PRODUCT / WEBSITE
Cool Cook
A working interface for the moving parts of a professional kitchen.
The work
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.
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.
An operations toolkit that turns cost input into a priced, branded deliverable without leaving the product.