Everything for your kitchen in one place.
Recipes that scale with you, allergens that are correct, and the foodcost right there. Built for the kitchen, even with wet hands.
Get startedRecipes that scale with you.
Open a recipe and scale to the number of covers you need, from 8 to 60 and back again. Everything follows, even with wet hands. Your MEP list is ready for the shift right away, and the sauce stays the way you meant it, even when the intern makes it.
Allergens, sorted and clear.
For each recipe you flag your allergens in a few seconds. Moonies traces them automatically from the ingredients, and you fill in the rest where needed. And you can search the other way too: which dish works for which allergy. So the floor knows right away, even when a guest with an allergy sits down mid-shift. And an inspection at the door? Then you have everything to hand.
The final responsibility stays with you, as it should. Moonies keeps your allergens current and complete, so you pass them on with peace of mind.
You see what each dish costs.
Keeping food cost up to date shouldn't be evening work. One photo of your invoice, and your margin per dish is right there.
- 01 · photo
Take a photo of your invoice.
- 02 · links
Moonies links the ingredients to your recipes.
- 03 · margin
Your margin per dish is ready.
No hassle with supplier integrations that only work with the big wholesalers. With moonies a photo of your invoice is enough, wherever you buy. From the small farmer five kilometres away, to the wine importer around the corner.
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, Sligro
When the chef leaves, the knowledge stays.
In the kitchen the knowledge often lives in one head. Exactly how the stock should be, which supplier delivers the right quality, that one trick with a dish. In moonies it's captured, belonging to the place, not to one person. Someone leaves? You revoke their access with one click, and everything stays put. No more texting a former colleague to ask how it went again.
And your HACCP is simply part of it.
You log temperatures, cleaning and check moments in the same place you already work. Is the inspector at the door? Then you show in a few clicks what was done, when and by whom. You can take HACCP on its own or together with the kitchen, either way it's in the same system.
Ready to get your kitchen in order?
Recipes, allergens, food cost and HACCP in one place. We're happy to help you on your way.
Get started