Every BEO ordered by hand is paid time. Run your own numbers.
Enter your own figures to size the opportunity in your operation. These are illustrative estimates built from the assumptions below — not a guarantee.
Assumption: ordering time per BEO drops by ~90%. Illustrative — your reduction depends on how much of your recipe library is already built.
Assumption: ~60% of over-order waste is recoverable through precise scaling. Illustrative — actual recovery varies by menu mix and current process.
Based on the assumptions you provide above. Actual savings vary by operation, menu complexity, and current process. We'd rather show you the math than a number you can't check — bring your real BEO volume to a walkthrough and we'll run it together.
Where spreadsheets break, and EventCost doesn't
Full sub-recipe explosion
"Salmon dinner × 150" isn't an order. It's a crust, a sauce, a garnish, two sides, and the stock underneath the sauce — each with its own yield and purchasing unit. EventCost explodes every level, every time. The chicken jus behind the chicken never gets forgotten, because the system doesn't forget.
Formulas tuned to your kitchen
Your yields, your trim, your batch sizes, your eater profiles. You fine-tune the formulas once — then every order is calculated your way, every time.
Anyone can place the order
The ordering knowledge stops living in one chef's spreadsheet. A sous chef or purchasing manager runs the same order the exec chef would — because the recipes and yields are the system, not tribal knowledge.
True food cost on every event
Invoice prices flow into every calculation. You see real cost per guest on every event before service — not an estimate at month-end.
The BEO is the starting point. The chain underneath it is the product.
Anything can read a document. What matters is everything that has to happen correctly after that — and every link in this chain is where a spreadsheet quietly gets it wrong.
A chef ordering "salmon dinner × 150" is really ordering salmon, crust, sauce, garnish, two sides, the stock under the sauce, and every purchasing unit those resolve to. That's the work. Reading the BEO is the easy part.
The allergen that hides in a substitution gets caught — before service.
Allergens attach at the ingredient level and roll up automatically through every recipe, menu, and BEO. When a substitution introduces Fish on one lunch out of five identical-looking BEOs, EventCost flags exactly which event, which item, and which menu card is now out of sync.
Your property's name on every recipe card — not ours.
Print any recipe — scaled to any guest count, allergens flagged — under your logo and brand color. What lands on the pass, in the training binder, and in the health inspector's hands looks like your property produced it. Because it did.
From BEO to order sheet in four steps
Scan your BEOs
AI reads each BEO, matches it to your standard menus, and flags exceptions. ~20 BEOs in 10 minutes.
Recipes scale automatically
55 guests or 2,000 — quantities scale with yields, waste, and smart unit conversion built in.
Print the order & production sheet
All of a date's BEOs consolidate onto one form per kitchen. Print it, place the order, done.
Food cost on every event
Every BEO gets a locked cost snapshot — cost per guest before service, not at month-end.
See it with your own BEOs.
Explore the live demo right now, or book a 20-minute walkthrough and we'll run one of your actual banquet menus through it.