Cost the dish.
Build the menu.
Enter ingredient packs, prices, trim yields and batch portions. Review food-cost percentages and contribution before choosing a selling price.
FOR RESTAURANTS · CLUBS · HOTEL FOOD & BEVERAGEGreat service.
Great service.
Clearer numbers.
Know what a dish costs, what an event contributes and what staffing means for the week ahead. Bring your operating decisions into one workspace.
Get started →Try a menu example30-day trial · no card · no automatic charge. Invited pilot access while we prepare for launch.
Your operation is connected. Your tools should be too.
Cost the dish.
Quote the banquet.
Plan the people.
Build plated or buffet menus. Add guest counts, estimated labor and other costs. Plan dated staff shifts and estimated overtime.
Follow the spending.
Review the results.
Enter vendor invoices and credits, track food consumption, and compare entered actuals with budgets and forecasts across departments.
Start with one useful workflow.
Create an empty property for your real operation, or a separate fictional demo. Start Here guides you through a dish, a menu, an invoice and a week of staffing.
Protected cloud records, owner-controlled team invitations, conflict-aware saves and recovery tools keep the work together across devices.
See the pilot walkthrough →Know what’s connected today.
Recipes, menu costing, manual invoice entry, schedules and financial comparisons are available. Vendor feeds, invoice scanning, POS, PMS and payroll integrations are not connected.
Current team roles can see all property figures, including pay rates. Review estimates and permissions before relying on them.
Trial and membership details →Try it with the way you already work.
Bring one menu, a few invoices and a staffing week. Decide whether THE PASS makes the numbers easier to act on.
Open your THE PASS account →