Recipe Costing Software for Caterers

Catering is priced per event, so the number you need is what the food for that event costs. Each recipe shows its batch cost from your ingredient prices. Set the recipe multiplier to three or ten batches and every amount and the batch cost scale with it. Add up the dishes on the menu and you have the food cost behind the quote. See recipe costing.

A chimichurri, a pie dough or a braised filling shows up on several menus. Save each as its own recipe and add it as an ingredient to the dishes that use it. You write the component once, and its cost carries into every dish and every quote that includes it. See recipes inside recipes.

Planners and venues ask for allergen information before the event. Each recipe has an allergen statement with Contains and May contain lines and a copy button, so you can paste it into a menu card, a buffet sign or an email. The ingredient list copies the same way, in descending order by weight. Read both against your suppliers' labels before you send them.

Tag recipes by cuisine, course or event type, add a photo of the finished dish, and write the method in the instructions. Search covers the whole library, so when a client asks for the dish from last year's party you can open it, with the version they had. See recipe management.