Meal prep software for Brisbane, Queensland.

It does not keep anything cold — that is your packing and your van. What it does is keep the day short and the record straight: delivery windows you set, the stops in the order the driver should drive them, the customer's safe-place note on each one, and a photo and a time recorded at the door. When a stop fails the driver picks a reason from a list you wrote, so at the end of summer you can see which runs are too long rather than guessing.

The label is a template you control, kept as versions and printed at the real size of the stock you buy. It draws the ingredients, allergens and per-serve nutrition from the recipe version the kitchen actually cooked, with ingredient matches approved by a person. Mealforma will not tell you the result satisfies the Food Standards Code — that is between you and your local council — but a recipe change reaches the label without anyone retyping it.

Yes. Each delivery zone is a shape you draw on the map with its own fee, minimum order, free-delivery threshold, delivery days and windows. A customer's address decides which zone applies at checkout, so the far side of the river can cost more and ask for a larger order without you quoting it by hand.

You set the tax rate yourself in settings, per location, and a switch decides whether your listed prices already contain it or it is added at checkout. Either way the order keeps the tax as its own figure. Mealforma does not choose the rate for you and does not lodge anything — that stays between you and your accountant.

Yes. Ingredient costs are held as versions, so the cost of a recipe is recorded as it stood when you cooked it, and a costing report puts the cost of each meal beside what you sell it for. When a supplier's price moves you get a new cost version rather than a number that quietly changes under last month's figures.