Follow one event from quote to pack list.
See sample screens for a 180-guest wedding, from recipe costs to buying, prep and packing. No account needed. Choose any stop; kitchen date labels are a Coming preview.
- Event
- Saturday, Aug 29
- Guests
- 180
- Menu
- Garden wedding supper
- Quote
- $28.00 per guest
13 stops. Start with recipes or choose the task you want to see.
Take the product tour
Choose a stop or use Next to follow the event. These are sample screens; use the feature link for details.
All figures are illustrative. Each stop follows its public status; Labels & printing is marked Coming.
Recipes / Herb roast chicken
Keep the working recipe and its cost on one record.
| Ingredient | Used | Usable yield | Cost |
|---|---|---|---|
| Chicken thigh | 7.8 kg | 91% | $109.42 |
| Herb marinade | 1.1 kg | 100% | $24.86 |
| Lemon | 12 each | 82% | $9.84 |
| Pan jus | 1.4 L | 100% | $20.04 |
The same 7.8 kg of chicken has to survive the recipe, the purchase order, and the back door.
Open the dish the kitchen will cook and follow its price from purchased weight through usable yield to one portion.
Ingredients / Chicken thigh, boneless
Keep the buying facts attached to the ingredient.
| Supplier offer | Pack | Effective | Usable cost |
|---|---|---|---|
| Harbor Foods | 10 kg · $127.66 | Aug 27 | $14.03 / kg |
| Northline Produce | 10 kg · $131.20 | Aug 25 | $14.42 / kg |
| Metro Wholesale | 5 kg · $67.10 | Aug 20 | $14.75 / kg |
A cheaper case is not cheaper if the usable kilo costs more.
Compare the current pack, usable yield, supplier offers, and every recipe that will move when the price changes.
Import / Harbor Foods invoice 88421
Review the invoice before saving its prices.
| Source line | Matched ingredient | Pack price | Status |
|---|---|---|---|
| CHK THIGH BNLS 10KG | Chicken thigh, boneless | $127.66 | Exact |
| LEMON 140CT | Lemon | $38.00 | Exact |
| MIXED HERB CS | Choose ingredient | $27.80 | Review |
| OIL EVOO 4X3L | Olive oil, extra virgin | $92.16 | Exact |
Three doubtful rows wait. The other sixteen do not need typing twice.
Keep the original invoice beside the extracted rows, then confirm exact matches and resolve the uncertain ones.
Recipes / Herb roast chicken / Nutrition
Keep the label numbers and allergen review on the recipe.
| Ingredient profile | Recipe amount | Profile source | Status |
|---|---|---|---|
| Chicken thigh, cooked | 265 g | USDA reference | Linked |
| Herb marinade | 46 g | Recipe calculation | Complete |
| Pan jus | 58 ml | Recipe calculation | Complete |
| Lemon | 0.5 each | USDA reference | Linked |
A blank nutrient stays blank. It never becomes a made-up zero.
See nutrition estimates per portion, review the ingredient sources and allergens, then use the recipe’s print action in CostCook.
Orders / Garden wedding supper / Guests’ restrictions
Check every dish against the guests who asked.
| Dish | Restriction | Answer | Reason |
|---|---|---|---|
| Herb pesto | bride, Tree nuts | Conflict | Walnuts (contains) |
| Braised short rib | Halal | Check | Meat depends on the source |
| Roasted carrots | Gluten-free | Clear | Every ingredient reviewed |
| Garden salad | Vegan | Check | 2 ingredients not reviewed |
An ingredient nobody reviewed is never clear. The order says how many are left.
Record who is eating by allergen or by diet, then read each dish back as conflict, check or clear with the ingredient that caused it named.
Prep / Garden wedding supper / Labels
Choose the date and allergen facts before a sticker prints.
| Prep item | Storage | Use by | Confirmed allergens |
|---|---|---|---|
| Herb roast chicken | Refrigerated | Aug 31 | Milk, soy |
| Charred market vegetables | Refrigerated | Aug 31 | None confirmed |
| Rosemary focaccia | Room temperature | Aug 30 | Wheat |
| Citrus salad | Refrigerated | Aug 30 | None confirmed |
A label can repeat the date you chose. It cannot choose a food-safety date for you.
