Restaurant Food Production

The Whole Food Production Process Of a Restaurant Is Tied To the Menu

By: Anna Skyttä

Menu is a significant document that leads commercial kitchen operations. Titles for menu items tell the kitchen and the customers what is being served, but they are just the ”tip of the iceberg”. With the recipes for the menu items you can prepare food with the right ingredients and the right quantities. When you are preparing food for a large amount of diners, you need to scale the recipes according to the amount of diners. And even if you would prepare menu items based on single orders, you have had to forecast sales for each menu item to be able to order ingredients. In addition to this, there is lots of other information related to the menu. For example information on ingredients and allergens.


Menu Holds the Information For Preparing Food

In the kitchen’s perspective the menu compiles all the recipes you need to prepare at a certain time. Managing all of that is easy with a kitchen system that covers the whole food production process of a restaurant. In JAMIX Kitchen Intelligence System you can build menus from your recipes in the system. When you set portion sizes and portion amounts for the recipes on the menu, the system will calculate the quantities for ingredients you need. You can then send your purchase orders to your suppliers electronically and directly from the system.

In JAMIX System the menu provides you information for preparing food, as well. That is recipes including ingredient quantities and methods. You can also save images of different stages of preparation, or of the finished dish in the recipe. If needed, you can change portion sizes or the amounts of portions and the system will automatically calculate the quantity you need to prepare. If you have registered sales information in the system, you can utilize it in future menus. The system will update figures and calculations even in a large menu with just a couple clicks.


The Content And the Quality Of Food On the Menu

Ingredient and allergen information of the menu items is tightly linked to the menu, as well. A kitchen system is extremely useful for managing this information. All information is linked within the system and detailed information on ingredients will be automatically included in the menu. In the system you can easily manage diet information, as well. Diets you have added on recipes will follow along to the menus.

JAMIX Kitchen Intelligence System automatically calculates nutritional content for the menu in a detailed level. You can also compare your menu to nutritional recommendations in the system. JAMIX System also has a unique CO2 calculator. It calculates the carbon footprint of food based on CO2 values registered for ingredients.


Communicating the Menu To Your Customers

You usually communicate the menu to your customers at least on the item level. Often it includes information on the most common diets, as well. In addition to this ”tip of the iceberg” the kitchen has to be prepared for opening also the world under the surface: You have to be able to provide your customers information on allergens in the food. In addition to must have information, the customers are also interested in information that lies deeper. Such as the origin of food or the environmental effect of food.

JAMIX Kitchen Intelligence System makes communicating with your customers smooth and easy. You can publish the menu you have created for operational purposes in a customer friendly format online, directly from the system. The published menu will include detailed information on the menu content. Your customer can browse it with a smart phone, for example.


Menu is just one part of the diverse food production process in a commercial kitchen. On the other hand it is the menu that leads kitchen operations aiming at preparing and serving food to customers. With a kitchen system managing all menu related information and tasks – in practice the whole food production process – is accurate and smooth, and it significantly saves time.

Heart Symbol - Suvi Laine

Kitchen System Calculates Nutritional Values Quickly and Reliably for Heart Association’s Recipes

Heart Symbol - The Finnish Heart AssociationMari Olli is Brand Manager of the Heart Symbol in the Finnish Heart Association. The Heart Symbol tells the consumer at a glance that the product marked with this symbol is a better choice in its product group. Mari works especially with commercial kitchen customers. She uses JAMIX Kitchen Intelligence System for creating and developing recipes both for consumers and for commercial kitchens in co-operation with the food industry.

Food served by foodservices has big significance for public health in Finland. The Finnish Heart Association wants to make it easier for commercial kitchens to serve healthy food. The Heart Association has invested in improving nutritional quality of food served by foodservices for over 30 years. Concrete examples of the Heart Association’s work are different types of tools. For example criteria and metrics, as well as the Heart Symbol meal. The purpose of these tools has been to support foodservice operators in ensuring nutritional quality according to nutritional recommendations.


