Every event is a new menu. The foundation can’t be.
A caterer costs every service from scratch because its recipe costings, suppliers and formats were never set up properly. We build that base once, with costed dishes, allergens and suppliers with their formats, so every menu is costed in minutes, not by hand.
Sound familiar?
- 01
"We cost every quote in a different spreadsheet."
- 02
"We have the recipes, but purchase prices are a year old."
- 03
"We work out allergens by hand for every event."
- 04
"We buy for three events at once and don’t know what each one cost."
What makes your operation complex
Different menus for each client, sharing the same preparations.
Purchases combined for several events.
Allergens and traceability required for every service.
Production and dispatch on a fixed date, with no room to correct.
What we build
Products and materials, with allergens and traces.
Costed intermediate and final preparations, with yields, cuts and butchery breakdowns.
Menus as groups of preparations, ready to cost each service.
Suppliers with their matched items and purchase formats, so each recipe’s price is the real one.
Stores and order templates, ready for receiving and stock counts.
If you sell online or through a shop, sales items linked to their preparations.
What your team runs
Your team costs every event using menus that are already costed. It orders, receives, produces and dispatches in tSpoonLab.
If you already use tSpoonLab
In catering, prices are what deteriorate most: items matched to the wrong product and products with no price, leaving recipe costings with no cost. We review it and bring it up to date.
See account clean-up