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Independent restaurants

Get your evenings back. Zesto does the admin.

Orders ready in the morning, every dish’s cost up to date, HACCP records filled in as you work: less paperwork, more time in the kitchen.

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Recettes : coût matière, food cost, marge et coefficient

Sound familiar?

“I spend my evenings sending orders by text.”

“I don’t know what each dish on my menu really earns.”

“I fill in the HACCP binder the day before the inspection.”

What changes for you.

Orders go out in a few clicks

The draft is ready, you check it, it goes by WhatsApp or email.

You price your menu knowing your margins

Every dish follows the price paid on the last delivery.

Inspections stop being scary

Checks signed and time-stamped, the food-safety plan as a PDF at any time.

How Zesto does it.

Orders, ready before service.

One draft per supplier every morning, every line with its reason, sent by WhatsApp or email in one click.

MetroSuggested draft
Unsalted butterLow stock5 kg
Scottish salmonOut of stock4 kg
Cream 35%Frequency6 L
StrawberriesUse-by3 kg
Potatoes+38% vs usual40 kg

The cost of every dish, no recalculating.

Food cost, margin and coefficient follow the price paid on every delivery. You know what your menu earns.

House burgerMain
Brioche burger bun1 piece€0.55
Charolais beef patty150 g€2.18
Beefsteak tomato−10%50 g€0.23
Burger saucesub-recipe30 ml€0.14
Food cost
€3.83
Food cost %
22.8%
Coeff.
×4.39

Hygiene, kept as you work.

Temperature checks, cleaning and goods in from the phone, signed and time-stamped. The food-safety plan exports as PDF.

Temperatures3 / 5Morning check
!Hot kitchen fridgeOut of range · Fridge · 0 to 4 °C5.4 °CReport
Walk-in fridgeMarc · 07:322.9 °C
Walk-in freezerMarc · 07:38−15.2 °C
Bar fridgeDue before 10:00—Log

Bring your menu and your suppliers.

We’ll show you Zesto on your own kitchen, in 30 minutes.

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How you get started.

  1. 1

    Your suppliers

    Import your price lists from a photo, a PDF or a pasted WhatsApp message.

  2. 2

    Your recipe sheets

    Import them as photo or PDF: Zesto reads and costs them.

  3. 3

    Your team

    Everyone installs Zesto on their phone, from the browser.

Frequently asked questions

Another question? Write to us at contact@zesto.app

Is it too much for one restaurant?

No. Zesto is built for one kitchen and its team: start with your suppliers and recipes, the rest falls into place over a few services.

How long does it take to start?

Your price lists and recipe sheets import from photo, PDF or Excel: Zesto creates your products and recipes.

Can my team use it?

Yes, on phone, tablet and desktop, with per-module access for everyone.

How much does it cost?

It depends on your kitchen. Book a demo: we’ll show you Zesto on your own kitchen and send a proposal.

All of Zesto, for one kitchen.

Six modules working together, with nothing to re-type.

PR
Primeurs de Rungis
ORD-0151
Draft
€44.00
Arriving tomorrow, Sat 26 SepWhatsApp
Shallots2 kg€9.60
Fresh basil6 bunches€7.20
Beefsteak tomatoes5 kg€21.00
Lemons2 kg€6.20
Ordering. One draft per supplier, ready before service.
Low stock· 8 to order
A draft is ready for Primeurs de Rungis.
Shallots0.6 / 1 kg
Fresh basil3 / 4 bunches
Line-caught sea bass0 / 2 kg
Stock. Stock-outs spotted before they happen.
Duck breast, cherry jusMain
Cost per plate
€9.40
Margin
70.6%
Duck +€0.80/kg on Wednesday’s invoice
Duck breast220 g€5.72
Cherries60 g€1.14
Veal jus50 ml€0.96
Potatoes180 g€0.38
Recipes. Cost and margin of every dish, updated with each invoice.
TomorrowSAT 26 SEP0/7 done
Dupont wedding, Saturday
Salmon filletFish120L
Caesar saladGarde-manger120L
Apple tartPastry120S
Prawn linguineHot line12M
Production. Prep planned station by station, cook by cook.
SalesFRI 25 SEPtill_export.csv
Duck breast, cherry jus×38
Caesar salad×54
Apple tart×41
Café gourmandLink a recipe
126 ingredients taken out of stock
Sales. Every dish sold taken out of stock, ingredient by ingredient.
Today’s checks4/5 done
Walk-in fridge3.1 °C
Fish fridge1.8 °C
Freezer−19.4 °C
Hot line cleaning14:20
Fryer oil testdue 16:00
Hygiene. Temperatures and cleaning, signed and time-stamped.

See it run on your own kitchen.

30 minutes, with your menu and your suppliers.

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