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
St Louis based Hungry Planet® will be the first food manufacturing company in the US to implement cloud-based Jamix Kitchen Intelligence System 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® also offers a superior nutritional profile compared to conventional meats and compared to other plant based offerings – their meats are packed with protein and fiber and have about half the calories, one quarter of the fat, and no saturated fat.
“Because we are a culinary driven company – with the chef perspective at the very core of everything we do, we wanted a recipe management partner that mirrored that thinking. The partnership with Jamix is a perfect manifestation of our desire to enable chefs to do what they do best – make delicious nutritious food to feed our Hungry Planet” said Jody Boyman – Co-Founder and Chief Purpose Officer
Hungry Planet® has been featured in several media publications including The New York Times, Financial Times and Chicago Tribune. You can learn more at HungryPlanetFoods.com
Jamix is the leading supplier of kitchen intelligence systems for commercial kitchens with 30 years of experience. Building on Jamix’s long history, the company is now operating in the United States for a couple of years now. Jamix’s innovative approach was recently recognized with 2019 National Restaurant Association’s Kitchen Innovations Award. KI Award recipients reflect the trends and topics most important to hospitality today and showcase the future of the industry.
”We are excited of our partnership with an innovative food manufacturing company like Hungry Planet®”, says Mikko Jaatinen, founder and CEO of Jamix.
Food service operators and restaurants are making efforts for fighting against food waste, as responsibility and the carbon footprint of food are emphasized more and more. The economical aspect is of course significant, as well – food waste causes major losses. Jamix, celebrating its 30th anniversary this year, has created a digital tool for professional kitchens enabling accurate orders for ingredients, as well as providing calculations for the carbon footprint of food and nutritive values. The company has grown into being the market leader in Finland, and has gained a foothold internationally, as well, especially in the United States.
Jamix is a pioneer in its field. Mikko Jaatinen, CEO and founder of the company, started to develop the system in the beginning of 1990, when ingredients were ordered to the kitchen by telephone and quantities were based on rough estimates. This tended to result in huge amounts of wastage, and it was hard for the kitchens to monitor if they were staying on budget.
– The customer’s budget might have been used already by November, so for the rest of the year you had potatoes to work with. The daily routines have changed a lot in the professional kitchen during 3 decades. Today the budgets are planned carefully, there are several special diets being served and the origin and the environmental effects of food are taken into account, says Jaatinen.
One of the system’s users is Omnia education and training center in Espoo, Finland. Around 1000 diners visit Omnia’s restaurants daily. According to Tarja Hämäläinen, Omnia’s Services Manager, they have been able to reduce the amount of wastage significantly and the use of time has become more efficient, as well.
– Before we implemented Jamix, orders were made by telephone and recipes had to be developed by ourselves. There were huge amounts of waste, as there were no precise amounts for ingredients in the recipes.
The amount of food waste decreased by around 400 pounds a week
Omnia has made many efforts for reducing wastage. Trays have been taken away, and instead there is a so called generic plate. You take soups and other food on the same plate which results in appropriate portion sizes. The customers are reminded about reducing wastage and Omnia collects customer feedback continuously so that there would be as many preferred options on the menu as possible.
– With these actions we have been able to reduce the amount of food waste by 350-450 pounds a week. That means that we have gotten rid of the cost of one food waste container. We are hoping to implement a scale for food waste, as well. It would make the amount of waste more visible both to our customers and to us, says Hämäläinen.
Huge market in the United States
Today Jamix is the market leader in the domestic market and most of the foodservice operators and restaurants in Finland use its system. Jamix has grown internationally, as well, and it has made major contracts especially in the United States. One of Jamix’s customers is Yale Hospitality, where the system is used in 16 Colleges, 11 Cafés, as well as in a large commissary kitchen and a bakery. Yale Hospitality prepares 18.000 meals a day. The market potential in the United States is huge: There are 67.000 kitchens within the College & University Food Services alone.
– I believe that we are well equipped for reaching our targets with the strategy we have chosen, that is through college and university kitchens. Our advantage in the US market is, that our system is cutting edge. The customers have been amazed by its web-based user interface, usability and versatile features.
The United States has proven to be an interesting market where the right contacts have been essential in going forward.
– Coincidence plays a small role in everything, and for us becoming acquainted with a resptected and well-known person in the food service industry has had a big impact. We are currently negotiating with several universities and are hoping to be able to publish a new, major contract in the near future, tells Jaatinen, living in Boston since 2018.
Jamix is a Finnish company specializing in cutting-edge restaurant software for professional hospitality and food service operations to plan and organize recipe, menu, inventory and ordering management, and internal logistics. Founded in 1990 by a young Finnish student, in 30 years Jamix has grown from a small local business into a software company with 2500 + clients all over the world. Headquartered in Jyväskylä, Finland, the Jamix US office is based in the Boston. “Thousands of customers use Jamix to produce over one million meals, every day!”
