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110 guests: who scales the recipe?

Coming up: the menu as a kitchen list based on the number of guests
Today

Once the deal is signed, someone retypes the menu for the kitchen.

More explanation

And scales every recipe by hand to the number of guests.

Kitchen list, event 12 June
Pumpkin veloutéRecipe for 5 litres, needed for 110
Checked
Main course110 portions, but 50 guests chose fish
Wrong number
Sauce viergeNot taken over from the quote
Forgotten
Fish purchaseOrdered on the number from version 3
Too much
Retyped and scaled by hand
The impact

One calculation error, and you only notice it in the kitchen.

More explanation

Buying too much is a loss, too little means panic on the day itself. What a dish really costs, you do not know in advance.

The menu is ready in the kitchen step of the event.
The solution

The menu is ready in the kitchen step of the event.

More explanation

The chosen dishes, with the number from the quote. Nobody retypes anything any more.

One click gives you the work sheet for 110 people.
How it works

One click gives you the work sheet for 110 people.

More explanation

All quantities recalculated, with the method, the allergens and the cost price per portion.

You know the cost price per dish before the event.
The result

You know the cost price per dish before the event.

More explanation

Including the loss per raw material and per preparation, and the margin next to the selling price.

The kitchen knows what to prepare, and you know what it costs.

Do you recognise this in your kitchen?

Yes, definitelyA littleNot for us
See the kitchen step in a demo
Other stories
Has our menu been finalised yet? ›Fish instead of meat after all, and twelve more guests? ›Are there really no nuts in that sauce? ›
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In short

The problem
Once the deal is signed, the work starts again: retyping the menu, scaling the recipes. That is where things go wrong.
The solution
The kitchen step takes over the dishes from the quote, times the number of guests. The work sheet is scaled, with the cost price per portion.
Features used
Kitchen step, scaled work sheet, cost price and margin per dish including loss.
Who it is for
Chefs and cost controllers at caterers.
In the demo
The work sheet for 110 guests and the cost price per dish.
Background to this storyWhat caterers tell us, and what you will see of it in the demo.
"Once the deal is signed, someone retypes the menu for the kitchen and scales the recipes to 110 people. That is where things go wrong."
IRPIn the process
Work step
The kitchen step of the event
Needed
The chosen dishes and the number of guests
Supplied by
The quote
When
After confirmation
Next
A scaled work sheet, with the cost price per portion

Kitchen step with the dishes from the quote × number of guests, scaled work sheet, cost price and margin per dish including loss (demo environment).

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