Cost it, buy it, prep it, pack it.

See it run

Watch the sample 180-guest wedding move from quote to delivery, then see three events planned together. Read the same tour below if you prefer. The recording is captioned; no sound is needed.

A silent, captioned screen recording of CostCook following one catering order from quote to shelf. There is no narration; a music bed plays and every claim is written on screen, so nothing is carried by audio alone. A title card: cost it, buy it, prep it, pack it, enter the numbers once. A year of jobs on the books, with the next one named: the Alvarez-Whitman wedding, 180 guests, three days out. The order’s pricing panel: 180 guests at $68 a head is $12,240.00 of revenue against $4,847.96 of food, which is 39.6 percent food cost against a 30 percent target, and the panel names $89.78 a guest as the price that would meet it, all before the quote is sent. The same order as a shopping list grouped by vendor in the whole packs you actually buy, Baldor totalling $690.82, beside a sub-recipe panel that treats the stock and the mirepoix as batches to make rather than as things to shop for: eight batches of Mirepoix Base, six of House Beef Stock, with an on-hand entry that reduces the purchasing when you have already made some. The same order’s prep list: thirty-four items scaled to the job, 75.6 kilograms of boneless beef short rib among them, sub-recipes carried as their own tagged lines, and a check-off box on every row that keeps its state. The Wild Mushroom Polenta from the same wedding menu, opened on its Nutrition section: a calculated estimate per portion of 531 calories, 18.5 grams of protein, 77.2 grams of carbohydrate and 18.6 grams of fat, computed from the USDA FoodData Central records matched to its four ingredients, with seven label rows left blank rather than counted as zero because the matched source does not report them, each blank naming the ingredient responsible. An aside: three events in the same week, 280 guests between them, planned as one production run and submitted together as three orders, opening on a combined Shop, Prep and Pack workspace that totals the shopping and the prep across all three while the pack list keeps a by-event column so each event’s trays stay separate. Each order still gets its own confirmation and its own purchase orders; the combined run does not confirm or buy. Back on the wedding: an inbox showing the purchase orders the confirmation actually emailed, one per vendor, each with its own number, and the one addressed to Green Valley Produce opened as the vendor receives it, five items in whole packs with a $516.08 subtotal. Receiving: arugula received three of four three-pound clamshells, the missing clamshell saved for purchasing follow-up; baby spinach ordered as fifteen three-pound clamshells and delivered as sixteen, $477.16 of received value against the $410.40 ordered. The ingredient’s cost panel showing the price actually paid as the current cost, $21.91 a kilogram, with the receiving it came from on record. Sage, the in-app assistant, asked in plain words what needs attention for the Alvarez-Whitman Wedding, answering from the records: the food cost is 39.6 percent against the 30 percent target, the same figure the pricing panel worked out at the start of the film, and 22 ingredients are still unreviewed for dietary checks. Under the answer, a “Where this came from” list of the order records it read, the wedding among them. Finally the order’s comparison band: quoted at $26.93 a guest, $27.13 at today’s prices, a 0.7 percent rise with the quote still holding. An end card: one job, quote to shelf, the same numbers the whole way.

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