The kitchen management app your back of house actually runs on.
Prep lists, recipes and specs, par levels, station setup, and line standards, all in one app built around your kitchen and branded with your name. Made for the people working the line, not for an office.
$150/mo flat, plus a one-time setup fee we quote you upfront. No per-user fees, no add-ons.
What is a kitchen management app?
It is the back of house half of your operation in one place: what to prep and how much, how each dish is built, how a station gets set, and what has to happen before and after service. Your cooks pull it up on their phones instead of asking, guessing, or waiting for the chef.
Built for the line, not the office
Most software sold to restaurants is really built for whoever sits in the office. It reports well and it demos well, and then nobody in the kitchen ever opens it, because a cook with wet hands and a ticket rail filling up is not going to navigate a dashboard.
A kitchen management app has to survive the line to be worth anything. That means it opens fast, it says one clear thing per screen, it works in the language your cook thinks in, and finding a spec takes less effort than shouting across the pass. If it fails any of those, your team goes back to the whiteboard within a week and you have paid for nothing.
Where kitchen consistency actually comes from
Consistency is not a discipline problem, it is an access problem. When the spec for a dish only exists in the head of whoever wrote it, every plate depends on who is standing at that station. Portions drift, prep gets over or under produced, and your food cost moves without anyone doing anything wrong.
Put the spec in front of the cook and most of that resolves itself. Prep gets built to par instead of to memory. Stations get set the same way on Tuesday as on Saturday. New cooks work off the same standard as the person who has been there four years, which is also what makes a kitchen survive losing that person.
Language is the other half of it, and it is the part most software ignores. In a lot of kitchens the standard is written in English and executed by a team that thinks in Spanish, so the spec gets translated on the fly by whoever is nearest, slightly differently every time. Building both languages in from the start is not a nice extra. It is the difference between a standard your whole kitchen can follow and one that only half of it can read.
The last piece is trust. A prep list your team believes is a tool, and one they have caught being wrong twice is a joke. That is why keeping it current sits with us rather than with your chef, who is already the busiest person in the building. When the menu moves on Tuesday, the app moves on Tuesday.
Your kitchen runs on a whiteboard and one person's memory.
In most kitchens the real system is a whiteboard, a binder nobody opens, and a chef who remembers everything. It works, right up until the chef is off, or the whiteboard gets wiped at shift change, or the person who knew the par levels puts in notice.
The daily cost is quiet. Prep gets built from memory, so some things get over produced and thrown out while others run short and become an 86 in the middle of service. Portions vary by whoever is on station, which moves your food cost a few cents at a time across thousands of covers. Nobody is doing anything wrong. There is just no shared reference.
It hits new cooks hardest. Somebody hands them a whiteboard written in shorthand and pairs them with whoever is free, so they learn one person's habits rather than your standard. Three hires later the kitchen is running four slightly different versions of the same dish and nobody can point to when it changed.
The same gap shows up in your numbers before it shows up anywhere else. Food cost creeps and you cannot point to a cause, because there is no single cause, just a hundred small variations nobody recorded. You end up managing the symptom, tightening ordering or leaning on vendors, when the actual leak is that no two cooks are building the dish the same way.
And when your longest-tenured cook leaves, you find out exactly how much of the kitchen was never written down anywhere.
The whole kitchen, in their apron.
Prep, specs, and station standards on the phone your cook already carries. You see what got done from the dashboard.
Today's prep with quantities, so the kitchen builds to par instead of to memory.
Every dish built the same way, whoever is working that station tonight.
See prep, station setup, and closeout completion without walking the kitchen.
Everything your back of house runs on.
What to prep and how much, so the kitchen stops guessing and stops over producing.
Every dish built to the same spec, with the detail a new cook needs and a veteran can skim.
Par built into the routine so shortages get caught in the morning instead of during service.
How each station gets set before service and broken down after, step by step.
Your whole kitchen reads the same standard in the language they think in.
See what got prepped, what got skipped, and who signed off, from the manager dashboard.
Cheaper, and built for BOH.
Most kitchen software is a generic template you configure yourself, or an office tool the line never opens. Crewli is a custom, branded app built around your kitchen and managed for you.
One flat rate. No surprises.
Many platforms charge $250+/mo just for access to a generic app.
How the pricing works
It starts with a one-time setup fee, quoted upfront, because we do not hand you an empty system. We learn how your kitchen runs, load your recipes and specs, set your par levels, and build your prep and station routines under your own brand before anyone on your team logs in.
From there it is a flat $150 a month, covering hosting, the database, updates, and maintenance, plus the real person on your team who makes changes whenever your kitchen changes. Menu swap, new special, new par, a second kitchen: you tell us and we handle it.
That matters more in a kitchen than almost anywhere else, because kitchens change constantly. A system nobody is maintaining goes stale in a season, and a stale prep list is worse than no prep list, because your team stops trusting it.
Set up for you, not by you.
We map your prep, your specs, your par levels, and how each station gets set and broken down.
Recipes, prep lists, and station routines go in, in both languages, ready to use.
The line works off it every shift and you see what got done. We keep it current as the menu moves.
Built around your kind of kitchen.
From a single scratch kitchen to a group running the same menu in four rooms, the app is built around how yours actually works.
Detailed specs and prep for menus where consistency is the whole product.
Fast, repeatable prep and station routines that hold up through a heavy rush.
A tight BOH standard for kitchens that run lean and change the menu often.
One set of specs and par levels across every kitchen, updated once and live everywhere.
We have written prep on whiteboards that got wiped before the shift ended. This is the version that survives the line, built by people who worked it.
— The Crewli team, decades of restaurant & tech experience
Kitchen management apps, answered.
What is a kitchen management app?
A kitchen management app puts your back of house operation in one place: daily prep lists with quantities, recipes and plate specs, par levels, station setup and breakdown, and closeout. Cooks pull it up on their phones at the station instead of asking, guessing, or checking a whiteboard that was wiped at shift change.
How is this different from your task management app?
Our task management app covers your whole operation, front and back of house, assigning work and tracking follow-through across the restaurant. This one is built specifically for the kitchen: prep, par, recipes, specs, and station standards, shaped around how a line actually works during service.
Will cooks actually use it on the line?
That is the whole design constraint. It opens fast, shows one clear thing per screen, and works in English and Spanish, because a cook mid-service will not navigate a dashboard. If finding a spec is slower than shouting across the pass, the app has already failed.
Can we manage par levels and prep quantities in it?
Yes. Prep lists carry quantities and par so the kitchen builds to a number instead of to memory. That is usually where the fastest savings show up, because over production and shortages both stop being daily accidents.
Does it work across multiple kitchens?
Yes. Your specs, recipes, and par levels live in one place and every kitchen works from the same app, so a change you make once is live in all of them the same day rather than being rolled out room by room.
What happens when our menu changes?
You tell us and we update it. Menu changes are part of the flat monthly rather than something you have to configure yourself, which is what keeps the app trustworthy. A prep list nobody maintains is worse than none, because the team stops believing it.
How much does Crewli cost?
Crewli is $150 a month, plus a one-time setup fee we quote you upfront, to design and build the app around your kitchen. The monthly covers hosting, the database, updates, maintenance, and the real person on your team. Many platforms charge more than that just for access to a generic app.
Get your kitchen off the whiteboard and onto something that lasts.
Let's talk through how your kitchen runs, and we'll build the app your line will actually use.
Get a Demo$150/mo flat — custom app, a real person included. Setup fee quoted upfront.