The enterprise resource planning (ERP) system is unbundling before our eyes as individual industries create their own operating systems that uniquely address the workflows and data structures of their business models. The traditional ERP software, a re-skinned accounting tool in most cases, was an incredible development in the digitization of business, but as our world demands more efficiency and data-forward operations, the one-size-fits-all model no longer works.

The development of culinary arts programs has been essential in training both aspiring chefs and those interested in management roles within the food and beverage industry.

For the food industry, traditional ERPs can’t seem to wrap their heads around the more fuzzy elements of food production. Shelf-life, trim, waste, the transformation of food, episodic production workflows—we need our own system, just for us.

We built Galley on the premise that food organizations need a dedicated system designed for culinary—the culinary operating system. This new class of software for food businesses is the basis for daily operations and business decision-making, and is far better suited for foodservice providers, restaurants, caterers, prepared meal services, and other types of food organizations.

There’s a lot of confusion in the food world, however, about what constitutes a culinary operating system. Especially in the restaurant industry, there exist many companies trying to build all-in-one management systems, which can obscure the categories of tools for food organizations that are not restaurant-centered. It’s worth it to take the time to define the culinary operating system, and draw some lines about what it is, and what it’s not.

A Practical Definition for the Culinary Operating System

Let’s define the culinary operating system simply, then build on it.

The culinary operating system (COS) is a category of software that captures, contains, and manages the back-end culinary data and processes that make a food business run smoothly.

Much like an enterprise resource planning system for accounting or manufacturing businesses, a culinary operating system is the single source of truth where core business data is captured and maintained, enhancing operational efficiency and serving as the foundation on which business decisions are made. The workflows that a COS would support include, but are not limited to:

• Recipe R&D

• Menu planning

• Food costing and reporting

• Inventory and purchasing

• Vendor management

• Food metadata (allergens, nutrition)

• Kitchen task management

These core culinary processes exist in all kinds of food organizations, crossing business models. A COS isn’t a restaurant tech, a catering tech, or commissary tech. It’s the layer below that, where use cases for different business models are built upon using the culinary data from the COS. This means, as food businesses blur the lines between business models, there remains the underlying culinary data that’s clean and transferable across business concepts (restaurant, pop-up caterer, virtual brand) that gives organizations clarity into their core processes, agility to explore new opportunities with confidence, and operational resiliency to withstand disruptions.

A COS is not likely to be concerned with managing aspects of a food business that are not directly linked to culinary operations, like a point of sale or online ordering platform for restaurants, or managing employee scheduling or payroll. However, a COS benefits from integrating with these other workflows and tools, like receiving sales data that helps adjust inventory levels, or sending financial data about the value of current inventory to a finance system.

The Culinary Operating System is an ERP for the Foodservice Industry, and It's Not...

The comparison to an ERP system, while not wrong, is incomplete. In our conversations internally, we’ve realized that there is another comparison that adds clarity into how a COS should exist within a food organization’s tech stack: the customer data platform (CDP).

A customer data platform is a centralized system that collects, unifies and stores customer data from various sources to create unified profiles for individual customers. It then provides tools to analyze that customer data and activate it across marketing channels. A restaurant’s marketing team, POS software, and loyalty platform can all read and write data to the CDP, so each team and technology operates with one source of data.

A CDP is analogous to a culinary operating system in that a COS serves as a centralized system that collects and unifies data from various sources within a culinary operation, such as inventory, purchasing, recipes, menus, labor data, etc. Just like a CDP is the underlying data layer for customer data that can be used in other tools, the COS is the underlying culinary data layer that can be analyzed and activated in third-party tools.

Effective cost control is a critical component of culinary operations, as it involves managing expenses related to ingredients, labor, and waste to optimize profitability and enhance customer satisfaction.

Unlike closed systems that house all management activities within the software, a COS is an open system that sits above all your tools and processes, making the data accessible.

In other words, if you have a culinary operating system, you are not locked into completing management tasks within that specific software—you are able to build on top of the COS. This means that an organization may use additional tools to manage their processes, like third-party nutrition software or a POS system, but every additional tool or platform pulls from and adds to the core data contained in the COS.

Key Components of Culinary Operations

Culinary operations encompass a wide range of activities that are essential for the smooth functioning of any food business. From the initial stages of food preparation to the final presentation of dishes, each component plays a crucial role in delivering a high-quality dining experience. Understanding these key components is vital for optimizing restaurant operations and ensuring customer satisfaction.

Food Preparation and Production

Food preparation and production are the heart of culinary operations. This involves meticulous planning, organization, and execution to ensure that every dish meets the highest standards of quality and taste. Key aspects of food preparation and production include:

• Recipe Development and Standardization: Creating and standardizing recipes ensures consistency in taste and quality across all dishes. This is crucial for maintaining customer satisfaction and brand reputation.

