Produce more, without losing track.
Every preparation planned, labelled and traced, and stock that’s right at the end of every run, even at hundreds of portions.
Sound familiar?
“Production sheets get copied out by hand every evening.”
“Labels are written in marker, with the risk of getting an allergen wrong.”
“Nobody knows exactly what’s left in the walk-in.”
What changes for you.
Every station knows what to make
The production sheet prints by station or by cook.
Labels that are right every time
Allergens and use-by dates come from the recipe, never rewritten by hand.
Reliable stock without recounting
Preparations go in and ingredients go out at the end of each run.
How Zesto does it.
Production, station by station.
Plan in portions, litres, kilos or your own containers (tray, sheet). The production sheet prints by station or by cook.
Labels, printed in the kitchen.
Use-by labels with a QR code for stock counts, INCO labels with ingredients, allergens, approval number and logo. On thermal rolls or A4.
Stock, right after every run.
Ingredients go out and preparations go in at the end of service. Counts go zone by zone, labels scanned with the phone.
Show us your production plan.
We rebuild it with you in Zesto during the demo.
How you get started.
- 1
Your recipes and units
Sheets imported, and your house containers (tray, sheet) as units.
- 2
Your label templates
Use-by and INCO, with approval number and logo, sized for your printer.
- 3
Your production plan
Stations and cooks set up, first sheets printed.
Frequently asked questions
Another question? Write to us at contact@zesto.app
Can we use our own containers as units?
Yes. A recipe can be counted in trays, sheets or any house container, as well as portions, litres and kilos.
Do labels carry our approval number?
Yes. The INCO label shows ingredients, allergens, health approval number and logo; templates are set to the millimetre.
How are lots traced?
On every delivery: lot number, use-by date and temperature, with the delivery note attached.
Can we supply several restaurants?
Each site gets its own Zesto, and the group compares purchases, waste and stock across them.
The modules behind the kitchen.
Production, recipes, stock and hygiene, with no double entry.
See it run on your own kitchen.
30 minutes, with your menu and your suppliers.