As a private chef running catering events and consulting for kitchens, I kept facing the same painful reality: spreadsheets were breaking constantly, yield and waste factors were being guessed, and whenever a supplier raised a price, updating dozens of recipes by hand was impossible. In the culinary industry, profitability is lost before you even light the burner. A 2024 National Restaurant Association study revealed that 78% of food businesses with under $1.5M in revenue operate at an average net margin of just 3 to 5%. Many chefs believe they are pricing at a 30% food cost, but unseen prep waste and recursive sub-recipes easily push the real cost past 42% without them noticing. I didn't want another bloated restaurant POS software. I wanted a lean, precise tool built specifically for culinary creators: True yield and waste calculation per ingredient. Recursive sub-recipes that recalculate automatically across all dishes when a raw ingredient changes price. Event and production scaling with instant mise-en-place prep sheets and consolidated grocery shopping lists. An integrated AI Sous Chef to build recipes and quote events through voice or text in seconds. I built RecetaRentable for my own kitchen first. After it saved me hours of manual math and prevented underpricing on every event, I decided to open it to other chefs, caterers, and food entrepreneurs so they can stop guessing and protect their margins.

RecetaRentable

Recipe costing built by a chef, for chefs

Recipe costing built by a chef, for chefs