ChefSums

Connect Remote server

claude mcp add --transport http chefsums https://chefsums.com/mcp

{
  "mcpServers": {
    "chefsums": {
      "url": "https://chefsums.com/mcp"
    }
  }
}

{
  "servers": {
    "chefsums": {
      "type": "http",
      "url": "https://chefsums.com/mcp"
    }
  }
}

Settings > Connectors > Add custom connector
URL: https://chefsums.com/mcp

Tools 6 found in our last check

• list_starter_recipes

  List ChefSums's library of pre-costed UK starter recipes (pub, cafe, restaurant and takeaway dishes) with their base portions and ingredient cost per portion in GBP. Use the slug with get_recipe_prep_sheet. Optional 'search' filters by name (case-insensitive).

• get_recipe_prep_sheet

  Get a printable-style prep sheet for one ChefSums starter recipe, scaled to a number of covers (portions): every ingredient quantity scaled, the method, and the costing (batch cost, cost per portion, suggested menu price ex and inc 20% VAT). Example: slug 'cottage-pie', covers 8…

• get_starter_menu

  Get ChefSums's ready-costed starter menu for a UK venue type. With no venue, lists the venue types (pub, cafe, restaurant, takeaway) and their dishes. With a venue, returns every dish with its menu price, ingredient cost per portion, food cost % and GP % (prices ex-VAT, plus inc…

• cost_recipe

  Cost any recipe from its ingredients. For each ingredient give the pack price, the pack size and the quantity used (same unit as the pack size, e.g. grams). Returns each line cost, batch cost, cost per portion and a suggested menu price from a target food cost % (default 30%), e…

• calculate_gp

  UK gross profit (GP) calculator for food and drink. mode 'gp_from_price': give cost_ex_vat and selling_price_inc_vat to get GP % and GP per sale (VAT is removed first, as UK hospitality measures it). mode 'price_from_gp': give cost_ex_vat and target_gp_pct to get the menu price…

• build_prep_list

  Build a kitchen prep list from par levels: for each item give the par (the amount you want ready for service) and the amount on hand; prep quantity = par minus on hand, never below zero. Groups items by station.

Details

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