Hospitality Kitchen management

More insight and efficiency in the kitchen in order to optimise return.

Increase returns by up to 5%
  • Recipe management
  • Cost price calculation and margin monitoring
  • Allergen calculation
  • Menu-Engineering
  • HACCP and prep registration
  • Expiration date stickers:
  • Waste registration

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WHAT DOES HOREKO HOSPITALITY OFFER

Recipe management

Recipe management

Loose papers and unclear Word or Excel files are a thing of the past. With Horeko Hospitality, you can easily and clearly manage all recipes, ingredients and semi-finished products in folders you can sort yourself. You can add the cooking method, how to dress the plate, photos and comments to these recipes. Subsequently, these recipes can be consulted in the kitchen via a user-friendly touchscreen. This ensures the entire kitchen team has access to up-to-date information so that they can work more efficiently and consistently. As a result, management and the kitchen team optimise return together.

Cost price calculation

Cost price calculation

By means of links to various suppliers, the prices of your ingredients are automatically updated. This ensures you are always working with up-to-date information and are provided with insight into the current costs of every dish. Moreover, the system shows all changes in the cost prices on a daily basis, so you can take action in time should the costs of specific ingredients become too high.

Margin monitoring

Margin monitoring

If the prices for the ingredients are adjusted, then this is automatically included in calculating the dishes. This gives you direct insight into the consequences of a price change for your margins. Should these margins deviate from the desired percentages, then you can take action in time to protect your return.

Menu Engineering

Menu Engineering

The Menu Engineering analysis provides insight into the financial performance of your dishes. This analysis combines the calculated margins with the sales figures, so you know exactly which dishes take up the biggest share in the profit. You will also be able to see which dishes do not perform as well and what the reason for it is. This allows you to gain maximum return from your menu!

Allergen labels

Allergen labels

Through a direct link with PS in Foodservice, Horeko has the allergen labels of all ingredients. These allergen labels are automatically linked to your dishes based on your recipe, so you can have an overview of all allergens per dish.

Digital HACCP and prep registration

Digital HACCP and prep registration

You can draw up a task list for all HACCP and MEP tasks per day in advance. Every day, the kitchen team is reminded of the tasks they need to perform. Furthermore, they are given the instructions and required inspections so the tasks can be executed properly. Completed tasks will be linked to the employee after which they are registered in the task history, so this information can be accessed at a later time.

Production and expiration date labels

Production and expiration date labels

Using a connected label printer it is possible to print different types of labels with a single push of a button. Beforehand, and once only, you need to enter the number of days all ingredients and semi-finished products can be kept in the system, so that it can automatically calculate the expiry date. You can print this date, along with the name of the recipe and employee, clearly on a (removable) sticker. It is also possible to print allergen stickers, production stickers and defrosting info stickers.

Waste registration

Waste registration

Ingredients, subrecipes and dishes that are expired or wrongly made, can be directly entered into the system. This will provide insight into the value of your total waste and you can adjust your purchases to ensure that less products are lost.