01
Work from the production recipe
Build the analysis from the actual ingredient quantities used by the kitchen instead of maintaining a separate nutrition-only version of the recipe.
FOR CATERING TEAMS
Nutrition analysis that works from production batch to plated portion.
Catering recipes often scale across different batch sizes, events and service formats. KcalMap keeps the recipe quantities, ingredient nutrition, measured final yield and portion count together so nutrition analysis remains tied to the standard recipe.
See KcalMap in action02
Account for batch yield
Record the measured finished yield before calculating nutrition per 100 g or per portion, helping the analysis reflect the food produced after preparation.
03
Keep recurring menus consistent
Reuse the same structured recipe record when a dish returns for another event, then update quantities, portions or yield when the production specification changes.
A PRACTICAL WORKFLOW
A clearer process for high-volume recipe nutrition.
The same calculation method can be used whether the kitchen is producing a small function menu or a larger catering batch.
View KcalMap plans- 01
Build the standard batch recipe
Enter each ingredient and quantity, then map it to an appropriate nutrition profile that matches the ingredient form used in production.
- 02
Measure the finished batch
Record the final cooked or prepared yield and the operational portion count rather than relying only on the starting ingredient weight.
- 03
Review before service or publication
Check nutrition values and supporting recipe information before using them for menu descriptions, client documentation or internal planning.
CLEAR ABOUT THE EVIDENCE
Scaled recipes still need measured production data.
Changing a batch size does not remove the need to verify ingredient mapping, final yield and serving size. KcalMap keeps those inputs visible so catering teams can review how the nutrition result was produced.
EXPLORE KCALMAP
More ways to bring nutrition into focus.
NUTRITION, MAPPED CLEARLY.