Spice It Up Kitchen
Recipes, costs and kitchen controls in one working space.
A chef-built workspace for tested recipe standards, current supplier prices and the stock routines that help teams understand what each plate really costs.
Recipe standards
Keep measured ingredients, yields, sale portions, methods, allergen review, kitchen trial status and a square plating photo together.
Connected costing
Choose ingredients from the shared item list. Update a supplier price once and linked recipe costs recalculate. Enter the selling price to see the food-cost percentage.
Stock, sales and waste
Record active-menu sales, purchases, closing stock and wastage in one kitchen routine, then review the movement behind your costs.
Private, approved pilot
Each kitchen pilot is prepared with a fresh workspace. Spice It Up approves who can access it.
Designed around the way kitchens work
Start with the dishes your team actually serves. Enter current prices, connect recipe ingredients from the catalogue, and record sales and stock activity at the frequency that suits the operation. Kitchen verification remains part of the process: the workspace keeps the current specification and its review status visible.
We agree the first recipes and team access with you. Access is provided by approval.
Ask about a private pilot →Read the thinking behind the numbers
Food Cost 101: The Culinary Math Nobody Wants to Talk About
The True Price of a Plate: What Food Cost Really Means in a Hotel Kitchen
Cost results depend on accurate recipe quantities, yields, supplier prices and complete records. The workspace supports kitchen controls; it does not replace physical stock checks, kitchen trials or your team’s food-safety procedures.
