Cook the right amount for every site and every meal.
Gudz turns menus and guest counts into kilograms, batches sized to your kettles and pans, and ingredient orders. Diners order from their phones, the kitchen works from one plan, and every pack is traced to the site that signed for it.
Kilograms, not guesses
Guest counts and portion sizes become quantities for every dish and station.
Batches that fit the pan
Production is split to the capacity of each kettle, tilting pan and braising pan.
Wastage against a target
Wastage is recorded per dish and compared with your target every day.
Every pack traced
Each pack carries its batch, so you know what reached which site, and when.
From menu to proof of delivery
The same plan drives the kitchen, the store and dispatch, so nobody types a number twice.
- 1
Menus and covers
Each client site has its menu cycle, allergens and expected covers.
- 2
Ordering closes
Diners order until the window closes, and the count becomes final.
- 3
Plan in kilograms
Recipes scale the count into kilograms and batches for each station.
- 4
Ingredients ordered
Shortfalls go to vendors as purchase orders, costed per plate.
- 5
Cooked and checked
Stations work through their tasks while QC and wastage are logged.
- 6
Delivered and signed
Packs are scanned out, and each site signs for what it received.
Inside Catering
Guest counts become kilograms and batches.
Set portion sizes per recipe and per site. Gudz scales the day's count into kilograms for every dish, then splits each dish into batches that fit the equipment you actually have.
- Monthly menu cycles and daily production plans
- Batches sized to each kettle, tilting pan and braising pan
- Ingredient needs and cost per plate before you cook
Diners order, pay and collect from their phones.
Each client site gets its own menu and ordering window. Diners pay from a wallet, see allergens before they order and show a QR pass at the counter. At events, every guest gets a meal pass of their own.
- Ordering windows that close at your cut-off
- Wallets, allergens and dietary tags for each diner
- QR meal passes for counters and events
Every batch checked, every pack traced.
Cooks log QC on each batch, wastage is recorded against your target, and every pack carries a label tying it to its batch, its ingredients and the site that received it.
- QC checks and temperatures on every batch
- Wastage per dish, day by day, against a target
- Pack-level tracing through to proof of delivery
- IngredientsUrad dal UD-2209, butter BT-118
- Cooked in Kettle 29:00 to 10:10, core 84°C
- QC passedTaste, texture and temperature
- Packed11:05, pack line 1
- Delivered12:10, Sunrise Hospital
Everything in Catering
The pieces your team uses every day, all reading from the same record.
Client sites
Each site with its own menus, prices, ordering windows and delivery points.
Menus and allergens
Weekly and monthly menu cycles, with allergens and dietary tags on every dish.
Recipes and costing
Recipes with portions and yields, and a cost per plate that follows ingredient prices.
Production planning
Monthly and daily plans in kilograms, split into batches by equipment.
Kitchen tasks
Station boards for each shift, with batch timings, cooks and checklists.
Quality and wastage
QC and temperature logs per batch, and wastage per dish against a target.
Procurement
Ingredient needs taken from the plan and raised as purchase orders.
Diner app and meal passes
An ordering app with wallets, ordering windows and QR passes for events.
Dispatch and delivery
Packs scanned out, traced by batch and signed for at each site.
Gudz AI in Catering
Check tomorrow's plan before the pans go on.
Hyperion answers questions about plans, stock and wastage, and drafts orders for your approval.
Do we have enough paneer for Thursday's plan?
Works with
Catering shares one record with every other module, so nothing needs syncing.
- ProcurementPOs, receiving and vendors
- InventoryLive stock in every location
- FinanceLedger, GST and payments
Connects to
- Razorpay
- Tally
- GST e-invoice
- Zoho
- TSC label printers
- Android handhelds
Questions about Catering
Does Gudz work for both client-site catering and cloud kitchens?
Yes. Industrial and institutional caterers run client sites with menus, ordering windows and wallets. Cloud kitchens use the same recipes, stations and production plans, with orders coming in from their sales channels instead.
How does Gudz work out how much to cook?
It takes the confirmed count for each site and meal, multiplies it by the portion size in each recipe, adds the buffer you set and splits the total into batches that fit your equipment. You can change any number before the plan is released.
Can diners order and pay on their own?
Yes. Each site gets an ordering app that diners add to their home screen. They see the menu with allergens, pay from a wallet topped up through Razorpay and collect with a QR pass.
Can we trace a meal back to its ingredients?
Yes. Each pack carries the batch it came from, and each batch records the ingredient lots it used, who cooked it and its QC results. If a site raises a complaint, the whole history is in one place.
Plan a real menu with us.
Share a week's menu and a guest count. In the demo, we'll build the production plan, the batches and the ingredient order from it.