Built for chefs, by a chef.
- Quote it.
- Cost it.
- Cook it.
- Bill it.
For caterers
Quote from what food costs today, not what it cost last year.
When rice goes up 29%, the food cost on that dish goes from 28.4% to 34.6%. On a spreadsheet you find that out at month end — after you have already quoted three more jobs at the old number. Garvold flags it on the delivery note, while you can still change the price.
Same job, same database — so what a dish costs you is measured rather than assumed, and a temperature outside its limit cannot be saved without a note of what was done. The quote, today's ingredient price, and that temperature log live in this one workspace.
What it actually does
Costing, quotes, purchasing, invoices, and the temperature log sit in one workspace, scoped to your business in the database itself.
Win the job at a price that still pays
Food at your target percentage, service hours, disposables, the multipliers you apply for a Saturday. It prints every step of the arithmetic, so you can argue with the number before a client does.
See what a dish really costs, to the line
Every ingredient, every line. If a line cannot be costed it says so and refuses to give you a number — a plausible wrong food cost is worse than a visible gap, because you quote on it.
Your prices update themselves
Enter a delivery on your phone in the walk-in. Photograph the note; it attaches to every line on it, and every recipe recosts itself from what you actually paid — today's price, your typical price, and the most you have paid this season, side by side.
Print an invoice that names your business
Invoices and quotes print as one document. Your legal name, tax number, and how a client pays you show on it after you set them on the Business screen. Until then the document says what is missing, and the amount prints with no currency symbol. A quote carries the terms and deliberately no bank details.
Keep the temperature with the dish
Cook, hold and cooling temperatures against the limit each was measured against, with the clause printed next to it. The limit is a model, not a law that binds you. A reading outside it cannot be saved without saying what was done, and it cannot be quietly tidied up later.
Your costs stay your business
Every row is scoped to your business in the database, not in the app. Your suppliers, prices and margins are not visible to anyone else using Garvold, and you can export all of it whenever you like.
Built by someone who was losing the same money
I built the first version of this because I was quoting from numbers I could not check, and finding out I had been wrong only once the job was cooked and the money was gone. It ran exactly one company — mine.
Garvold is that system rebuilt so it can run yours. Everything on this page is something I needed badly enough to build twice.
— Chef Nylah
Who it is for
Caterers, bakeries and small food operations that already know their margins are thinner than they were and cannot say exactly where it went. If you price from a spreadsheet you last updated when beef was cheaper — or when butter was — this is aimed squarely at you.
If you need payroll, a POS or table management, this is not that and does not pretend to be. And if you run standing wholesale orders, be warned that the diary here is built around one-off jobs: the costing, the price history and the invoices fit you, the diary will not.
What it costs
Solo
$490/yr
2 months free
$49/mo
₦200,000/yr
2 months free
₦20,000/mo
1 admin and 2 cooks
- Recipes, costed from a price you type
- Clients, jobs, quotes, and invoices
- One business
Most popular
Kitchen
$1,490/yr
2 months free
$149/mo
₦336,000/yr
₦28,000 a month, 20% off
₦35,000/mo
Up to 15 people
- Price alerts when a supplier moves
- Costing from the prices you actually paid
- Vendors, deliveries, and the food-safety log
Production
$3,990/yr
2 months free
$399/mo
Coming soon
100 people, up to 3 businesses
- Everything in Kitchen
- A second and a third business
Enterprise is quoted. No caps. Everything in Production. No seat cap and no business cap.
VAT may apply. The naira list is not a conversion of the dollar list.
The first 50
The first 50 businesses to come aboard pay 50% of the list price for 12 months — Solo at $24.50 a month rather than $49 — and that rate is held for the whole year even when list prices move.
What I want back is not money. It is a sentence I can quote with your name on it, and permission to say what Garvold found you — the real number, not a rounded one. If it finds you nothing, I would rather hear that, and you can say so publicly too.
Twelve months, not forever: a rate I set before serving a single customer is not a rate I should be held to for life, and neither should you be held to a product I have not proven yet. After the year you move to list price, and nothing is backdated.
Where it stands, honestly
- Every plan starts with a 7-day trial. After that it is $49 a month for Solo, and that number is printed below rather than quoted later. Nothing is ever backdated.
- You will talk to a person, not a support queue.
- What you ask for can still change the product.
- You will find rough edges, and I would like to hear about them.
Two months free if you pay for a year, except Kitchen in Nigeria, which is 20% off. No setup fee. Export and support are on every plan. The file is yours.
Dollar prices are in USD. Naira prices are a separate list, not a conversion. That is what Garvold charges you; it is not what you charge your clients. Your own invoices print in whatever currency you set on the Business screen.
Start a catering workspace
Sign in with your email. There is no password. Name the business and you are its owner. Cost one dish, put the job on the diary, quote it, say who the invoice is from, raise it, and download a copy of your own data.
Applying below does not create the workspace. It asks a person to walk through setup with you. Use it when you want that. The button above is how you start today.
Or ask for a walkthrough
Two fields. The rest is optional and only means the first reply is useful instead of a questionnaire.
What getting your numbers in actually involves — about an hour, and you should not bring your old prices across.