Finnish Red Cross kitchen

Scaling Recipes Is Essential Feature For The Finnish Red Cross Logistics Center

The Finnish Red Cross is part of the international Red Cross and Red Crescent Movement. One area of operation is taking part in international relief operations related to disasters or crises. Both domestic and international relief shipments are sent out from the Finnish Red Cross Logistics Center in the City of Tampere.


Logistic Center Recipes Are Managed In JAMIX Kitchen Intelligence System

Outi Amanor works as Project Planner in the Finnish Red Cross logistics center. Together with people in charge of different units she is responsible for procurement. When the logistics center sends out a field hospital to a disaster area, they can also include kitchen equipment and supplies if needed. In this type of situation Outi has to plan the quantity of food supplies needed. Ingredients will be purchased locally as soon as it is safe. When the shipment is sent out from Finland it needs to include enough non-perishable food items for providing food services for the unit’s employees at least during the first days or weeks.

The Finnish Red Cross logistics center has been using JAMIX Kitchen Intelligence System since 2016. Co-operation started after a trainee that used JAMIX System in her studies told Outi about the system. Now Outi has created all logistics center recipes in JAMIX. Based on the recipes Outi can let the system calculate quantities for ingredients for different amounts of personnel, and for time periods with different lengths.

Ordinary recipes are not suitable for the logistics center, so Outi has modified basic recipes by replacing fresh ingredients with dry ones, for example. ”As I was modifying the recipes I realized how much we use dairy and fresh semi-finished food items.”, Outi says. ”Replacing these ingredients in camp conditions with non-perishable food items is challenging. We aim at buying ingredients locally as soon as it is possible from safety aspect. But in the beginning we need recipes that you can prepare without fresh ingredients”, Outi says.


Recipes Will Be Scaled According To Consumption And Need

The Finnish Red Cross logistics center is not the most typical JAMIX customer but Outi sees huge potential for utilizing a kitchen system in this type of operation, as well. ”Functionality for changing portion amounts and portion sizes is really important”, Outi says. ”It is easy to calculate the ingredient need for porridge manually but when there are dozens or hundreds of items the job gets much trickier.”

Food consumption in the camp is bigger during the first couple of weeks, as the work is really physical when putting up the camp. Little by little the work gets lighter, food consumption goes down accordingly, and you can reduce portion sizes. ”After a hard day at work freshly baked bread tastes wonderful. Familiar foods also help to stand mental pressure.”, Outi says. The contribution of a chef is really important even in a relief camp! The chefs – as other relief workers – for relief operations are selected from the Finnish Red Cross relief worker reserve. You can apply to the relief worker  reserve through IMPACT training that is arranged 1-2 times a year.


Functioning Equipment And Infrastructure Ensure Operations In The Disaster Area

The chefs usually have all usual commercial cooking equipment at their disposal, only in camp conditions. Electricity naturally comes from a generator. There is even a water heater and a dish washer in the kitchen. ”No one has to do the dishes by hand even in camp conditions”, Outi laughs. Using a dish washer is appropriate also because of high hygiene requirements in disaster areas. Getting water is usually not a problem, as a water cleaning unit ensures clean water as long as there is any water available. We aim at getting an internet connection up in the disaster area as quickly as possible. It is important already for safety reasons.

Cloud-based JAMIX System that you can use for example with a tablet would seem to suit well for use in disaster areas. It hasn’t been used in real life yet, but well planned is half done, and calculations based on recipes help to avoid unpleasant surprises related to food services in the destination.


JAMIX Kitchen Intelligence System has provided solutions for challenges in food services already for 30 years. As Mikko Jaatinen, CEO and founder of Jamix has said: ”Significant results can be achieved quickly and the opportunities to improve these processes are endless with the help of IT.” When a kitchen system efficiently and reliably takes care of the calculations needed for preparing food, people can focus on work you cannot manage digitally. For example baking fresh bread.

Versatile kitchen management software system

The More Comprehensive Kitchen Software, The More It Will Make Work In The Kitchen Easier

By: Anna Skyttä


An extensive software system with lots of features can at first sound troublesome and difficult to use. However, usability of a system is not dependable on the amount of features it includes. An easy-to-use system is easy to use whether it includes a little or lots of features, and whether you utilize all features in the system. In fact a system with just a few features can become troublesome and difficult to use if it doesn’t support your operation in the best possible way, that is throughout the process.  The basic task for information systems is to make it easier for you to manage, process and deliver information. If the system helps in just some part of the process, you need to take care of the rest without a system. That is inevitably more laborius and it takes more time.


There Is Lots Of Information Related To A Food Service Operation

Recipes include information on ingredients, including quantities, you need for preparing a certain dish. Ingredients include information on possible food allergens, as well as nutritive data. Ingredient price is also one piece of information related to ingredients. The menu tells you what, when, and how much you need to prepare. Based on the menu you can also calculate the need for ingredients. In many food service operations nutritional information and costs of meals play an essential role. Information on quantities and values of ingredients in the inventory is also relevant.