This feature is Coming. The preview starts from the prep list, asks the cook to settle the storage and use-by facts, then freezes what each sticker said for reprints.
Orders / Garden wedding supper
Run shop, prep, and pack from the quote you confirmed.
| Plan item | Need | Ready | Working status |
|---|---|---|---|
| Chicken thigh, boneless | 58.5 kg | 48.5 kg | 10 kg to grab |
| Herb marinade | 8.3 kg | 8.3 kg | Ready |
| Rosemary focaccia | 360 pieces | 240 pieces | 1 batch in prep |
| Hot boxes | 6 each | 6 each | Packed |
One guest count. Three lists. No second round of typing.
Confirm the order to work from shopping, prep and pack lists for 180 guests. Previously loaded pages stay readable offline; reconnect to save check-offs.
Purchasing / PO-1047 / Receive
Compare what you sent with what came through the back door.
| Delivery line | Ordered | Received | Verdict |
|---|---|---|---|
| Chicken thigh, boneless | 10.0 kg | 8.0 kg | Short 2.0 kg |
| Lemon | 2 cases | 2 cases | Received |
| Extra virgin olive oil | 1 case | 1 case | Received |
| Mixed herbs | 1 case | 1 case | Received |
The invoice says delivered. The back door says two kilos short.
Open the purchase order, record the delivered quantity, and keep the short line visible until someone handles it.
Inventory / Walk-in 1
Build the next shopping list from a count you can trust.
| Ingredient | On hand | Next need | Count trust |
|---|---|---|---|
| Chicken thigh, boneless | 48.5 kg | 58.5 kg | Fresh · 6:12 AM |
| Lemon | 164 each | 96 each | Fresh · 6:18 AM |
| Mixed herbs | 3.2 kg | 4.1 kg | Stale · Aug 22 |
| Rosemary focaccia | — | 360 pieces | Never counted |
“Never counted” is an answer. Zero is a different one.
Start with a stock count, then follow deliveries, waste and packed orders. Check the count date before using it to reduce a shopping list.
Purchases / August cost review
Name the month’s gap without guessing what caused it.
| Cost evidence | Amount | Source | Review |
|---|---|---|---|
| Attributed purchases | $8,891.40 | Purchase ledger | Complete |
| Theoretical usage | $8,420.00 | Confirmed orders | Complete |
| Logged waste | $186.50 | 7 signed entries | Explained |
| Still unaccounted | $284.90 | Month verdict | Review |
The gap is evidence to review, not a waste number to blame on the crew.
Compare recipe-calculated food use for August with recorded purchases. Deduct recorded waste to see the amount still unexplained.
Settings / Team & access
See what each team role can do.
| Sensitive action | Owner | Manager | Staff |
|---|---|---|---|
| Manage billing | Allowed | Not allowed | Not allowed |
| Invite teammates | Allowed | Allowed | Not allowed |
| Publish recipes | Allowed | Not allowed | Not allowed |
| Review Sage proposals | Allowed | Allowed | Not allowed |
The cook can open the work. Publishing, billing, and approvals still have named owners.
Invite teammates by email. Owners, Managers and Staff have different actions; all can open cost screens. Invitations join as Staff.
Sage / Saturday event check
Ask the question, then inspect the records behind the answer.
| Sage found | Evidence | Impact | Next action |
|---|---|---|---|
| Chicken delivery is 2 kg short | PO-1047 receiving | Saturday order | Open follow-up |
| Mixed-herb count is stale | Walk-in 1 count | Shopping gap | Count stock |
| Quote remains below target | Garden wedding menu | 29.6% food cost | No action |
| Allergen notes are present | 4 recipe profiles | Pack list | Review at pack-out |
An answer without its source is just another number to recheck.
Sage checks your own CostCook records, names missing evidence, and keeps proposed shopping-list changes behind your review.
Start with one real menu. Keep it intact all the way to the back door.
Bring the recipes and supplier prices you already have. CostCook keeps the working plan and its numbers connected.
15 days free, then $49/month per kitchen. Card required; $0 today. Cancel before day 16 in Settings → Billing, no call required. What to prepare · Plan and team limits