Our story
On-board dining is an increasingly complex process and current catering solutions do not deliver complete budget control, chef empowerment, and crew satisfaction because companies only focus on product procurement. But no matter how cost-effective a company’s purchasing is, if the products are not tied to a specific menu, chefs do not use them in the most optimal way, leading to product waste and budget overruns.
Since the entire dining process is currently managed by the chef, variances in each chef’s culinary and management abilities cause variations in food quality, crew dissatisfaction, and poor cost control. Without controlling the entire dining process, shipping companies cannot benchmark and analyze chef performance, product use, and cost behavior throughout the dining process.