We didn’t build ChefMod to be another tool. We built it because we lived the pressure.
Before there was ever a platform, there were years spent in the real world of hospitality—in basements, back offices, hot kitchens, and what we affectionately call ‘cloffices’ (that fine line between closet and office). We got our start in restaurants and spent the next decade-plus shoulder to shoulder with chefs, bookkeepers, owners, and operators, working through the same challenges we help solve today.
Time was always the enemy. The one constant? There was never enough of it. Time to chase invoices. Time to check prices. Time to organize orders, track food costs, or get the data clean enough to learn from it. Operators were stuck in a loop of doing, fixing, reacting—with no space left to think, plan, or improve.
That’s what drove us to start building ChefMod.
Not software for the sake of software, but systems and support that shared the weight of the work. A new workflow here. An extra 20 minutes there. Each piece designed to take the pressure down just enough so that something better could come through.
We started with the work no one had time to do. Purchasing and AP were where the pain was loudest. We built a team to help manage suppliers, create items, organize pricing, and keep an eye on what was changing—so our members didn’t have to.
If you’ve worked in this industry, you already know that restaurant life doesn’t allow for trial-and-error with technology. There’s no time for onboarding manuals and no room for tools that don’t connect directly to what you’re trying to get done today. From the beginning, we treated ChefMod like a service—not just a product. A partner that was just as involved in getting the job done as the operator was.
We’ve seen the chaos firsthand. We worked side-by-side with teams that were burning the candle at both ends. We watched chefs take phone calls from the milk guy while prepping for service. We saw bookkeepers trying to match invoices to delivery slips on a Friday at 4pm. We saw the stress, the overload, and the exhaustion. And we thought: there has to be a better way.
That better way meant embedding ourselves into their processes—learning what worked, what broke down, and where small shifts could save time, money, and frustration. It meant building a back office solution that felt more like an extension of the team than another piece of software to manage.
We built real tools for real pressure. As we grew, so did our tools. We built ezRecipe to make costing simple, layered, and visible—even for complex prep items and nested batches. We rolled out inventory that actually talks to your purchasing and recipes, so nothing needs to be re-entered or rebuilt. We created integrations with QuickBooks, Jonas Club Software, MAS 500, Sage, and Restaurant365 so that invoices don’t sit in inboxes—they flow directly into your books, coded line by line.
And we kept the service. That never went away. Because in our view, the best technology in hospitality is always paired with human support.
Hospitality runs on feel. On rhythm. On knowing that if something slips, someone else has your back. That’s how restaurants run, and that’s how we think systems should run too.
We help you make sense of the data. We learned over time that the data itself—while critical—only becomes valuable when it’s accurate, accessible, and used to inform better decisions. That’s why ChefMod doesn’t just collect data—we help you interpret it. Through our Member Services, Data Management, Purchasing, and Development teams, we ensure everything from supplier pricing to invoice coding is handled by people who know the space, speak the language, and understand the urgency.
We introduced our Marketplace: a consolidated view of every product, every supplier, and every price you’re working with—so chefs and purchasers can make smarter decisions, faster. This brought transparency to an area that’s often chaotic. It gave power back to the operator, without asking them to become a procurement analyst overnight.
When we added automation, we did it with intention. We didn’t want to replace judgment or experience—we wanted to give those traits more room to thrive. Automation in ChefMod means invoices are broken down, matched to the GL, and passed into accounting cleanly. It means recipes can be updated once and instantly reflect in inventory and cost reports. It means operators can spend more time leading their team, managing service, or just catching their breath.
Every tool we built came from a real need we saw in the field. Every feature has a story behind it—a person, a problem, and a moment where we knew we could make it better.
And we’re still building that way. ChefMod wasn’t created in a lab or dreamed up by consultants. It was built one workflow at a time, inside real restaurants, with real people under real pressure. And honestly, that’s still how we build today.
We talk to our members. We visit kitchens. We sit in on finance meetings. We follow up after deliveries. We look for what’s still not working, what’s still taking too long, and where we can help teams do their job with less friction and more confidence.
If you’re in this industry, you know the work is nonstop. But it shouldn’t be lonely. You shouldn’t feel like you’re constantly playing catch-up while juggling vendors, invoices, and decisions that impact every margin you care about.
ChefMod was built for that moment—when you’re staring at a stack of invoices or wondering why your food costs are spiking, and you just wish someone had already figured it out for you.
Well, we have.
We’re here to help carry the load—so you can focus on what really matters. Because in this business, every minute counts. And no one should have to do it alone.