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Built on recipes: what it costs and what it earns, before you confirm.

The quote starts from the menu: every course is a recipe with today's cost, the price is built on the margin you want, and the PDF for the client comes out in one tap. After the event, the actuals tell you whether you were right.

Book a demo How it gets written
Cost per course from the recipesMargin before sending itActuals the day after
Quote · Bianchi weddingAugust 22 · 180 coversFrom the recipes
Price per person$78
Cost per person$0.00
Margin—
Total$0
CourseCostWineTotal Garden cocktail hour6 passed bites, prosecco$6.20$3.10$9.30 Seafood starterCrudo, tartare, fried$8.40$2.60$11.00 Carbonara and risottoTwo pasta courses, half portions$4.10$2.60$6.70 Roasted sea bass6.5 oz, potatoes, vegetables$9.80$3.20$13.00 Wedding cake and coffeeMillefeuille, sparkling wine$3.90$1.70$5.60
Cost from the recipes and today's prices: you see the margin before sending itRaise to $85
Today

The quote is done by guesswork, the margin is discovered afterwards.

"For a wedding of 180 we're around 80 a head." Where does the 80 come from? From last year, when sea bass cost less. The quote starts in Word, the figure is the same as always, and you see the real margin when the event is over.

  • Last year's price

    With 2024's sea bass and January's pancetta.

  • No cost per course

    You don't know which dish on the menu is eating your margin.

  • Redone every time

    Word open, figures copied over, three days to reply.

Quote, today
Price per person$78
Where it comes from2024
Forecast margin?
Reply to the clientIn three days
How it gets written

You dictate the menu, it comes out already costed.

You describe the menu the way you'd propose it to the client. Every course links to the recipes, every recipe carries its cost at the latest invoice prices, and the quote comes out with the cost per person and the margin, ready to send as a PDF.

New quote, by voiceListening
Cocktail hour · 6 bites$9.306 recipes
Seafood starter$11.003 recipes
Two pasta courses, half portions$6.702 recipes
Sea bass with sides$13.003 recipes
Cake and coffee$5.602 recipes
Every course is a recipe with today's priceQuote

From the recipes, not from memory.

Sea bass costs what it cost on the latest invoice, not what you remember. Pancetta has already gone up, prosecco hasn't. The quote knows, and the price you propose to the client is built on the margin you want, not on a figure handed down.

  • Every course is a recipe

    With today's portion weights and prices.

  • PDF for the client, in one tap

    With your branding, without the costs, which stay yours.

The variants

Three proposals, and you already know which one pays.

You send the client three menus; you keep the margin of each. The tasting menu at $95 earns less than the classic at 75: you see it beforehand, and you propose it anyway, knowing what you're choosing. The PDF shows the prices, not the costs.

  • Variants in one tap

    Change one course, everything recalculates.

  • The margin stays yours

    The client sees the price, you see the rest.

See the Events calendar
Three menus, three marginsComparison
Menu AClassic
Cost per person$31.40
Price$75
Margin58%
Menu BSeafood
Cost per person$36.10
Price$85
Margin57%
Menu CTasting
Cost per person$44.80
Price$95
Margin53%
Three proposals for the client, all with the margin already calculatedSend all three
The actuals

The quote learns from the final figures.

The day after the event, planned and actual are compared: raw materials from packing slips, staff from the time clock, leftovers returned to inventory. The real margin, and the line that explains the difference. The next quote already starts from there.

  • Raw materials from packing slips

    Not from the estimate: from what arrived.

  • Extra staff from the time clock

    The real front-of-house hours.

  • The next quote knows

    The cost of sea bass updated, on its own.

Planned vs actual · Bianchi weddingActuals
plannedCost per person $36.10 · margin 57%From the quote of August 12$8,720
actualRaw materials: $37.40 per personSea bass $2.10 more per pound than in the quote+ 1.30
actualExtra staff: $1,640 · planned 1,500Two extra hours of front-of-house staff for the cake cutting+ 140
actualLeftovers returned to inventory: $210Prosecco and potatoes, reused in service− 210
closedActual margin 55%, $8,410Two points under: the sea bass. The next seafood quote starts from 37.40− $310
Twenty minutes

Bring us a real request,
we'll do the quote in ten minutes

You dictate the menu, we watch the cost per person appear from the recipes, choose the margin and send the PDF. With your prices, not a figure from two years ago. Free and no strings attached: if it's not for you, we'll tell you ourselves.

Book a demo Write to us
  • You dictate the menu from the request
  • The cost per person from the recipes
  • The PDF for the client, ready
Where it continues

Where the quote goes.

Events calendarOnce confirmed, it becomes requirements.Recipe bookWhere the costs come from.F&B CostThe margin per course.
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