Track ingredients, suppliers and allergens in one place, with unit-aware cost per portion and gross profit on every recipe and set menu.
Ingredients, Costs & Suppliers is your food-cost engine. Each ingredient carries its purchase and recipe units, price, supplier and allergens, so recipes and set menus show a cost and a GP% you can price against. When a supplier price moves, the margin moves everywhere that ingredient is used.
The problem this solves
Costing in a spreadsheet goes stale the moment a supplier price moves. Havenue keeps ingredient costs, recipes and menu margins connected, so the number you price against is the number that is true today.
How it works
Build the ingredient list: Add ingredients, or import them, with purchase and recipe units, price, supplier and allergens.
Cost unit-aware: Costs convert safely across weight, volume and count. Anything ambiguous is flagged, never guessed.
See recipe & menu GP%: Every recipe and set menu shows cost per portion and gross profit in your currency.
Link suppliers: Tie each ingredient to a supplier, with lead time, terms and minimum order.
Price with confidence: When a cost moves, the margin moves with it, before you send the menu.
What you get
Unit-aware costing: Accurate costs even when recipes mix grams, millilitres and counts.
Recipe & menu GP%: Cost per portion and gross profit on every recipe and set menu.
One canonical cost: A dish costs the same number in the builder, the Vault, reports and the dashboard.
Allergens that flow through: Ingredient allergens carry into recipes, menus and event sheets.
Suppliers in context: Lead time, terms and minimum order, linked to the ingredients they supply.
Who this is for
Head Chef
Cost Controller
Purchasing
What Havenue is
Havenue is the AI-native dietary and catering management software for hospitality: catering companies, hotels, venues, restaurants and private dining.
It automates the back-of-house behind event catering, from the enquiry to the kitchen pass to the invoice. The Dietary & Catering Engine checks every dish against every guest's requirements and finds safe replacement dishes from the operator's own recipes, for chef sign-off. Around it sit an advanced, automated event CRM with a live pipeline, a smart inventory and stock system with every allergen tagged from the ingredients themselves, recipe and menu costing with live cost per head and GP%, ordering and supplier management, invoicing, billing and client payments, generated BEOs and allergen matrices, reporting, and the full platform in a mobile browser. One integrated platform, one event record.