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Who it's for › Distributors & partners

Distributors · GPOs · consultants · platforms.

Give your consultants a way to build every customer's accommodated menu from your catalog — checked to the ingredient statement. Orders stay on your portal, on your accounts, with your rep as the seller of record.

Talk about a first accountSee the catalog answer ↓
“For operators, the value is obvious: fewer manual cross-checks, cleaner substitutions, better purchasing, and a kitchen team that can focus on execution instead of firefighting.”
— Hillary Greeneformer VP Operations, Birdcall · Culinary Institute of America valedictorian · MagicMenu advisor
2,700+items in one camp's item master, with allergen columns
156invoice lines digitized from eight invoices
12%overpriced substitution caught on an invoice
Livemanufacturer-level verification on a national broadline distributor's catalog

Your catalog, made to answer.

A sample item master, modeled on one camp's distributor catalog. Filter by gluten, dairy or nuts; then trigger a substitution and watch the check catch the allergen — and a price jump.

ItemGlutenDairyNutsLanded cost
Chicken breast, 4 oz IQFproteinPASSPASSPASS$48.20 / 10 lb
Cream of mushroom soup basebaseFAILFAILPASS$31.10 / 6 × 50 oz
Vegetable stock concentratebasePASSPASSPASS$27.40 / 4 × 32 oz
Gravy mix, countrybaseFAILFAILUNKNOWN$22.85 / 6 × 24 oz
CornstarchdryPASSPASSPASS$9.60 / 50 lb
Almond milk, unsweeteneddairy-altPASSPASSFAIL$18.30 / 12 qt
Oat milk, baristadairy-altUNKNOWNPASSPASS$21.90 / 12 qt
Dinner roll, whitebakeryFAILPASSUNKNOWN$14.70 / 120 ct
Rice pilaf mixdryFAILPASSPASS$16.25 / 6 × 36 oz
Seitan cutletproteinFAILPASSPASS$34.00 / 5 lb
Tofu, extra firmproteinPASSPASSPASS$19.80 / 12 × 14 oz
Malt vinegardryFAILPASSPASS$11.40 / 4 × 1 gal

Substitution check

FAIL Gravy mix, country → Gravy mix, brown (substituted): contains wheat, and 12% over the item it replaced. Blocked before the pull list; the cornstarch gravy stays on the plan; the invoice line is flagged for credit.

Demonstration items, modeled on one camp's distributor catalog — no brand names. Illustrative model, computed live in your browser. Verdicts on a live catalog come from manufacturer-level ingredient statements; UNKNOWN never passes.

Three steps, in the channel.

  1. 1

    Understand your people & kitchen

    Your catalog ingested and allergen-verified from your own item data; the customer's roster and needs captured once.

    The inventory view: six zoned and labeled walk-in photographs with the zone chips above them.
    The inventory view — the item master with its allergen columnsReal product output●Running today
  2. 2

    Make your menu work for everyone

    Accommodated-menu builds from your catalog; substitution checks that flag unverified data rather than assume it safe.

    The menu configurator: the baseline week, breakfast to dinner, with seasonal and special menus layered on.
    The menu configurator — every slot costed three ways from your itemsReal product output●Running today
  3. 3

    Put the plan into practice

    Count-driven order guides, pull lists and cook sheets the customer's kitchen can run — placed on your portal.

    A pull list for a Sunday dinner: items in delivery order with product photos and quantities, one of them flagged as substituted.
    The pull list — quantities and pack sizes from the countsReal product output●Running today

What we do in your channel.

  • Your catalog ingested and allergen-verified from your own item data; unverified data flagged, never assumed safe.
  • Your consultants equipped: accommodated-menu builds, substitution checks, count-driven order guides — usable with any account after the first.
  • Orders placed on your portal, on your accounts, with your rep as the seller of record.
  • One real account, one season, measured — with the economics disclosed, every dollar in one ledger.
  • Next in the channel: a Colorado camp for children and adults with disabilities, served through a broadline distributor's channel. We'll report it when there is something to report.

Who decides.

The distributor never decides what a resident may eat; the operator's chef and dietitian approve, and unknown data never passes. When an operator asks for a comparison, it is on landed cost and allergen eligibility only; what anyone pays us never enters the ranking, and we disclose it to the operator.

Where our proof stands.

A more than 2,700 products item master with allergen columns, manufacturer-level verification, eight invoices, 156 line items digitized — and a substitution caught at 12 percent over the item it replaced. The camp keeps its distributor, its account and its rep.

Since August 2, 2026, purchasing at Annunciation Heights in Estes Park, Colorado has been checked item by item: the ordered product, the delivered product, the ingredient statement behind each, and the price on the invoice. What the invoices told us that the menu never would is on the kitchen page.

