Kitchen management software

Fraîche keeps recipes, dish costs, suppliers and stock in one place for professional kitchens.

Know what each dish costs, what is actually in stock and what to order, without maintaining the same numbers in three places.

What breaks without one source of truth

Most kitchens run on a recipe folder, a supplier inbox and a stock count on paper. The information exists; it just does not agree with itself.

Dish costs drift
A supplier changes a price and every recipe using that ingredient is out of date, usually without anyone noticing until the margin has gone.
Stock is a guess
Nobody knows what is really in the walk-in, so orders come from memory and mise en place is planned on numbers nobody checked.
Menus are rebuilt by hand
Changing one dish means recalculating its cost, rewriting the prep list and editing the order sheet by hand.

One system for the parts of the kitchen that have to agree with each other.

Ingredient sourcing and suppliers
Supplier records, ingredients and agreed prices in one list.
Recipe engineering
Recipes with structured ingredients, yields and preparation steps.
Dish costing
What each dish costs, calculated from its recipe and current prices.
Menu design
Dishes assembled into menus, with the costing kept alongside.
Stock checks and mise en place
Counts and prep lists built from the recipes the kitchen cooks.
Supplier purchase lists
Turn a stock check into an order per supplier.

Built for the people who own the numbers behind the menu.

Chefs
Cook from one version of a recipe, with the cost and the method beside it.
Kitchen managers
Keep stock, prep and orders tied to the recipes the team cooks from.
Multi-unit food and beverage operators
Standardise recipes, costs and menus across sites.

Robert Kraamwinkel · Founder

Fraîche is free while we build. Sign up and start costing your dishes.

Tell us a little about your kitchen and we will reply by email.