01
The problem
Prices set by eye, waste nobody counts, brigade hours left out of the sum. The margin shows up at month end, when it is too late.
The management software that does the kitchen’s maths
Every dish with its margin, before you serve it.
Kulinaryos turns recipes, purchases and brigade into numbers that decide: food cost net of waste, labour cost per minute, the right price, break-even. A figure entered once works in every module, from supplier to control panel.
- Over 5,000 professional items preloaded
- Up and running in 5 minutes with your licence code
- Everything works by hand; AI speeds things up, it does not decide
Live food cost
Saffron risotto · 4 portions
- Net food cost
- €2.00
- Labour cost
- €2.52
- Overheads
- €0.54
- Full cost
- €5.07
food labour overheads margin €9.48 per portion
Break even: 37 portions a day over 26 days
These are the app’s real numbers. Move the sliders: the right price is not guessed, it is seen.
Why Kulinaryos
Stop cooking on instinct.
02
The turning point
Kulinaryos follows the dish from supplier to table. The ingredient carries price, yield and waste; the recipe carries the minutes; the menu carries production. The sum does itself, every time.
03
The result
You know each dish’s margin before it goes on the menu, how many portions it takes to break even, which category is eating your profit. Today, not at month end.
The Kulinaryos story
Born from a real need. Developed by a chef for every professional.
Kulinaryos was not born at a desk in a marketing office. It was born between the stoves, from the direct experience and hands-on training of Massimiliano Visani, Executive Chef and catering professional.
Having lived first-hand behind the kitchen lines, with the constant problem of keeping impeccable quality standards despite frequent staff turnover and language barriers in international brigades, a clear goal emerged: the need to create a concrete aid. What began as a personal tool to lock down recipes, calculate food cost and manage complex techniques such as low-temperature cooking with scientific precision evolved into the development of a complete system for professional kitchens.
Living the real challenges of catering every day — margin control, waste management, HACCP paperwork and the difficulty of standardising every single dish — Kulinaryos has become the digital tool that puts the kitchen in order and leaves chefs the time to do what they do best: cook.
Today Kulinaryos is the software for total management and control of the professional kitchen, enriched with sections of excellence and technical sheets designed to bring tailored precision and cutting-edge technique into every workshop.
From a single brigade to great international kitchens: one system to calculate, standardise and grow your business.
Recognitions and partners
Validated by people who actually cook.
Official FIC Partner
Software used by the Italian National Chefs Team
Official Worldchefs Partner
Kulinaryos validated by FIC Estera Francia
Partner for educational distribution
0+
professional items preloaded
ingredients, yields, allergens, nutrition facts
0 min
to be up and running
registration with code and kitchen ready
0
modules in a single flow
from supplier to control panel
0
languages, with AI assistant
and everything also works by hand
The kitchen’s journey
From supplier to control panel, with no gaps.
Each module hands over to the next: the ingredient carries the price, the recipe the cost, the menu the production, production the stock, stock the panel. A figure entered once works everywhere.
- 01
Master data & Setup
Your kitchen, your sites, your brigade.
Head office, branches, staff with cost per minute, roles and permissions: who sees, does and defines what.
- 02
Ingredients
Over 5,000 professional items preloaded.
Prices, yields, waste, allergens and nutrition facts: every ingredient already knows its true net cost.
- 03
Recipes & Standards
Every dish becomes a repeatable standard.
Technical sheets, preparations, times to the minute, semi-finished products and versions: the recipe comes out the same even when you are not there.
- 04
Food Cost
Net cost, labour cost, margin: the right price.
Food cost net of waste, working minutes, overheads and break-even: you know what every portion really weighs.
- 05
Menus
À la carte, cyclic and digital menus for guests.
Set menus, cyclic menus for hotels and full board, kitchen summary per service and a digital link for guests’ choices.
- 06
Stock & Orders
From supplier to pantry, by batch.
Price lists per site, order collection, sending per supplier, goods-in, thresholds and batch traceability down to the dish.
- 07
Production & Mise en Place
The kitchen day, weighed and in order.
Work orders, console, connected scales, mise en place per service with minimums and maximums: no station in the dark.
- 08
HACCP & Labels
Compliance that writes itself.
Temperatures, equipment, alerts, signed registers; labels with allergens and nutrition tables with Nutri-Score.
- 09
Control panel & Network
Every site in a single dashboard.
Traffic lights, variances, off-average prices, Food & Beverage per outlet: the network read as one kitchen.
Surgical full costing
If your food cost is 30%, do you know what staff really weighs?
A dish’s price cannot rest on ingredients alone. Kulinaryos aggregates every variable and shows it per portion, in real time, with the same logic in recipes, menus, events and simulators.
Net food cost
Calculated net of waste and yields: you also pay for what you throw away, and the sum knows it.
Labour cost per minute
Real minutes of every preparation times the brigade’s cost per minute, contributions and charges included.
Overheads and break-even
Energy, depreciation and fixed costs in every portion: how many portions a day to break even.
Who it is for
A single kitchen, a hotel, a chain, a workshop.
Restaurant
From recipe food cost to menu price, with stock and orders in one flow.
Hotels and full board
Cyclic menus, kitchen summary per service, digital menu for guests with extensions and arrivals import.
Chains and kitchen networks
Sites, price lists per site, central ordering, off-average prices and network control panel.
Pastry, ice cream, bakery
Balanced recipes, labels with allergens and nutrition facts, batch production: the workshop with its numbers in order.
Editions
An edition for every need.
Kulinaryos Blade
Organise your genius.
Chefs and consultants
All your knowledge in one safe place: recipes, technical sheets, food cost.
- Ingredients and recipes
- Recipe food cost
- Printable technical sheets
Kulinaryos Prism
Design your success.
Restaurants and bistros
Stop cooking on instinct: menus, orders, stock and control of every cent.
- Everything in Blade
- Menus and supplier orders
- Stock and traceability
Kulinaryos Armor
Protect your business.
Structured kitchens and hotels
Every dish comes out perfect even when you are not there: production, HACCP, digital menu for guests.
- Everything in Prism
- Production and mise en place
- HACCP, labels, digital menu
Kulinaryos Titan
Master your network.
Chains and groups
Many sites, one dashboard: control panel, kitchen network, central ordering.
- Everything in Armor
- Kitchen network and central ordering
- Network control panel
Page AI assistant
It does not replace talent and passion. It amplifies them.
Every screen has its assistant: it explains what the section does, proposes a cyclic menu, reads an invoice, fills in the site record from a company extract, estimates the nutrition facts of an ingredient with no data. And if the AI does not answer, the screen can always be filled in by hand.
Kulinaryos Piazza
The chefs’ network, open to everyone.
Techniques, recipes and experiences that last 24 hours; available chefs found with your licence; private proposals, a doorman at the entrance. Free, separate from the management software, connected to those who work with Kulinaryos.
- A board that expires every day: only what matters today
- Available chefs with CV and contacts under their control
- Automatic doorman and human review before publishing
- Search reserved to holders of an active Kulinaryos licence
Take back control of your margins.
Try the demo with real numbers, or sign in with your licence code: the kitchen is ready in five minutes.