Price menu items with real food cost margins, send catering proposals, track expenses, and get paid.
Food and labor cost per dish roll up into gross profit, food cost %, and margin.
A real proposal draft — menu options, per-person pricing, service details, and terms.
A running expense log by date and category, with the total calculated automatically.
Plan for seasonal swings and thin margins — money in and out by month, rolling up into ending balance.
Line items, tax, and total due, calculated automatically.