An AI assistant for chefs: recipe cards, purchasing and food cost without a paper kitchen
Cooking is yours. The assistant calculates yield and food cost, compiles the purchase order from the menu and stock, keeps the recipe cards and helps with the seasonal menu — everything that usually gets done after the shift.
What it does
- works out recipe cards and the cost of each dish
- builds the menu around the season and what is in the store
- prepares the purchase order from the menu plan
- rescales a recipe to a different number of portions
- tracks write-offs and points out where produce is being lost
What it does not do
The limits are set in advance
- does not cook and does not judge the taste for you
- does not decide on suppliers
How much time it frees up
By our reviews, a chef spends roughly
10 hours a week on the routine listed above — more than a third of the working week. The assistant does not take all of it: some tasks you will still be checking. But checking something finished is faster than doing it from scratch, and the gain lies in exactly that difference.
How it works
The assistant lives on your phone and works by voice or short messages — there are no complicated programs to log into. It counts, records and reminds while you get on with the job you were called in for.
What the assistant takes off the chef's plate
A recipe card from your recipe
You dictate the recipe the way you cook it: "salmon 180 gross, 150 after trimming, salt, oil, 12 minutes at 180". The assistant lays out the recipe card in the accepted form: gross, net, yield, processing losses, method. Change one ingredient — the card and the food cost are recalculated. The assistant reproduces the "as in the paper folder" form exactly.
Food cost that doesn't go stale
Supplier prices change, but the food cost in the menu is calculated on last year's. The assistant recalculates the cost from the latest delivery notes and shows the dishes where the markup has fallen below your threshold. What to do — raise the price, change the portion or the ingredient — is your decision.
A purchase order from the menu and stock
This week — a banquet for forty and normal service. The assistant calculates the requirement from the recipe cards, subtracts the stock from your inventory and compiles the order for suppliers by their range and minimum lots. The order goes out after your check.
Seasonal menu and specials
Pumpkin and mushroom season has arrived. The assistant picks combinations from your cards and preparations, calculates the cost of each option and prepares the menu description in the restaurant's style. Inventing the dish is yours; calculating and formatting is its job.
A shift without lost tasks
What to defrost for tomorrow, which preparations are running out, who has the day off. The assistant keeps the task list for the shift and reminds you in the evening what to prepare, so the morning doesn't start with "where is the…".
What the dialogue looks like
You: New dish: pumpkin soup. Pumpkin 300 gross, 240 net, cream 80, onion 40, butter 15, spices. Yield 300. Calculate and write it up.
Assistant: The card is laid out in your form. Food cost from the latest delivery notes — 96 ₽ per portion; at your target markup the menu price is from 380 ₽. Pumpkin loss — 20%, as in your other pumpkin cards. Add it to the autumn menu and to Friday's order?
You: Add it. For Friday — 60 portions.
Assistant: Added to Friday's order: pumpkin 18 kg, cream 4.8 l, onion 2.4 kg, allowing for Wednesday's inventory. The menu description is in your drafts.
What we need from you at the start
- Your recipes in any form — a notebook, photos, files; the assistant will turn them into cards.
- The recipe card form used in your kitchen and the target markup by dish category.
- The latest delivery notes from suppliers and the way you track stock.
- Who approves orders and menus — the assistant prepares, the responsible person sends.
Implementation timeline
The review is one conversation. Transferring your recipes into cards takes three to five days depending on the size of the menu. The first purchase order we compile together, the second the assistant does itself. After two weeks, food costs and orders run without you doing the arithmetic.
Frequently asked questions
Won't it invent a recipe by itself?
No. All the dishes are yours. The assistant calculates, formats and selects from what is already in your cards.
No. All the dishes are yours. The assistant calculates, formats and selects from what is already in your cards.
Will it work for a small café without a food technologist?
Especially there. Cards and food costs are usually kept in the chef's head — the assistant puts them on paper and calculates what there is never time to calculate.
Especially there. Cards and food costs are usually kept in the chef's head — the assistant puts them on paper and calculates what there is never time to calculate.
We have an inventory system.
The assistant prepares cards and orders in a format that loads into it and works with its exports. There is no need to replace the system.
The assistant prepares cards and orders in a format that loads into it and works with its exports. There is no need to replace the system.
How long does it take to transfer the menu?
A menu of 60–80 items — about a week, provided the recipes exist at least as notes. After that, adding a new dish takes minutes.
A menu of 60–80 items — about a week, provided the recipes exist at least as notes. After that, adding a new dish takes minutes.
What it costs
Task review and configuration of one assistantfrom ₽12,000 (≈ $142)
An extra task beyond the basic fivefrom ₽3,000 (≈ $36)
Training for you or a member of stafffrom ₽5,000 (≈ $59)
Support and adjustments, per monthfrom ₽4,000 (≈ $47)
Build an assistant like this
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