Corporate restaurant
Serve the right amount, waste nothing, every service
CalcMenu helps you forecast quantities by footfall and track food cost in real time. Prices and allergens stay current at self-service, on screen and on electronic shelf labels.
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.
Forecast footfall, control food cost, display everything at self-service.
Institutional catering
School canteens, workplace restaurants, universities and contract caterers serve thousands of meals a day to people who didn't choose their menu and can't be asked about an allergy at the counter. CalcMenu plans and costs those menus centrally, tracks every allergen and nutritional value per recipe, and gives kitchen teams a consistent, compliant standard across every site — from a single school to a nationwide contract.
What your teams deal with every day
Forecast footfall and quantities
Base your forecasts on attendance history and the day's menus. Produce the right quantities to limit both shortfalls and leftovers.
Keep food cost under control daily
Each recipe's cost recalculates the moment purchase prices change. Spot low-margin dishes and adjust before they weigh on the budget.
Show up-to-date prices and allergens at self-service
Approved information feeds screens and electronic shelf labels directly. A menu or price change is reflected everywhere within seconds.
The company restaurant, finally aligned with employees.
Reservations, diets and allergen info online. Less waste, more choice, shorter queues.
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.
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.
Staff Meal Reservation
Employees reserve, swap and cut waste in a few clicks: time slots, meal marketplace, AI assistant, group reservations, returned-portion tracking and built-in MNA screening.
Purchasing & stewarding
From forecasted need to supplier order, through inventory and par-level control.
Production planning
Plan central production, cold chain and cook-chill with traceability and requirements calculation.
We produce more accurately, food cost is under control, and self-service prices are never wrong again.
Catering manager · Corporate restaurant · Switzerland
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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