Features

Seven areas of kitchen management, on one set of books

Each part of PaperChef shares the same ingredients, recipes and invoices, so a cost that changes in one place changes everywhere it matters.

Recipe costing

Cost a dish off the invoice you actually paid, not a price you guessed in January.

Every recipe line points at an ingredient, and the cost per base unit comes from the last approved invoice.
Sub-recipes and prep are costed once and roll up into the dishes that use them.
Set the yield and unit for a batch, and the portion cost follows the usable weight.
Each line takes its own note for cut size or timing, kept off the method.

Count the kitchen and the bar the way your team already counts, and let the sheet do the arithmetic.

Separate scopes for back of house and front of house, with their own sheets and categories.
Count in grams, kilos, pounds, litres, bottles or cases, with sealed and open quantities where it matters.
Stock value is calculated from your invoice costs and adjusted for yield, so the number matches the cost you cook at.
Waste goes on its own sheet with a reason, so spoilage and trim do not hide inside the variance.

A purchase journal that keeps vendor spend, price history and invoice coverage in one place.

Enter an invoice line by line, or just the total with GST, PST, delivery and other charges.
Approving an invoice pushes the new unit costs through every recipe that uses the item.
See spend per vendor and per week, and spot a supplier whose prices moved.
Every invoice keeps its notes and its lines, so a question at month end has an answer.

Pars come from what you sold, not from what someone remembers ordering last week.

Weekly dish counts are read back through your recipes into ingredient usage.
Usage over the last few weeks becomes a par level, with a cover period you set.
On hand, short and suggested order quantity sit next to each line.
Exclude a dish from the plan, adjust the uplift, print the sheet for the rep, or save the pars back to inventory.

The day entered once, in the split your P&L already uses.

Lunch and dinner sales split into food, liquor, beverage and total.
Voids, promos and staff discounts taken off the top instead of forgotten.
Labour entered front and back of house, by day part, with totals running to date.
Food cost percent shown actual and large, with the theoretical number beside it.

A forecast you can defend, held against what actually came in.

Set the week's forecast sales and the labour budget for each day part.
Monthly budgets split food, labour and other costs as percentages and as dollars.
Compare budget, forecast and actual side by side, with the gap called out.
Keep the notes that explain a bad week, so the pack reads correctly later.

Pricing and plan structure are on the pricing page. To ask how a module would fit your kitchen, get in touch.

Load a few recipes and one invoice. PaperChef takes it from there, at your pace, in your own account.