Operational intelligence for food service operators
Forecast actual diners, not the theoretical headcount
Connect Forecast, Purchasing, OCR and Kitchen across your food service operation.
How many diners will eat today at each site?
Operational intelligence for food service operators is an application of artificial intelligence and Big Data in hospitality that enables optimizing operations, reducing costs, and making data-driven decisions across multi-location chains.
When the central kitchen gets it wrong, every error multiplies across sites.
Unpredictable demand site by site
Each site has its own absenteeism pattern and seasonality. Planning portions with spreadsheets leads to constant overproduction or shortfalls.
Advance production without reliable forecasting
The central kitchen produces 24-48 h ahead. Without an actual diner forecast, the prep kitchen works with excessive safety margins that inflate the cost per portion.
HACCP traceability scattered across sites
With dozens of sites, paper-based traceability turns every audit into weeks of data collection and every food safety alert into days of uncertainty.
From the Prep Kitchen to the Dining Hall: Every Link in Your Operation under Control
Diner forecasting, centralized production, purchasing, goods receipt and buffet connected in a single workflow. Each module solves a real pain point in multi-site operations.
One Platform for Your Entire Multi-Site Operation
Schools, hospitals, care homes, corporate dining halls and universities -- each site has its own patterns but your operation needs a common standard. Controliza centralizes operational decisions at the prep kitchen level and lets each site execute independently within the margins you define.
- Multi-site visibility -- a single dashboard with cost per cover, surplus portions and deviations across all sites in real time
- Centralized standards -- recipe costing, framework suppliers, cycle menus and contracts unified across the entire operation
- Contract benchmarking -- identify which sites have the highest deviation and where waste concentrates with objective data
- New site onboarding -- a new site inherits configuration, menu, suppliers and recipe costing from the group from day one
Diner Forecasting
Anticipate actual diners by site, cycle menu and season. Your prep kitchen produces the right amount and each site receives the portions it needs.
- Forecasting by site and cycle menu -- the model recognizes menu rotation and learns the acceptance of each dish at each site
- Seasonal absenteeism modelling -- school holidays, bank holidays, vacation periods: portions are adjusted automatically
- Production order for central kitchen -- aggregates demand from all sites and generates the prep kitchen order with the lead time cold-line requires
- Multi-site comparative dashboard -- actual vs forecast diners, cost per cover and surplus portions across all sites
Centralized Production
Shift-based production plan for central kitchen and prep area: defrostings, picking lists per satellite site and batch logging for full traceability.
- Centralized production with picking per site -- exact quantities per satellite site based on the actual diner forecast
- Defrostings and cold-line scheduling -- automatic list with real timings, anticipating next-shift production
- Batch logging in production -- the raw material batch links to the production batch and the destination site
- Recipe costing and yields -- breaks down recipes with processing losses to calculate net purchase quantities
Buffet & Self-Service Control
Corporate dining halls, hospitals, care homes and universities with self-service lines: measure what is served, replenished and wasted each shift.
- Computer vision by product -- cameras identify each item on the self-service line without labels or codes
- Real-time replenishment alerts -- the system calculates consumption speed and alerts staff before the tray empties
- Multi-site benchmarking -- compare waste and buffet cost across all dining halls in your operation
- Food waste compliance -- weighing + timestamp + automatic photo. Reports exportable for HACCP audits and food waste legislation
Consolidated Purchasing
Centralize each site's requirements, consolidate orders with framework suppliers and control stock at the prep kitchen and service points.
- Multi-site consolidated purchasing -- aggregates requirements from all sites into a single order. Respects minimums, optimizes volume discounts
- Suggested orders from the forecast -- calculates exact quantities from the diner forecast and the scheduled cycle menu
- Framework supplier control -- prices, volume discounts and terms. Each delivery note is cross-checked against the contract to detect deviations
- Centralized stock: prep kitchen + sites -- real-time stock visibility at the central kitchen, prep area and each service site
HACCP Traceability
Complete traceability: batches, allergens and expiry dates tracked from supplier to plate across every site in your operation.
- Digital goods receipt with OCR -- scan a delivery note, extract products, batches, expiry dates and prices in 10 seconds
- Prep kitchen to site traceability -- when the kitchen produces on cold-line, the batch links to the production batch and the destination site
- Allergen management by menu and site -- updated automatically when an ingredient, supplier or batch changes
- Instant trace on alerts -- enter the batch and locate in seconds which sites received it and which menus it was used in
How Does It Work?
Controliza connects to the data you already have. No need to change your ERP or menu management system. In three steps your central kitchen goes from estimating to knowing.
We connect your data
We integrate the diner headcount, production history and cycle menu from your ERP or current system. With 3 months of data we already generate useful forecasts. From 6 months accuracy exceeds 93%.
The model forecasts
Each night Controliza's engine recalculates the actual diner forecast per site, adjusting for absenteeism, day of week, cycle menu and seasonality. The central kitchen receives the exact portions it needs to produce.