“MagicMenu will help cooks from making mistakes.”
— Chef Spencer HardenExecutive Chef, 30+ years, Marriott · culinary consultant to MagicMenu
Tools your team would use

The technology your consultants would use, each with the word for where it stands today.

  • ●Running todayProduct master & allergen enrichmentThe allergen-verified item master.
  • TestingUniversal Product GraphThe cross-vendor product graph.
  • TestingProduct catalog with accommodation verdictsThe safe-to-buy catalog.
  • TestingSubstitution checker & alternates searchSubstitution verdicts and approved alternates.
  • ●Running todayShopping list & purchase orderThe shopping list and the purchase order.
  • ●Running todayMenu analysisThe analysis console.
  • TestingMulti-vendor comparison & sourcing studiesA sourcing study and approved-equivalent lists.
Status words●Running todayIn production in a real kitchen — used to run a live season.In testingBuilt and being tested with partners or in our working mockup; reviewed before use in service.In validationBuilt; being validated with a registered dietitian.In designSpecified, not yet built. Never sold as available.

Design partnership.

Three to six months in your kitchen and dining room, scoped to your operation. We capture every person's needs, adapt your chef's own menu, match it to what your distributor actually delivers, and stand at the pass until your crew runs it without us. A registered dietitian joins the first conversation when diets are clinical.

These are paid engagements, scoped and priced to the size of your operation. You hear the number in the first conversation, with what it includes in writing.

Discuss a partnership →

Getting started.

We review how you work, agree on a practical first step, and measure the difference with your team.

Questions we hear.

Do you compete with our ordering portal?
No. Orders are placed on your portal, on your accounts, with your rep as the seller of record. We sit above it: the person's needs, the menu, the checked product, the count.
Whose data is it?
Your catalog stays yours; the customer's guest data stays the customer's, under written agreements. We hold neither for any other purpose.
What does the first account cost?
Partner enablement is a paid engagement priced per account and per site. You hear the number in the first conversation.
Can you rank our products against another distributor's?
Not inside your channel. Where an operator asks us to compare vendors, we tell you, and the comparison is on landed cost and allergen eligibility only — never on what anyone pays us.
We're a registration or care platform, not a distributor.
Then the intake link and the roster import are the conversation: your customers' guests meet MagicMenu through your forms, and the kitchen gets the counts. Tell us which platform and we'll come with a specific proposal.

Real voices.

“MagicMenu is solving a problem every serious operator recognizes: dietary needs, preferences, substitutions, purchasing, and kitchen timing all collide in the real world. What makes it different is that it doesn't just identify the complexity — it turns it into an executable plan the kitchen can trust.”
— Hillary Greeneformer VP Operations, Birdcall · Culinary Institute of America valedictorian · MagicMenu advisor
“I've never felt this accommodated in my entire life.”
— Lizguest at the Encounter retreat · August 2026

Start a conversation.

Thirty minutes with Dusty. Bring the consultant who would run it.

Thirty minutes with Dusty.

Or write to dusty@magicmenu.ai — Dusty reads every message.

Schedule a conversation

What happens next

  • A reply within two business days.
  • Thirty minutes with Dusty.
  • A forwardable one-pager and a sample cook sheet for your team.

You're bringing 0 needs. Dusty will come to the call with how we'd handle them.

    0 of 600

    About your operation optional — it helps Dusty prepare

    We use this only to reply to you.

    Something went wrong on our end. Please try again, or email info@magicmenu.ai.

    Thank you. Dusty reads every one of these — you'll hear from him within two business days.

    Your email app should now have a message to Dusty, ready to send. Nothing opened? Copy your note below into an email to dusty@magicmenu.ai.

    The inventory view

    The inventory view: six zoned and labeled walk-in photographs with the zone chips above them.

    The inventory view · real product output · Running today

    The menu configurator

    The menu configurator: the baseline week, breakfast to dinner, with seasonal and special menus layered on.

    The menu configurator · real product output · Running today

    The pull list

    A pull list for a Sunday dinner: items in delivery order with product photos and quantities, one of them flagged as substituted.

    The pull list · real product output · Running today
    MagicMenu

    Complex needs.
    Simpler kitchens.

    dusty@magicmenu.ai

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    MagicMenu provides operational and informational support, not clinical, medical, or nutritional advice. Allergen-screened menus are built from ingredient screens against currently available product data; unknown data never passes a plate. They are subject to verification, and to the operator's own cross-contact controls, which reduce but cannot eliminate risk. Final ingredient, service, and guest-safety decisions rest with the operator. Guest information is handled under written agreements and appropriate privacy safeguards.

    Illustrative people, food and kitchen images are concepts. Actual photographs and product outputs are identified in their captions.

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