You need all previously mentioned information – and this was not in a very detailed level – for running a food service operation. Almost all information is also linked to each other in one way or another. When you need to change some information, it most probably will affect many others, as well. A kitchen software system that first of all keeps all the needed information safe in one place, and in addition to that links information together, and automatically takes care of many calculations, is truly a tool that makes work easier and faster.


Delivering Information To Your Organization, Suppliers, And Customers

If you have more than one person working in the kitchen, you will need to share information within the organization. The need for sharing information grows in bigger organizations and in chain operations. There you might have the need to make requisitions to the commissary kitchen, as well. And you need to send your orders for ingredients to your suppliers.

You usually publish your menu as paper printouts or online to your customers including at least basic information on the menu items. There are requirements on sharing food information to consumers, so you should have ingredient lists and allergen information easily available in case you have not published them together with the menu.

Sharing information is easy with a kitchen system that manages all essential information related to kitchen operations, whether you are sharing information within your organization, or to your suppliers or customers.


Manage All Essential Kitchen Operations In One System

Imagine a situation where you would hire an assistant to take care of routine work related to information management. Would you rather hire a person, who manages only one or a few areas of kitchen operations, or a person who manages all essential areas in the kitchen. It would seem logical to choose the person with as much knowledge as possible. Matching the needs of the organization is of course essential both when choosing an employee or a software system. But as pointed out earlier, even the most simple food operation relies on much more information than just recipes, for example.

JAMIX Kitchen Intelligence System covers all essential operations in the kitchen. In addition, it includes many useful and innovative features which all make daily work in the kitchen easier. Even if the system is extensive, the users appreciate its intuitive user interface. JAMIX System adapts to your kitchen’s needs, so it is suitable both for small and large food service operations. The more you want to make work in the kitchen easier, the more versatile system you should choose. And when you have a versatile system in use, you will get the most benefits from it by using it comprehensively.

Sustainable Development Goals

Sustainability Efforts Of A Single Kitchen Make A Difference In The Global Scale

By Anna Skyttä


”Food is more than just what we eat. The ways in which we produce, process and consume food touches every aspect of life on this planet. It is the foundation of our cultures, our economies and our relationship with the natural world.” United Nations Food Systems Summit 2021 video


”We Can Build A Just And Resilient World Where No One Is Left Behind”

In 2015 the United Nations member countries agreed on the 2030 Agenda for Sustainable Development. It includes 17 global goals to end poverty, protect the planet and improve the lives and prospects of everyone, everywhere. Food is closely linked to several goals in the 2030 Agenda both directly and indirectly. In September there will be a Food Systems Summit related to the 2030 Agenda together with the UN General Assembly.


National Acts To Support The 2030 Agenda

Global scale goals would be impossible to reach without breaking them down into a more concrete level. Over 100 countries have committed to include the 2030 Agenda Goals into national planning. In the U.S. you can find governmental level information on sustainability in the USDA website.

Sustainability has spread out from national level into businesses, organizations, and individuals. For example, in the U.S. the National Restaurant Association provides sustainability information related to the food service industry. There are also lots of initiatives related to sustainability. 86 Food Waste is a collaboration in between the National Restaurant Association and World Wildlife Fund to help you cut the waste and save money. FoodPrint is a program dedicated to research and education on food production practices. Hungry Planet is on a mission to bend the curve on personal and planetary health with a full range of plant-based meats.

These were just a few examples of different types of initiatives related to sustainability. Businesses and organizations have made a huge amount of work with sustainability in the last years. They have set goals, and defined action points in order to achieve them. In global scale the 2030 Agenda can seem a bit distant, and from an individual point of view even something you can do nothing about. When you scratch the surface, you will notice efforts towards the sustainable development goals almost everywhere. Continuous work for sustainable development also takes things forward all the time. We are constantly taking small, and some times even bigger steps towards the 2030 Agenda Goals – even if the finish line will not come into view until years from now.


Food Consumption Patterns Are Key To Reducing The Environmental Effect Of Food

The environmental effect of food is approximately as big as of traffic, or water and energy consumption in households. Environmental effects are generated especially in primary food production. However, in order to reduce them we need to work in the end of the food chain. What we consume and how affects directly the primary production. Favoring foods with lower environmental impact will grow their share in primary food production. This will reduce the share of food with higher environmental impact. By minimizing waste you will avoid environmental effect of both food that has been produced for nothing, and that of food waste.

There are around 1 million restaurant locations in the United States. Even if the consumers choose the food they eat also outside of their homes, the food service operators have the chance to guide their customers towards better choices by providing environmentally friendly options on their menus. You can reduce waste from leftovers for example by reducing portion sizes, or by encouraging your customers to take reasonable sized portions in self-service lines.

