Features
Prepare for the rush without starting with recipes.
Plan batches, record ready quantities, review leftovers and track waste against your restaurant’s opening hours and service windows.
No card needed to request a workspace. Software, setup and optional hardware are quoted separately.
Use units the kitchen understands
Start with portions, pieces or the practical unit your team counts. Preparation items can be managed without first entering a standard ingredient recipe. Choose batch preparation, preparation on demand or a combination that matches the food. Menu links and units per serving can be added when they reflect the actual operation.
Plan around your service calendar
Set weekly opening and preparation windows, then add closures or special-day exceptions. Lead time before service and wind-down time near the end help place preparation reminders at useful moments. A closed day should not be treated as a normal lunch rush just because it is on the calendar.
Use suggestions as a starting point
The preparation workflow can use recorded demand from comparable weekdays and configured targets to suggest quantities. The kitchen still reviews the plan. New items and incomplete sales history need practical targets supplied by staff; the software does not know an unrecorded event, recipe yield or change in demand.
Close with a real leftover check
At closing, record what remains, what is carried forward under the restaurant’s own food-handling decision and what is discarded. Waste records help the owner review repeated over-preparation. A saved carry-forward quantity is a stock record, not a food-safety certification; staff remain responsible for deciding whether food may be used again.
Common questions
Do chefs need to enter detailed recipes?
No. Start with countable preparation items and practical units. Optional menu-consumption links can be configured later.
Will the system automatically say leftover food is safe?
No. Staff make that decision using the restaurant’s food-handling rules. Vyanzo records the decision and quantity.
Are preparation suggestions guaranteed forecasts?
No. They depend on recorded history and settings and should be reviewed before preparing food.
Keep exploring
Talk through your restaurant’s setup
Call +91 72269 26550. Bring your menu, expected devices and a typical order. We can discuss the workflow and quote the setup you need.
What to bring to a demo