The kitchen knows what to make, and who for
Orders straight from the residents with diets and portion counts on one screen, grouped the way the kitchen actually works.
Everything the kitchen needs, in one place, all service
By location, by course, by diet, so the pass is not re-sorting tickets by hand in the middle of service.
Special diets are visible, not remembered
Texture-modified and allergen-affected plates sit apart on the board with the requirement printed on the ticket, so the person plating does not have to ask.
Cook it, and the stock updates
What was not served is logged, not binned quietly
Waste recorded by reason and value, so the pattern shows up while it is still a menu decision rather than a budget line.
Making the kitchen's flow, easier.
More ways to use ocapii
Resident Meal Ordering
Choices taken at the table or the bedside on a phone or tablet, with dietary and allergen requirements shown as they are taken.
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Food Safety
Opening checks, temperatures, cooking and cooling records, taken on a phone in seconds.
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Allergens & Special Diets
Ingredient, allergen and dietary data attached to the dish, visible to the person making it and the person serving it.
Find out more →Kitchen production & Fulfilment commonly asked questions
No. Orders arrive on the same platform that holds the menu, the stock and the food safety records.
Yes, grouped by the areas your home actually serves.
Yes. Production and sales deduct from the same inventory records.
Yes. Labour, parts and contractor costs attach to the job and roll up against the asset.