Production total
- Shared daily menu
- Counts for sites using the same recipe can be calculated together.
- Site-specific menu
- Portions and ingredient needs can be totalled for each menu separately.
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Development on request
Catering and Central KitchensCatering Software
Consider service-site headcounts alongside menus, recipes and dispatch preparation. We will scope the catering software we will build around your daily production routine, defining how kitchen, stores and distribution records feed one another.
- Portion plans by service site
- Ingredient needs from recipes
- Allergen and measurement records
- Discovery
- Scope and quote
- Development
Send morning headcount changes to the kitchen from one source
Base production quantities on the menus required by each service site. If an updated headcount reaches the kitchen list but not the stores request, teams may work to different plans. Dietary-menu and allergen notes held in separate messages can leave dispatch lists incomplete. We will plan to record headcounts by date, service site and menu. Together, we will define distinct decisions for changes before and after production starts.
Information the kitchen asks for again
- Updated portion counts reach different lists at different times.
- Dietary and allergen notes remain separate from dispatch lists.
Records to connect in the project
- Counts by site and menu can link to production orders.
- Recipe allergens can link to the relevant menu and distribution records.
From service-site notifications to daily meal dispatch
Let us define recording order using one day's menus and service sites. When the same meal goes to different sites, production totals and quantities delivered to each site can stay separate. We will choose when the kitchen, stores and dispatch teams verify their records.
- 01
Turn counts into production plans
Daily headcounts can link to selected menus and recipes with ingredient weights. Your responsibilities will determine whether the site or central team enters the count.
- 02
From stores to cooking records
Required recipe ingredients can be compared with stock. Temperature, date and responsible-person fields for cooking and cooling will be defined separately.
- 03
From dispatch to receipt
Site quantities, menus and allergens can be considered in distribution lists. The workflow will define who enters dispatch and delivery measurements.
Start with meal production orders and weighted recipes
Let us shape kitchen data entry around your most frequently prepared menus. Clear ingredient weights, units and purchase-price sources help define the boundaries of costing. We can choose additional modules for the software we will build around these core records.
Initial kitchen scope
- Sites, menus and recipes
- Service sites, daily counts, menu plans, weighted recipes and production orders can form the starting scope. The same scope will define which lists carry allergen fields.
Expansion as needed
- Costs and record exports
- Portion costs based on purchase prices you enter and date-range exports of temperature, sample and cleaning records can be added separately.
Work dependent on external access
- Measurements and accounting
- Measurement transfers will be examined if thermometers or data loggers offer technical access. Accounting and Turkey's e-invoice data will be scoped according to your provider's connection options.
Separate recording responsibilities across kitchen, stores and distribution
Let us choose the scope that gives each person access to the right record. A driver entering a delivery measurement does not need to change recipe weights. The software we will build can include histories identifying who corrected counts, recipes and temperatures.
Production and stores
Kitchen production lists and measurements can have permissions separate from stores requirements and stock movements. Your structure will determine who is authorised to change recipes.
Distribution and management
Dispatch staff can be limited to necessary site and delivery information. Purchase prices and cost summaries can have separate management permissions.
Personal and food records
KVKK, Turkey's personal data protection law, will be considered for staff, site contacts and person-linked dietary details. HACCP, relevant food requirements and record presentation will enter the project following your authorised advisers' assessment. Your business is the data controller.
Verify catering recipe units and menu tables before transfer
Let us begin by checking units. Buying an ingredient in kilograms and using grams in a recipe requires mapping. We will examine how ingredient names, weights and site codes appear in recipe and menu examples without personal data.
- 01
Review a recipe sample
List portion definitions and ingredient units separately. During initial data preparation, we will agree with you who fills in missing weights.
- 02
Trial one day's calculation
Compare ingredient needs from a sample count and menu with your existing calculations. Purchase-price sources and allergen mappings can enter acceptance checks.
- 03
Choose measurement sources
If device access permits, examine fields and missing measurements. For manual entry, prepare rules for responsibility, measurement time and correction records.
Explore data flows between catering production lists
While preparing kitchen scope, note whether lists sent to different teams use the same recipe. Our automation service and published article can help discuss handover points between records. We will determine catering weights, menus and measurement fields from your own documents.
How we work
We do not sell an off-the-shelf package: we design the software around your workflow, build the first version in short steps and keep running it after launch.
- 01
Discovery
We listen to how your business works, your team and the tools you use today.
- 02
Scope and quote
Modules, priorities and price are set out in a written quote.
- 03
Development
We show working versions at short intervals and move on with your feedback.
- 04
Setup and migration
We move your existing records across and help your team get started.
- 05
Support
We run the software on a subscription and keep it up to date and secure.
Frequently asked questions
Do we have to enter every recipe?
At the start, yes. It is a one-off job, but it is the most important step: if recipes are not entered at the right weights, costs and ingredient requirements will be wrong too. Recipes kept in spreadsheets can be imported, and you can start with the ones you use most and add the rest over time.
Can temperatures be captured automatically?
If you use a thermometer or data logger that can be connected, transferring readings can be scoped; it depends on the device, and we confirm it by looking at your model. Without one, the kitchen supervisor or driver enters the reading on a phone, and it is stored with the time and the person who entered it.
Will it produce documents for a HACCP inspection?
Exporting temperature, sample and cleaning records by date range can be part of the scope. Whether those documents meet the regulations and how they are presented at an inspection is the responsibility of your food safety specialist; we design the records to be complete and to leave a trace of any later change.
Do ingredient prices update automatically?
We recommend that you enter prices yourself. A market price pulled in automatically does not reflect what you actually pay and distorts your costing. When you change a price, the software is designed to update the cost of every recipe that uses that ingredient.
Can it connect to our accounting software?
Exporting sales, expenses and stock movements to your accounting software, and e-invoicing connections, are scoped per project. Staff rotas can be part of the scope; we usually recommend leaving payroll with your accounting side.
How would increased headcounts be added after production is prepared?
We can record the difference between the previous count and new request separately. The role deciding extra production will be defined alongside the menu and ingredient requirements; changing a total and approving production will be separate steps.
Would recipe changes affect earlier cost records?
The scope can link recipe versions and purchase prices to the relevant day. Keeping previous production records while applying new weights to later plans will follow your kitchen's control requirements.
How is the price set?
After a discovery meeting we prepare a written quote covering the scope, the modules and the setup work. The software is provided on a monthly or annual subscription.
Do we receive the source code?
In our standard model the software is provided on a subscription and the source code is not transferred. If you need a different model, it is agreed in a separate written contract.
Who is responsible for what is done with the software?
We build and operate the software. The business using it is responsible for how it is used, the data entered and the content published; the details are set out in the service agreement.
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ViewScope your daily meal plan with us
Use your menu, recipe and distribution examples to choose the recording sequence for the software we will build.
- Portion plans by service site
- Ingredient needs from recipes
- Allergen and measurement records