• Ingredient Sourcing and Procurement: Sourcing high-quality ingredients is essential for preparing delicious and nutritious meals. Effective procurement practices help in managing costs and ensuring a steady supply of ingredients.

• Food Safety and Handling Practices: Adhering to food safety guidelines is paramount to prevent foodborne illnesses and ensure the well-being of customers. Proper handling, storage, and preparation techniques are critical.

• Cooking Techniques and Methods: Mastery of various cooking techniques and methods allows chefs to create diverse and innovative dishes that cater to different tastes and preferences.

• Plating and Presentation: The visual appeal of a dish is as important as its taste. Attention to plating and presentation enhances the overall dining experience and leaves a lasting impression on customers.

• Inventory Management and Control: Efficient inventory management helps in minimizing waste, controlling costs, and ensuring that the kitchen is always stocked with necessary ingredients.

Effective food preparation and production processes are essential for ensuring customer satisfaction, maintaining food safety, and controlling costs in the restaurant industry.

Health and Safety Regulations in Culinary Operations

Ensuring Compliance and Safety

Health and safety regulations are a cornerstone of culinary operations. Restaurants must adhere to a variety of regulations and guidelines to create a safe and healthy environment for both customers and employees. Key health and safety regulations include:

• Food Safety and Handling Practices: Implementing strict food safety protocols is essential to prevent contamination and foodborne illnesses. This includes proper storage, cooking, and serving practices.

• Personal Hygiene and Sanitation Practices: Ensuring that all kitchen staff maintain high standards of personal hygiene and follow rigorous sanitation practices helps in preventing the spread of germs and bacteria.

• Allergen Management and Control: Proper management of allergens is crucial to protect customers with food allergies. This involves clear labeling, avoiding cross-contamination, and training staff on allergen awareness.

• Pest Control and Prevention: Effective pest control measures are necessary to maintain a clean and hygienic kitchen environment. Regular inspections and preventive actions help in keeping pests at bay.

• Fire Safety and Prevention: Implementing fire safety protocols, such as having fire extinguishers and conducting regular fire drills, ensures the safety of both staff and customers.

• Employee Training and Education: Continuous training and education of employees on health and safety regulations help in maintaining a safe working environment and ensuring compliance with all relevant guidelines.

Restaurants must ensure compliance with these regulations to avoid fines, penalties, and reputational damage. Effective health and safety practices also help to prevent accidents, injuries, and illnesses, ensuring a safe and healthy environment for everyone.

Menu Planning and Engineering

Creating Effective Menus

Menu planning and engineering are pivotal components of culinary operations. A well-crafted menu not only drives sales but also enhances customer satisfaction and ensures profitability. Key aspects of menu planning and engineering include:

• Menu Concept and Theme Development: Developing a unique menu concept and theme helps in differentiating the restaurant and attracting a specific target audience. This involves understanding customer preferences and market trends.

• Recipe Development and Standardization: Standardizing recipes ensures consistency in taste and quality, which is crucial for building customer loyalty and maintaining brand reputation.

• Pricing and Profitability Analysis: Analyzing the cost of ingredients and pricing dishes appropriately helps in maintaining profitability while offering value to customers. This involves balancing food costs, labor costs, and desired profit margins.

• Menu Engineering and Optimization: Regularly reviewing and optimizing the menu based on sales data and customer feedback helps in identifying popular and profitable dishes, as well as removing underperforming items.

• Dietary Restriction and Allergen Management: Catering to dietary restrictions and managing allergens is essential for meeting the diverse needs of customers. This involves offering a variety of options and clearly labeling menu items.

• Menu Presentation and Design: The visual appeal of the menu plays a significant role in influencing customer choices. A well-designed menu with clear descriptions and attractive visuals can enhance the dining experience and drive sales.

Effective menu planning and engineering require a deep understanding of customer preferences, dietary trends, and culinary techniques. Restaurants must also consider factors such as food costs, labor costs, and inventory management when developing and engineering their menus.

The Dawn of the Culinary Operating System

The culinary operating system is a data and management layer that will exist in every growing food organization in the near future. If you buy, transform, and sell food, a COS unlocks a unified view of your data, better collaboration among teams, and new levels of efficiency that are required to compete successfully in our era of breakneck margins.

Efficient waste management is essential for reducing excess waste in commercial kitchens, contributing to both cost control and environmental sustainability.

This is our vision for Galley. We’re building the first open culinary operating system that’s designed just for the food industry, but segment-agnostic. Leaders in restaurants, catering, non-commercial foodservice, and prepared meals use Galley to master their operation and future-proof their tech stack.

Want to talk to a COS expert to understand how this new software class can help you make sense of and optimize your culinary operation? Reach out right here

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