About
Built around the admin that follows you home
PaperChef started from a simple observation: the numbers a kitchen needs already exist, but they live in a folder of invoices, a count sheet on the wall and a spreadsheet that only one person understands. PaperChef puts them in one place and keeps them current.
The problem
Costing is not hard, it is just never finished
A recipe is costed once, then a supplier changes a price and the number is stale. A count is taken, then the invoices arrive after it. Pars get ordered from memory. By Thursday the book no longer matches the walk-in.
PaperChef keeps the chain intact. Ingredients carry the price from the last invoice you approved. Recipes cost from those ingredients, including prep and sub-recipes. Counts value themselves as they are entered. Sales and dish counts turn into pars and next week's plan.
It is deliberately narrow: it is not a point of sale, not a payroll system and not a scheduling tool. It is the costing and ordering layer that sits between them.
How we build it
Four rules we hold to
Numbers you can defend
Every cost traces back to an invoice you paid. When someone asks why food cost moved, the answer is on the page.
Entry kept short
The forms follow the sheets already on the clipboard: a count, an invoice, a day of sales. Nothing asks for the same figure twice.
One restaurant, one account
Each customer's data stays inside its own account. Groups run several, and nothing is shared between them.
Built for the pass
Order sheets and prep lists print clean, because that is still how a kitchen hands work over.
to be addedCompany details for this page are still to be filled in.
- Legal company name
- Business address
- Founder and team background, and the year the business started
- Any press or partner mentions, only if they can be verified
See it with your own numbers
Create an account, add a handful of recipes and one invoice, and the rest of the app has something to work with.