Heard Recipes for restaurants
Built by restaurant operators. For restaurant operators.
The team behind Heard Recipes runs HEARD Management Group — a real restaurant company with real kitchens, real staff changes, real allergen questions, and real recipes that need to stay consistent across locations. Heard Kitchen is the tool we built for ourselves first.
Three tiers: 1, 3, or 10 kitchen seats. Each kitchen supports up to 20 members, role-based permissions, email invites, version history, plate costs, inventory counts, vendor order guides, proposals, assignments, archive, and multi-location recipe pushes. No setup fee.
Why we built Heard Recipes
Every recipe app we tried missed something.
HEARD Management Group runs restaurants. We've used Paprika, ToastTab, MarginEdge, Apicbase, ChefTec, and a half-dozen others to manage recipes across our locations. Every one of them missed something fundamental.
The consumer apps couldn't handle prep recipes that link to other recipes — the foundational way real kitchens work. The restaurant tools could handle the structure but were ugly, expensive, and built for compliance rather than for the people who actually cook. None of them gave us one clean place for recipe standards, staff edits, allergens, costs, and location-level updates.
We built Heard Recipes because nothing on the market was both serious enough for a working kitchen and pleasant enough that our line cooks would actually open it. Heard Kitchen adds the restaurant web dashboard: the place owners, chefs, managers, and bar leads use around service to keep the book tight.
Why it's $9.99
There's no sales team in the price.
We built these for our own hospitality venues. They already run our dining rooms, taprooms, and event nights every day. Sharing them with other independents isn't free — servers, app stores, support, and development time are real costs — and your subscription covers exactly that: keeping the tools running and improving.
What you're not paying for is an enterprise sales machine, or a per-user recipe-costing contract. That's why Heard Kitchen starts at $9.99 a month, published right here, with no contract and no sales call.
Why plate costs matter
The food budget is a number you can hold — if you can see it.
Every plate on the menu has a cost, and what you buy against what you sell is the food half of prime cost. Most kitchens meet that number weeks after they could have done anything about it. Heard Kitchen keeps the plate costs current, so it is a fact you check on a Tuesday instead of a surprise at month end.
Heard Kitchen features
Built for the way real kitchens work.
Team roles with email invites
Invite staff by email from the web dashboard. Owner, chef, manager, sous chef, bar manager, bartender, cook, and viewer roles keep official restaurant books separate from personal recipes. Per-member overrides control edits, proposals, department visibility, and cost access.
Version history
Every saved recipe version keeps the change, the timestamp, and the team context. Restore an older version when a sauce drifted, inspect what changed, and keep the chef's standard from disappearing in a late-night edit.
Allergen review
Review Big 9 plus gluten flags at the recipe and ingredient level. Prep recipes cascade into the dishes that use them, so hidden allergens stay visible when the book changes.
Plate costs from one ingredient master
Maintain one ingredient master, import vendor pricing by CSV, and every recipe shows its cost per serving — with the ingredients driving the number and what-if price checks before you change the master list. Know the plate cost before the menu prints.
Prep recipes that link
Sub-recipes you can reference from any other recipe. Make the harissa once, link it from the lamb dish, the eggs dish, and the grain bowl. Update the harissa once and every linked dish updates with it.
Imports built for cleanup
Bring in recipes from URLs, CSV, or Paprika exports, then clean them up in the dashboard before they become the official book. Owners and chefs can assign departments, check allergens, price ingredients, and archive what should stay 86'd.
Department tagging
Tag recipes by kitchen department — pantry, garde manger, hot line, pastry, bar. Filter the line cook's view to just hot line. Filter the bartender's view to just bar. Built for the way real kitchens organize work.
Multi-location support
Run multiple locations from one Heard Kitchen account. Add kitchens within your purchased seats, push master recipes to sibling locations, and keep location-level customization visible. Need more than 10 kitchens? Contact support@heardrecipes.com.
