Trade shows & exhibitions
A temporary kitchen, meals at scale
Trade shows and exhibitions set up temporary kitchens to serve thousands of visitors. CalcMenu helps plan menus, calculate orders, manage allergens and produce labels, even without a permanent setup.
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.
Temporary kitchens that must serve thousands of meals over a few days, with strict labelling requirements.
Public venues & events
Stadiums, theme parks and exhibition halls all face the same spike: tens of thousands of meals compressed into a few hours or days, served by temporary or event crews who've never seen the menu before, with the exact same allergen and HACCP obligations as a permanent kitchen. CalcMenu standardises the recipes and compliance data in advance, so a one-off event or a year-round park runs on the same guaranteed standard as any fixed site.
What your teams deal with every day
Kitchens are built from scratch
Every event has its own site, supplier and equipment. Recipes must be adapted and shared quickly.
Allergens are a high liability
With a large and diverse public, allergies and intolerances are common. Information must be clear, accurate and easy to find.
Ordering and stock are hard to predict
Without accurate history it is easy to over- or under-buy. Fresh products end up in the bin or run out mid-service.
Event meals timed like a show schedule.
Recipes, quantities and allergens planned by session. You serve the right plates at the right moment.
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.
Allergens & traceability
Allergens and nutrition calculated automatically from your recipes, ready for inspection.
Label Connector (NiceLabel)
From recipe to printed label: CalcMenu sends allergens, nutrition and shelf-life to your NiceLabel printers automatically.
Orders by floor / station
Each floor or ward orders its meals and diets online; the kitchen receives one consolidated summary.
HACCP & safety
Temperatures, batch traceability and cleaning logs recorded continuously: always inspection-ready.
KitchenPlan
Plan menus, calculate costs and generate supplier orders in one flow.
For every show we rebuild the kitchen. Having recipes and allergens already structured saves us two days of setup.
Executive chef · Trade-show catering · Geneva
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Your sector
All universes →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