Everyone knows what needs to be ready
Dishes, quantities and tasks on one prep list.
View the prep listKitchen planning for restaurants
Start with your menu.
Get your kitchen ready.
Turn expected dish sales into recipes, prep lists and order lists. OrderCrew accounts for your stock, so your team knows what is needed.
Try the demoSample data. No personal account required.
One change to your plan.
Your prep and order lists update together.
This is what OrderCrew does Working example
OrderCrewBistro de Tuin Sample kitchenYour plan for tomorrow
Burger with fries
Change the quantity. See your lists update.
The recipe scales with your plan
32 portionsGet ready for service
32 portionsTick off completed prep. Quantities follow your plan.
What do you already have?
Sample stock countYour counted stock is deducted from the ingredients needed.
Order only what is missing
Rounded up to pack sizes. A draft only; nothing is sent.
32 portions plannedOpen the full demo
From plan to order list
Sample recipe with no extra buffer. Quantities are your own forecast.
How it works
From dish to action.
In three steps.
Your recipe is the starting point. Your team works from the same quantities.
- 01
Plan your dishes
Enter how many dishes you expect to sell tomorrow or over the weekend.
48× burger with fries - 02
Prepare what you need
Recipes scale automatically. Your prep list shows what needs to be ready.
48 burgers · 8.64 kg beef - 03
Top up your stock
See your shortfall and your order list, grouped by supplier.
4 kg in stock → order 6 kg
Example: 180 g per burger. A 4.64 kg shortfall, rounded up to 2 kg packs.
For your kitchen
Your menu changes.
Your plan stays clear.
No separate calculations for prep, stock and ordering.
Your stock counts too
Counted stock is deducted from demand, showing the actual shortfall.
View the stockYour till sales are the next step. A DISH integration is being prepared. In this demo, you enter your own sales forecast.
In developmentAbout us
The people
behind OrderCrew.
Thomas Winters and Stijn Oudelaar are developing OrderCrew: one overview for dishes, prep, stock and ordering.
The idea is simple: fewer separate lists and a clearer kitchen plan. The demo shows how dishes, recipes and quantities work together.
Thomas Winters
Stijn Oudelaar
Frequently asked questions
Good to know.
Who is OrderCrew for?
For restaurants and other hospitality kitchens that want to keep dishes, prep, stock and purchasing together.
What can I try in the demo?
Adjust your sales forecast, view linked recipes, tick off prep tasks and create a suggested order based on your stock.
What does MEP mean?
MEP stands for mise-en-place: everything you prepare before service. Each dish shows the quantities, recipe and tasks needed.
Is OrderCrew connected to my till yet?
Not yet. A DISH integration is being prepared. You enter expected sales yourself in the demo; no data is retrieved from a till.
Are real orders sent?
No. You use sample data and can export order lists. Nothing is sent to suppliers.
Do I need a personal account?
No. Open the sample kitchen with the shared demo login. The demo does not create a personal account.
Where are my demo changes saved?
In this browser on this device. They are not shared with other visitors. Signing out clears changes made in this demo version. Read more about the demo and privacy.
See for yourself
Your next service.
With a clear plan.
Open the sample kitchen and see your lists update together.