Mountain resorts & ski stations

From winter season to summer, your recipes follow the sun.

Mountain restaurant, self-service, panoramic terrace, room service, all-inclusive: each outlet has its recipes, costs and seasonal teams. CalcMenu centralises everything — recipe specs, allergens, food cost per meal and per stay — and offers pricing adapted to your season length.

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Mountain grand hotel, Valais · 4-star resort, Graubünden

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.

Short season, rotating teams, multi-outlet dining, all-inclusive. Pricing adapted to your season length.

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

Seasonal teams don't know the recipes

Every winter, new cooks arrive. They don't know the menu, portions, allergens. You lose three weeks relearning everything — and quality drops during that time.

Food cost varies between the mountain restaurant and self-service

The gourmet restaurant at 2,000 metres has very different costs from the base self-service. But everything is mixed in one P&L. You don't know which outlet is profitable and which is losing money.

Allergens aren't traceable across different dining outlets

An allergic guest eats at the self-service for lunch and the panoramic restaurant for dinner. Both kitchens have their own ingredient lists. No one can guarantee traceability across the whole resort.

All-inclusive hides the true cost of dining

All-you-can-eat buffet, continental breakfast, kids' afternoon snack: the guest pays all-inclusive, but you don't know what each service actually costs you. Waste is invisible, overproduction is systematic, and profitability per guest/day is a guess. CalcMenu counts actually served portions, calculates food cost per meal and per stay, and shows you where the money goes — buffet, room service or midday snack.

Pricing adapted to your season length.

For all alpine and seasonal regions, CalcMenu offers pricing adapted to your season length. Whether you open 3 months in winter or 8 months year-round, you only pay for what you use. Centralised recipe specs, seasonal teams trained in days, and HACCP traceability across all your dining outlets.

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.

Purchasing & stewarding

From forecasted need to supplier order, through inventory and par-level control.

Allergens & traceability

Allergens and nutrition calculated automatically from your recipes, ready for inspection.

“

With CalcMenu, my seasonal teams are operational in a week. The specs are the same at the mountain restaurant and the self-service — and I finally see each outlet's profitability.

Executive chef · 4-star mountain resort · Valais