BASIC
Weekly
USD 2.70 / 7 days
- 1 active plan; archived records
- Ingredient quantities and portion guide
- Editable overheads
- Shopping list and cost reports
- Online or offline planning
For families, parties and occasional catering.
Workspace
Private Events
Business
Private Events · Families
Enter the selling price per person. Sales revenue updates automatically using the total guest count.
Guests
Equivalent pax
TOTAL EVENT BUDGET
COST PER GUEST
COGS — KSh & %—
PROFIT / LOSS — KSh & %—
Ingredients & purchasing
Enter ingredients, quantity per person and supplier price. Add each recipe ingredient separately.
| Use | Dish/item | Category | Portion / fixed qty | Unit | Price/unit | Buy qty | Cost |
|---|
Overheads
PROFESSIONAL
Saved events
One active plan; previous events remain archived.
| Event | Meal | Outlet | Guests | TOTAL COST | COST PER GUEST | Date saved |
|---|
Business tools
Worked example: 40 adults + 20 children at 50% = 50 food portions. Three boneless meats share 240 G per food portion; three starches share the guide allowance. Controlled buffet with 10% contingency; water is 500 ML × 60 guests. Pasta packets are 500 G each. Par levels are stock targets. Prices, chef (1), steward (1) and fuel are editable planning estimates. Selling price KSh 2,500 applies to each guest; charges are added to base sales.
Cost and selling
Rate × total guests = event selling price.
Estimated Total Cost—
Sales Revenue—
Profit / Loss — KSh & % of Sales—
COGS — KSh & % of Sales—
Food cost % = food and beverage cost ÷ sales revenue × 100.
Supplier and stock controls
Closing stock = opening stock + received quantity − use − waste.
| Ingredient / item | Current unit price | Alternative unit price | Best unit price | Par level | Opening stock | Received qty | Order qty | Used qty / editable | Waste | Closing stock |
|---|
Reports
To Do List
Plan tasks, assign an outlet and track completion.
—
| Date | Outlet | Type | Task | Status | Notes |
|---|
Records save in this browser. Download reports for sharing.
Hotel portion guide per person
| Food | À La Carte | Controlled Buffet | Open Buffet | Measurement basis |
|---|---|---|---|---|
| Boneless protein | 250–350 G | 225–270 G | 225–300 G | Raw, trimmed boneless meat / poultry / fish |
| Bone-in protein | 250–350 G | 340–400 G | 340–450 G | Raw, portioned meat / poultry including bone |
| Rice / pasta | 60–80 G | 60–80 G | 70–90 G | Raw, dry rice / pasta before cooking |
| Potatoes | 150–200 G | 150–200 G | 180–220 G | Raw, peeled and trimmed potatoes |
| Vegetables | 100–150 G | 100–150 G | 100–150 G | Raw, washed and trimmed vegetables |
| Side salad | 80–100 G | 80–100 G | 100–120 G | Raw, prepared salad, with seasoning and dressing |
| Soup | 240–300 ML | 240–300 ML | 240–300 ML | Cooked, ready-to-serve volume |
| Sauce / gravy | 40–60 ML | 40–60 ML | 60–80 ML | Cooked, ready-to-serve volume |
| Dessert | 80–120 G | 80–120 G | 80–120 G | Finished, ready-to-serve dessert |
Service models
À La Carte: Weigh ingredients for each ordered dish using its recipe card.
Controlled Buffet: Attendants serve measured portions. Plan ingredient quantities against confirmed covers and replenish in small batches.
Open Buffet: Guests serve themselves. Monitor consumption and replenish from a controlled reserve.
Two to five protein choices
Split the total allowance across choices. Adjust popular dishes; avoid a full portion of every protein for every guest.
| Protein choices | Controlled: boneless | Controlled: bone-in | Open: boneless | Open: bone-in |
|---|---|---|---|---|
| 2 | 112–135 G | 170–200 G | 112–150 G | 170–225 G |
| 3 | 75–90 G | 113–133 G | 75–100 G | 113–150 G |
| 4 | 56–68 G | 85–100 G | 56–75 G | 85–112 G |
| 5 | 45–54 G | 68–80 G | 45–60 G | 68–90 G |
Payment plans
Choose access for occasional events or ongoing kitchen management. Payment-plan prices are in USD; calculator costs and results remain in KSh.
PROFESSIONAL
Monthly
USD 9.25 / 30 days
- Basic features; 1 active plan
- Supplier prices and stock controls
- Selling prices and commercial charges
- Event Performance Report: sales, costs, use and waste
For cafés, restaurants and regular catering.
BUSINESS
Six months
USD 50.86 / 180 days
- Professional features; 1 active plan
- Outlet-based reporting
- To Do List with dated tasks
- Daily and period task reports
- Save USD 4.64 versus six monthly payments
For hotels, institutions and sustained operations.
Start with pax
Enter adults and children to calculate equivalent portions.
Build the menu
Select dishes, adjust portions and enter current supplier prices.
Buy accurately
Use quantities, par levels and stock on hand to avoid over-ordering.
Review performance
Compare the plan with actual usage and waste after service.