Sustainable Kitchen - JAMIX Kitchen Intelligence SystemSustainability in a single kitchen comes from many different factors, from planning to execution. JAMIX Kitchen Intelligence System supports sustainability in the kitchen diversely, starting from the planning phase. JAMIX CO2 Calculator provides information on the carbon footprint of food making it easier to take the environmental aspect into consideration when creating recipes and planning menus. In addition, comprehensive JAMIX System includes versatile tools for reducing food waste. Small streams create big rivers. This saying goes for reaching the sustainability goals of a single kitchen, as well as for reaching them in a national or global scale.

Save Money, Ensure Quality, Develop Business with JAMIX Kitchen Intelligence System

Save Money, Ensure Quality, And Develop Business With A Kitchen System

A comprehensive kitchen system supports food service operations diversely both in planning and in production. System saves time and money, and improves profitability. With a system it is easier to maintain coherent quality. In addition, with versatile reports it is easy to monitor operations and develop them.


Time Is Money In Food Service Operations, As Well

JAMIX Kitchen Intelligence System saves time in the kitchen, as all information is systematically in one place and always up-to-date. Thanks to cloud service, information is also easy to access regardless of place, or  device you are using. The system saves time in the kitchen as it imports information electronically into the system, and exports it from the system. In addition, the system saves time as it takes care of all the calculations you need. When you need less time for office chores related to preparing food, you will need less resources for them and you will save money. However, cost savings from the system are not limited to time savings, and benefits are not limited to cost savings.


Profitability With Appropriate Margin And Inventory, And Minimal Food Waste

With JAMIX System you will not need to guess the profitability of your recipes. The system will automatically calculate costs for recipes and menus based on ingredient prices. In a similar way, the system will calculate margins based on your sales price. You can easily adjust the margin to a desired level by editing either the sales price or the recipe.

If you have surplus ingredients in the inventory, they tie money for no reason. In addition, there is a risk that those ingredients get outdated and end up in wastage. When you order ingredients just according to need, money won’t be tied in surplus inventory, and money won’t be wasted along with food waste. JAMIX System makes it easy for you to order ingredients according to need, as it calculates a shopping list based on your menu. With the system you can easily monitor the amount of ingredients in the inventory, as well.

In addition to inventory, food waste can be generated in production. Or there can be leftovers from the service line, or from the customers’ plates. All food ending up in wastage equals to money wasted. JAMIX Kitchen Intelligence System helps in reducing food waste throughout the process. Accurate production quantities based on the amount of diners help reduce food waste both in production and in service. When you monitor customers’ leftovers you can adjust portion sizes to better match consumption, or you can adjust the content of the menu to better match customer preferences.


Accurate Information Ensures Coherent Quality And Food Safety

Coherent food quality is an important factor in keeping up customer satisfaction and customer loyalty. In JAMIX System you can easily scale recipes according to the amount to be prepared. This way the quality of food stays coherent regardless of the amount you are preparing. In addition to ingredients, you can register detailed instructions and methods in the system, as well as pictures of different steps and the finished dish. This ensures that the quality of food stays coherent regardless of who is preparing it.

All in all information in the system is accurate and precise, which minimizes the risk for errors. The system holds ingredient lists, allergens, and nutrition facts – so information related to food safety is easy to access. You can register traceability information related to ingredients in the system, as well.


Develop Your Business With Data And Promote Sustainability

With JAMIX Kitchen Intelligence System you can easily monitor key figures of your operation: Margins, purchases, sales, wastage, and inventory balance. Based on accurate information it is easier to plan, adjust, and develop future operations. With JAMIX System you can also easily collect customer feedback and develop you operations to better match your customers’ needs.

Today sustainability is undoubtedly included in some form in the agenda of all organizations. JAMIX Kitchen Intelligence System helps kitchens operate in a sustainable manner. It helps in reducing food waste already starting from the planning phase. In addition, with JAMIX CO2 Calculator you can consider the carbon footprint of food already when planning your recipes and menus.


Tidiness and order in stations and storage form one of the corner stones for running kitchen operations smoothly. For a smooth-running kitchen you also need to have data that is in order and easy to access. A comprehensive kitchen system keeps all data related to the kitchen’s core operations in order, and automatically takes care of calculations. In addition, a system transfers information both inside the organization, and to/from external operators. Work in the kitchen runs easier, faster and more efficiently with a system. It brings numerous benefits to any food service operation, large or small.

Save Time with JAMIX Kitchen Intelligence System

Save Time In Restaurant Kitchen By Letting A System Do All The Maths

There are many types of calculations related to commercial kitchen operations, and doing calculations manually takes a lot of time. In addition, there is always a risk for errors when calculating things manually. JAMIX Kitchen Intelligence System automatically takes care of all essential calculations for the kitchen. Information is linked within the system which minimizes the risk for false or incomplete information. In addition, thanks to linkages you don’t have to register the same information in many places.


