MenuMind turns your recipe book into your compliance engine, your food-cost radar, and your AI business advisor. One system for the whole restaurant — kitchen, floor, and office.
No credit card. Set up in 15 minutes. Works offline during service.
Good morning. Yesterday closed at CHF 6'480 — your best Tuesday this month. Rain expected tonight; 42 covers booked. Prep suggestion: reduce the seafood order, push the Arroz.
Butter is up 12% at your supplier — 3 dishes just dropped below target margin.
Every other tool makes you maintain the same data five times. In MenuMind, the recipe is the single source of truth — and the system does the rest.
All 14 EU allergens, derived from the ingredients. Print-ready for inspection.
Recalculated the moment a supplier price changes. You see margin erosion the day it starts.
Tomorrow's mise en place, built from the active menu and divided by station.
Orders route themselves to the right screen. Drinks to the bar, food to the pass.
Guests browse in their language, with allergen filters that answer honestly.
The AI reads the same data — costs, sales, weather, reservations — and tells you what matters.
Change the recipe — everything above updates itself. That is why chefs stop using binders, and why the data becomes impossible to leave.
Maximum fine for food-safety violations under Swiss food law (LMG, SR 817.0). HACCP self-control is not optional — it is the law.
“No binder shuffling. No missing pages. Every check, timestamped, two years deep.”
Tap-to-complete with timestamps and mandatory corrective actions when temperatures are out of range.
Cold, Hot, Grill, Garde Manger — each station has its own opening and closing checks.
Every check, every temperature, every corrective action — archived and inspector-ready in seconds.
All 14 EU allergens derived from ingredients. Print-ready in all 5 languages — EN/DE/FR/IT/ES.
Designed against Swiss regulatory requirements — not adapted from a US or UK template.
Supplier certificates, inspection reports, contracts — one searchable, retained archive.
Not a chatbot bolted on top — the AI reads the same recipe, cost, sales and reservation data the rest of the system runs on. A day with MenuMind:
Yesterday's numbers, today's reservations and weather, and the one margin that needs your attention — before your first coffee.
Every morningPhotograph a handwritten recipe card or a supplier invoice. It's structured data in the system in seconds — ingredients, prices, allergens.
AI import“Which dishes lost margin this month?” “What should Saturday's prep look like?” Answers from your data, not generic advice.
AI advisorDigital employees. First up: a phone agent that answers every call, books tables, and never misses a Friday-night rush. In development now.
A typical Swiss independent pays for POS, scheduling, reservations, HACCP, inventory — and still does food cost by hand. MenuMind replaces the stack.
CHF 1'200–4'800 / yearin subscriptions alone — before the food-cost leaks and compliance risks the separate tools never see.
Two sliders. See what a point of food cost is worth in your kitchen.
Illustrative — your menu sets the real target. MenuMind shows the true number per dish, live.
| What you pay for today | Per month |
|---|---|
| POS system | CHF 80–150 |
| Staff scheduling | CHF 60–140 |
| Reservations | CHF 50–100 |
| HACCP tool | CHF 40–80 |
| Food-cost spreadsheets (your time) | CHF 50–100 |
| Inventory management | CHF 30–60 |
| Total, separate tools | CHF 400–700 |
| MenuMind — everything in one | CHF 399 |
No hidden modules, no per-staff fees, no surprises at the till.
Everything — including the AI advisor, daily briefings and AI import — at the founding price.
Pro plus the phone agent — the complete system with a 24/7 digital employee built in.
Your 24/7 digital employee: answers calls, books tables, speaks your guests' languages.
Prices per location, excl. VAT. Founding customers keep their price. The trial is free and needs no credit card.
Free trial, no credit card — or message the founder directly on WhatsApp and see your own dish in the system in two minutes.