Resort & casino
From buffet to banquet, food cost stays under control
Several F&B venues, high volumes, buffets that turn over fast: one recipe database feeds every outlet with the same numbers. Buffet labels and banquet specs are produced in a few clicks.
A solution built for your sector
CalcMenu scales to your operation, from a few dozen to several thousand covers. The goal stays the same: one source of truth for recipes, allergens, and costs.
The same numbers across every outlet.
Hospitality & restaurants
Hotels, casinos, mountain and seaside resorts, restaurant chains and franchises all run the same recipe across multiple outlets, seasons and teams — and need the food cost, allergens and labelling to match every single time. CalcMenu keeps one reference recipe per dish, with costs, allergens and compliant labels recalculated automatically the moment a supplier price or a menu changes, whether that's one restaurant or hundreds of franchised locations.
What your teams deal with every day
Several outlets, numbers that diverge
Each venue keeps its own recipes and its own costs, and nothing reconciles anymore. CalcMenu enforces one shared reference recipe so every outlet shows the same numbers.
Food cost at high volume
At resort scale, a few cents per cover become thousands of francs a month. CalcMenu costs every dish and every buffet so you regain control of the margin, volume after volume.
Buffets and labels to produce fast
A buffet changes every day and each dish must show correct allergens and labelling. CalcMenu generates buffet labels and banquet specs in a few clicks, from your existing recipes.
Service continues, profitability too.
Casino buffets, bars and restaurants driven from one recipe base. You adapt menus by the hour, events and stock.
Key features for this sector
Menus & recipes
Every recipe and menu in one database, always up to date and in four languages for the whole brigade.
Multi-site
Share recipes and standards from a central kitchen while each site adapts its own menus.
HACCP & safety
Temperatures, batch traceability and cleaning logs recorded continuously: always inspection-ready.
Food cost & purchasing
Each recipe's cost updates with supplier prices; steer your margins and orders with precision.
Multi-site management
Dashboards, KPIs and shared standards for group management, chains and central kitchens.
Purchasing & stewarding
From forecasted need to supplier order, through inventory and par-level control.
With so many venues and buffets, I'd lost the thread on food cost; today every outlet speaks the same cost language.
F&B Director · Multi-venue resort casino · Europe
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15 minutes to see if CalcMenu changes your day-to-day.
We won't sell you software. We'll look at what's wearing you down today and check together if CalcMenu fits.
Talk to a human — 15 min