Know what every event earns.
Every wedding or seminar has its cost, its orders and its margin, worked out from your recipes before the day itself.
Sound familiar?
“I price my quotes by feel.”
“I over-order to be safe, and throw the rest away.”
“I find out an event’s real margin weeks later.”
What changes for you.
You see the margin before the event
Cost, revenue excl. VAT and margin for every project, from your recipes.
You order the right quantity
Recipes are broken down into products, and what’s already in stock is taken off.
Nothing leaves without a label
Use-by and INCO labels printed for every preparation that goes out.
How Zesto does it.
One project per event.
Group a wedding’s or seminar’s recipes: cost, revenue excl. VAT and margin show up as the tasks get done.
Orders, worked out for you.
“Prepare orders” breaks recipes down into products, takes off what’s already in stock and creates a draft per supplier.
Labels, before it leaves.
Use-by and INCO labels with ingredients and allergens, printed from production for every preparation that goes out.
Bring your next event.
We build it together in Zesto: recipes, orders and margin, in 30 minutes.
How you get started.
- 1
Your recipes
Imported from photo, PDF or Excel, and costed.
- 2
Your first event
Set up as a project, with its quantities and dates.
- 3
Your orders
Supplier drafts are generated from the project.
Frequently asked questions
Another question? Write to us at contact@zesto.app
Can I record a catering sale without a till?
Yes, by manual entry: the sale is broken down into ingredients and taken out of stock like any other.
Do quantities follow the number of covers?
Yes: each task has its quantity, in portions, litres or kilos, and the orders follow.
Can I reuse a past event?
Yes, any production can be duplicated in one click.
Are allergens shown?
Yes. The 14 regulated allergens are worked out for every recipe and printed on the INCO label.
The modules behind the event.
Production, orders, recipes and hygiene, for every event.
See it run on your own kitchen.
30 minutes, with your menu and your suppliers.