Six kitchens, six ways of making the same dish.
The menu is one, approved. South's bolognese is more generous, the nursing home uses a different oil, and the cost per meal ranges from 2.14 to 2.88 without anyone knowing why.
Eighty cafeterias, one office that sees them all.
Each one stays itself.
One recipe book for all, each one's own vendors. The center sees costs, standards and stock for every cafeteria; every cafeteria orders, cooks and fills in its records as it always has. With or without a tender.
For groups and consortiaEvery cafeteria independentThe contract specs in the pots
Sound familiar?
The standard is on paper. In the pots, it isn't.
Every cafeteria orders for itself, and the storage areas don't talk.
South orders chicken, North orders chicken, the University has a hundred and thirty pounds in its walk-in expiring on Friday.
Sixty people, six locations, six shift sheets.
Two sick at South: the manager calls around at random. At the University there are two people too many for today's meals.
Kitchen management
One recipe book, all the kitchens, each with its own touch.
Single recipe book with the standard's portion weights; requirements per kitchen scaled on meals; adherence measured from usage, not from declarations. Every kitchen stays responsible for its own.
- The contract's portion weights
One single recipe book, with the approved quantities. Every kitchen scales it on its meals.
- You see who's over from the usage
The cost per meal is comparable because the dish is the same everywhere. The kitchen off standard shows.
Contract: $2.30 per meal. South is 25% over
South88 lb
North77 lb
Colli nursing home44 lb
University · 130 lb in the walk-inpickup 77 lb
Order to Plains Poultry130 lb, not 210
One order per vendor. One internal pickup instead of an urgent order.
Vendor logistics
The center orders, every cafeteria receives.
The locations' requirements become one order per vendor, but every cafeteria keeps its own vendors and its own terms. Deliveries arrive per location with their packing slip; storage areas are visible in one line, and an internal pickup replaces the urgent order.
- One order, six deliveries
The vendor receives one single order and delivers to every location with its packing slip.
- The internal pickup
A hundred and thirty pounds at the University, zero at North, eight miles: a pickup, not an urgent order.
Staff management
Coverage of all locations, in one grid.
Who's short and who's spare, location by location, proposed and moved before the phone calls. Staff cost per meal, against the target.
- South short, University spare
You see it at 6:10 AM in the same grid, not through seven phone calls.
- Labor cost per meal
Location by location, every day. Not from the pay stubs, at month-end.
06081012South4355North3344University4655Colli nursing home3333
Monday 8:00 AM: one short at South, one spare at the University
While the restaurant is closed
The cost per meal of every cafeteria, every day. Not from the pay stubs.
The next morning
Monday, 7:30 AM. Six locations, one picture.
Cost per meal, adherence to the standard, stock, the location out of line highlighted. And every cafeteria has filled in its own records.
Meals served0across 6 locations
Cost per meal$0contract $2.30
Standard adherence0%from usage
South · cost per meal$2.88
University · 130 lb chicken, exp. Fripickup
HACCP logs filled in6/6
Labor cost per meal$0.71
Prepared overnight by Ordinoo
All of Ordinoo is for you
The other things it does, for a group of cafeterias.
Kitchens, logistics and staff are the starting point. Everything else works on the same data, location by location.
- HACCPEvery cafeteria its own records, the center sees them all. Temperatures, labels, cleaning, export for the health department.
- InvoicesRead per location, compared with each one's packing slips.
- Cost controlCost centers per cafeteria and per client.
- DashboardThe group and the single cafeteria, without switching tools.
- Diets and menusRecipe book with allergens, menus by age group and special diets.
- ReportsHow yesterday went, by location, at 7:30 AM.
What it never does
Control stays with you.
Ordinoo prepares, proposes and keeps everything in order. But every step that counts, sending, confirming, signing, is yours.
Ordinoowhat it preparesYouwhat you decide
- It doesn't order on behalf of the cafeterias
OrdinooPrepares the order per vendor, location by location.
YouEvery cafeteria confirms its own.
- It doesn't sign the records
OrdinooFills them in and keeps them ready for the health inspector.
YouWhoever is accountable signs.
- It doesn't decide the portion weights
OrdinooMeasures them against the approved standard.
YouThe standard is written by you.
Questions
What groups ask us.
Can every cafeteria keep its own vendors?
Yes, and that's the point. The center sees everything, but every cafeteria orders from its own vendors, on its own terms, with its own deliveries. Where it pays off, orders from several locations to the same vendor merge into one; where it doesn't, they stay separate. No cafeteria loses its trusted vendor because the center has a framework contract.
Does it adapt to our contract specs, or do we adapt?
The recipe book comes from your approved portion weights: the standard is yours, not one we hand you. Ordinoo measures it, kitchen by kitchen, from actual usage, and tells you who's over and by how much. If the contract specs change, the portion weights change and from then on they're the benchmark.
Does it produce the documentation for the health department and the client?
HACCP logs per location, with temperatures, labels and cleaning; cost per meal and adherence to the standard per kitchen; everything exportable by location, by client or by group. What you collect by hand today from six different offices comes out of one button, in the format the client asks for.
Special diets and menus by age group?
They're in the recipe book, with allergens per ingredient. Every kitchen has its menu by age group and its diets for the day, and the requirements count them: Tuesday's gluten-free at South is a number, not a scrap of paper. Diets are managed per location, because it's the location that knows its users.
How many locations can it handle?
Today one group runs eighty of them from a single office, each with its own vendors and its own records. The limit isn't the number of locations: it's how much you want to see from the center, and that's up to you, location by location.
Does it integrate with meal booking?
Booked meals come in as the day's requirements for every kitchen, and from there come portion weights, orders and staff coverage. With some booking systems the link is direct, with others it goes through a daily export. We'll look at yours in the demo.
One call
Let's talk with your locations.
We bring in your recipe book and two locations, and show you yesterday's cost per meal, compared. Then you decide.
- Your recipe book, measuredon two real locations
- The picture across locationswith yesterday's cost per meal
Free and with no commitment. If it's not for you, we'll tell you ourselves.
Free demo · 20 minutes
You pick the day and time
- 1Open the calendaropens in a new page
- 2Pick the slot that suits youand get the confirmation
- 3Twenty minutes on a video callwith an Ordinoo consultant