SUMELO for Private Chefs

The guest sees the menu. You need to see the operating system behind it.

Organize Recipe standards, purchase pricing, Product costs, labor assumptions, overhead and production references so menu decisions are based on the economics of your own operation.

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Does this sound familiar?

●A menu price can hide very different margins between dishes.

●Ingredient costs change while menus and quotes often stay static.

●Prep and production standards are hard to delegate when they live in memory.

●Service pricing can become disconnected from the real cost structure behind the food.

The SUMELO workflow

Build clearer economics behind each menu

Organize purchase information

Keep Ingredients, Suppliers and purchase pricing connected.

Standardize Recipes

Document quantities, yields, procedures and photos.

Build Products

Connect the finished menu item with Materials, finishing Ingredients and labor.

Understand True Cost

Incorporate overhead for a broader operating view.

Review the selling price

See profit, margin and markup based on your own inputs.

Carry the standard into production

Use mobile access, production references and controlled sharing where appropriate.

SUMELO

Keep the creative experience in front of the guest and the operational clarity behind the scenes.

SUMELO gives private chefs a place to connect the food they design with the costing and production standards required to run the service as a business.

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