Many Types Of Calculations Related To Recipes

Once you have created a recipe in the system, it will be easy to scale it to any amount of portions as the system automatically calculates the quantities for ingredients according to the new value. If needed, you can easily change the portion size, as well. JAMIX Kitchen Intelligence System automatically calculates also the costs for recipes based on ingredient prices in the system. If you set a sales price to the recipe, the system will calculate the margin for the recipe.

In many food service operations the nutritional information of food is important, as well. JAMIX Kitchen Intelligence System automatically calculates nutrition facts for recipes based on nutritive values in the system. JAMIX also calculates the carbon footprint for recipes if you have added CO2 values for ingredients in the system.


System Calculates The Need For Ingredients, And The Amount Of Food To Be Prepared

Utilizing your recipes in the system, you can easily create menus in JAMIX Kitchen Intelligence System. Linkages ensure that all essential information follows along. As for single recipes, the system calculates costs, margins, nutrition facts, and carbon footprint for menus. You can easily compare the nutritive content of your menu to nutritional recommendations.

Amounts of portions and portion sizes are easy to update in the menu. The system automatically calculates the need for ingredients for recipes on the menu based on the new values. You can utilize the shopping list directly when making orders. You will get all the needed information – recipes and ingredients – from the menu for production, as well.

If you need to take earlier prepared food into account – salad dressing, for example – the system will take care of calculating the quantity you need to prepare. The unique Food Bank functionality in JAMIX Kitchen Intelligence System automatically calculates how much you need to prepare a certain food in addition to the amount you have in store.

System makes work easier also for commissary kitchens by automatically calculating all requisitions together. The commissary will easily get information on the recipes to be prepared.


System Keeps You Updated On Ingredients In The Inventory

When you utilize inventory management features in JAMIX System, you will stay up to date with ingredients in the inventory including their value. The system automatically calculates inventory balances for ingredients based on deliveries and withdrawals registered in the system. The system also calculates the inventory value based on inventory balance and price information.


Accurate Calculations Save Money And Environment, As Well

In addition to time savings, accurate calculations in the system save money and environment. With margin calculations it is easy to adjust your sales prices to a profitable level. And if you cannot increase the sales price, with the system it is easy to adjust the recipe and find a suitable cost level. When you order ingredients just according to your need, money won’t be tied in the inventory. In addition, there won’t be items expiring on the shelves, and ending up in wastage. And, when you prepare food just according to need, you can minimize wastage of prepared food which saves both money and the environment.

Culinary Team Hungry Planet

JAMIX Provides Hungry Planet Comprehensive Tools For Managing Recipes

In the picture: Hungry Planet Culinary Team

Hungry PlanetSt Louis based Hungry Planet has been using JAMIX Kitchen Intelligence System since 2020 for managing their recipes and culinary database. Hungry Planet makes a full range of chef-crafted plant-based meats that are a one to one substitution for conventional meats in any dish across every protein. Hungry Planet is in thousands of venues across the U.S., Australia and Singapore including fine dining, fast casual, university, hospital, retail, grocery, and deli. In addition they have helped provide over 1 million Hungry Planet meals to public K-12. JAMIX System provides the Hungry Planet Culinary Team easy access to recipes with all essential information related to them. With a built-in carbon footprint calculator, the system also helps in selecting ingredients that are best for the environment.

JAMIX Is The Central Database For Hundreds Of Recipes

Hungry Planet Crab™️ Rangoon Crisps”Jamix plays a central role for the Hungry Planet Culinary Team. It is the central database for hundreds of recipes – and is growing weekly. In addition to the recipe database, our Culinary Team uses Jamix to create menus, shopping lists, and to monitor the carbon footprint of our recipes”, says Chief Culinary Officer Ron DeSantis. The whole Hungry Planet Culinary Team uses the system, and each team member has a personal working folder. Individual working folders keep individual chef’s recipes private, but also enables them to share with other users. At Hungry Planet, Culinary Team members develop new recipes in personal working folders, and when all R&D is completed those recipes are added to the shared folder.

System Enables Versatile Utilization Of Recipes

Hungry Planet Pork™️ Barbecue Burnt EndsJAMIX Kitchen Intelligence System provides the Hungry Planet Culinary Team easy access to verified recipes. ”Monitoring nutritional information and carbon footprint is easy as the system automatically calculates them for recipes. The system also includes photos of finished dishes and also step-by-step photos”, says Chef Ron DeSantis, listing the benefits of the system.”Our chefs can easily scale recipes for consumers and also for foodservice operators.”

”Operationally we are different from foodservice operators who are serving meals daily. Our use is primarily recipe testing for all areas of the food industry – consumer and foodservice. Having all information in one database allows our culinary team to compare results to other recipes, use recipes as sub-recipes, share ingredients, adjust ingredient quantities to create nutritionally acceptable recipes, and many other solves”, Chef Ron explains.

