Seasonal first
We plan around what is in season, then build menus that respect the calendar and your local market.
About the studio
A small studio with a serious love for weeknight dinners.
Svryxellkraxis is a planning studio based in Rochester, Minnesota. We started in a shared kitchen in 2019, helping a handful of families plan groceries on Sundays. Today our planners craft personalized weekly menus for cooks across the United States.
Our work sits at the intersection of food, organization and good design. We believe weeknight cooking should feel calm, varied and seasonally honest — and that planning the week is a creative act, not a chore.
Say hello
What guides us
Five values you can taste in every menu
Pantry honest
Menus use ingredients you actually have or can find easily. No scavenger hunts for niche imports.
Time aware
Every plan respects your real weeknight window — fifteen, thirty or sixty minutes. We never overpromise.
Variety with rhythm
Repeating anchor recipes each season lets new ideas shine without overwhelming your shopping list.
Quietly thoughtful
Notes, swaps and prep tips arrive in plain language so the menu feels like a friend's recommendation.
Our story
A timeline of small decisions
One shared kitchen, six families
Founder Margot Whitfield began trading printed weekly menus with neighbors who wanted help organizing the grocery list.
The taste quiz arrives
A simple ten-question intake replaced spreadsheets and let us serve cooks beyond Rochester.
Seasonal calendar launches
We published our first regional ingredient calendar so subscribers could anticipate menu themes.
Where we are today
A team of four planners ships menus every Sunday and answers swap requests within one business day.
Our pledge
How we show up for you
Clear communication
One inbox, one planner, plain language. You will always know who is reading your reply.
Care with your data
Quiz answers are used solely to personalize menus. We do not sell personal information.
Less waste, by design
Smart shopping lists and ingredient overlap reduce what goes uneaten at the end of the week.