Back-of-house software for small caterers & meal-prep kitchens
The kitchen brain for caterers. Built by a chef, not a software company.
Type in the menu and the guest count. It hands you the shopping list, the prep sheets, and what the plate actually costs. Keep everything else you already use.
Book a 15-min demo15 minutes · bring one real order · nothing to install
Chicken piccata · 200 guests
SHOP
- Chicken breast: 75 lb
- Lemons: 50 ea
- Capers: 3 lb 2 oz
- Butter, unsalted: 6 lb 4 oz
PREP · FRI
- Pound + portion 6 oz: 200 ct
- Caper-lemon butter: 5 qt
What it does
Everything between the order and the van.
SHOP · PREP · PACK
Order to production
Enter the menu and the count. Out comes one shopping list, one prep list, one pack list, scaled to the head. Nothing rides on somebody remembering the capers.
$ PER PLATE
Real food cost
Put in what you paid and see what each plate costs and what you’re making on it. Some dishes lose money for years before anyone notices. Now you’ll notice.
PAPER · TEXTS · CSV
Nothing to swap out
However you take orders now, keep doing that. Type them in or pull them from a CSV. Nothing else about your setup has to change.
5:00 AM
Built for the line
Prep sheets a cook can follow at 5 a.m. Big type. No clutter. Tape it up over the low-boy and go.
See it run
Half a minute of the real thing.
No mockups. A wedding for 200 goes in. The shopping list, the prep list, and the pack list come out, priced.
The video is a silent screen recording of Kitchen Brain: signing in, a chicken piccata recipe showing plate cost and food-cost percentage, creating an order for 200 guests, then the generated shopping list with case quantities and supplier totals, the prep list including sub-recipe batches, and the pack list.
Why us
Why this instead of the big platforms
The big catering platforms handle proposals, contracts, invoices, all of it. The production math is usually the part that gets the least attention, and it’s the part that ruins your Friday. It’s the only part I build.
It counts like a cook
Twelve years on the line went into how this thing counts. It knows about yield and trim, and it knows your caper-lemon butter is its own recipe living inside another one.
You get me
Call 973-870-6309and I pick up. We do setup together on the phone, and what I build next is whatever the kitchens using it ask for.
Live in an afternoon
We set it up together in an afternoon. Month to month, no contract. I’ll tell you the price before you ever get on a call.
About that spreadsheet
You know the one. Somebody built it years ago, somebody broke a formula last spring, and now everyone keeps their own copy and prays. This replaces it.
From the chef
Built by a chef.
I cooked professionally for twelve years. The orders changed every week, and every week meant the same night of math: scale the recipes, write the shopping list, write the prep list, figure out what any of it cost. Usually after midnight, when I should have been asleep.
I’m a software engineer now. Kitchen Brain is the thing I kept wishing somebody would hand me back then. It does the math. The kitchen cooks.
— Rayan
Book 15 minutesBook a demo
See it with your own order.
Bring a real order, whatever’s on the books for next weekend. In fifteen minutes I’ll turn it into your shopping list, prep list, and plate cost while you watch. Worst case, you’re out a coffee break.
Straight up: this is early. I’m working with a handful of New Jersey caterers right now, building it around their kitchens. Get in now and you get my cell number and a real say in what it becomes.
If it’s not for you, you’ll know by minute ten and I won’t chase you.
Rather talk or text? 973-870-6309. I answer between services.