Cooking the Books

Taking control of your food costs has never been so easy with the ability to do your work wherever you are including:

Stocktaking
Ordering
Receiving Orders
Enter Wastage
Access your Recipe Book

Just imagine, counting your stock straight into the system whilst walking around the kitchen, placing your orders straight from your coolroom or receiving your order as it comes through the back door.

For those with a corporate database you can also jump between outlets, so executive chefs can take their work with them as they travel between sites.