Catering & Central Kitchen
How many people are eating?
That question gets asked at 05:00 every morning.
Daily production sheets, portion costing, delivery and cold-chain records, cycle menus and waste tracking. How many portions go out, what they cost, how many come back uneaten — none of it stays a guess.
The sheet prints for the kitchen every morning and the delivery list is derived from it. Figures are illustrative; your own sites and menu get set up.
What does one plate cost?
Once a recipe is defined by weight, portion cost falls out on its own. When an ingredient price changes, every menu's cost updates at the same moment — which is what saves you when quoting a tender.
For a catering company, the difference between knowing this number and estimating it is usually the profit line itself. When meat rises 10%, you see the same day which menus have gone under water.
The cold-chain record is your only evidence in an inspection.
What temperature at the pass, what temperature loading, what temperature on arrival. With no record there is nothing to say in an inspection; with a record there is nothing to argue about.
A delivery falling below the threshold is recorded and the supervisor alerted. If the last site takes too long to reach, the fix is in the route plan rather than the software — but the route won't change until the problem is visible.
A four-week cycle ends the repetition complaint.
The same dish twice in a week is the most common complaint there is. With a cycle menu set up, the system checks repetition and nutritional balance itself.
Allergen and special diet menus (diabetic, vegetarian, gluten-free) are planned as their own rows on the same screen and print as a separate kitchen sheet.
The gap between what you cook and what gets eaten.
Catering loses money in both directions: cook too much and it goes in the bin, cook too little and you lose the customer. Measuring what comes back is the only way to find the right number.
Is that 17% at the school because the children don't like the menu, or because too much was cooked? The system won't tell you — but it makes the question get asked. In most companies it never is.
The rest of the kitchen
Tender cost simulation
Enter head count and menu standard and daily and annual cost come out. That is what you quote against.
Stores and ordering
Daily ingredient needs are calculated from recipes, and shortfalls become an order list grouped by supplier.
HACCP records
Cooking, chilling and service temperatures are recorded and exported by date range for inspections.
Vehicles and routes
Which vehicle to which site, in which order. Delivery signature and time are captured in the vehicle.
Allergen tracking
Every recipe carries its allergen list, and special diet requests per site drop onto their own sheet.
Sample retention log
Daily sample taking and storage is logged — it is the first document any inspection asks for.
Questions
Do we have to enter every recipe?
At setup, yes — it is one-off and it is the critical step. If recipes aren't entered at the right weights, the costing is wrong too. During installation we enter your 40-50 most-used recipes together and you add the rest.
Are temperatures captured automatically?
If you use a connected thermometer, readings can transfer automatically; tell us the device and we'll confirm compatibility. Without one, the driver or kitchen supervisor enters it on a phone — and the value is stored with time and location.
Does it produce inspection-ready HACCP documents?
The system exports temperature, sample and cleaning records by date range. Whether those documents meet regulation and how they are presented is your food engineer's responsibility; we make sure the record is complete and tamper-evident.
Do ingredient prices update automatically?
No — you enter them. A system pulling prices automatically shows the market price rather than what you actually paid, and that corrupts your costing. When you change a price, every recipe updates at once.
How many sites and portions can it handle?
No limit on either. For kitchens producing tens of thousands of portions a day we plan the server separately.
Does it talk to accounting and payroll?
Sales, expenses and stock movements can be exported. Payroll is a separate matter; staff rotas are kept but payroll is not calculated.
Let's produce
one day's sheet together.
How many sites, how many portions a day, how your menu is built. We'll build a demo on your own recipes.
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