Kitchen management for restaurants
Your food cost, pars and prep, off the spreadsheet
PaperChef takes the invoices you already pay, the counts your team already takes and the dishes you already sell, and turns them into the numbers you act on during service. No POS project, no new habits for the line.
Built for chef-owners, head chefs and multi-outlet groups. One account per restaurant, kept separate from every other customer.
What one account holds
- Recipe costingDish cost at the price you paid this week
- InventoryKitchen and bar counts, valued as you go
- PurchasingInvoices, vendor spend and price history
- Par and ordersPars from what actually sold
- Daily actualsSales, labour and food cost, day by day
- Menu mixWhich dishes earn their place
- Weekly planForecast against what came in
Who it is for
The people carrying the admin
PaperChef is built for the small number of people in a restaurant who already own the numbers.
Chef-owners
You cost the menu, order the stock and sign the invoices. PaperChef keeps all three on the same sheet.
Head chefs and sous
Costs, pars and prep come from the recipes you already wrote, so your team works from one number.
Groups and GMs
Each outlet keeps its own books and its own counts, with the same structure across every site.
Why it pays for itself
Four things that stop eating your week
Costs from invoices, not estimates
Ingredient prices come from the last invoice you approved, so a supplier increase lands on the plate as a food cost move you can see.
Pars that follow sales
The par sheet reads your weekly dish counts, breaks them into ingredient usage and tells you what to order and what you are short.
One count, both rooms
Kitchen and bar carry separate scopes and separate sheets, counted in grams, kilos, pounds, litres, bottles or cases.
Paper for the pass
Order sheets, prep lists and counts print clean, so the walk-in gets a sheet instead of a screen.
How it works
Three steps, and the first one is the only real work
A new account starts empty on purpose. You put in what you already have, at your own pace.
- 1
Load your book
Add ingredients with pack sizes and suppliers, then build recipes from them. Prep and sub-recipes roll into the dishes that use them.
- 2
Enter the day and the week
Log invoices as they arrive, take the count at the end of the week, and record sales with the dish counts you already track.
- 3
Work from the numbers
Food cost with the theoretical number beside it, pars per supplier, waste on its own line, and next week's plan against what came in.
What is inside
Seven areas, one set of books
- Read more
Recipe costing
Every dish costed from the last invoice you paid for its ingredients, with sub-recipes rolling up.
- Read more
Inventory
Count the kitchen and the bar in the units your team already uses, valued as you type.
- Read more
Purchasing
Log invoices line by line or by total, and keep vendor spend and price history in one journal.
- Read more
Par and orders
Pars built from the dishes you sold, with on hand, shortfall and a sheet you can print.
- Read more
Daily actuals
Lunch and dinner sales, voids and promos, labour split front and back of house.
- Read more
Menu mix
Weekly dish counts turned into revenue, cost, food cost percent and margin per plate.
- Read more
Weekly and monthly plans
Forecast and budgets against what came in, so the P&L starts from real numbers.
Questions
What chefs ask before they start
Start with the numbers you already have
Load a few recipes and one invoice. PaperChef takes it from there, at your pace, in your own account.