#hospitality

Catering and party-planning maths as an API, computed locally and deterministically — the how-much-do-I-buy numbers a host or caterer plans a headcount with. The food endpoint scales a menu to the guest count and appetite: the main protein at about half a pound of cooked meat per person (light 0.33, hearty 0.75), each side dish at roughly four ounces a head, six appetizer pieces each and one-and-a-half dinner rolls — so 50 guests at a standard dinner with three sides need 25 lb of meat, 300 appetizers and 75 rolls. The drinks endpoint sizes the bar: about one drink per guest per hour plus an extra in the first hour, split across beer, wine and cocktails, and converted into the real units you buy — beer by the case (24) and the half-keg (~165 servings), wine by the bottle (~5 glasses), spirits by the 750 ml bottle (~16 shots) — plus the ice (about 1.5 lb per guest) and water; a 50-guest, four-hour party comes to 250 drinks, 125 beers (0.76 of a keg), 15 bottles of wine and 75 lb of ice. Everything is computed locally and deterministically, so it is instant and private. Ideal for event-planning, catering, hospitality and party app developers, shopping-list and headcount tools, and host calculators. Pure local computation — no key, no third-party service, instant. US units; rules of thumb — round up. Live, nothing stored. 2 compute endpoints. Adjust for the crowd and the season.

api.oanor.com/catering-api

Restaurant food-costing maths as an API, computed locally and deterministically — the menu-engineering and cost-control numbers a kitchen runs on. The recipe endpoint totals a dish from its ingredient line costs (or quantities × unit prices), divides by the yield factor (1 − waste %) so trim and shrinkage raise the true cost, and splits it across the portions to a cost per plate — and against a menu price it returns the food-cost percentage and gross profit. The plate endpoint prices a dish both ways: give a menu price and get the food-cost percentage and markup factor, or give a target food-cost percentage and get the suggested menu price (a 30 % target is a 3.33× markup), plus gross profit, gross margin and, with a labour cost, the prime-cost percentage. The period endpoint turns inventory movement into the cost of goods sold — COGS = opening inventory + purchases − closing inventory — and the food or pour cost percentage against sales, the headline number on every P&L (28–35 % for food, 18–24 % for beverage). Everything is computed locally and deterministically, so it is instant and private. Ideal for restaurant-tech, POS, kitchen-management, catering and hospitality app developers, menu-engineering and recipe-costing tools, and culinary-school training. Pure local computation — no key, no third-party service, instant. Live, nothing stored. 3 compute endpoints. This is food-cost and menu-pricing maths; for unit conversion use a cooking API and for generic margin maths a pricing API.

api.oanor.com/foodcost-api