
Never been that easy to eat at work
Get access to fresh and quick meals 24/7. With the order in advance system, say no to food waste.
Catering
Benefits for Catering
Impulse selling | order pickup | product reservation | mini-marke

Unattended & 24/7 open
Fresh food & drinks in the workplace, unmanned and 24/7. As a replacement or extension of your current catering service.
Offering extended opening hours & services
Reduce personel cost on non-busy moments of the day
Compensate for staff shortages
Increase sales
Insight into smart data and usage at any time of the day, which helps you achieve optimal returns
Reports per product, department, part of the day and per period
Smart marketing tools for boosting or selling out inventory
Flexible in range, can be tailored per part of the day
Wide functionality
Flexible service to your employee and modular in construction
Sale, takeaway and reservation of food & drinks
Modular: start small, and expand
Combine different machines for different services
Save & Sercure, easy in use
All our systems are developed, made and hosted in-house in Europe.
Safety in the most complex working environments
Data stays in the EU
Knowledge for customization
User-friendly software
Service & Support
Need help? We are here for you. Easily contact us in your own personal environment. Often we can help you remotely and solve the problem.
Support desk in your own management environment
Online documentation
Remote assistance
Expanding service levels possible
Lean & Green
Work with pre-order systems and gain insight into waste. And with API links you automate your processes
Waste reporting
Pre-order systems: produce based on order
Sell out inventory during peak hours or after hours with smart features
Reduce your costs
Notifications directly in your email
Specific hardware for
Catering


Specific integrations for
Catering
What our clients say...

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Fabian Koerver
Food & Beverage Manager

“First of all, we offer optimum freedom of choice for the staff, who now have control over the composition and freshness of the dish. But also that we waste less food and can better steer towards a healthy offer"

Erik Leewis
Facility Service Manager