Proposals — cooks write, you approve
A cook writes up a dish and submits it. It lands in your queue, not in your book. Approve it and it joins the master; send it back and it stays a draft. The people closest to the food get to contribute without anyone editing the book behind you.
Count the way your kitchen actually counts
Some kitchens walk it station by station — the walk-in, the dry store, the upper bar. Some count everything in one go on a Sunday. Both work here, on the phone or at a desk. A station sheet learns what gets counted there and opens on those items first, so the second walk is shorter than the first.
Photograph the sheet. Let it read itself.
Most counts still happen on paper on a clipboard. Take a picture of it, or import a PDF or a text file from a vendor, and it comes back transcribed and matched against what you already stock — with the near-misses shown rather than merged, so “Titos Vodka 750ml” joins the Tito’s you have instead of becoming a second one. Nothing is saved until you have looked at it.
A blank is not a zero
An empty box means nobody counted that item; a typed 0 means none left. They are different facts and the order guide treats them differently — an item nobody has looked at is not ordered to full par as though the shelf were measured empty. A manager can accept or reject a count as the section’s true stock, and change that ruling later.
Assignments and the prep board
Assign work to a person or a station and see tomorrow's prep as a board rather than a list. Who is making the stock, who is breaking down the case, what has been picked up and what has not.
Brigade
Your kitchen's own standings — who is contributing recipes, taking counts, finishing assignments. Weights are yours to adjust, so it measures what your kitchen actually values. Per location or across all of them.
Activity log and recovery
Every change carries a name and a time. Deleted a recipe you needed? It sits in Recently Deleted until you empty it, and archived recipes stay searchable. Nothing important leaves without a trail.
New — Inventory & order guide
Count the walk-in. The order writes itself.
Set a par for every item. Count what's on hand — on a phone, even with no signal in the walk-in. Heard Kitchen computes the gap, rounds to whole cases, groups the order by vendor, and sends each rep their order by email or text.
Par minus on-hand, rounded to buy-units, grouped by vendor. The same math your best chef does on a clipboard — done in seconds, priced as it goes.
Count on the phone
Offline in the walk-in — syncs when you're back in signal
Take inventory on a phone
Items grouped by storage location — walk-in, dry storage, bar. Type the count next to each item and commit. Works offline and syncs when you're back in signal. Every count is snapshotted, so you have an audit trail, not just a number.
Vendors, reps, and order channels
Keep every vendor's rep name, email, phone, account number, and minimum order in one place. Kitchen and bar get separate vendor lists, separate inventories, and separate order guides. Some reps want email, some want a text — set it per vendor.
Import your order history
Upload your vendor spreadsheet (CSV) and Heard Kitchen seeds your items, pack sizes, and prices — then suggests par levels from your six-month purchase average. Par stays yours: every suggestion is advisory, and the chef always has the final word.
One tap, one order per vendor
The order guide computes what to buy, rounds up to whole packs, prices each line, and drafts one order per vendor. Review, adjust, send — by email or SMS, straight to the rep. Orders are tracked from draft to sent.
It knows your menu
Because your recipes live in the same system, the order guide cross-references the live book and flags the gaps: "You use shallots in 6 recipes but it has no par — it won't hit the order guide." No other recipe app can do this, because no other recipe app knows what you actually cook.
Your book is your IP
Recipes are your restaurant's intellectual property. Treat them like it.
When a chef leaves, the book shouldn't leave with them. When a sauce drifts, you should be able to see who changed it, when, and put it back. Your recipe book is an asset you built over years of service — most kitchens just have no custody of it.
Heard Kitchen is built around that custody. Version history keeps the provenance of every recipe. Roles and permissions control who can edit the standard versus propose a change. The 86'd archive keeps retired dishes retrievable instead of gone. And everything exports — JSON, CSV, or a print-ready PDF cookbook — any time you want it, because it's yours.
Your book is never held hostage to a subscription. That's the difference between software that stores your recipes and software that respects what they're worth.
The tool we built for ourselves first.
