Pick your recipes and guest count — Kiamiko scales quantities, filters dietary needs, and builds one complete shopping list.
Free on iOS and Android. No account needed.
Every dish shows which guests it feeds. Vegetarian and gluten-free filters work across the whole menu. Portions scale to 18 automatically — pounds of meat, cups of marinade, number of buns — all calculated without a phone calculator.
"Scaled six recipes to 20 servings in under ten minutes. The shopping list had everything — no guessing on quantities."
"Finally didn't panic-buy an extra pack of buns. The portions were actually right."
Ingredients you already have vanish from the list. No duplicate cumin bottles.
Change 18 to 22 mid-week. Every recipe and quantity updates instantly.
Grill recipes and sides live together. Spot the gaps before the store trip.
Replaces your notes-app list, paper list, and recipe bookmarks. Setup is guest count, dietary flags, and recipe picks — done in minutes.
Pick recipes, set 18 servings, flag dietary needs — the list generates in one tap. Quantities match actual headcount, not panic-rounded guesses. Vegetarian and gluten-free guests are built into the menu from the start, not remembered at 4pm the day before.
"Planned a 16-person cookout in twelve minutes. It actually worked — nothing ran out, nothing doubled."
Your paper list and recipe bookmarks still work — no forced switch.
Recipe scaling becomes complex when cooking for groups larger than standard 4-6 serving recipes. Doubling or tripling ingredient quantities introduces measurement challenges — converting cups to pounds, adjusting cooking times, and ensuring proportions remain balanced across multiple dishes.
Effective large-group meal planning requires three coordinated steps: accurate serving size calculation based on actual guest count, dietary restriction tracking across the menu, and consolidated ingredient lists that prevent duplicate purchases. Each recipe must scale independently while contributing to a unified shopping list.
The most reliable approach combines ingredient inventory awareness with flexible portion adjustment. Systems that account for what's already available, adapt to last-minute headcount changes, and filter recipes by dietary requirements eliminate the spreadsheet math and reduce food waste from over-purchasing.