The food engineer's month, on one screen.

Everything about the menu, from the recipe to the monthly plan, from rules to the client's approval. Cost and calories are worked out as you type.

Products and recipes

Products, units and allergens
Each product's unit, allergens and nutrition; start from a ready-made product table.
Gross and net weights
Gross as issued from stock, net once cleaned; trim and cooking loss go into the recipe.
Sub-recipes and yield
Sauces, doughs and garnishes as sub-recipes; how many portions a batch gives.
Live cost and calories
A portion's cost, energy and weight from product prices, instantly.
Versions
When a recipe changes the old version is kept; past plans keep theirs.
The food engineer's approval
A recipe isn't published until the food engineer has confirmed its allergens.

Several menus
Standard, diet, school, management; each with its own meals, courses and calendar.
Portion profiles and variants
Adult, child, heavy work; vegetarian, gluten-free and diabetic variants.
The plan grid
Days down the side, the meal's courses across; copying, totals and cost day by day.
Planning rules
Eight rule types such as repeat intervals, weekly minimums and required courses; breaches marked on the grid, blocking at publishing.
A first draft by the rules
The system drafts the month by your rules; the food engineer corrects it.
Import from Excel
Bring in products, recipes, suppliers and existing monthly plans from Excel or CSV.

Approval workflow
Draft, approve, publish; a change to a published plan becomes a new version, and the old one stays.
The client's menu approval
The client approves the month's menu on the portal by your deadline, or leaves a note.
The printed monthly menu
With your logo and colour, for the canteen notice board.
Kitchen assignments
Which kitchen cooks which menu, from which date.

Tell us about your menus, clients and routes, and we'll show you Caterer.PRO set up the way you work.