Food businesses face growing challenges from shifting regulations, a shortage of skilled professionals in the hospitality sector, and rising consumer awareness of healthy eating. In this environment, building and sustaining consumer trust requires transparent operations, strong traceability, and effective risk management.

Our system, combined with rapid microbiological testing, provides support for food safety and quality management, including data collection, risk management, and continuous improvement. With our system, consumer needs and environmental sustainability criteria can be effectively met.

The elements of the Food Control Management System

Food Control App

The Food Control application is a digital food safety management system that enables food safety-related data to be recorded, organized, and analyzed instantly in electronic form. Within the application, measured values, inspection results, deviations, and corrective actions can be tracked in one place. Data interpretation and the rapid identification of risks are supported by an AI assistant, enabling managers and food-handling staff to make decisions based on up-to-date information.

Consumer Satisfaction Survey

Consumer satisfaction and feedback will be systematically recorded, tailored to the specific characteristics of each establishment. Feedback will cover key aspects such as menu offerings, hygiene, service staff, and overall experience. Evaluating these insights and comparing them with estimated food waste levels will be essential for developing effective strategies and improving operational efficiency.

Reducing food waste

The volume of food waste is a key indicator of service efficiency and customer satisfaction, while also reflecting the environmental sustainability of the catering system. In the survey, food waste will be measured by individual food components, and serving practices will be thoroughly assessed.

Technological consultancy

Our advisory service evaluates how effectively existing tools and equipment support daily operations. By identifying critical points in workflows, we assess whether technological improvements can resolve challenges. Based on these insights, we provide tailored proposals for technology development and optimization.

Management analysis

The primary goal of the new management system is to enhance food and service quality within the existing operational framework. Its development will be grounded in the analysis of past purchasing data, while the strategy will incorporate technological capabilities, menu planning, and consumer expectations.

Dietetics

The dietetic analysis covers menu planning, nutrient calculations, and monitoring food variety indicators. We provide expert evaluation of both standard and dietary catering. In developing the menu, we will also review purchasing, production, and marketing strategies to ensure alignment with nutritional and business objectives.

Expert supervision

We provide regular expert supervision at operational units, including the development and oversight of HACCP documentation and self-control systems. In addition, we design and implement tools for effective visual process management to support compliance and efficiency.

Knowledge attitude and practice

The most important elements of food businesses are the food handlers.  Therefore, the Food Control Management System closely monitors the knowledge, attitude, and practices of the employees.  We assess the theoretical knowledge and food handling practices of food handler employees.  We develop a tailored educational and training program that focuses on regular education and monitoring.  The goal is to enhance conscious food handling practices.

Microbiological testing of food contact surfaces

We check the microbiological compliance of kitchen surfaces and served food. We verify the compliance by developing and executing a sampling and testing plan based on the organization's risk assessment. Microbiological compliance provides objective information about operational compliance. In our partner laboratory, both classic and rapid microbiological tests are available.  egyaránt elérhetőek.

Main references

Currently the system is operated in 127 units, where more than 15.000 consumers are served a day.

Our principal partners are:

• Municipality of Budapest Catering Provider Economic Organization
• Provincia Hungariae a Magna Domina Hungarorum – Hungarian Province of Franciscan Friars
• Society of Jesus, Hungarian Province
• Order of Friars Minor Conventual
• Municipality of Budapest Vázsonyi Vilmos Old People’s Home