Software for commissary and shared kitchens
Shared space, shared storage, and a landlord who wants your certificates current. Your margin lives or dies on food cost and your tenancy lives or dies on compliance.
Food cost is the whole game
In a commissary you are usually producing at volume on thin margins, which means a cost per portion that is roughly right is not good enough. It has to come from what you actually paid, and it has to update when your supplier's price moves.
Upload the vendor invoice. Stock goes up, costs update, and a price that has crept gets flagged.
Stock in a shared space
What is on the shelf matters more when the shelf is shared. Stock comes off when an event is confirmed, a quote holds food without taking it, and low stock counts what is free to sell rather than what is physically there.
Compliance is a tenancy condition
Food hygiene certificates, public liability, health and safety permits and staff certifications all carry expiry dates that somebody has to watch. Upload the document; the expiry is read off it and a renewal task is raised before it lapses.
A document with no expiry recorded shows as none recorded, not as fine — those are different things.
Questions people ask
Does it track certificates and licences?
Yes. Upload the document and the expiry is read from it, filed by category, with a reminder and a renewal task before the date.
How does it keep food cost accurate?
Costs come from the vendor invoices you upload rather than from numbers you type, and an increase against what you last paid is flagged.
Ten minutes gets a real event in — your menu, your prices, a quote you could send. The 14-day trial takes no credit card.