Chefy for head chefs and bar managers
Hold the line on consistency and margin: every recipe costed and standardised, sales tied to cost, and every change approved and logged. Run your section on the numbers, not gut feel.
You're accountable for margin you can't see in real time
As the head chef or bar manager, you own consistency and cost - but the numbers arrive late. Recipes drift between staff, price rises go unnoticed until the P&L, and there's no clean record of who changed what. You're running the section on memory and month-old reports.
Without Chefy
- Recipes drift - every station slightly different
- Price rises surface in the P&L, not before
- Approvals and changes live in your head
- Sales and cost never sit side by side
With Chefy
- One standardised, costed recipe library
- Live cost and margin alerts the moment they move
- Every change approved and logged
- Sales tied to cost, by item, in real time
Running your section with Chefy
Lock in consistency
Build one costed recipe library with standard products, so every station plates the same dish or drink the same way.
Catch margin moves early
Threshold alerts tell you the moment a dish or drink breaches its cost or margin target - before it reaches the P&L.
Control every change
Recipe and menu changes flow through approvals with a full audit trail, so nothing changes without you.
Decide on real numbers
Sales sync from the POS and tie straight to cost, so you see your best and worst performers by what they actually make.
What you get a grip on
Live
cost & margin
alerts the moment they move
Every change
approved & logged
full audit trail
By item
sales tied to cost
best and worst performers
What you'll use most
Live costing
Every dish or drink re-costs itself the moment a supplier price changes.
Learn moreAnalytics & alerts
Threshold alerts the moment a dish or drink breaches its cost or margin target.
Learn moreSales data
POS sales tied straight to cost, by item.
Learn moreAuditing & approvals
Every recipe and menu change approved and logged.
Learn moreMenu management
Cost, price and margin on every dish or drink, side by side.
Learn moreReporting
The numbers that matter, on a schedule.
Learn moreYour section, and the rest of the venue, one platform
The line and the bar, the floor and the office - Chefy keeps cost, stock and sales in one system. Your kitchen or bar team records as they work; you get the controls and the numbers; owners get oversight. Same data, no re-keying.
Chefy for head chefs and bar managers FAQ
Can I stop staff changing recipes without sign-off?
Yes. Recipe and menu changes move through approval workflows with revisions, so nothing goes live until you approve it - and every change is logged with who and when.
Will I be told when margin slips?
Yes. Set cost and margin thresholds per dish or drink and Chefy alerts you the moment one is breached, so you can act before it reaches the P&L.
Does this work for the bar as well as the kitchen?
Exactly the same. A bar manager standardises drink specs, watches pour cost and margin, and approves changes in the very place a head chef does for the kitchen.
Can I see sales against cost by item?
Yes. POS sales sync automatically and tie straight to cost, so you see contribution margin and sales velocity for every item - not just what sold.
See Chefy run your section
Book a demo and we'll show you the controls and the live numbers a head chef or bar manager uses every day.