GastroModo Private
HUF 29,900
One-time fee · 1 named person · up to 2 personally owned Windows computers · may not be shared
BuyGastroModo · Windows · HU / EN / DE
Accurate costing. Informed pricing. Planned kitchen work.
GastroModo is kitchen costing and planning software for hospitality teams. Calculate ingredient cost per serving using your purchase prices, set dish and event-menu prices, and plan the ingredient quantities you need.
From purchase price to selling price
- Enter your ingredient prices, units and preparation losses as the basis for costing.
- Calculate ingredient cost per serving, set selling prices and review food-cost ratio and planned contribution.
- Plan a menu for your guest count: combined ingredient requirements, cost per person and total menu price.
- Save the calculation and prepare purchasing lists, inventory sheets and other kitchen documents.
Calculations run on your computer using your data. Planned contribution is the amount remaining after ingredient cost; it is not net profit without accounting for wages, energy and other operating costs.
GastroModo
See GastroModo at work
Actual screenshots of version 0.7.22 using separate demonstration data. Prices are illustrative examples, not market prices.
Menu planning and costing for 20 guests
Courses, portions, combined purchasing quantities, ingredient costs, menu price and planned contribution in one view.
Dish pricing per serving
Ingredient cost calculated from your prices and preparation losses; selling price, food-cost ratio and planned contribution.
The basis: your ingredient prices
Net purchase prices, units, preparation losses and allergen data in your ingredient list.
Purchasing and kitchen documents
Purchasing lists and editable inventory, goods-receiving, temperature and cleaning documents.
The screenshots show the Hungarian interface. GastroModo supports Hungarian, English and German, with help and tips in the selected language.
The GastroModo story
Born from kitchen practice and shaped around the chef's work.
GastroModo grew out of more than thirty years of practical kitchen experience and the professional work of Csavizó. It helps hospitality teams prepare clear cost calculations, dish prices and menu plans from their own prices and portions.
Recipes and ingredient data support the calculations. The included recipes help you get started; your own recipes, purchase prices and portions adapt the daily workflow to your kitchen. Csavizó provides personal professional support and joint development.
See what a serving costs and what its selling price is based on.
Use your own recipes and ingredient data for calculations. The starter set includes 100 Hungarian–English recipes and verified English names for 553 related ingredients.
Recipe, nutrition, allergen, cost and pricing values are indicative, calculated or source-derived. Actual results depend on ingredients, loss, substitutions, your prices and taxes; they do not replace professional verification.
The purchased major version may be used without a time limit within the device allowance. Both editions include the same features. Purchase terms
Choose the licence that fits your work
GastroModo Business
HUF 69,900
One-time fee · employees of one business may share it · up to 3 Windows computers
BuyProfessional service
Csavizó
Csavizó supports hospitality businesses with assessment, menu and recipe development, kitchen systems, training and implementation.
Explore Csavizó servicesFrequently asked questions
Can I use it in a browser?
The current product is a Windows desktop application.
Does changing language translate my recipes?
The interface, help, tips and calculator support Hungarian, English and German. Changing language does not automatically translate your own recipe content.
Do computers automatically share a database?
The current version does not provide automatic live database synchronisation.
How is stock followed?
Stock is followed through the kitchen’s inventory-to-inventory accounting process. Physical counts are performed manually using the application’s inventory sheets; costing and purchasing lists support an overview of ingredient use.