Kitchen planning
Kitchen production, menu and event planning software
Scale recipes, calculate requirements and turn a guest count into production, purchasing and expected cost.
Doubling guests does not always double work, but it does require recalculating product.
GastroMando uses recipes, sub-recipes and portions to scale quantities. This supports group menus, events and daily production with one economic reference.
- Scaling by portions or guests.
- Base preparations and sub-recipes.
- Ingredient requirements.
- Production orders and planning.
- Menus and events.
- Expected cost per guest.
Operational workflow
From reservation count to a concrete prep list.
The kitchen gets clear quantities; management gets a cost forecast. Less improvisation, less orphaned product in the walk-in.
1
Define dishes, portions and guest count.
2
Scale recipes and base preparations.
3
Calculate ingredients and purchasing needs.
4
Review production and cost before service.
Frequently asked questions
Clear answers before a demonstration.
Is it suitable for events and groups?
Yes. Menus and events can be calculated by guest count and expected cost.
Does it scale recipes?
Production includes quantity scaling and intermediate preparations.
Does it automatically place supplier orders?
It calculates requirements; direct supplier automation is not connected yet.
See this workflow with your own recipes and operation.
Open the public product or request a focused demonstration.