Your team executes
The head chef sees the production plan with portions per satellite site. Purchasing generates automatic orders aligned to the forecast. And every delivery note is digitized with OCR to close the traceability loop.
Measurable Impact on Consumption and Purchasing
See how it applies to food service operations
Request a Free DemoIntegrates with your food service ecosystem
Connect Controliza with your POS, ERP and existing systems for more visibility and less friction.
SAP Business One
Financial and operational ERP for multi-site hospitality.API + CSV/XML
SAP ByDesign
Cloud ERP for centralized hospitality group management.Cloud-native API
Business Central
Microsoft ERP for finance, purchasing and inventory.API REST + Power Automate
NetSuite
Oracle cloud ERP for financial management and supply chain.API + middleware
Sage Intacct
Accounting and finance ERP with multi-entity reporting.API REST
Odoo
Open-source modular ERP with inventory and purchasing modules.API XML-RPC/REST
Infor CloudSuite
Hospitality-specialized ERP with native F&B modules.API + ION middleware
Cuadis
Management ERP for organized food service in Spain.API + flat file
Toast
Restaurant management platform with integrated POS.API REST
Revo
Cloud POS for organized food service.API REST
Last.app
All-in-one POS for restaurants.API REST
Agora
POS and hospitality management.API REST
Camarero10
Spanish POS for bars and restaurants.API REST
BDP
POS software for hospitality.API REST
Prestige
POS and PMS for hotels.API REST
Winhotel
PMS + POS for hotels.API + PMS sync
HostelTáctil
Touch POS for hospitality.API REST
Detaly
POS and management for food service.API REST
Cloudbeds
Cloud PMS for independent hotels and chains.API REST
Mews
Next-generation PMS with integrated F&B management.API + webhooks
SAP Business One
Financial and operational ERP for multi-site hospitality.API + CSV/XML
SAP ByDesign
Cloud ERP for centralized hospitality group management.Cloud-native API
Business Central
Microsoft ERP for finance, purchasing and inventory.API REST + Power Automate
NetSuite
Oracle cloud ERP for financial management and supply chain.API + middleware
Sage Intacct
Accounting and finance ERP with multi-entity reporting.API REST
Odoo
Open-source modular ERP with inventory and purchasing modules.API XML-RPC/REST
Infor CloudSuite
Hospitality-specialized ERP with native F&B modules.API + ION middleware
Cuadis
Management ERP for organized food service in Spain.API + flat file
Toast
Restaurant management platform with integrated POS.API REST
Revo
Cloud POS for organized food service.API REST
Last.app
All-in-one POS for restaurants.API REST
Agora
POS and hospitality management.API REST
Camarero10
Spanish POS for bars and restaurants.API REST
BDP
POS software for hospitality.API REST
Prestige
POS and PMS for hotels.API REST
Winhotel
PMS + POS for hotels.API + PMS sync
HostelTáctil
Touch POS for hospitality.API REST
Detaly
POS and management for food service.API REST
Cloudbeds
Cloud PMS for independent hotels and chains.API REST
Mews
Next-generation PMS with integrated F&B management.API + webhooks
Food service operators already controlling their costs
Operators who went from estimating portions to producing with real data from every site.
Controliza for Every Type of Site
Each type of site has different consumption patterns. Controliza adapts to your operation's needs.
Frequently Asked Questions
How does it handle cycle menus and per-site variations?
Controliza models cycle menus with variations by site, season and diner type (school, hospital, care home, corporate). The forecast adapts automatically to each combination and recalculates the portions needed when you change the menu rotation. If a site substitutes a dish in the cycle, the forecast adjusts without affecting the rest.
How do I plan production 24 to 48 hours in advance?
The Kitchen module generates production plans with the lead time you configure. For cold-line production, it automatically schedules defrostings, preparation and plating with controlled safety margins. Each satellite site receives its plan with exact portions adjusted for forecast absenteeism, and the central kitchen aggregates all sites to calculate total production.
How do I prepare HACCP audits with digital data?
Controliza records batches, expiry dates, temperatures and production digitally at each site. You can export traceability reports by period, site and batch in minutes, instead of collecting paper records from dozens of sites. When a food safety alert occurs, you locate the affected batch and every site where it was served in seconds.
Does it work with a central kitchen and cold-line production?
Yes. Controliza differentiates central kitchen production and distribution to satellite sites. The production plan calculates total portions by aggregating the forecast from all sites served by each central kitchen, with adjustments for cold-line processing, transport and yield loss. The result is a closed production plan that minimizes overproduction without risking shortfalls.
How does it handle absenteeism in diner forecasting?
The model learns absenteeism patterns by site, day of the week, season and diner type. It forecasts based on actual expected diners, not the theoretical headcount. In schools, for example, the model detects that Fridays and days before public holidays see higher absenteeism. This adjustment reduces overproduction and food waste in a measurable and cumulative way.
