No back office, no fixed kitchen, and a customer standing at the window asking what's in it right now. Kitchen Control keeps a tight menu properly costed and the allergen answer ready before you even reach the next market.
A food van runs a small menu hard, at pace, with nowhere to hide a wrong allergen answer or a dish that's quietly losing money.
| The daily grind | How Kitchen Control helps |
|---|---|
| Allergen answers relying on whoever's serving that day remembering correctly | A printed allergen sheet that comes with the van, not the person |
| Prep done the night before with no allergen label or use-by date on it | Print Label — a proper allergen and use-by label for anything prepped in advance |
| Not knowing which two or three dishes are actually making money | True cost per portion on every dish, so pricing is a decision, not a guess |
| Quoting a private event or festival booking on gut feel | Scale any recipe to a headcount with real ingredient costs behind it |
| Supplier prices creeping up without anyone noticing the effect on margin | Scan the invoice — every recipe using that ingredient recosts automatically |
You're running a tight menu from a van or stall with no fixed premises, and you need allergen answers and real costing that don't depend on being back at a base kitchen.
You're managing a large fleet with route planning and multi-vehicle logistics needs — Kitchen Control is about the food, not the fleet.
Built by a working head chef, for kitchens that don't have four walls. Set up in an afternoon, works from your phone at the pitch.
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