Standardised recipes and menus
Recipes and menus are centrally maintained, including all underlying information. That keeps quality, presentation and execution consistent across every location.
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FoodBook · Menu planning
Menu planning that 75% of the locations used on a daily basis.
For Compass Group we built FoodBook, a central menu planning tool now used in roughly three quarters of their company restaurants. Standardised recipes, margin insight and digital menu publishing give location managers a grip on range, quality and cost.
Client
Compass Group Nederland
System
FoodBook (Compass Menuplanner)
Solution
Menu planning tool
Impact
75% of locations onboarded
FoodBook connects
recipes, profit margins, allergens, and digital menu displays
Starting point
Menu planning was a local job, with local consequences for taste, margin and quality.
Compass Group needed a central tool that let locations build the best possible range and secure the quality of recipes and menus. Not just for the guest, but for operations too: standardised ways of working that fit every skill level and connect with every audience.
At the same time the company wanted real insight into cost and margin so locations could steer on the best-selling, highest-margin products. Before FoodBook, menu planning was mostly done locally and ad hoc, or not at all. The result: no overview, no automated order generation and a range that kept repeating itself.
What Hans Gijssen and his team were looking for wasn't just a tool. It had to become an environment that safeguards Compass Group's promise and is scalable through standardisation, for both the staff in the kitchen and the guest at the table.
“A unique tool that many of our competitors don't have. It lets us live up to the promise we make in what we sell and scale that promise through standardisation.”
Hans Gijssen Culinary Product Manager, Compass Group Nederland
In view
This is what menu planning looks like for every location.
Built
One central tool that works for both the kitchen and the guest.
Margin and cost in view
Filter options on every specification, plus direct margin insight. Location managers steer on the combination of best-selling and highest-margin products, and can generate orders straight from the system.
Digital menu publishing
Menus appear digitally for guests, including nutritional values, allergens and full recipe information. Strong guest communication as a side effect of a well-filled system.
Result
Faster ordering, a more varied range, one central baseline.
Recipe or menu changes are rolled out centrally and become visible to users right away. Orders run faster and more precisely thanks to production planning in the right quantities, and the range keeps refreshing instead of repeating itself.
75%of locations onboarded
Fasterorder generation
Centralrecipes and menus
Consistentquality on the floor
More about the client
Visit Compass Group
Take a look at the world behind the menus.
Services, locations, and the latest news from Compass Group Netherlands.
About the collaboration
Thinking along, pushing through, and putting themselves in the user's shoes.
Thinking along and solutions
“Portal Guys think along, in solutions, work fast and are creative. A collaboration that feels pleasant and professional.”
Putting themselves in the user's shoes
“They put themselves in the user's shoes really well. The result is functionality that's so user-friendly, writing a manual becomes child's play.”
Speed and follow-through
“Above all the speed, the follow-through and the competence. 'Can't be done' barely comes up, more like: 'how fast do you want it?'.”
“For most of the questions I get from our locations about improving the range and the execution, the answer is always in the (right) use of Menuplanner.”
Hans Gijssen Culinary Product Manager, Compass Group Nederland
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