Recipes
One method, the same in every store. Photos on every step, cooking videos where the words are not enough, and a search that finds a dish in two taps on a greasy screen.
Built in a working kitchen, not a boardroom
Your food cost went up last week. Nobody told you.
Cleaver puts recipes, prep lists and weekly spend on the bench iPad. Chefs get the same method in every store. You get the numbers on Tuesday, not when the accountant closes the month.
Installs on the iPad like an app. Works when the wifi drops in the coolroom.
28–35%
Where food cost sits in a healthy full service venue. Most operators only find out they are over once the quarter is closed.
65%
The prime cost ceiling. Food plus labour above this is the margin pressure zone, and it moves week to week.
3–9%
Average restaurant net margin. A few points of food cost is the difference between a good year and a hard one.
What is in it
Everything the kitchen needs, in one place they already look.
No new hardware, no clipboard, no laminated sheet that went out of date in March.
Prep lists
A nightly prep sheet per store, broken down by station. Standard items carry across every site, and each venue adds its own. You can see who did what and when they ticked it.
Food cost
Weekly food and drinks spend tracked against a percentage of projected turnover. Set the target once. The kitchen sees the bar go red the week it drifts, not in the quarterly.
Invoices by photo
Snap the invoice at the back door. Supplier, amount, food or drinks, invoice number, done. The photo stays attached, so nobody is hunting through a spike for a credit three weeks later.
Specials and updates
Put the specials up once and every store has them. Post an update and it lands as a notification on the bench iPad, so nobody can say they never saw it.
Roles that make sense
Owners see everything and change anything. Head office edits the recipes. A store sees its own prep and its own numbers and nothing from the venue down the road.
How it works
Running by the end of the week.
No integration project, no six month rollout, no consultant living in your office.
Load your recipes
Bring across what you already have. Sections, methods, photos and video. Import the lot in one file rather than typing it twice.
Set the targets
Pick a food percentage and a drinks percentage per venue, and put in the projected turnover. That is the whole setup.
Open it on the bench
Add it to the home screen on the kitchen iPad. Chefs sign in once. Prep lists, recipes and the week’s spend are all on the one screen.
Built for groups
One kitchen or nine, it runs the same way.
Most kitchen software assumes a single site, then charges you to bolt the second one on. Cleaver was built multi-site from the first line, because the whole point is that every venue cooks the dish the same way and reports the same number.
- Standard recipes and prep items push to every store at once
- Each venue sees only its own prep, chefs, invoices and numbers
- Master access reads every site from one login
- Each store sets its own suppliers and its own targets
See it on your own numbers.
Twenty minutes, your recipes, your targets. If it does not show you something you did not already know, we have wasted your time and we will say so.