Sprink runs the operations layer for high-volume kitchens: from indent to invoice, with real-time plate costing and zero disputed covers.
Most catering operations run on paper indents, WhatsApp orders, and gut-feel BOMs. Margin leaks through every kitchen, every shift, every invoice.
Over-indenting and wastage that nobody is tracking in real time.
Missing meals, add-ons or SLAs that slip through every billing cycle.
No live view of plate cost vs recipe cost as the service runs.
Live in three weeks. No new hardware. Same chefs, same kitchen, sharper margins.
Clients confirm headcount and menu. System auto-generates the production plan and indent against recipe BOMs - no manual calculation.
Auto-indent from BOMApp tracks issue, yield, and wastage by session. Counter scans capture every cover served - chefs see only what they need, on any phone.
Live plate cost trackingPlate cost vs recipe cost reconciled daily. Client invoice with meals, add-ons and SLAs generated in one click. No disputes.
1-click client invoiceOperations head, central kitchen manager, account manager - everyone gets exactly what they need.
Every kitchen, every cover - rolled up to one screen. Daily P&L without waiting for month-end.
Production plans auto-calculated against confirmed meals and stock. Every indent generated, not guessed.
Issue, yield, and wastage tracked live. Plate cost ticks against recipe cost as the service runs - on any phone.
Confirmed meals and covers and SLAs go straight into the client invoice. No tickets lost. No disputes.
Running 5 kitchens or 50? Every kitchen's data rolls up to one ops dashboard. Compare cost, wastage and service rates across locations in real time.
QC logs, hygiene checks and traceability records - generated automatically as your kitchen runs. Ready for audit, not scrambled together the night before.
If you're running a multi-unit catering operation and still reconciling on Excel, this is for you.
Running 3+ kitchens across corporate or institutional clients.
Serving hostels, schools, or colleges with fixed meal plans.
Producing meals at scale and dispatching to multiple delivery points.
Across pilot kitchens and multi-unit operators in the last 12 months.
For the first time, I know my plate cost before the event closes. The invoice writes itself.
We onboard one menu, one kitchen, one client at a time. No big-bang. No new hardware.
Tell us how many kitchens you run and your biggest billing pain point. We'll show you how Sprink fixes it in one call.