01 / The problem
Kitchen margin lives in scattered spreadsheets. Costing a plate, scaling a recipe, and branding a menu are three separate manual jobs, so pricing decisions get made on instinct.
02 / What OOG did
Eighteen focused tools behind one sign-in, built for food trucks, caterers, festival booths, ghost kitchens, fine dining, and meal prep. Costing and margin work feed directly into branded output the operator can hand to a client.
03 / Where it landed
An operations toolkit that turns cost input into a priced, branded deliverable without leaving the product.