JAMIX Kitchen System Supports Operations of the Finnish Heart Association Diversely

Nutritional quality of Heart Symbol recipes that are published in the internet is always verified with calculations from the JAMIX System. The recipes will be developed to match recommendations, if needed. In the near future the Heart Association will publish also price information for recipes. JAMIX helps with those calculations, too.

The Heart Symbol is available in JAMIX eMenu service, so commercial kitchens that have the right to use the symbol can easily communicate the healthy meal options to their customers. ”It is worth while to put some effort in bringing out the good and responsible work in foodservices”, says Mari. She appreciates the usability of JAMIX Kitchen Intelligence System: ”JAMIX is a practical and intuitive system!”

Employees of the Finnish Heart Association typically use JAMIX System for calculating nutritive values for different types of recipes. With the system it is easy to create different versions of recipes, and point out how big impact even one ingredient can have in nutritional content.


Managing Information Is Easy With JAMIX System

JAMIX is a cloud-based system which is important for the Finnish Heart Association. You can access the system on different laptops, or even with a tablet, and the use is not tied into a certain workstation. All information is also safe in the system. ”Calculating nutrition facts is of course remarkably quicker with JAMIX Kitchen System compared to calculating that information manually. At the same time the information is more reliable as the amount of human errors is smaller”, says Mari.

”It’s difficult to imagine, that the foodservice industry would go back to manual work when it comes to managing information. This is so much more efficient, quicker, and more accurate”, says Mari, and continues: ”Things have to run promptly. You don’t have the time to do these types of things without a system anymore.” There will always be work where you cannot replace people. With the help of software systems you will have more time to take care of those things, as well. And for a healthy heart that is a positive thing, too.

Jamix’s Expertise In Foodservices Is Built On Decades Of Experience In Commercial Kitchens

Jamix’s Expertise In Foodservices Is Built On Decades Of Experience In Commercial Kitchens

By: Anna Skyttä


Deep and versatile knowledge about foodservice operations is built at Jamix on 31 years of experience of commercial kitchen management. When developing a software system for making work easier, it is important to understand how kitchens operate in real life. And you need to be interested in that, as well. Since its beginning Jamix has always listened to customers’ needs. In addition, there are numerous people in the company who have worked in the foodservice industry before coming to Jamix. So we can proudly say that we know operations of different types of commercial kitchens, as well as their requirements extremely well.


Versatile and Comprehensive Functions for Commercial Kitchens

Jamix has been developing its kitchen software system already for 3 decades based on both customer feedback and internal innovation. Basic features and functionalities – such as recipes and menus including calculations accordingly, inventory management, and requisitions – have been in the system since the beginning.

The world changes constantly, the amount of data increases, and new technologies replace old ones. Jamix has developed the system continuously so that it would support kitchen operations as well as possible. Basic features have been improved, and numerous useful functionalities and innovative solutions have been added. Still after 3 decades there are plenty of wishes and ideas for developing the system. So Jamix is constantly developing new features that will make work in the kitchen easier.


Customer Support Provides Expert Service

Jamix customers often thank the system for its clear and easy user interface. Jamix has received recognition for intuitiveness also from the National Restaurant Association Show. In 2019 JAMIX Kitchen Intelligence System received the Kitchen Innovation Award. The judges of the award panel highlighted intuitiveness of the system in addition to versatile features.

At times you might need help even if the system was intuitive. Jamix values expertise and quality in customer support services, as well. We have trainers who understand foodservice operations really well, as they have worked in foodservices earlier. We have employees who are experts because they have worked for Jamix for a really long time. As a result customer satisfaction for Jamix support services is close to 100 %.


Solid and Reliable Partner for Foodservice Operations

JAMIX Kitchen Intelligence System is in use in thousands of commercial kitchens that prepare over 1 million meals with it every day. In addition to recently joined customers, Jamix has a lot of customers who have used the system for a really long time – including those who have been along since the beginning of the company. Jamix originates in Finland but today Jamix makes kitchens work also in the US, Hong Kong, and Australia, for example.

Operating in this extent is possible due to Jamix’s expertise and strong organization. It guarantees functioning software service and support services accordingly to both large and small foodservice operations. With 31 years behind Jamix is an established and solid company, but by no means a stagnated one.

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 registered 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.