No head office, no team, often no fixed kitchen at all — just you, a client's brief, and a menu that has to be quoted accurately and served safely. Kitchen Control travels with you, not a premises.
Working solo across other people's homes and venues means there's no shared system, no team to double-check an allergy, and no back office doing the costing for you between jobs.
| The daily grind | How Kitchen Control helps |
|---|---|
| Quoting a client menu without knowing the real ingredient cost behind it | Cost any menu properly before you send the quote |
| A guest's allergy or dietary need checked against memory, not a record | Allergens tracked on every ingredient and recipe, checked properly every time |
| Scaling a dinner party menu up or down and hoping the ratios hold | Recipe scaling with the cost and quantities moving together correctly |
| Recreating a menu from memory because last booking's recipe wasn't saved anywhere | Every recipe saved once, ready to reuse or adapt for the next client |
| Not knowing whether a booking actually turned a profit once ingredients are totalled up | True cost per portion, so pricing a booking is a decision, not a guess |
You cook for clients across different homes, venues or retreats, and want every menu properly costed with allergens checked and documented, not just remembered.
You need booking, invoicing or contract management as the main tool — Kitchen Control is about the food side, not the business admin around it.
Built by a working head chef, for chefs who never cook in the same kitchen twice. Set up in an afternoon, works from your phone or laptop anywhere.
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