CulinexKitchen
Chef · Kitchen manager
Starts the day with a prep plan that fits the forecast, and sees shortfalls before the rush — not during it.
INTERACTIVE PRODUCT DEMO · ILLUSTRATIVE DATA
Run a service day in Culinex.
Forecast demand, plan prep, trace what feeds what, approve exceptions and see outcomes. Switch between a single restaurant and a 72-location group.
OPERATIONS · Single location · Italian-American
Forecast Center
Selected day386Today · covers
7-day total3,088covers
Peak day612Sat
Low day248Mon
THE OPERATING CYCLE
Plan. Prepare.
Execute. Learn.
Connect the plan to readiness, the shift to its decisions, and the outcome to tomorrow’s improvement.
Product concept illustration · not customer evidence or a guarantee of performance.
FIVE MODULES · ONE OPERATING DAY
Each module answers one question your kitchen asks every day.
These illustrative modules show the intended operating workflow. Feature maturity, production availability, integrations and timelines are confirmed during discovery; this demo does not prove deployment.
01
Demand forecast
How busy will we be — and when?
Culinex reads sales history, day of week, weather and local events to forecast covers by day and daypart, for one kitchen or every location.
- Covers by day and daypart
- Peak and low days flagged early
- Accuracy tracked every night
02
Prep plan
What should we make, how much, and by when?
The forecast becomes a timed batch schedule by station, so the line starts service with the right par — not yesterday’s guess.
- Batch sizes and prep windows
- Shortfalls shown before service
- Cost per batch in view
03
Dependency map
If this runs short, what else breaks?
Every sauce, base and dough is linked to the preps and dishes it feeds, so one shortfall is traced to every plate at risk.
- Ingredient → prep → dish tracing
- Downstream risk counted instantly
- Menu-wide re-costing on price changes
04
Attention queue
What needs a manager’s judgment right now?
Instead of another dashboard, Culinex surfaces only the exceptions — stockout exposure, prep imbalance, cost drift — with a clear action to approve.
- Prioritised decisions, not reports
- One-tap approval notifies the kitchen
- The chef keeps the final call
05
Outcomes
Did it actually work?
Each night results are compared with the plan. Forecasts sharpen, waste trends are tracked, and projections stay separate from observed results.
- Forecast accuracy over time
- Waste and margin trend
- Value Ledger: projected vs observed
BUILT FOR THE WHOLE OPERATION
One system. Every role sees what matters to them.
Restaurant
General manager
Gets one short list of decisions each shift, and a clear record of what was approved and why.
Group
Operations · Area leaders
Compares every location side by side and spots the eleven kitchens at risk before the morning peak.
Finance
Owner · CFO
Sees food cost and margin move by menu item, with projected and observed value kept apart.
Purchasing
Buyer · Supply lead
Knows which supplier price changes hit which dishes, and by how much.
Leadership
Founders · Board
Gets an evidence-led view of whether operations are getting better, week after week.
WORKS WITH WHAT YOU HAVE
No rip-and-replace.
Designed to connect signals from the systems you already use. These are potential input categories, not a list of verified production integrations. Connection feasibility and data access are assessed before a pilot.
POS & salesInventory & stockPurchasing & invoicesRecipes & menu costingLabor schedulesWeather & local events
Signals from the systems you already run
Demand • POSMenu • RecipesPurchasing • POsInventory • Receiving
Culinexsynthesizes signals · understands impact · guides the next action
Plan with confidenceAct before impactProtect the margin
What you already runDemand, POS, menus, recipes, purchase orders, inventory and receiving stay exactly where they are.
What Culinex doesReads those signals together and explains what they mean for this kitchen.
What changesA plan you can trust, an alert that arrives in time, and a margin you can defend.
Illustrative operating model · connections and outcomes depend on the systems, data and scope agreed for each kitchen.
FROM FIRST CALL TO PROOF
How a kitchen gets started.
01 / Assess
Free Kitchen Operational Assessment
One priority kitchen. Review operating priorities, available systems, data gaps and the recommended next step. Scope further locations together.
02 / Baseline
Connect & baseline
Link sales, stock and purchasing records. Agree the baseline and scorecard.
03 / Pilot
Pilot in service
Forecasts, prep plans and attention items run in real shifts with your team.
04 / Review
Review the scorecard
Compare observed results with the baseline, then decide whether to expand.
QUESTIONS
What operators ask first.
Is the product above real?
The screens show how Culinex works. The restaurants and numbers are illustrative, not customer results.
Do we need to replace our POS or inventory system?
No. Culinex is designed to work alongside existing systems. Specific integrations, data access and connection readiness must be confirmed during the assessment.
Does it work for one restaurant?
Yes. It scales from a single kitchen to a multi-location group. Start with one priority kitchen; additional locations are scoped during the assessment.
Who makes the final decision?
Your team. Culinex surfaces risks and recommends actions; chefs and managers approve them.
What does the free assessment cost?
Nothing, and there is no obligation. Any paid pilot has its own agreed scope, baseline and terms.
YOUR KITCHENS. A CLEARER START.
Start with one priority kitchen.
Choose a representative or priority kitchen. We’ll scope additional locations during the assessment.