17 available features
Compliance and labels
Somebody asks for the numbers on a dish. Roughly is not an answer, and neither is a figure you worked out once and cannot show your working for.
Nutrition facts are computed per recipe out of the ingredients you already entered. Once every source is confirmed and no line is blank, they print from the recipe as a sheet for label stock. Every dish on an order is checked against who is eating it. Kitchen date and allergen labels ask you to settle the storage and use-by facts before the browser prints them.
Founding offer open now: 15 days free, then $49/month per kitchen, locked in for life. Limited to the first 20 kitchens. Regular price $99/month per kitchen; unlimited crew. Prices plus tax. Card required; $0 today. Cancel before day 16 in Settings → Billing, no call required. What to prepare · Plan and team limits
Two halves, drawn side by side. On the left, the fifteen nutrients an FDA panel carries, all fifteen computed per recipe from USDA profiles. On the right, the printed sheet, drawn as a filled panel because it prints from the browser today, and beside it a label printer drawn as an empty outline, because the kitchen labels print through the browser too and no direct printer connection is built.
Nutrition facts
The fifteen numbers an FDA label carries, per recipe.
- Computed per recipe. All fifteen nutrients an FDA label carries, rolled up through sub-recipes to the dish.
- USDA profiles. Nutrient data comes from USDA FoodData Central and attaches to the ingredient.
- Partial is said out loud. A missing profile or a missing conversion reports the dish as partial rather than totalling an incomplete recipe.
- Printed from the recipe. Once every source is confirmed and no line is blank, Print label makes a sheet with the kitchen name, the panel, the ingredient statement, the allergen line and the print time, for the browser to put on label stock. The sheet says it is a calculated estimate, not a retail-label compliance claim.
Guests’ restrictions
Every dish on the order, checked against who is eating it.
- Who is eating, on the order. Record a restriction by allergen or by diet, with a label like the bride and a count. It stays on that order and is not carried to the next one unless you ask.
- Five diets. Vegetarian, vegan, halal, kosher and gluten-free, judged from the traits your ingredients carry rather than from their names.
- Three answers, and no fourth. Every dish comes back conflict, check or clear, and the line names the ingredient that caused it.
- It reaches the cook. The answer prints on the order, the prep list and the pack list, which is what somebody reads at five in the morning.
- Coverage is part of the answer. An ingredient nobody has reviewed is never counted as clear, and the order says how many are outstanding.
- Checked at confirm. Confirming freezes the reading it was checked on and carries the date. A later recipe edit does not restate it; a re-check appends a new one.
- The book answers too. The recipe carries its own dietary characteristics, the catalog filters by diet with a held-back count, and the allergen matrix prints for the pass.
Labels & printing
Kitchen date and allergen labels, from the prep list.
- In the app today. Tap Label on the pack list, choose how the batch is stored, settle a use-by date the app never guesses, count the containers, and print through the browser onto sticker sheets or thermal rolls. What the sticker said is frozen on the record for reprints.
- Storage condition first. Refrigerated, frozen, thawed or opened, with no default.
- A date you settle. A saved shelf life, a number of days, an exact date, or the made date only.
- One label per container. Numbered, with the event and the kitchen on an order-tied label.
- Frozen for reprints. A reprint reproduces the recorded label even if the recipe has moved.
- Any stock. Sheet, continuous roll, die-cut roll, or your own measurements, chosen once in Settings.
Four other areas.
- Recipes and costing
What a plate costs, from the case price up, with the arithmetic shown.
- Getting prices in
Upload invoices, price lists and spreadsheets, and look them over before anything saves.
- Events and kitchen work
The event, the shopping, the prep, the pack, and what actually came through the back door.
- Team and connections
Who can change what, how a new kitchen gets started, Sage, and the connections marked Coming.
If this area covers your kitchen, bring one real menu and see it run. Book 15 minutes