01
The chef
Recipes, allergens, prep lists, suppliers. Scales to 60 covers, even with wet hands. And the sauce stays the way it's meant to, even when the intern makes it.
↳ software for restaurants
What does that dish really cost?How did the old chef make that sauce again?Who do we call when the fridge gives out?moonies knows.
recepturen
kennis
allergenen
haccp
digitale receptkaart
Daslookpesto
120 g daslook · 60 g geroosterde walnoten
150 ml olijfolie · 2 el gistvlokken · ½ citroen
allergenenmargesbasisrecept
↳ what is moonies
moonies remembers everything about your venue.
The knowledge that now lives in heads, notebooks and the group chat gets one fixed place, where your whole team can find it. You take the parts you need:
01The kitchenAll your recipes in one place, so everyone makes them the same way, including the trainee. Someone leaves? The recipes stay with the venue. Allergens and margins follow along.See the kitchen module 02The venueDo we still take that gift voucher? How does the terrace go up? Every agreement of your place in one spot, plus the shift handover. No group chat needed.See the venue module 03HACCPIt has to happen anyway, so let's skip the hassle: temperatures, cleaning and checks, ready when the inspector rings the bell.See the HACCP module
All together for €59 a month (excl. VAT), or from €19 a month for a single module. See all prices
↳ who it's for
moonies isn't made for people who feel like staring at complicated dashboards full of numbers all day. It's a simple, clear tool for hospitality SMEs, in plain language: for the owner who just wants to know where they stand, and for the team that looks something up mid-shift. Built by someone from hospitality and someone from software. And not just for restaurants: a café, caterer, food truck or traiteur keeps its knowledge here just as well.
↳ let's be honest
Sound familiar?
- 01
New terrace layout, and you post it in the group chat. But has everyone read it? Two weeks later the terrace is suddenly back to the old way, because someone scrolled right past it.
- 02
A new colleague starts. Three people each explain things their own way, and by the end of the week you hear: who explained this?! It was never written down anywhere.
- 03
Finally a day off. At two the venue texts: how did that promotion work again? At five: where's the spare key? You are the memory, so the phone never goes quiet.
- 04
Your sous-chef leaves and takes three years of knowledge out the door. Recipes, suppliers, how you plate something. None of it written down.
For what it's worth: 90 percent of hospitality still tracks even its stock with pen and paper. So your agreements living in heads, notebooks and the group chat makes sense: until now, software asked too much before it gave anything back. Source: Scanfie & Klearly, 2026
↳ 01 · how the kitchen works
See what each dish earns.
You take a photo of your invoice, moonies links it to your recipes itself, and you instantly see what a dish costs and what you keep. Just answers.
And your recipes and allergens are there too, easy for the chef to keep up. Allergens follow along automatically with your ingredients.
Food cost in hospitality usually sits between 28 and 35 percent. A single percent on 500,000 euro of revenue is already 5,000 euro a year. Source: Lightspeed
↳ 02 · how the venue module works
Type it in, and there it is.
The knowledge of your place in one searchable spot. You look something up, you record a change, and your team finds it back. No group chat to keep up with. The folders full of Word documents nobody can keep versioned, gone.
See the venue module
↳ 03 · how haccp works
And your HACCP is in order right away.
Temperatures, cleaning and check moments you record in the same place where your team already works. During an inspection you show in a few clicks what was done, when and by whom. No separate tool needed alongside it.
↳ for your whole team
One memory, three people leaning on it.
02
The floor
What's in the beetroot tartare, which wine goes with it, do we still accept this voucher, who to call when the waste container wasn't emptied. A quick search and you know, mid-service, without bothering anyone for it.
03
The manager / owner
Cost prices and margins per dish, so you know where you stand. And a place that keeps standing when people leave: the knowledge belongs to the place, not to one person. Someone leaves? One click and their access is gone, while everything they recorded stays.
↳ what moonies isn't
No scheduling, no register, no training tool.
no schedulingno registerno training tool
moonies doesn't build rosters, doesn't track hours and doesn't train your people. There are good tools for that already. moonies is where the knowledge of your place lives, and that place didn't exist yet.
And technology without the fuss. Everyone tells you to do something with AI, but nobody says how. With moonies it's concrete: photograph your recipe binder and moonies turns it into clean digital recipes, allergens included. Change one ingredient across eight recipes at once. Or ask a question about your own numbers, in plain language: which dishes cost less than three euros to make? And when you have a question for us, you get a real person on the line, no chatbot.
Read what AI at moonies actually doesEverything together for 59 euro a month.
The whole package: the knowledge of your venue, your kitchen and your HACCP in one place. Want to start small? Then you take one part on its own.
- Cancel monthly, no setup fees.
- What you capture is and stays yours, visible only to you.
- The first 10 venues get 50 euro of AI credit from us.
↳ honest answers
What you're probably wondering.
- Will my team actually use it?
- Looking something up or passing it on takes a few seconds, even in the middle of the rush. moonies is built together with people from hospitality and we test it ourselves, so it fits how you really work.
- Another system to add?
- No, one to replace them. moonies takes over the notebook, the loose documents and half the group chat.
- Do I need to be technical?
- No! If you can type a message, you can work with moonies. We've built it to be as easy as possible, no complicated dashboards or difficult language. And of course we're happy to help you get going.
- Do I even have time for this?
- We do most of the work. You photograph what you have, notebooks, documents, your menu, and we put everything into moonies. No Monday-morning training, you just start with what you use most.
More questions?See all answers →
fig. 02 · kookhuis, di
↳ about us
Built out of our own frustration.
Sanne spent almost 20 years in hospitality, on the floor and as a manager, and is now opening her own place. She knows how it feels to get a call on a day off or late at night asking whether a dinner voucher is accepted.
Thomas is the technical founder of Breeze, the dating app that brings people to hospitality venues for their dates. He's been building honest, useful software that actually works since he was young. And preferably for small businesses, not for big companies with deep pockets. Good software should be there for everyone, including the place around the corner.
I want hospitality without burnout, with margins that add up and a day off that's really off. Where the knowledge stays in the place, even when people leave. When I asked Thomas if that could be easier, he built moonies.
Read our storySanne & Thomas
↳ get started
Start today, on your own or together.
You create an account yourself and you are inside moonies within a few minutes. You can try everything for 14 days, no payment details. Rather have us look along? Leave your details and we will help you on your way.
Start yourself
- Create an account and add your first dish, within a few minutes.
- Every module is open to you for 14 days, no payment details.
- The first 10 venues get 50 euro of AI credit from us.
Rather have us look along?
Sign upStep 1 · 2moonies