56 available features
Events and kitchen work
It is five in the morning, your hands are wet, and the sheet taped to the hotel pan has to be right. There is no second trip to the store.
Take the inquiry and send the proposal. Book the event once the agreement is signed and the deposit is in. Confirm order then locks the menu and head count and gives you your shopping, prep and pack lists. When the truck comes, check it against the orders you sent. Anything short stays in view until you follow it up.
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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
Events & proposals
From the first call to Confirm order, on one event.
- New inquiry. Take the call with + New inquiry, even before the date is decided, and set who follows up and when.
- The pipeline. Events sorts every job into Needs attention, Booked · coming up, In pipeline and Past & closed.
- Menu with live food cost. Build the event menu from your costed recipes, a saved menu or a past event, and see food cost as you go.
- Preview, then send. Check exactly what the client will see, choose how long the link stays open, and send the proposal.
- The client decides on their phone. They open the link with no login and press Accept proposal or Ask for changes.
- Remind, extend, withdraw. Send a reminder, extend the link, withdraw the offer, or update it when they ask for changes.
- The agreement. Start from your saved contract template, attach the accepted proposal as Schedule A, and send it for e-signature or keep a copy signed on paper.
- Kitchen draft. Prepare it after the client accepts. Booking records the event commitment; the draft does not join the day’s kitchen work or draw crew until you confirm the order.
- Deposit, tracked. Ask for a deposit. The client pays it by card from an email link, or you record what arrives as a check, cash, a transfer or your own card processor, against what you asked for.
- Book the event books it. Book the event waits on the signed agreement and the deposit, and the event then reads Booked. Confirm order comes later and freezes quantities and prices.
- Calendar and the day’s room. The calendar counts orders and vans against the limits you set for each day, and an order says whether its day has room.
- Clients. Each client keeps contacts, venues with access notes, and their events and orders, for owners and managers.
Today, the home screen
The home screen opens on what needs attention.
- Attention first. Orders, guests, and deliveries up top. When nothing needs you, it says all clear.
- Ranked tasks. Each attention item opens the exact screen that fixes it.
- Retry a failed panel. If part of Today cannot load, retry that panel while continuing to use the rest.
- Quiet signals. See purchase updates, price changes, imports awaiting review, missing ingredient details and stock needing a count.
- Dismissible checklist. The finish-setting-up list goes away when you say so, and stays away.
- First-use guidance. Quick actions and an empty state that tells a new kitchen where to start.
- Sample data. Loads with one tap, resets cleanly, and spares any rows you renamed.
Orders, shop, prep & pack
One order, from the price to the pack-out.
- Costed before commitment. A new order is a menu, a date, guests, and a price, estimated live as you set it up.
- Three tabs, one plan. Shop, Prep, and Pack all read the same computed plan.
- Pinned money bar. The numbers stay on screen while you work, and guest-count changes autosave quietly.
- Confirm freezes everything. Confirmation saves the plan, calculations and quoted price together. Later price changes do not rewrite that quote.
- Honest reopen. Reopening drops the frozen prices and goes back to today’s. Once purchasing starts, reopening is refused.
- Clean duplication. Copy an event into one draft. A double-tap cannot make two.
- Shelf check. Enter the ingredients and prepared batches you have on hand for this order.
- Buy math shown. Every buy line can show need, on hand, pack size, and packs.
- Vendor grouping. The shopping list groups by supplier and by kitchen section.
- Durable check-offs. Checked items stay saved. If the plan changes, affected items need checking again.
- Walk-in mode. On a phone, a running left-to-grab footer follows you through the list.
- Printable lists. Shop, prep, and pack print clean: controls gone, hints kept, columns aligned for a clipboard.
- Leftover nudges. Likely left about a quart, from your recent orders. One at a time, dismissible.
- Quoted vs today. Confirmed orders compare the frozen quote with current prices, and say when they cannot.
- Event cost, after. Compare the confirmed quote with purchases recorded against the event. Differences below the configured dollar threshold are not highlighted.
- Shortfall evidence. Pack lines left open at close become reviewable evidence: short, packed, or not sure.
- Aged plans flagged. An old frozen plan is marked old. It is never silently recomputed.
- Per-order equipment. Hide a template line or add a one-off for this event. The menu template never changes.
- Allergens at pack-out. Pack lists carry allergen badges.
- Orders hub. Filter, search, and read food-cost and status badges across every event.
- Frozen prep notes. Draft orders use the current prep notes. Confirmed orders keep the notes saved when you confirmed.
Purchase orders & receiving
What you send, and what actually arrives.
- Per-vendor POs. Confirming an order offers purchase orders per supplier: email, print, or handled by you.
- The email you saw. Review the exact supplier email before sending. Check the order record for whether it was sent or needs a retry.
- Printable POs. Signature lines and stable PO numbers.
- Receiving follows sending. A sent PO creates its receiving checklist for you.
- Deliveries as they are. Short, over, substituted, missing, and unexpected lines each have their own handling.
- All-or-nothing posting. Committing a delivery writes real purchases, and current prices update from what actually arrived.
- Follow-up list. Short and missing lines become a durable follow-up list with handled and reopen states.
- Receive from the purchase order. Receive against any sent purchase order from its own screen.
- Retryable sends. A failed PO send can be retried, with the failure kept on record.
Inventory
What is on the shelf, worked out from a real count.
- Stock on hand. Start with a dated physical count, then add deliveries and subtract recorded use and waste.
- Dated count history. Each count keeps the unit cost recorded at the time. A later correction does not replace the old count.
- Count freshness. See whether stock is Fresh, Stale or Never counted. Missing or old counts do not reduce estimated buying.
- Desktop and phone views. A desktop table and a phone list, with state badges and a need breakdown naming which order wants what.
- Buy what is missing. Subtract trusted stock from order needs to build a printable shopping list. Quantities you override stay separate.
- Shelf value. What the shelf was worth at any date.
Taking orders
Online orders: the client requests, you approve, their payment confirms.
- In the app today. Put your menus on an ordering page of your own, or paste one snippet into the website you already have. A client picks a menu, the dishes, a date and the headcount, leaves their contact and diet needs, and sends it. It arrives awaiting kitchen confirmation, and you approve or decline. Your booking rules decide what happens next: approving confirms it, or emails a pay link and the client’s payment through your Stripe account confirms it.
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.
- Compliance and labels
Nutrition panels and kitchen date labels the browser prints, and every dish on an order checked against who is eating it.
- 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