Contract food service operations live on thin margins and compliance requirements. A cafeteria operator or caterer who cannot track actual vs. theoretical food cost per service and maintain ServSafe documentation is running blind. OptiServe AI gives you the visibility to operate with precision.
✓ 30-day free trial | No credit card required | Cancel anytime
Menu costing, vendor invoices, staff scheduling, ServSafe logs, and client billing.
Build menus with ingredient-level cost tracking. Actual vs. theoretical food cost reports show where waste and portioning issues are occurring — before the month-end report.
Submit purchase orders to vendors from the platform. Receive deliveries, confirm quantities, and reconcile invoices against POs. Price variances are flagged automatically at receipt.
Build schedules tied to cover projections or service volume. Labor cost percentage against projected revenue appears on the schedule before posting — preventing overstaffed shifts.
Temperature logs, sanitation schedules, allergen documentation, and food handler certification tracking in one compliance dashboard. Inspection-ready any time of day.
For contract food service operators — track client accounts, cost-plus vs. fixed-price contracts, meal count billing, and monthly management fee invoicing.
See food cost percentage, labor cost percentage, and waste by station updated daily. Stop finding cost problems in the monthly P&L — catch them in real time.
Cafeterias, caterers, food trucks, and contract operators — one platform.
For small food service operations and food trucks starting to track costs.
For catering companies and cafeteria operators with staff and vendor management.
For established food service operators with contract billing and compliance programs.
For regional food service management groups needing custom integrations and multi-location tools.
All plans include a 30-day free trial. No credit card required.
Cafeteria operators, caterers, and contract food service managers.
"ServSafe documentation compliance is now a non-issue. Every temperature log, every sanitation checklist, every food handler cert — in one place. The last health inspection was the smoothest we have ever had."
"Recipe costing against actual vendor invoices showed us a 6-point food cost gap on three menu items that were "popular." They were popular because we were selling them below cost. Fixed now."
"Contract billing management for our eight school accounts used to take three days of my month. Now the meal count imports from the cafeteria system, the invoice generates, and it goes to the district business office automatically."
Get recipe costing, HACCP compliance, and client billing running this week.
✓ 30 days free | Setup in under 10 minutes | Cancel anytime