Every BEO ordered by hand is paid time. Run your own numbers.
Adjust the sliders to match your operation — see what manual ordering costs in labor, and what over-ordering costs in food.
Assumes EventCost cuts per-BEO ordering time by ~90%.
Assumes ~60% of over-order waste is recoverable through precise scaling.
Accuracy your spreadsheet can't match
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.
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.
Never miss an ingredient
Every menu item explodes its full recipe — including sub-recipes. The chicken jus behind the chicken never gets forgotten, because the system doesn't forget.
True food cost on every menu
Invoice prices flow into every calculation. You see real cost per guest on every event before service — not an estimate at month-end.
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.