The Future Is About Sustainability And Systems Help In Pursuing That

Chef Ron DeSantis

Chef Ron DeSantis

”Hungry Planet’s mission is to bend the curve on personal and planetary health with the only full range of delicious, nourishing, plant-based meats. You can see that sustainability is in our DNA”, says Chef Ron.”Improving planetary health means total commitment to sustainable agriculture. Plant-forward food is clearly an answer to many sustainability efforts all over the world. We use Jamix’s carbon footprint feature as a reminder to select ingredients that are best for the environment.”

Chef Ron is optimistic about the future, and sees systems as beneficial tools in pursuing sustainability: ”The future is ours to create. We believe there’s a hunger inside us all. When passion for the delicious meets an appetite for a just world, there’s an opportunity to change things for the better. Systems like Jamix will allow us to monitor our impact and make the necessary changes to create healthy and sustainable food.”

JAMIX System Keeps Procurement And Requisitions In Order In Mikkeli Food Services

Mikkeli is a city located in eastern Finland with nearly 53,000 inhabitants. The city provides food services mainly in schools and kindergartens (K-12). There are 42 kitchens serving 8,000 meals daily. Mikkeli has been using JAMIX Kitchen Intelligence System for managing their food services since 2007. Since the beginning they have used the system extensively: For managing recipes, menus, inventory, procurement, and requisitions. In addition to this, the system is used for internal operational calculations.

Mikkeli Food Services Uses The System Comprehensively

Mikkeli has created shared recipes in the system, and the production kitchens use them in the daily work. They get shopping lists based on menus from the system, and take care of orders and deliveries with it. In addition they manage requisitions and billing with JAMIX, and take reports, lists Production Planner Marja Jussi-Pekka.

The usage of JAMIX System is not limited to production kitchens, as the service kitchens use it for requisitions. In addition to kitchens, the administration uses the system to support their operations. The financial key performance indicators in Mikkeli food services are based on internal operational calculations. JAMIX System provides the tools to register and monitor operative performance and costs. Menu planning together with versatile reports are also important tools in leading food production.

Contract Products Run In The System Reliably And Easily Into Menus And Orders

Mikkeli is a part of a food services procurement pool in the Mikkeli region. Contract products are linked to recipes in the JAMIX System. This way the contract products run reliably through the entire food production process. ”This is a really big benefit, as we can allocate procurement into just the right products”, Jussi-Pekka points out.

At present different suppliers have a huge product assortment. If you would not manage procurement with a kitchen system, purchases would easily start spreading around as the kitchens would order items of their choice from any suppliers. Mikkeli food services have worked systematically so that each production kitchen has the right products linked to recipes and orders. Large production kitchens use contract products of the procurement pool, and smaller kitchens follow their own contracts. For example, the kitchens might order the same bread from different suppliers depending on their contract.

JAMIX System Is A Priceless Tool In All Areas Of Food Production

The biggest benefit of the system for Mikkeli food services comes from requisitions management, tells Marja Jussi-Pekka. The service kitchens make requisitions to the commissary kitchens through the system. The system provides delivery and packing lists according to orders for the commissary. Different types of production sheets, as well as diet labels are quick to print from the system. Mikkeli food services cook and deliver 200-400 diet meals daily. The diet meals alone would keep one employee busy, if all information should be registerd manually. ”I truly don’t know what we would do, if we would lose this feature”, Marja laughs.

”If we would do everything I mentioned manually – write menus by hand, and send them in between kitchens, or call orders to the suppliers by phone… Without up-to-date price information we get from the system, we wouldn’t be able to think of the meal costs when planning menus as we do now. And I couldn’t even imagine how we would manage requisitions from service kitchens without a system. Not to talk about calculating manually the amounts of food to be prepared based on requisitions. At least the amount of errors would grow”, Marja Jussi-Pekka reflects.

JAMIX Does Not Leave The Customer Alone

Mikkeli food services started the deployment of JAMIX Kitchen System in 2007 with getting computers into all kitchens, and learning how to use them. Only after that they started the actual training sessions for the JAMIX System. The deployment went well, as the staff was motivated and excited about the system. They were also committed to the new way of working. JAMIX System has developed over the years, and training sessions have been arranged whenever needed. For regional training sessions Mikkeli has asked a trainer from JAMIX. The admin user of Mikkeli has taken care of training sessions within own organization, for example for new employees.

Mikkeli food services uses JAMIX Admin Services, that takes care of admin tasks in JAMIX system. To manage the system comprehensively, Mikkeli would need to hire one person to do that. From financial, as well as from HR perspective it is more convenient to handle it with JAMIX Admin Services, tells Marja Jussi-Pekka. An external admin user also sees the system in a different way compared to a person that has used the system for years. Managing information is professional, and the systematic approach shows for example in managing basic data – compared to a situation, where several users would create groupings in the system, and would name items according to their own need or logic.

