Built from time spent in real kitchens.
We help independent operators and growing restaurant groups understand their food costs, without making the back office a second full-time job.
It started with a familiar problem.
Co-founder Jason, a Red Seal Chef, spent much of his adult life in restaurant kitchens. He loved the food and the work. Keeping up with the numbers was another matter: the systems available often demanded too much time or were built for much larger chains.
He partnered with Robert, a technology architect with a love for small businesses and spicy food, to build DigiChef. Their aim was practical: give chefs and owners useful costing and purchasing information, with less spreadsheet upkeep.
Good decisions start with useful details.
A higher food cost is easier to investigate when you can see the ingredient behind it. A supplier conversation is more useful when you have the invoices in front of you. And a kitchen team has a clearer reference when quantities, methods, and plating instructions stay with the recipe.
That's the work DigiChef supports, whether you're hands-on in one kitchen or overseeing a growing restaurant group. You bring the kitchen judgement. We help keep the information within reach.
Talk to us about your kitchen