Every outlet orders on the portal.
Each outlet has its own login, delivery days and cut-off, so the kitchen plans from orders, not messages.
Software for central kitchens and commissaries. Every outlet orders on a cut-off.
Each outlet orders from your kitchen on the portal, before a cut-off. Production plans from those orders, checks and labels happen as food is made, and routes deliver to every site with proof.
Outlet ordering on a cut-offAllergen labels from the recipeHACCP checks
Ordering · Outlet 3Example · 13:40
Riverside location · ThursdayConfirmed
Braised short rib · 2 kg trays× 6
Tomato sauce · 5 L× 4
Focaccia× 30
Cut-off 15:00 · 1 hour 20 minutes left
Delivery dayThursday · route 1
What changes
Three problems every central kitchen knows. Fixed on one record.
The plan builds from the orders.
Orders and standing orders become a production plan, with ingredients netted against stock.
Allergens from the recipe.
Contains and may-contain statements roll up from every sub-recipe and print on the label.
How it works
From the outlet's order to its door. Every step on the same record.
Orderedby each outlet
Plannedfrom the orders
Madebatches and lots
Labelledallergens
CheckedCCPs and holds
Deliveredto every site
Modules central kitchens use
Central kitchens and commissariesWho uses it
A screen for every role in the kitchen.
On the roadmap
Coming for multi-site kitchens. Published, so you can plan with us.
Questions
Central kitchens, answered.
How do outlets order today?
Each outlet orders as an account on the portal, with its own locations and users. Hub-and-spoke ordering with transfer pricing is on the roadmap.
Can we cost each dish?
Yes. Recipes are costed per portion from current ingredient prices, including every sub-recipe.
Can outlets see what they were sent and charged?
Yes. Each outlet sees its orders, invoices and credits in the portal.
Can we start with one kitchen?
Yes. Start with ordering and production, then add checks, labels and routes. Nothing is migrated later.
Get started