Architect menus offline. Scale costs instantly.

Turn voice notes, photos, PDFs, and spreadsheets into structured recipes, then recalculate the same culinary idea for the suppliers and margin of every location.

Offline capture is stored on the device and processed when the connection returns.

Executive chef, between the pass and the numbers

Three ways in. One technical sheet out.

Use the source that already exists. Heard Chef meets the recipe where it is, instead of asking the chef to retype the kitchen from scratch.

From the notebook

Photograph a written recipe or kitchen note and turn the visible structure into an editable draft for review.

From the line

Dictate ingredients and prep methods with your hands occupied. If the signal drops, capture waits safely for reconnection.

From the old system

Import PDF, spreadsheet, or document recipes and continue the work inside a consistent operational format.

One recipe. Every location's reality.

Recipes stay reusable. Prices do not. Each project carries its own suppliers, currency, location, and Price Book so margin decisions follow the actual operation.

  • Keep culinary methods consistent across projects.
  • Version local prices without overwriting another location.
  • See the cost impact before the menu reaches service.
Project cost view · illustrative data
Charred leek beurre blancBase recipe · yield 24
$3.84
Brooklyn dining roomLocal suppliers · USD
$3.62
Manhattan eventsEvent purchasing · USD
$4.11
Lisbon residencySeasonal Price Book · EUR
€3.76

The brigade sees what it needs, and nothing it doesn't.

Move recipes out of private notebooks without giving up control. Set view and edit access by person, team, and resource.

  • Keep financial and proprietary details controlled.
  • Give the line a clear, current production view.
  • Prevent parallel copies from becoming conflicting sources of truth.
Executive chefManage and Edit Access
Sous chefView Access
Line cookView Access
PurchasingView Access

Recipe-first by design.

Heard Chef starts with culinary knowledge and carries it forward into costing, projects, menus, and team execution.

Operational needTraditional back-office flowHeard Chef
Starting pointInvoices and inventoryRecipes and culinary intent
Recipe captureManual desktop entryVoice, photo, PDF, or spreadsheet
Poor connectionWork stopsCapture queues for reconnection
Getting startedImplementation projectBegin with one real recipe
Multiple locationsDuplicate spreadsheetsReusable recipe, contextual Price Books

Stop typing the kitchen. Start running it.

Capture the first recipe today, then let every cost, menu, and handoff become easier to trust.