Chef
Reviews recipes and the draft menu, then confirms preparation quantities and the plan.
FROM RECIPE TO SERVICE
Plan better. Know every portion.
How many portions of each dish should you prepare? Connect recipe quantities and portion costs to the service plan; review missing prices before approval.
A CLOSER LOOK AT THE PRODUCT
See the whole menu and the detail behind a decision.
Service dates, dishes, cost per person and applied rules share one menu plan. Your chef reviews the plan and missing information before confirming preparation.
Understand cost
Review dish and portion costs alongside price coverage. Identify missing information before deciding.
Clarify preparation
Bring menus, expected covers and recipe quantities into the same preparation plan.
Keep the chef in control
Review Atlas’s draft, adjust dishes and apply the plan with your team’s approval.
THE WORKFLOW, STEP BY STEP
A good service starts with a clear plan.
Connect recipe information to daily preparation. Keep your team’s review and decisions visible at every stage.
Bring recipes together
Organize ingredients, quantities and portion bases. Let production and cost calculations use the same recipe information.
Define the service
Choose meals, dates, expected guests and menu rules. Include fixed dishes and your operational preferences.
Review the draft in the kitchen
Consider dish compatibility, variety and price coverage. Identify missing prices and adjust dishes using your team’s knowledge.
Clarify preparation and demand
Review ingredient needs against the planned service and recipes. Give production and purchasing teams the same menu context.
EXPLORE AN EXAMPLE
When guest numbers change, preparation changes too.
Calculate an ingredient’s recipe quantity per person against the size of the service. This example shows how total ingredient demand is formed.
EXAMPLE CALCULATION · TOMATO
Total ingredient demand
400 guests × 100 g ÷ 1,000. This calculation covers one ingredient; your team determines final preparation.
GETTING STARTED AT YOUR HOTEL
What you need for your first menu.
You can begin with one service and a few current recipes. We can review the planning workflow before preparing your entire archive.
- Sample recipes with ingredients and quantities
- Service dates, meal and expected guest count
- Current ingredient prices, if available
- Your chef’s menu rules and fixed dishes
Teams sharing the workflow
Purchasing
Reviews menu demand against stock and supplier conditions.
F&B and management
Follow service scope and cost through the same plan.
BEFORE YOU BEGIN
Questions you may have.
Let’s define the scope around your hotel’s workflow.
Can we start with our existing recipes?
Yes. We first review the ingredients, quantities and portion bases in your recipes. Import and preparation scope depends on the structure of your files.
What happens when an ingredient price is missing?
A missing price affects the scope of the cost calculation. Your team reviews the missing information and its source before deciding; incomplete data is not treated as a complete cost.
Can we change an AI-generated menu?
Yes. Menus are reviewed as drafts. Your chef can review dishes, rules and service conditions and make adjustments. The final decision remains with your team.
Does guest count become a production instruction?
Guest count is a basis for calculating recipe demand. Your chef determines final preparation using buffet format, consumption patterns, service conditions and kitchen experience.
Stock & Purchasing
The menu is planned. Now look at available stock.
Compare recipe demand with stock and clarify the purchasing requirement with your team.
SEE ATLAS IN YOUR OWN SERVICE
Let’s walk through one of your services.
Start with a sample menu, expected guest count and your team’s priorities.
Request a demo