Breakfast, a lunch menu, the Sunday roast, and evening food — often costed and answered by whoever's on shift that day. Kitchen Control keeps the numbers and the allergen answers the same no matter who's cooking.
Breakfast, lunch, Sunday lunch, evening a la carte, the odd function — that's a lot of dishes for allergen information and costing to stay accurate on, especially with a kitchen team that rotates.
| The daily grind | How Kitchen Control helps |
|---|---|
| Sunday roast margin never actually checked against the trimmings, gravy and extras | Full recipe costing down to every side, sauce and extra |
| Allergen answers depending on which chef is on that day | One printed allergen matrix, correct regardless of who's cooking |
| Function and party menus quoted on guesswork | Scale any recipe or menu to a party's headcount with real costs |
| Prepped items (sauces, batters, marinades) with no use-by tracking | Print Label — allergen and use-by labels for anything made in advance |
| Supplier price creep on beer-battered fish, chips, pub classics | Scan the invoice — every recipe using that ingredient recosts automatically |
You're running food across multiple day-parts with a kitchen team that changes shift to shift, and you need allergen answers and costing that don't depend on who's cooking.
You need drinks stock or cellar management, or you're part of a managed pub group with centralised head-office systems already in place.
Built by a working head chef, for kitchens where the menu changes by the hour, not the season. Set up in an afternoon.
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