From the batch recipe to the branch.
Recipe control for central kitchens and commissaries
Keep the recipe, the supplier pack and the production requirement connected. Our team maintains your costing records while your kitchen controls the plan, the stock and the work on the floor.
Over 30 years of combined food-operator experience.
Free onboarding and a 30-day managed trial. No card required.
No charge if you decide not to continue.
01
One recipe needs to mean the same thing everywhere
A batch recipe may be bought in cases, mixed in kilograms and dispatched in trays. We help organize the ingredient units, pack sizes, sub-recipes, yields and output conversions behind your costs.
- We maintain your recipe versions and cost records as ingredients or supplier packs change.
- Use the software to plan daily or weekly production and compare required materials with stock and incoming deliveries.
- Support internal branch ordering, quick reorder, dispatch and reception with the appropriate catalogue and location setup. Your team operates those workflows.
02
Give the production team something it can review
Sales-demand projections can use historical sales from the included POS or imported files to suggest future demand quantities and ingredient requirements. Draft production orders stay subject to your team’s review.
- Check the historical records and the quantities before acting.
- Review shortages, delivery timing and supplier pack sizes before approving a purchase order.
- Record actual yields, outputs, waste and movements so the next review has a reliable starting point.
Illustrative worked example
A butter change, worked through one production plan
Illustrative example, not a customer result. A batch makes 100 pastries and uses 3 kg of butter. The team plans 600 pastries. The supplier raises butter from $8.00 to $8.80/kg; all other costs stay unchanged.
| Check | Calculation | What the team sees |
|---|---|---|
| Butter required | 6 batches × 3 kg | 18 kg for 600 pastries |
| Butter cost before | 18 kg × $8.00 | $144.00 |
| Butter cost now | 18 kg × $8.80 | $158.40 |
| Added recipe cost | $14.40 ÷ 600 | $0.024 per pastry |
| Stock available in time | 12 kg on hand + 4 kg arriving | 16 kg available; 2 kg short |
| Supplier pack option | 1 × 5 kg pack at $8.80/kg | $44 purchase; 3 kg left after production |
This is a costing and planning example, not a recommendation to buy. Your team confirms the count, delivery timing, recipe yield and pack price, then approves or changes the draft order. The $14.40 is an added cost, not a saving.
Choose who does the work
A remote team.
Clear terms.
Food Controller
$299/ month
Recipe and ingredient-cost maintenance, costing reviews and follow-through on agreed next actions. Software for up to five locations included.
Annual: $3,289 prepaid for 12 months.
The price of 11 months, with onboarding included.
Food Controller + Bookkeeping
$349/ month total
Food Controller plus bookkeeping for one company or legal entity, in your existing QuickBooks account. You pay the QuickBooks subscription separately. Tax filing is excluded.
Annual: $3,839 prepaid for 12 months.
The price of 11 months, with onboarding included.
Agree the scope and trial start date before creating your workspace. During the 30-day card-free trial, we set up your agreed records and provide the selected service. If you decline, you owe nothing for onboarding or the trial.
Only if you choose to continue monthly, a one-time $500 onboarding fee is charged when you confirm the paid plan. Annual plans are prepaid, start after the trial and cover 12 months from paid activation. Onboarding is included. No automatic charge after the trial.
Prefer your own team to do the work? Self-service software is $199/month for up to five locations, after a 30-day card-free trial. No onboarding fee. Start the software trial directly.
Before we start
A few useful
answers.
Will you manage dispatch and production for us?
Your team runs production, dispatch, receiving and physical inventory. Our remote service maintains your recipes and costs and reviews the resulting exceptions. The software supports those operational workflows; access does not mean our team performs all of them.
Can the same workspace cover branches?
Yes. The software includes up to five locations, with shared recipes and ingredients. Internal branch ordering and transfer workflows depend on your operating model, catalogue and location setup.
Are demand projections included?
Yes, in the $199 software, $299 Food Controller and $349 total bookkeeping plans. They use historical records to project demand quantities and ingredient requirements. Your team reviews the suggested quantities and draft production orders.