Created by Oido Group
Chef Pulse
In development
Built in kitchens.Powered by AI.
An intelligent food operating system being developed for restaurants, hotel F&B teams and catering businesses. Designed to connect food traceability, menu planning, recipes, costs, purchasing, stock, food safety and sales, from supplier to your customer’s plate.
Why we are building it
When recipes sit in one spreadsheet, supplier prices in another, stock counts on paper and food safety checks in a folder, a change has to be followed through several records. A new supplier price, a different portion or a missed delivery can leave the team working from different information.
Chef Pulse is being built to keep those records connected as menus, prices, deliveries and teams change. The aim is to make the effect of each change easier to see and reduce repeated entry across separate files.
From delivery to your customer’s plate
Chef Pulse is being developed to follow food throughout its time in your business. Traceability starts when a delivery is received, with a batch record and barcode label generated in Chef Pulse. The record links the ingredient to its supplier, delivery date, quantity and recorded expiry date.
These batch records are designed to connect receiving, storage, preparation, production and service, including recorded transfers and waste. Scanning and recording movements helps your team trace where food came from and how it was used. QR codes provide another way to open recipe and dish information.
One system, across the operation
Explore the areas being developed below. Open a function to see the detail. We agree what is available to your operation before early access starts.
Keep track of what moves through the kitchen.
Connect purchasing, stock, production and labels across one site or several locations.
Purchasing and stock
Suppliers, purchase orders and goods received, with invoices checked against what was ordered and delivered. Credit notes for short or rejected deliveries. Stock counts, transfers between storage areas and waste recorded where they happen.
Central kitchen and multiple locations
Plan production for a central kitchen supplying several locations. Bring together outlet requisitions, record production batches, and follow dispatches and receipts at each site. Batch and transfer records help teams see what was produced, where it was sent and what each location received.
Label Studio
Design, preview and print food labels from ingredient and recipe records. Choose the format and information needed, including batch details, production and expiry dates, ingredients and allergens. Batch printing, a print queue and QR-code tools help teams use consistent labels across preparation, storage and service.
Know what is in the food you serve.
Keep checks, declared allergens and recorded halal status connected to the food records.
Food safety
HACCP plans and scheduled checks, with corrective actions recorded. Preparation labels with allergen information and batch traceability, from the supplier's delivery to the dish served.
Allergen tracking
Track declared allergens from ingredient records through sub-recipes and finished dishes. Bring inherited allergens and recorded cross-contact risks into the recipe’s allergen summary, so the team can review the effect of ingredient changes. For school catering, check meal choices against recorded pupil allergies and the school’s allergen restrictions.
Halal tracking
Follow recorded halal status through ingredients, sub-recipes and finished dishes. Identify ingredients marked non-halal or unknown, including where they appear within a sub-recipe, and flag recipes that use alcohol in preparation. This gives the team a clear record of what needs checking before a dish is offered as halal.
Connect the kitchen with the people it serves.
Link sales, customer records, parent orders and the team responsible for service.
Sales
A point of sale linked to recipes, with expected ingredient usage calculated from the portions sold. Substitutions, waste and changes to portions still need to be recorded to compare expected use with actual use. Offline order capture and delivery-platform connections are also being developed; the functions and connections available are agreed for each early-access operation.
Customer relationships (CRM)
Keep customer contact details, tags, linked order history and loyalty records together. Give the team a clearer view of repeat visits and purchasing patterns, with customer records connected to sales.
Team
Staff records, roles, shift attendance and access by site.
School catering and parent ordering
A dedicated ordering platform for parents, connected to the school catering operation. Parents can select a child, browse available menus, check recorded allergen information, place meal orders and manage payments through a wallet. Orders feed into the catering team’s fulfilment records.
George AI
George AI is the assistant being developed for Chef Pulse, designed to work from the operation's own records.
Its development focuses on checks that help a manager spot what needs attention:
- Ingredients below their par level, with the option to propose a replenishment purchase order for a manager to review.
- Changes in food cost from one week to the next, and recipes flagged for a cost review.
- Leave requests awaiting a manager's decision.
- Open critical HACCP issues and food safety monitoring results that need attention.
- An unusual number of voided sales, and takings running behind the same point the day before.
- School meal orders awaiting fulfilment.
The manager remains responsible for reviewing the information and deciding what to do. Proposed purchase orders require confirmation before they are created. We agree which George functions are available as part of each early-access arrangement.
How Chef Pulse connects with our consultancy
Our systems and databases service reviews how information moves through an operation and builds the records it needs: recipes, costs, suppliers, stock and food safety records.
Where it suits the operation and the required functions are available, that work can be set up in Chef Pulse. The recipes, yields and costs agreed during a menu and food cost review, or the HACCP records from our food safety work, can then form part of the records the team uses each day.
Chef Pulse is developed and owned by Oido Group. When we suggest it during an assignment, we say so, and we explain how it compares with the tools you already use. Working with Oido does not require you to use Chef Pulse.
Early access
We are inviting a limited number of operations to use Chef Pulse before its wider release. Early access is intended for restaurants, hotel F&B teams, catering businesses, central kitchens and school caterers who want to keep recipes, costs, stock and food safety records in one place.
Tell us:
- The type of operation and the number of sites.
- How you keep recipes, costs, stock and food safety records today.
- Which problem you want Chef Pulse to solve first.
Before you ask
Is Chef Pulse available now?
Not yet for general use. Chef Pulse is in development, and we are inviting applications for limited early access. We agree the available functions, setup and terms with each operation before it starts.
Do we need to use Chef Pulse to work with Oido Group?
No. Our consultancy works with the tools you already have. We suggest Chef Pulse only where it fits the operation.
Can our existing records be brought in?
We review your current recipes, ingredient lists, supplier records and stock files, and agree which can be brought in and what needs correcting first.
What does it cost?
Pricing will be published before the wider release. Early-access terms are agreed with each operation.