Master kitchen purchasing and stock

One reference recipe, shared across all your restaurants.

Short season, rotating teams, multi-outlet dining, all-inclusive. Pricing adapted to your season length.

Extreme seasonality, supply by boat, expensive energy and water. Pricing adapted to isolation and season length.

The same numbers across every outlet.

Safe, balanced menus that stay consistent across every school.

Forecast footfall, control food cost, display everything at self-service.

The recipe becomes a product: compliant labels and exact declarations, at scale.

Best-before labels, allergens and shelf prices without the paperwork.

SPML, manifests and trays right, flight after flight.

Clinical dietetics, IDDSI, full traceability. For hospital kitchens where errors are not an option.

Hundreds of covers a day, zero guesswork: menus, allergens and costs fully under control.

Thousands of meals, zero margin for error. Military food logistics under control.

Regulatory labelling, batch traceability, material cost. For processors who cannot afford a labelling error.

Approved recipes, compliant labels, controlled costs. Every batch, every line.

Centralised recipes, controlled costs, compliant labels. For brands that produce at scale.

Compliant labels, accurate allergens, controlled costs. For artisan producers who want to sell with confidence.

Compliant labels, allergens under control, margins in view. For artisans who sell fast and sell right.

Master recipe followed, cost controlled, label compliant in every store.

From provisioning port to passenger plate — every diet, every nationality, every sailing.

Thousands of meals per departure, zero allergen deviation, production in sync with the train timetable.

Cafes, lounges and fast-casual in the transit zone: standardised menus despite high staff turnover.

Peaks of tens of thousands of meals in a few hours, with event crews and allergen requirements.

Hundreds of food outlets that must serve the same taste and quality all year round.

Temporary kitchens that must serve thousands of meals over a few days, with strict labelling requirements.

Kitchens at sea that supply multiple ports, with limited stock and menus adapted to each itinerary.

Large-scale meals for mobile workforces, with varied diets and full traceability.

Secure, diet-compliant and traceable meals, served at scale every day.

Custom menus per client, with different allergen and cost requirements for every contract.

Thousands of products labelled every day, from allergens to best-before dates, from fresh counters to bakery.

Thousands of students, multiple campuses, one safety standard.

Same quality, same cost, same compliance in every store.

Master recipes, allergens, labels and costs synced across hundreds of outlets.

Fresh, customisable menus, standardised across the chain.

A replicable, controlled and compliant business model in every territory.

Same recipes, same costs, same standards across every restaurant.

Resident menus, diets, tray cards. For institutions that want zero errors.

Multiple wards, sites, complex diets. No phone calls, no paper.

Clinical diets, HACCP, multi-site. Prescriptions connected directly to the kitchen.

Multi-outlet, RevPASH, luxury. Baur au Lac.

Substantiated claims, nutrition to the gram, across your whole portfolio.

Multiple brands, one kitchen, food cost under control.

Culinary excellence, clinical diets, full traceability. Hotel-grade quality with zero compromise on safety.

Recipes, food cost, allergens and labels. One tool for your entire kitchen brigade.

Appealing menus, controlled costs, allergens on display. Everything a modern food court demands.

House recipes, compliant allergen info, labels at a click. For artisans who make and sell.

Compliant labels, live prices, visible allergens. On every machine, every day.

A menu that changes daily, reliable recipe specs, without complexity.