Larderline

Costing a menu in a spreadsheet loses money three ways. Scaled recipes drift, because volume-to-weight conversions treat grated and diced carrot as the same thing. Ingredient prices go stale, and you only notice in next month's P&L — after you've served 2,000 plates at the old margin. And the allergen matrix sits in a Word doc that's out of date the moment a supplier changes.

Under Natasha's Law, an out-of-date allergen record isn't just untidy — it's a £5,000-plus risk before the legal bill. Fixing all three properly isn't a spreadsheet template; it's a real application, with a costing engine, accounts and billing behind it.

We built the whole product: a multi-tenant SaaS with its own backend, APIs, accounts and billing, and a costing engine at the heart of it. It's built around the three things a kitchen's margin actually depends on — density-aware scaling, true plate cost, and a live allergen matrix — and deliberately leaves everything else out.

Scaling knows that grated carrot is 55g per 100ml and diced is 115g, so a dish that's right at 10 portions still tastes right at 200. Costing folds in food, labour and overhead, then suggests sell prices at 65, 70 and 75% gross profit. The 14-allergen grid re-validates itself whenever an ingredient changes and exports a one-page PDF for the pass.

A focused, complete product with a clear free-to-paid path, quick enough to use in the middle of service, and honest about exactly what it does and doesn't do.