Cost every recipe to the ingredient and watch the margin update live — then quote events, plan buffets, run HACCP and track inventory, all in one system that syncs across every device.
A connected toolset for the back of house — costing, menus, prep, compliance and inventory in one place.
16+ professional tools · one subscription · six languages
Live food cost, allergens, photos, version history — even estimated nutrition. Built the way a chef actually works.
Suppliers, prices, units, yield %. Change one price — every recipe, menu and report updates instantly.
Block-canvas menu designer with live food cost, margin and automatic allergens. Pro templates — print or share.
Stars, plow-horses, puzzles and dogs — see which dishes earn their place and which just fill the page.
Estimated calories and macros per serving, calculated from the ingredients you already entered.
Scale any recipe to any batch size — units convert themselves and the costs follow.
Printable A4 recipe cards for the line. Big type, scaled portions, highlighted allergens.
Plan a wedding, banquet or function. Guest count, recipe scaling, prep list, food cost and profit.
Stations, per-guest portions and realistic pickup rates — with live food-cost % so you produce enough, not double.
Weekly roster with leave codes and departments. Labour-cost totals build as you assign; print, Excel or image share.
Stock counts with low-stock alerts, a costed waste log, and theoretical-vs-actual variance that finds the leaks.
Log what gets thrown away, costed per entry — so you see exactly where money leaks.
Contacts, products, lead times. Send orders by email or WhatsApp; order history at a glance.
Opening and closing routines, prep sheets, cooling and temperature logs — HACCP-ready templates included.
One click compiles the month — every log, exception and signature line in a single inspector-ready PDF.
Printable A4/A3 service board — covers, dietary counts, the 86 list and today's specials.
Build the menu, set the head count, and see food cost, revenue and profit in real time — then print a client-ready quote, capture the e-signature, and turn it into shopping lists and prep sheets in one step.
Banquets, weddings and caterings in one list, each with guest count, venue, food cost, revenue and profit.
Per-guest food cost, profit against the client's budget and the full dish list — quote with the numbers in front of you, send a client-ready proposal with the costs hidden, and capture the client's e-signature.
Covers, ticket price and live food-cost % on every buffet — green when it's on target, amber when it needs a second look.
Per-guest amounts, realistic pickup rates and expected waste by station — so you produce enough for the room, not twice as much.
Sections, prices, allergens and live margin in one editor — print it, or share a public link.
Plan the week by department with leave codes; labour-cost totals build as you assign each shift.
Temperature, cooling, receiving and holding logs from your phone — compiled into a monthly binder when you need it.
Count inventory, get low-stock alerts, and measure theoretical usage against what you actually used — with the variance costed per ingredient, so quiet losses surface instead of hiding in the average.
Menus, pricing, payment schedule and signature lines — costs hidden, ready to send. Capture the e-signature right in the app.
Every log, coverage gap, out-of-range event and signature line — compiled into one inspector-ready PDF in a click. The compliance paperwork caterers dread, done.
Every recipe is costed to the ingredient — sub-recipes, yield and unit conversions included. Open any dish for its live food cost and margin, export a full cost report to PDF or Excel, or send the owner a private cost link or QR code to open on any phone.
When a supplier price changes, the food cost on every recipe, menu and report updates with it — automatically. You see which plates have slipped below margin before service, not at the end of the quarter.
Pull a cost report, send a read-only cost link to the owner, or edit and share a menu — the full toolset on mobile, not a reduced one.
The back-office side of a kitchen usually lives in disconnected spreadsheets — files that never reconcile, recipes stranded on one laptop, formulas that break the moment a supplier price moves. ProChefDesk consolidates it: costing, menus, prep, events, inventory and HACCP in one system that stays in sync from the kitchen to the office.
Try it free, then run your kitchen on Pro. The free plan lets you cost a few dishes and see how the system works. Pro removes the limits — unlimited recipes, cloud sync across devices, HACCP, labour cost and clean exports — for one flat price you can cancel anytime.
Phone during service, tablet in prep, laptop after closing — the same data on every device, always in sync. Nothing to install.
Import your ingredient list from Excel to start fast. Nightly cloud backups, six languages, a separate workspace per venue — and export anything to Excel or PDF, anytime.
Try the full system free, no card required. When the kitchen needs more than a few recipes — cloud sync, HACCP, labour cost and clean exports — Pro is one flat price you can cancel anytime.
I'm Ahmet — a head chef across fine dining and high-volume banquets, from Istanbul to hotels and resorts in the Gulf, including Marriott multi-property catering during the 2022 World Cup in Qatar. The business side of a kitchen — cost, margin, compliance — has never had software that works the way a kitchen actually does. So I built it, to the standard I hold my own kitchen to: recipes, costing, menus, prep and HACCP in one place, in sync on every device. I use it every service.
Easy on the eyes at midnight and sharp on every screen — the same tools and the same numbers, after dark.
Try the full system free. Move to Pro when it's running your kitchen — one flat price, cancel anytime.
Set up your first recipes free, no card — and see real food cost in minutes. Go Pro when you're ready to run the whole kitchen.
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