Scale a recipe into a working sheet
100 opening recipes in Hungarian and English, editable personal copies, portion counts and ingredient quantities. Adapt your own recipes to your kitchen.
GastroModo · 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.
New in GastroModo 0.7.31: assign, save and filter recipes by course, cuisine and diet via Recipe library → Classification…, including built-in recipes. Switching between category, unit and allergen selection lists in My ingredients has been fixed.
Download GastroModo 0.7.31 — a licence is required to use it ↗
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.
What can you do in everyday work?
Ingredients and new purchase prices
Net unit price, category or storage location, unit, processing loss, nutrition and allergens. Correct or merge categories, then save changes.
Purchase-price calculator
Calculate unit price from a bill line total and quantity. Transfer the result to the selected personal ingredient editor, then save it.
Yield, loss and costing
Review processing loss, remaining quantity and its effective cost. Menu costing and planning use the ingredient prices you enter.
Printable working documents
Recipe sheets, ingredient and purchase lists, menus, menu plans, calculations, inventory sheets, goods receipt, waste records, temperature logs and cleaning checklists.
Measurement and reference documents
A loss and yield measurement sheet and vegetable, fruit and meat yield references. Inventory sheets group saved ingredients by category / storage location.
Three languages and appearance options
HU / EN / DE interfaces, light and dark modes and adjustable scaling. Opening recipes are Hungarian and English; the German interface does not imply a complete German recipe collection.
Local workspace and documents
Core work runs locally without a mandatory AI subscription. PDF and CSV documents, personal files and backup options support administration.
Benefits and limitations — make an informed choice
- Cost calculations depend on your prices and quantities. Missing or inaccurate inputs make the results unreliable.
- The software supports kitchen planning and administration. Accounting, regulatory compliance and professional checks require separate processes.
- Built for Windows. Online activation and updates need an internet connection; core work needs no mandatory AI/API.
- No fixed savings percentage is promised. Measure progress against your own kitchen baseline.
See the software from the inside
Select a screenshot to enlarge it. These are actual application interfaces with separate demonstration data; prices shown are examples.
Enlarge screenshot ↗Recipe and portions
Enlarge screenshot ↗Edit a personal recipe
Enlarge screenshot ↗Ingredients and unit prices
Enlarge screenshot ↗Menu and costs
Enlarge screenshot ↗Menu planning
Enlarge screenshot ↗Forms and documents
Enlarge screenshot ↗Language and appearance
Enlarge screenshot ↗Calculator
Enlarge screenshot ↗Calculate a purchase unit price
Enlarge screenshot ↗Dark appearance
Hungarian, English and German interfaces. Your own records and names are not automatically translated. · GastroModo 0.7.28
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. Version 0.7.29 includes a built-in photo for each of the 100 starter recipes, with 48 image-source credits.
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 Private
HUF 29,900
One-time fee · 1 named person · up to 2 personally owned Windows computers · may not be shared
BuyGastroModo 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.