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Several kitchens, one recipe book and one single standard.

Six commissary kitchens, one recipe book with the contract's portion weights, requirements per kitchen scaled on meals. Adherence to the standard is measured from usage, and the cost per meal is comparable because the dish is the same everywhere.

Book a demo One recipe book
Single recipe book, contract portion weightsRequirements per kitchen, from booked mealsAdherence measured from usage
The six kitchens, today4,180 meals · menu 3, week BSame menu
KitchenMealsCost per mealAdherenceStatus North commissary kitchen4 schools · 1,240 meals1,240$2.1498%on standard South commissary kitchen3 schools · 980 meals980$2.4186%portion weights Tecno corporate cafeteria1 location · 620 meals620$2.6297%on standard Villa Serena nursing homespecial diets · 340 meals340$2.8899%on standard St. Luke Hospitalwards · 760 meals760$2.7196%on standard University, dining hall 2self service · 240 meals240$2.3595%on standard
One recipe book for six kitchens: the same dish costs the same, everywhereWhy South
South center: pasta with bolognese, + 27 cents per mealportion weights + 12%
Bolognese per recipe4 oz
Bolognese used4.5 oz
Over 980 meals+ 30 lb
Notify the kitchen managerUpdate the recipe
Not a cost error: a portion different from the standard. It gets decided, not discovered.
Today

Six kitchens, six ways of making the same dish.

The menu is one, approved by the client and the health department. But South's bolognese is more generous than North's, the nursing home uses a different oil, and the cost per meal ranges from 2.14 to 2.88 without anyone knowing why. The standard is on paper, not in the pots.

  • Same menu, different costs

    From $2.14 to $2.88 per meal, and nobody knows where.

  • Portion weights from memory

    Every kitchen manager has their own touch, and the client has a contract.

  • The comparison at month-end

    When the contract is already losing money.

Pasta bolognese, today
Kitchens making it6
Different portion weights?
Min / max cost2.14 / 2.88
Contract specs$2.30 per meal: who's over?
One recipe book

One recipe book, six kitchens, requirements for each.

The day's menu is written once, with the contract's portion weights. Every kitchen receives it with the requirements already scaled on its meals: North 1,240, South 980, Tecno 620. Nobody redoes the sums, and the portions are the agreed ones.

Tomorrow's requirements, by kitchenMenu 4
IngredientNorthSouthTecnoTotal Short pasta220 lb170 lb110 lb500 lb Peeled tomatoes135 lb110 lb68 lb315 lb Ground beef165 lb130 lb82 lb375 lb Chicken breast330 lb260 lb165 lb750 lb Bread, rolls1,2409806202,840
Same recipes, different meals: the requirements scale on their ownTo the kitchen managers

The contract specs are the recipe.

Portion weights, allergens, special diets and substitutions are in the central recipe book. When the client changes a portion weight, it changes for all kitchens from the next day. When the health department asks for a dish's spec sheet, there's only one.

  • Contract portion weights

    Written once, applied everywhere.

  • Special diets and allergens

    The variants are in the recipe book, not in the cook's head.

The standard

The standard is measured from usage, not from promises.

Every kitchen logs what it uses. Compared with the recipe book's portion weights, out comes the adherence: South at 86% isn't a judgment, it's 30 lb of extra bolognese a week. You see it the next day, correct it with the kitchen manager, and the contract stays in margin.

  • From every kitchen's usage

    What leaves the dry storage, meal by meal.

  • One number per kitchen

    Adherence, cost per meal, waste: comparable because the standard is one.

Adherence to the standard, week 36Target 95%
North98%
South86%
Tecno97%
Villa Serena99%
St. Luke96%
University95%
Adherence = actual usage vs recipe: where the pots follow the paper
The day

From 5:30 AM to 3:30 AM, without a single sheet of paper.

Requirements on the tablet, deliveries with temperatures, labels for every gastronorm, usage at end of shift, cost per meal overnight. Everything the client and the health department might ask for is already written, for every kitchen, every day.

  • Requirements at dawn

    Scaled on booked meals.

  • Labels by school

    Batch, allergens, diet: compliant.

  • Cost per meal overnight

    Against the contract target.

A day in a commissary kitchenIt's written
05:30North's requirements: 1,240 meals, menu 4Already on the kitchen manager's tablet, with the special dietsrequirements
07:10Three deliveries received, temperatures loggedChicken at 36 °F, compliant; packing slips readreceived
11:201,240 meals in trays, labeled by schoolBatch, allergens, diet: on the label of every gastronormproduced
14:00Depletions and waste loggedAdherence 98%, waste 3.1%: below the contract thresholdusage
03:30North cost per meal: $2.14, target 2.30In the morning report, by kitchen and by clientclosed
Twenty minutes

Bring us next week's menu,
we'll look at it across two kitchens

The contract menu, the meals of two commissary kitchens: we watch the requirements scale on their own, the usage add up, and the cost per meal per kitchen the next morning. Free and no strings attached: if it's not for you, we'll tell you ourselves.

Book a demo Write to us
  • The contract menu
  • The requirements of two kitchens
  • The cost per meal, per kitchen
Where it continues

Where it continues, for cafeterias.

Staff managementThe people across the six kitchens.Vendor logisticsThe deliveries to the six kitchens.Recipe bookWhere the portion weights come from.
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