01
Master data & Setup
Your kitchen, your sites, your brigade.
Head office, branches, staff with cost per minute, roles and permissions: who sees, does and defines what.
Features
Nine modules, one single flow.
Data entered once works everywhere: the ingredient carries the price, the recipe the cost, the menu the production, production the stock, stock the control panel.
02
Ingredients
Over 5,000 professional items preloaded.
Prices, yields, waste, allergens and nutrition facts: every ingredient already knows its true net cost.
03
Recipes & Standards
Every dish becomes a repeatable standard.
Technical sheets, preparations, times to the minute, semi-finished products and versions: the recipe comes out the same even when you are not there.
04
Food Cost
Net cost, labour cost, margin: the right price.
Food cost net of waste, working minutes, overheads and break-even: you know what every portion really weighs.
05
Menus
À la carte, cyclic and digital menus for guests.
Set menus, cyclic menus for hotels and full board, kitchen summary per service and a digital link for guests’ choices.
06
Stock & Orders
From supplier to pantry, by batch.
Price lists per site, order collection, sending per supplier, goods-in, thresholds and batch traceability down to the dish.
07
Production & Mise en Place
The kitchen day, weighed and in order.
Work orders, console, connected scales, mise en place per service with minimums and maximums: no station in the dark.
08
HACCP & Labels
Compliance that writes itself.
Temperatures, equipment, alerts, signed registers; labels with allergens and nutrition tables with Nutri-Score.
09
Control panel & Network
Every site in a single dashboard.
Traffic lights, variances, off-average prices, Food & Beverage per outlet: the network read as one kitchen.