A big plus is also immediate support. ”A person you know answers the phone in the Admin Services, and you always get help.” Especially when there are more complex issues it is a big benefit that the Admin Services sorts them out and provides the finished answer to the customer. We contact JAMIX Helpdesk when needed, as well.

Kitchen Management Systems Are A Prerequisite For Operations In The Future

Systems include a risk for vulnerability but without these systems we could not operate at all, Marja Jussi-Pekka points out. Cloud services and web based systems aim at tackling the vulnerability challenge, so that technical interruptions could be minimized. IT skills are required of the staff in the food services already now. The customers require this, as well. So everyone has to be able to use a kitchen management system at least to some point. This requires a lot from the managers, as well. They need to ensure the skills for everybody, now and in the future, Marja points out.

IT Architecture Is Worthwhile When Deploying A Kitchen System

Marja’s tip to a new JAMIX customer is, that before deployment you should think carefully what you want from the system. In addition, you need to think which functions you will use, and how you will use them. You need to consider the resources you have, both with regards time and personnel, and define responsibilities for management. You should also plan well appropriate user levels for different user groups, and decide who manages your database. ”When you use the system, you need to remember that everything has effect on everything. If you change something in the basic data, you need to think where that change will affect BEFORE making it”, Marja points out.

”Co-operation with JAMIX has always worked well for us. JAMIX is a good partner, as they listen to the customer’s wishes, as well”, Marja concludes.

Sustainable Kitchen - JAMIX Kitchen Intelligence System

JAMIX’s New Green Appearance Communicates Sustainability Promoting Features In The System

JAMIX Kitchen Intelligence System supports sustainability in the kitchen diversely, starting from the planning phase. JAMIX CO2 Calculator provides information on the carbon footprint of food. In addition, the comprehensive system includes versatile tools for reducing food waste. Reducing waste will significantly reduce the carbon footprint of your kitchen. And it will save money.

The previously mentioned features have been in the JAMIX System already before. Along with our new green appearance and our Sustainable Kitchen symbol we want to bring these sustainability promoting features forward in a more distinct way.

The Environmental Effect Of Food Is Significant

The environmental effect of food is approximately as big as of traffic. Or as big as of water and energy consumption in households. The biggest part of the environmental effect of food comes from ingredients. Animal based foods have in average a bigger environmental effect than vegetable based foods. The problem with food thrown away is not so much the waste generated. The problem is the environmental effect that has been generated for nothing when producing that food.

JAMIX Reduces The Carbon Footprint Of Your Kitchen

Sustainable Kitchen In JAMIX Blog

Sustainability has been a theme in JAMIX Blog already for several years. You can find the articles related to this theme under the category named Sustainable Kitchen and Food Sustainability.

Folkhälsan uses JAMIX System for nutritional monitoring

Folkhälsan Uses JAMIX System For Nutritional Monitoring – ”Lots Of Benefits With Little Effort”

Folkhälsan is a Finnish non-profit organization operating in the field of social and health services, including housing and services for the elderly. Folkhälsan has been using the JAMIX System for managing their food services since 2019. Nutrition is an important part of good care for the residents, and Restaurant Manager Ann-Catrine Edfelt uses the system diversely for nutritional monitoring of the residents. The Folkhälsan houses in the Ostrobothnia region want to notice the residents individually: ”Everyone takes care of the residents like they were their own grandparents”, Ann-Catrine smiles.

JAMIX Provides Big Help In Nutritional Monitoring

Folkhälsan’s round-the-clock institutional care units in the Ostrobothnia region perform nutritional monitoring for each resident on a yearly basis. In addition to the yearly monitoring there is a low barrier for taking action. If, for example a resident has lost weight, or if there is some other reason which indicates that the nutritional supply of the resident should be monitored in more detail.

When needed, the food services create individual recipes with JAMIX for the resident for a couple of days. This provides big help both for the care workers and for the resident, as well as for the resident’s family. The system provides accurate calculations for the nutritional supply immediately. When you know precisely how much a certain meal contains protein or energy, no one needs to worry.

In the Folkhälsan house of Mustasaari they added the amount of protein systematically into the meals of all residents. This was after they noticed from the nutritional calculations that the amount of protein was below recommendations at times. Protein supplement was added into bread dough, for example. Now all the residents get at least 18 % of their daily energy from protein. Many residents have gained weight, and the general condition has been improved, Edfelt tells with content.

Co-operation Builds Well-being For The Residents

Folkhälsan uses JAMIX System for nutritional monitoringAnn-Catrine praises the open and natural co-operation with the care workers. This is a huge benefit when taking care of the well-being of the residents. When a new resident moves into the Folkhälsan houses in the Ostrobothnia region, they have an interview where they also ask about the resident’s favorite dishes. The food services try to take these wishes into account as well as possible. The food served has a big impact on the well-being of the residents. Serving your favorite dishes can even help in settling into a new place. This was the case with one resident when the kitchen pampered him with his favorite dessert.

