On the Side
Interactive prototype · 13 Aug 2026 · tap through the whole flow
7:42
On the Side
What to order. What to ask for.
"Grilled ahi plate. Miso butter on the side, and can I sub the bok choy for the rice?"
That's the whole product.

Photograph a menu and we'll tell you what to order and exactly what to ask the server to change, so it fits the macros you have left. Photograph your fridge and we'll tell you what you can make tonight.

What are you working toward?

This sets the direction. You can change it any time without losing your history.

The numbers we need

Four inputs. Everything else is derived from them, and we'll show you the derivation.

Age34
Height5'6"
Weight148 lb
Training days a week4

Weight is a starting point, not a judgment. We use it to set protein, and nothing else.

How much do you move outside of training?

Be honest here rather than aspirational. Overstating this is the most common reason targets come back too high.

Anything we should account for?

These genuinely change the math. Most trackers ignore all of them.

None of these apply to plenty of people. Skip is a real answer.

What should we never recommend?

We'll filter every order and every meal against this. Tap all that apply.

How much tracking have you done?

Where does tracking usually fall apart?

This decides what we put on your home screen first.

Here's where you start.

Built with Andrea Fausett's macro method, the same one behind 160+ coached clients.

1,680
Calories a day
125
Protein g
175
Carbs g
54
Fat g
How we got there
Two rules that come with these numbers

Track within ±5g. Close is the target. Perfect is not.

Nothing changes for three weeks. We won't adjust until you've tracked consistently for 21 days and weight, measurements and photos all agree. Adjusting sooner is guessing.

You've got your numbers.
Now the hard part.

Knowing you have 580 calories left has never been the problem. Knowing what to order with them is.

What we promise about billing
${CHK}30 days free, not 3. Long enough to eat out four or five times and actually find out if this works.
${CHK}We email you 3 days before the trial ends, and again the day before. No surprise charge.
${CHK}You picked the plan. We never move you to a more expensive one.
${CHK}A support email a human reads, answered within one business day.

Cancel any time from Settings. If restore purchases ever fails, email us and we'll fix it manually the same day.

Left today · Thursday
580cal
Protein
47g left
Carbs
32g left
Fat
30g left
Today so far
Tonight
Dinner reservation at 8:00
Kai House, Lahaina. You've been here twice. Want your usual ask?
Kai House
Front St · Lahaina
From the grill
Grilled Ahi Plate32
Line-caught ahi, miso butter, jasmine rice, charred bok choy, pickled onion
Kalua Pork Bowl26
Slow-smoked pork shoulder, coconut rice, guava glaze, crispy shallot
Huli Huli Chicken28
Half chicken, pineapple soy glaze, mac salad, grilled scallion
Greens
Island Chop Salad21
Little gem, macadamia, papaya, feta, lilikoi vinaigrette, add chicken +8
Fit the whole menu page in frame · text, not food
Kai House Photo
Reading the menu
${CHK}Found 11 dishes and their descriptions
${CHK}No chain match. Kai House is independent
${CHK}Estimating from ingredients in each description
${CHK}Ranking against your 580 calories left
We read the words, not the picture.
Ingredient text cuts estimation error roughly in half.
Best fit for what's leftOrder this
Grilled Ahi Plate
"Miso butter on the side, and can I sub the charred bok choy for the rice?"
510-600 cal46-53g P14-22g C22-29g F
Other things that work here

Nothing here is a measurement. These are estimates from what the menu says is in the dish, which is why we show a range. If Kai House ever publishes real numbers, this switches to green.

Open the door wide · one shot is enough
580 cal left Photo
Looking through the shelves
${CHK}Identified 8 items
${CHK}Checked against what you can't eat
${CHK}Matching to 580 cal, 47g protein left
We're identifying, not measuring.
You'll portion it yourself, which is the accurate part.
Found 8 things
Working with
580 cal · 47g P · 32g C · 30g F
3 things you can make right now

Portions are yours to set. We'll tell you roughly where each one lands, and you weigh it the way you always do.

Chicken and salsa verde rice bowl

540-590 cal46-50g P32-36g C20-24g F

Lands almost exactly on what's left. 12 minutes, one pan, and you already have all of it.

What you're using
How

    If you portion heavier than this, log what you actually ate. Being over is fine. Guessing is what costs you.

    Your asks

    Every order that worked, so the second visit takes four seconds.

    Places you go back to
    Meals from your fridge
    This week

    We don't adjust your macros on a good week or a bad one. Three weeks of consistent tracking, then we look at weight, measurements and photos together.

    Your setup

    Targets
    1,680 cal · 125g P · 175g C · 54g F
    Set 13 Aug. Locked for 21 days, then we look at your data.
    Connections
    Apple Health
    Reads what you've eaten today so your remaining macros stay right, even when you log somewhere else.
    MyFitnessPal
    MFP writes your meals into Apple Health, so we read them from there. We can't write back into MFP, and we're honest about that rather than pretending.
    Via Health
    Notifications
    One a day at most, and only when you're heading somewhere we can help.
    Subscription
    Free trial · 27 days left
    Yearly plan, $79.99, starts 12 Sep. We'll email you on 9 Sep and again on 11 Sep.
    Manage or cancel
    Two taps, no retention flow, no survey.
    ${CHEV}

    Macro method by Andrea Fausett, built from the protocol behind 160+ coached clients. She uses this app. She doesn't sell it.

    On the Side gives nutrition estimates, not medical advice. If you're pregnant, breastfeeding, or managing a condition, run your targets past your doctor.

    How sure is this?

    We'd rather show you a range you can trust than a number you can't. Here's what each color means.

    Published by the chain
    The FDA requires any restaurant with 20+ locations to publish this. We're reading their real numbers, so the range is tight.
    Estimated from the menu description
    Independent kitchens don't publish anything. We estimate from the ingredients the menu lists, which is far better than guessing from a photo of the plate, and still an estimate.
    We don't have enough to go on
    "Chef's special sauce" tells us nothing. When a description is that thin we say so instead of inventing a number.

    This is why we lead with the ask. "Butter on the side" is the right move whether the plate is 510 or 600.

    ${CHK}