---
title: "Set Menu Creation, See the profit before you sell the menu"
description: "Drag dishes into courses and watch cost per head and projected GP update as you build. Margin decided before the menu leaves the building."
canonical: https://havenue.co/features/set-menu-creation/
markdown: https://havenue.co/features/set-menu-creation.md
language: en
last_updated: 2026-09-25
---
# See the profit before you sell the menu.

Drag ingredients into recipes and recipes into courses, and watch cost per head and projected gross profit update as you build.

Plans from £399 a month, after 7 days free.

Set Menu Creation lets the team build a costed set menu in minutes, then send it to a client with confidence. Each dish carries its allergens, its dietaries, its portion ratio, and its cost. When an ingredient cost moves, the menu's gross profit moves with it.

## The problem this solves

Most set menus are priced first and costed last. By the time the kitchen sees the cost the price is already on the contract. Building the cost while you build the menu means the margin is decided before the menu leaves the building.

## How it works

1. **Pick the courses** : Starter, main, dessert; add or remove as the brief requires.
2. **Drag in the dishes** : Each dish carries its cost, its allergens, and its dietaries with it.
3. **Watch cost per head** : Live cost per head and projected GP update as you drag.
4. **Send with confidence** : The margin is decided before the menu is sent, not after.

## What you get

- **Margin decided up front** : No more pricing first and costing later.
- **Dishes carry their detail** : Allergens, dietaries, and costs travel with the dish.
- **Drag-and-drop, not retyping** : Reorder dishes within and across courses.
- **Linked to live costs** : When ingredient prices move, the menu margin moves with them.

## Who this is for

- Sales Manager
- Executive Chef
- Event Manager

## What Havenue is

Havenue is the AI-native dietary and catering management software for hospitality: catering companies, hotels, venues, restaurants and private dining.

It automates the back-of-house behind event catering, from the enquiry to the kitchen pass to the invoice. The Dietary & Catering Engine checks every dish against every guest's requirements and finds safe replacement dishes from the operator's own recipes, for chef sign-off. Around it sit an advanced, automated event CRM with a live pipeline, a smart inventory and stock system with every allergen tagged from the ingredients themselves, recipe and menu costing with live cost per head and GP%, ordering and supplier management, invoicing, billing and client payments, generated BEOs and allergen matrices, reporting, and the full platform in a mobile browser. One integrated platform, one event record.