Ingredients for N servings
You decide how many servings the recipe covers. Ingredients are recorded in the unit you actually stock them in.
Recipes and quantities
Recipes and servings: know your prep quantities before you shop
How much ground beef for 180 tacos? Usually someone works that out in their head, right before the shop run, and usually generously. In Mobistro the recipe is written once for a fixed number of servings — the quantity for a specific event is calculated for you.
Request free beta accessFree beta for selected operators in the US, UK, Switzerland, and Europe.
For operations that cook the same things again and again
Food trucks, mobile bars and caterers with a focused menu who recalculate the load for every single event. The more often the same dishes run, the more it pays to record the quantities once instead of estimating them each time.
From day-to-day operations
The quantity lives in someone’s head, not in a system
- Converting servings into ingredients is always the same person’s job — and only they can do it.
- When the guest count changes, every ingredient has to be recalculated for the servings you plan.
- Whatever was left over at the end never corrects the next estimate.
- Anyone new to the crew has no idea how much salsa a hundred tacos take.
One recipe, any number of servings
The recipe records what a fixed number of servings needs. Everything else follows from that — at the event, not in someone’s head.
Linked or free ingredients
Linked ingredients later carry stock and purchase price. Free ones sit alongside as plain text — for whatever you do not keep in stock.
Notes for the kitchen
What needs marinating the day before, or browning only just before service, sits with the recipe — and prints with the briefing.
Recipes on a vehicle
Record what each truck sells. When that vehicle joins an event, its recipes are already waiting there.
Where serving calculations save time
- 01
A new dish joins the menu
Write down once what fifty servings take — after that it scales to any guest count on its own.
- 02
The festival turns out bigger than planned
Change the serving count and the prep list follows. No ratios worked out on a scrap of paper.
- 03
Someone else does the prep
Quantities and kitchen notes live in one place instead of with the person who invented the dish.
- 04
Two trucks, two menus
Each vehicle carries its own recipes, so the right ingredient reaches the right crew at the event.
A clear boundary
Not a recipe database and not costing software
Mobistro does not calculate selling prices, does not track allergens or nutrition, and does not replace costing software. It answers one question: how much of each ingredient do I need for the servings I plan to sell.
Frequently asked questions
Do I need a separate recipe for every serving count?
No. Write the recipe once for whatever count is easiest to note down — usually fifty or a hundred. At the event you enter the servings you actually plan, and the quantities follow from there.
What about ingredients I do not keep in stock?
Add them as free ingredients without creating an item first. They appear as their own line in the prep list and are never merged with similarly named ingredients from other recipes.
Does Mobistro work out my selling prices?
No. Purchase prices and planned servings produce an expected food cost — what you charge is your call. There is no margin or contribution calculation.
Can I record allergens or nutritional values?
No. That is what costing and labeling software is for. Mobistro keeps recipes in order to plan quantities.
Who is allowed to change recipes?
Admins and managers. The crew can read them — the prep list and kitchen notes are written precisely for the people doing the cooking on site.
Record your next recipe once, then reuse it.
Mobistro calculates the quantities for each event — free during beta.