipes and sub-recipes combine for a given quantity: you get the material cost of an event before you quote it, not after.

  • Valued transfers to your sites

    Internal orders from the kitchen to the outlets, with a delivery note and the value carried. Each site takes on the cost of what it actually received.

  • Production driven by orders

    Production orders, including recurring ones, and raw material reordering based on what is actually committed. You produce for orders, not for a stockpile.

Frequently asked questions in catering

Can the cost of a full menu be calculated?

Yes: by combining recipe cards for the expected number of covers, you get the total material cost of the job, broken down by dish.

How do I value what the kitchen sends to a shop?

Through a valued internal transfer: the product leaves the kitchen at its production cost and enters the outlet’s stock at that value. Both margins become readable.

Can whole-cut butchery be handled?

Yes. One input yields several cuts, and the cost is split between them — you know what each part really costs instead of applying an average price.

Other trades

Let us talk about your business

A thirty-minute demo on your products, your suppliers and your setup — not a generic presentation.

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