Chefy for chefs and bartenders
Build recipes, cost every dish or drink, count stock and record waste from one place - on the line, on any device. The admin lives elsewhere; you just get the prep that matters.
Recipes in your head, costs in someone else's spreadsheet
The people who actually make the dishes and drinks are usually the furthest from the system. Recipes live in notebooks and memory, costs are a back-office spreadsheet you never see, and counting stock means paper and double-entry. When something changes, you're the last to know.
✕ Without Chefy
- Recipes in notebooks, memory and a dozen versions
- You never see what a dish or drink actually costs
- Counting stock on paper, then keying it in twice
- Wastage logged later, if at all
✓ With Chefy
- One costed recipe library the whole kitchen or bar team works from
- Every dish or drink costs itself as supplier prices move
- Count stock on any device, on the floor
- Record waste in seconds, as it happens
A day on the line
The same Chefy data, reshaped for the people making the food and drinks.
Braised Lamb Shank
Cooking mode · John Doe
1 / 4 steps
Ingredients 2 / 7
Method
Season chicken and grill for 6 minutes each side.
Rest under foil, then slice against the grain.
Toast the bun and layer sauce, lettuce and tomato.
Assemble and pass for service.
See exactly what to make
Open Chefy Go and the production view shows what to prep and in what quantity - drawn from Chefy Core, against your costed recipes.
Work from one costed library
Every recipe and sub-recipe is there, costed and consistent, so the dish or drink is the same every service no matter who's on.
Stocktakes
Stocktake Value
Stocktake 15/07/2026
Opened 15/07/2026
Stocktake 15/06/2026
Opened 15/06/2026 Closed 15/06/2026
Stocktake 15/05/2026
Opened 15/05/2026 Closed 15/05/2026
Stocktake 15/04/2026
Opened 15/04/2026 Closed 15/04/2026
Stocktake 15/03/2026
Opened 15/03/2026 Closed 15/03/2026
Count stock where you stand
Run a stocktake from any device on the floor, keep live stock on hand, and stop counting things twice.
Wastage History
End-of-day kitchen wastage
Fries Cooked
1.6 kgDamaged
End-of-day kitchen wastage
Vegetable Oil 20lt (v3)
814 gTemperature Failure
Parmesan DOC
1.1 kgSpillage
Pumpkin Salad Base
1.4 kgSpoilage
Lasagna Sheets (v13)
349 gTemperature Failure
lager keg
1.6 kgTemperature Failure
Caesar Dressing (v9)
1.9 kgSpillage
Weekly fridge clear-out
Batter Mix
877 gSpillage
Lemon Butter Sauce (v8)
1.7 kgSpillage
Wastage Summary
Total Cost
$693.01
Logs
19
Items
41
By Reason
Top Wasted Products
Caesar Dressing (v9)
3.4 kg total
Grilled Steak
3.3 kg total
Parmesan DOC
2.0 kg total
Beef Mince Wagyu Premium
1.5 kg total
Tomato Sauce (v12)
3.4 kg total
Pumpkin seeds (v7)
3.3 kg total
Log waste as it happens
Tip something out and record it in seconds, costed automatically, so nothing leaks unseen.
Your side and the rest of the kitchen or bar team, one platform
Kitchen or bar and bar, prep and service, floor and office - Chefy keeps it all in one system. What you do on the line flows straight to the people who manage cost and margin, and back again. No silos, no re-keying.
What you'll use most
Recipe engineering
Build recipes from ingredients, nest sub-recipes any depth, and let unit conversions sort themselves out.
Learn moreLive costing
See what every dish or drink costs, updated the moment supplier prices change.
Learn moreStocktake
Count stock from any device on the floor - no clipboard, no double-entry.
Learn moreWastage
Record what gets tipped out in seconds, costed automatically.
Learn moreMenu management
See cost, price and margin on every dish or drink side by side.
Learn moreProduct management
One clean catalogue of products, units and prices behind every recipe.
Learn moreAll features
See all featuresWhat changes on the line
Seconds
to record waste
as it happens, costed automatically
Any device
counts on the floor
no paper, no double-entry
One library
every recipe, costed
consistent every service
Chefy for chefs and bartenders FAQ
Do I need to be at a desk to use Chefy?
No. Chefy Go runs on any device - phone, tablet or a screen on the line - so you can prep, count stock and record waste right where you work. It's at its best on a landscape iPad.
Is this just for kitchens?
No - Chefy runs the bar exactly the way it runs the kitchen. Bartenders build drink recipes, cost every pour and count stock in the same place. Back of house and front of house, one platform.
Will I actually see what things cost?
Yes. Every recipe and dish or drink shows its live cost, and it updates the moment supplier prices change - so the people making the food and drinks can finally see the numbers behind them.
Do I have to set up every recipe by hand?
Chefy's AI helps import supplier data and build your catalogue, and recipes nest - so you build a prep once and reuse it everywhere. The heavy lifting is done once.
See Chefy from the line's point of view
Book a demo and we'll show you the production view your kitchen or bar team would actually use, every service.