The problem
Personal chefs and small catering operations run on spreadsheets, text messages, and memory. A chef juggling a dozen clients has to track who is allergic to what, what each dish actually costs to make once ingredient prices move, which events are booked for next month, what to buy on the way to each one, and who still hasn’t paid.
The software that exists either targets full-scale restaurant kitchens — too heavy, priced for a different business — or handles exactly one slice of the problem and leaves the rest in the spreadsheet. Nothing joined the client, the recipe, the event, and the invoice into one system.
What we built
PrepSheet Pro is a complete business management platform, built from nothing. Not a theme, not a plugin stack — the marketing site, the application, and every system behind it.
Client and relationship management
A full CRM holding client contact details, dietary restrictions and preferences, and complete order history. When a chef opens a client record, the allergy that matters is on the screen before they plan the menu, not buried in a thread from eight months ago.
Costed recipe library
Recipes are stored with ingredients, steps, and photos, and the system calculates cost per serving automatically. Ingredient prices are tracked over time, so when the cost of an input moves, every dish that uses it reprices itself. Chefs stop guessing at margin.
Inventory and purchasing
Inventory management tied to the recipe library and the event calendar, generating shopping lists per order so nothing is bought twice or forgotten on the way to a booking.
Scheduling and events
A visual calendar covering week, month, and year, with prep tasks attached to each event so the work backs into the date it is actually needed.
Invoicing and payments
Professional invoicing with online payment through Stripe, deposit tracking, and automated payment reminders — the part most chefs hate and therefore delay, which is exactly why they get paid late.
Client portal
Clients get their own access to view invoices, save favourite recipes, and leave feedback after an event, which cuts the back-and-forth that eats a chef’s evenings.
Migration
Because nobody adopts a platform they have to retype their business into, the system imports existing data from MenuMagick, spreadsheets, or whatever the chef is running now.
Need something that doesn’t come in a template?
PrepSheet Pro started as one chef’s spreadsheet problem. If off-the-shelf software doesn’t fit how your business actually works, that is a solvable problem.