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1. Pick a job

2. Make it yours

Guests Price per head $

Everything below recalculates as you move these — the menu is scaled from per-10-portion recipes with the same 5% waste buffer the shopping list uses, and the crew scales with the headcount. Transport and rentals stay fixed, because the van costs the same either way.

3. This is what the app shows you

Menu & food cost

Event P&L

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What you just used

That P&L is not a mock-up. The menu is scaled from recipes stored per 10 portions, every ingredient is priced per kilo, litre or unit, and the food cost is the sum of what the shopping list would actually buy — waste buffer included. Labour is the crew and hours the job needs at real rates, and transport and rentals are the lines a caterer books against every job anyway.

In the app the same screen also gives you the shopping list, the prep schedule counted backwards from service, the allergen matrix, a client-facing proposal with an approve button, and the invoice that follows it. The difference is that it is your menus and your supplier prices, so the number at the bottom is one you can act on.