The food services try to take the individual eating habits of the residents into consideration in other aspects, as well. The eating preferences tend to be different in the town area of Vaasa compared to the rural area of Mustasaari. Serving familiar dishes brings back good memories, and it provides topics for conversation for the residents with memory disorders. ”It is delightful when residents can keep their identity as diners until the end of their lives. As long as a resident is able to make wishes, I will try to fulfill them”, tells Ann-Catrine.

JAMIX Provides Accuracy To Nutritional Calculations And Costing

The Folkhälsan houses in Ostrobothnia currently use JAMIX mainly for nutritional monitoring. The system provides huge help in that. ”The thought, that you should do nutritional monitoring with manual calculations is from another planet”, says Ann-Catrine. Along with nutritional monitoring you notice right away if you need to make changes in the recipes. Often little things come up in monitoring. You don’t necessarily notice them in the daily work but you do in the calculations.

In addition to the nutritional issues also the cost aspect is easy to notice when you work on the recipes in the system. Small daily savings accumulate some more money for the end of the year, for example for Christmas meals, Ann-Catrine points out. In the future the chefs will start using the system, as well, so that they can get the recipes directly from JAMIX.

Web-based System Is Easy To Use And Always At Hand

Ann-Catrin thinks that deploying the system was easy. She was unable to go to Helsinki for the training session, but she attended to it remotely from Ostrobothnia. A trainer from JAMIX had guided Ann-Catrine into nutritional calculations already before the training. ”The homework was of big help, as you could try the functionalities in the system by yourself.” Using the system is really easy. You just need to roll your sleeves, be brave and start working.

Ann-Catrine has used the JAMIX system also with a smartphone. ”In one training session we needed to check some things from the system quickly. There was no computer at hand, so I opened the system in the phone. Remembering the password was the most difficult thing, and the important figures were quickly checked.” The chefs in the kitchens might also face situations, where the computer is not at hand or open, but they always have a phone within reach. This way the web-based JAMIX system goes seamlessly together with the daily work of the kitchen.

”Even If You Don’t Always Know Everything, JAMIX Will Provide An Answer”

When we ask Ann-Catrin about co-operation and customer service, she laughs: ”Well that is the wonderful part. You always get an answer, and usually very quickly.” Ann-Catrin says she has also gotten advice on how you could do things differently so that the system works in the desired way. ”It is so safe. Even if you don’t always know everything, JAMIX will provide you an answer.”

Along with the deployment Ann-Catrin remembers to have been surprised when she was asked about wishes concerning the system. ”I appreciated that JAMIX contacted me and asked me what I want.” Even if the system would not include some specific features, many needs can be fulfilled when you creatively think of alternative ways with the JAMIX experts. At the end of the day these are the little things that mean that they listen to you.

Key Words In The Future: Leading With Knowledge And Living In The Moment

Ann-Catrin believes that the use of systems will increase especially in the care industry. Monitoring will be needed more than before, and leading with knowledge will become a routine in the food services, as well. ”The need for information will increase, and the systems can answer to that need.” The customers want to know that the children will get proper food in kindergartens and schools, or that everything is ok with granny in the senior home. As the number of different trend diets increase, it is easy to check from the system that they comply with the nutritional recommendations.

Ann-Catrine wants to believe that once the exceptional times are over, living in the moment will be emphasized, and we will more often take notice of little things like enjoyment of daily meals. Maybe we will appreciate our loved ones more, when after a long time we will be able to meet them and touch them. ”We could take those grandmas and grandpas for lunch or cup of coffee once a week”, Ann-Catrin suggests. Fifteen minutes a week is not that much, but the meaning of a shared meal is still so big to all of us.

Ann-Catrine encourages new JAMIX customers to bravely start using the system. ”You get lots of benefits with little effort!”

JAMIX System Is The Guiding Thread For The Kitchen Operations In Laitila

JAMIX System Is The Guiding Thread For The Kitchen Operations In Laitila

LaitilaLaitila food services have been using JAMIX Kitchen Intelligence System since the late 1990’s for managing their kitchen operations. Laitila is a town of 8,500 people in southern Finland. It provides food services in schools, kindergartens, and health care facilities. Deploying the web-based JAMIX System recently has boosted the utilization of the system. Along with that the system has provided even more benefits for the food services – both from the economical aspect, as well as through the daily practices.

Web-based JAMIX Provided Motivation For Using The System More

Determination together with the web-based JAMIX System has made things happen. ”All in all it is about the attitude, do you want this or not. We understand the benefits we get from the JAMIX System. That is what pushes us forward”, tells Kitchen Manager Juha Laiho. Food Service Worker Salla Kuoppa-Tiittanen continues: ”We had this enthusiasm towards the web-based system. You can use it on a tablet, as well.”

