The operational layer your kitchen has been running without. Costing, recipes, allergens, suppliers, seasonal planning, and an AI agent trained on your cooking — all in one system, built by someone who has lived on the pass.
Nine connected modules. One system. Every piece of operational admin your kitchen generates, handled.
Real cost per portion. GP margin per dish. Waste allowance baked in. Know exactly where you stand before a single plate leaves the pass.
Pull recipes in from PDFs, photos, handwritten notes, or web. Every allergen flagged. Every version saved. Scale to any cover count in one click.
Trained on your recipes and your style. Not generic AI output — an agent that thinks the way you cook, then brings ideas back to you.
UK produce availability, wild and foraged ingredients, truffle windows — all mapped month by month. Plan menus around what is actually at its best.
Your supplier directory in one place. Prices tracked, history logged, alerts when costs move. You will always know what you are paying and why.
Point it at your menu, get a shopping list. Duplicates merged, quantities summed, grouped by category. No more building it from scratch every week.
A printable A4 specification document for every dish on your menu. Allergens, plating standards, portion sizes, pass locations — handed to the team before service.
Chef, Manager, Owner — three views of the same operation. What you see depends on what you need. No noise, no irrelevant data.
A creative partner that has learned your approach. It suggests variations based on what you've built — seasonal swaps, dietary adjustments, new directions that feel like your cooking, not someone else's.