We spent a decade costing recipes. Then we built the restaurant around it.

Where we come from

For over ten years, Recipe Costing Software did one thing extremely well: it told operators what their food actually cost. Restaurants, caterers, meal prep companies, bars and bakeries used it to build recipes and sub-recipes, track yields, add labor and price menus on facts instead of feel.

Customers kept asking the same follow-up question: if you already know what every plate costs, why am I still running a separate POS, a separate inventory app, a separate ordering system and a bookkeeper who types the same invoices in again?

What Culvana is

Culvana is the answer. One platform for the whole restaurant: point of sale, inventory, recipe costing, purchasing, books and payments. The difference is the AI: it reads your vendor invoices the day they arrive, updates ingredient costs, and reprices every affected recipe automatically, so you see margin changes the same afternoon instead of at month end. Nothing about that is a gimmick; it is the same costing discipline we have always sold, minus the typing.

Who we work with

Independent and multi-unit restaurants, caterers, bars and clubs, cafes and bakeries, ghost kitchens and meal prep, plus commissaries, hotels and institutional kitchens. If food gets costed, counted and sold, the engine fits.

The name change, plainly

Nobody bought us and nothing shut down. "Recipe Costing Software" described exactly one feature, and the product outgrew the label. The full note to customers and partners is here: Recipe Costing Software is now Culvana. Existing customers keep their login, their data and their price, and ten years of guides came with us, including the yield guide people still search for every week.