Juha and Salla are the admin users of the JAMIX System. In addition to them, the chefs use the system in their daily work. Along with trainings and using the system everybody has a positive attitude towards it. Laitila food services publishes their menus online directly from the system with the JAMIX MENU Service. This way the JAMIX System reaches the end-customers, as well.

”JAMIX is the guiding thread for our kitchen operations”

Both administrative users recognize lots of benefits from using the system. ”JAMIX provides us financial guidelines for operations. We can see in the system, how we have spent our money. Through optimizing portion sizes, for example, we are able to allocate the money where we want it to be”, says Juha. Salla continues: ”With JAMIX we have been able to keep our budget. On the other hand we have been able to make savings, which we’ve been able to use for something special. For example, we were able to invest more into the Christmas lunch.”

The system provides tools for forecasting sales, and it is easy to make changes for the recipes, if needed. The system provides a huge benefit also for calculating the order quantities: ”I cook for more than 1,000 people. If I was to think the quantities for minced meat and potatoes by myself, it would just be terrible. JAMIX makes ordering so much easier. We order the quantity that is on the recipe”, tells Salla providing an example from real life. Orders that are the right size help in inventory management. ”We have nothing unnecessary here, so it easy to keep the inventory in order”, Juha explains.

The operations run smoothly and accurately thanks to the system: ”I weigh ingredients according to the recipe, and I know that the portion sizes and the amount of portions will be enough. No need for guessing”, Salla points out. ”Now that we fine tune our recipes, the portion size will be in place. We order and cook according to that. It has been great to notice along the way, that wastage is nonexistent.”

Juha emphasizes the importance of waste monitoring, as well, and brings up other information management: ”JAMIX has the information you need for food safety. The items include information on prices and nutritive content.” The system and the information it includes provide support for new employees, as well. ”It is also an investment for the future, and not only for us who are working here now”, says Juha.

JAMIX MENU Application Promotes Transparency Towards The Customers

Laitila food services publish their menus online with the JAMIX MENU Service. ”With the MENU Service we can communicate the content of the food we serve. Transparency is our goal, and we work for it”, Juha explains. You can communicate also information on special diets through the JAMIX MENU Service: ”There are customers with special diets, and we have instructed them to find information in the JAMIX MENU application. We aim at having all that information in there”, Salla specifies.

Laitila food services actively promote the JAMIX MENU Service so that customers would start using the application. ”I founded a food committee, and we have students from different schools participating. I took Jamix to the committee, as well, and now the students promote the application forward. It was also rewarding, that one teacher came to tell us, that she had started to use the JAMIX MENU application once it was available, and that she was very pleased with it”, tells Juha. In the future, the online menu will be added into the section ”What are we having in school today”, in the website of Laitila.

Systems Will Play A Big Role In The Kitchen In The Future, As Well

Salla and Juha are concerned about the small number of younger people in the industry. At this moment also external threats, like the Covid-19, raises a concern. On the other hand Juha sees that a system helps to reduce possible threats related to the origin of food, for example: ”The transparency the JAMIX MENU service provides us. You can see what our food is made of. You have all the information there.”

Even if people will physically cook the food also in the future, the role of systems will grow in the future. ”The industry will be faster. The systems you have known at one point, won’t necessarily be the same in the future”, Salla predicts.

Experiences About Deployment And Co-operation With JAMIX

Even if Laitila had used the JAMIX System for a long time, they moved to the web-based system through a deployment project. ”I thought it would be a hard work, and that it would take a lot of time to even update our recipes. Now that I think back on it, it wasn’t that huge once we started to work on it”, Salla recalls. Juha continues: ”The motivation was so strong. This is truly a good system now.”

Juha underlines the importance of training when deploying the system: ”It has a huge significance how you get the people involved, and how you sell the idea to them. Support in the start is such a big thing.” Salla points out, that it is important to start using the system right after the training: ”You are bound to forget the things, if you don’t start using the system right away.”

Both Kitchen Managers are pleased with the co-operation with JAMIX.

Tips For A New JAMIX Customer

”You need to budget time and money for deploying JAMIX. We manage JAMIX along with work, so it is not impossible if you don’t have a person to do it. Still, managing the system requires time and persistence”, Juha points out. ”The system cannot help you if you don’t put your information in it. And the information should be accurate and correct from the start. Once you have the information in the system you will benefit from it in the future. You will get faster with the system as you use it, so you will need less and less time for doing it. And then you will get recipes and all other information out of it. Still, this will not be completed at any point, you need to work continuously”, Salla advises.

Juha points out the results you get for the work invested in the system: ”When you have patience to do things thoroughly, it will reward you, and we have experienced that. We have praised JAMIX weekly. So it does require time and money, but it will pay it back. We generate a minimal amount of food waste.”