Prep the whole day, not one order at a time.
Kitchen production totalled across every order on the calendar — batch counts, shopping lists, and packing lists that compute themselves from the events.
30 days free · No credit card required · Full access
Built for catering production — commissary kitchens, corporate and drop-off caterers, teams pushing hundreds of covers a day.
Not meal-prep subscriptions, not manufacturing runs, not restaurant inventory. Every count starts from the booked orders on your calendar.
The daily add-up
Six orders tomorrow. Someone’s adding them up on a legal pad.
Every order is easy on its own. The job is the total: how many pans of lasagna does tomorrow need, across all six orders, and how much of it can batch together? Do that math by hand every night and eventually a zero goes missing.
lasagna — 14 pans? recount
romaine — enough?? check walk-in
prep list on the board is from MONDAY
Batch math, done
Headcounts become batches, pans, and prep lists.
Recipes carry yields, so the kitchen report works the batch math out across every order on the day — pans of lasagna, gallons of dressing, dozens of rolls. The cooks get production counts, not a stack of order forms to reconcile.
The order to the supplier
Shopping lists roll up across the whole calendar.
Raw quantities total across every event you’ve booked — this week’s buy in one list, built from the same recipes that price your menu. No re-deriving quantities from six separate orders.
Every order, its own load-out
Batched together in the kitchen, packed apart at the dock.
Production batches together; delivery doesn’t. Each order gets its own packing list, so the 40-cover drop and the 120-cover drop each leave with exactly their share — and when one order’s count changes, its list and the day’s totals both follow.
Batched, panned, labeled — a whole day’s production off one sheet.
Everything a production kitchen runs on
Volume is the business — the math shouldn’t be handmade.
Recipes & food costing
Yields and costs live on the item, so batches and margins compute themselves.
Kitchen reports
Production counts totalled across every order on the day, batch math included.
Shopping lists
Raw quantities roll up across the calendar — one buy for the week.
Packing lists
Every order leaves the dock with its own checklist.
Events & calendar
The whole day’s orders — headcounts, windows, statuses — in one view.
Online paymentsComing soon
Clients pay invoices online, at any volume.
Built for kitchens where Tuesday means hundreds of covers across a dozen orders.
Run the whole day’s production off one sheet.
Batch counts, shopping lists, and packing lists — computed from the orders, not from a legal pad.
30 days free · No credit card required · Cancel anytime