Heard Kitchen tiers
Pick the tier that fits your operation.
No setup fee. Up to 20 members per kitchen. Cancel anytime through the App Store or Google Play.
Kitchen Solo
For the single-location chef
1 kitchen seat. Up to 20 members.
- Restaurant web dashboard
- Team roles, manager role, and email invites
- Version history and 86'd archive
- Ingredient master, cost matrix, and plate costs
- Waste log, valued against the food budget
- Inventory counts, par levels, and vendor list
- Order guides sent to reps by email or text
- Proposals, assignments, and brigade board
Kitchen Team
For the growing restaurant group
Up to 3 kitchen seats. Up to 20 members per kitchen.
- Everything in Kitchen Solo
- Multi-location kitchen management
- Master recipe pushes to sibling locations
- Shared restaurant group workflow
- Kitchen/bar department modes
Kitchen Pro
For the multi-concept operator
Up to 10 kitchen seats. Up to 20 members per kitchen.
- Everything in Kitchen Team
- Priority support
- Dedicated onboarding
- Volume pricing path for larger groups
Need more than 10 kitchens? Contact support@heardrecipes.com for volume pricing.
Restaurant FAQ
Questions owners actually ask.
How much does Heard Kitchen cost?
Heard Kitchen starts at $9.99 per month. Kitchen Solo is $9.99/month for 1 kitchen, Kitchen Team is $24.99/month for up to 3 kitchens, and Kitchen Pro is $49.99/month for up to 10 kitchens. Every kitchen supports up to 20 members. No setup fee, no contract, cancel anytime through the App Store or Google Play. All prices are published — no sales call required.
What is an order guide?
An order guide is the list of what your kitchen needs to buy, organized by vendor. Heard Kitchen builds it automatically: set a par level for each item, count what you have on hand (on a phone, even offline), and the order guide computes the gap, rounds to whole cases, groups by vendor, and sends each rep their order by email or text. It also cross-references your live recipes and flags ingredients you cook with that have no par set.
Does Heard Kitchen do recipe costing and plate costs?
Yes. Heard Kitchen includes an ingredient master with a cost matrix. Import vendor pricing by CSV, and every recipe shows its cost per serving with the ingredients driving the number — including what-if checks before a price change. Restaurant recipe-costing tools like meez start around $49/month per user; Heard Kitchen is $9.99/month for a kitchen of up to 20 members.
Who owns the recipes in Heard Kitchen?
You do. Your recipe book is your restaurant’s intellectual property. Heard Kitchen keeps version history on every recipe, role-based access controls who can edit, and everything exports as JSON, CSV, or a print-ready PDF cookbook at any time. Your book is never held hostage to a subscription.
Can my line cooks use it on their phones?
Yes. Staff use the Heard Recipes mobile app (iPhone, iPad, Android) with the team book alongside their personal recipes. Inventory counts happen on the phone and work offline. Department tagging filters the hot line’s view to hot line and the bar’s view to bar.
Why is Heard Kitchen so much cheaper than other restaurant software?
We built these for our own hospitality venues, so there’s no enterprise sales machine in the price. Your subscription covers the real costs — servers, app stores, support, and development time — and that’s why it starts at $9.99 a month, published, with no contract.
For independents
One real number a week, from operators like you.
We publish a weekly benchmark drop for independent operators — one number (food cost bands, prime cost, vendor price drift), the math behind it, in plain language. No pitch, no spam, unsubscribe anytime.
One email a week. It's also where we share what's new in Heard Kitchen first.
Heard Recipes is part of the Savor Suite — hospitality tools built by Heard Management for its own venues: ticketing, scheduling, private events, and a live-numbers cockpit. Heard Kitchen's plate costs are designed to feed the suite's food-cost and prime-cost reporting, so the book you keep here gets more valuable as the family grows.
Heard, chef
The tool we built for ourselves.
Three tiers for 1, 3, or 10 kitchen seats. Starting at $9.99/month.
