Chefy for venue managers
Run the whole venue - kitchen or bar and bar, prep and service, cost and sales - from one platform. One source of truth, live margins, and a team that records as they work.
Two sides of the venue, two sets of numbers
The kitchen runs one way, the bar another, and you're stitching their numbers together by hand. Costs live in spreadsheets, stock is counted on paper, and by the time you've built a picture of the venue it's already out of date.
Without Chefy
- Kitchen and bar on separate systems - or none
- Costs and stock pieced together by hand
- Margin known weeks late
- No single view of the venue
With Chefy
- Kitchen and bar in one platform
- Live cost, stock and margin in one place
- Sales tied to cost across the whole venue
- One source of truth you can act on today
Running the venue with Chefy
See the whole venue
One dashboard for cost, stock, sales and margin across the kitchen or bar and the bar - no stitching reports together.
Keep both sides consistent
Standard products and costed recipes keep the kitchen or bar and the bar costing the same way, so the numbers are comparable.
Stay on top of stock
Live stock on hand and fast counts across the venue, with ordering against real cost and need.
Act on margin
Sales tie to cost so you can see what makes money and fix what doesn't - across both sides of the house.
What you'll use most
Analytics & alerts
Cost, sales and margin across both sides of the house.
Learn moreSales data
POS sales tied to cost across the whole venue.
Learn moreReporting
The venue's numbers, on a schedule.
Learn moreStocktake
Live stock and fast counts across kitchen and bar.
Learn moreMulti-venue
Run several sites with shared standards.
Learn moreUser management
The right access for every role in the venue.
Learn moreWhat you can finally see
One view
kitchen and bar
one source of truth
Live
cost & margin
across the venue
POS-synced
sales to cost
what actually made money
The whole venue on one platform
Front of house and back of house are usually run on different systems. Chefy runs both, so the kitchen, the bar, the floor and the office all draw on the same cost, stock and sales data. One source of truth for the venue you manage.
Chefy for venue managers FAQ
Can I manage the kitchen and the bar in one place?
Yes - that's the point. Chefy runs both sides on the same cost, stock and sales engine, so you get one view of the venue instead of two separate systems.
Do I get a single view of margin?
Yes. Sales sync from your POS and tie to live cost, so you see contribution margin across the whole venue, by item, in real time.
Can my team record without me chasing them?
Yes. Staff record production, waste and stock counts on any device as they work, so the numbers stay current without you re-keying anything.
Does it handle more than one venue?
Yes. If you run several sites, Chefy gives group-wide oversight and shared standards across venues - see the owners and groups page.
See your whole venue in one place
Book a demo and we'll show you the single view of cost, stock and sales across your kitchen and bar.