JAMIX originated from a recipe program made by Mikko Jaatinen. The local vocational school became interested in the program and after that, the program was sold at a fast pace to dozens of professional kitchens already within the first year. Soon, custom programs were built to manage inventory and meal orders. These three programs together formed a comprehensive professional kitchen management system for all sizes and types of kitchens.
For the first few years, Mikko Jaatinen took care of everything alone. As the business grew, more employees were hired. At the turn of the century, the customer-base already consisted of a wide range of both public and private-sector companies. The software was continuously developed, and the number of customers increased steadily. After the mid-2000s, JAMIX received an inquiry from Australia: Mikko and his family left for Australia and started export business.
As the operating systems developed, the JAMIX program was re-created in the 2010s as a web-based version. The company’s customer base grew and its staff as well. In the late 2010s, the focus of exports was shifted to the United States. Mikko Jaatinen repacked his belongings and moved to the United States to be closer to potential customers. As a result of the major export project, JAMIX signed an agreement with Yale Hospitality in 2019.
Listening to customers’ needs, uninterrupted product development, and enthusiasm for developing solutions to facilitate the daily work of professional kitchens have been the base of JAMIX for 30 years. Today, over 1.000.000 meals a day are prepared with JAMIX software. As we move into the new decade, the program is being developed more than ever.
”The Best of Gastro Helsinki 2020” have been selected, including 5 new
items in the restaurant business
The 5 most interesting new items of Gastro Helsinki 2020 – an event for food and restaurant business – have been selected. These items make the work in the kitchen easier, enable activities related to responsibility, and help in understanding environmental aspects related to ingredients and meals. Gastro Helsinki takes place in Helsinki Messukeskus event venue on March 11-13, 2020.
The Best of Gastro are products or services included in the product/service
range of the exhibitors. From the suggestions entered the jury selected 5 new
products or services bringing additional value to restaurants, bars, coffee
shops and professional kitchens through, for example, the ease of use,
collecting and presenting information, or promoting activities related to
The products and services nominated as The Best of Gastro
will be presented at the exhibitor booths throughout the event.
The Best of Gastro were selected by a jury including Editor
in Chief Heli Koivuniemi (Aromi, Shaker, Evento magazine), Senior
Manager Anne Lundqvist (Fazer Retail Finland), District Director of
Restaurant Services Hanne-Riikka Piironen (Delicatessen Ravintolapalvelut),
Top Chef winner Akseli Herlevi (owner of Naughty BRGR chain), Chairman
of the Finnish Sommelier Association and restaurateur Samuil Angelov (Muru,
Pastis, Sue-Ellen, Ultima), and Chef Jarmo Vähä-Savo (BarLaurea). Event
Producer of Gastro Helsinki Mari Katajamäki acted as the Chairman of the
Jury without the right to vote.
JAMIX CO₂ Calculator is one of ”The Best of Gastro Helsinki 2020”
JAMIX CO₂ Calculator is an application related to JAMIX Kitchen Intelligence System, and it calculates the carbon footprint of food. The application will automatically calculate the CO₂ values for recipes and meals. The operator can choose to publish the CO₂ values to the end-customers together with the menu.
JAMIX CO₂ Calculator is developed for professional kitchens
for calculating and comparing the carbon footprint of food. In JAMIX Kitchen
Intelligence System it is easy to compare the CO₂ values of ingredients and
experiment the effects of different ingredient choices on the carbon footprint
of a meal. In addition to this, the operator can choose to publish the CO₂
values to its end-customers, which enables them to make comparison and choices
based on the carbon footprint, as well.
The possibility to compare the carbon footprint of different
items already when creating recipes and planning menus makes it easier to take
environmental aspect into consideration in the professional kitchen. Announcing
the carbon footprint for meals will bring additional value to the end-customers,
as well as a possibility to effect on the carbon footprint.
Sustainability and responsibility play a key role in all areas of today’s society. The environmental effect of food is approximately as big as of traffic and habitation. Besides households, the professional kitchens have a major opportunity to support sustainability, and one way of doing this is taking the carbon footprint of food into consideration. JAMIX CO₂ Calculator enables exploring the carbon footprint of food, and it is easy to share information with the end-customers, as well.
Fresh Ideas will be the first Foodservice Management company in the US to implement cloud-based Jamix Kitchen Intelligence System for managing their food service operations. Fresh Ideas is a food service management company serving academic institutions, corporations, and senior living communities in the Midwest, South, and Southeast. The agreement with Jamix will cover 35 locations.
Foodservice Management magazine recently named Fresh Ideas one of the Top 50 foodservice companies in the US, and selected Fresh Ideas as one of the “6 Companies to Watch”.
Technology is one of the corner stones of innovation in Fresh Ideas and the company has been internationally featured for technology and forward-thinking. Innovation and future-forward thinking have been a priority in Jamix, as well, since the start of the company 30 years ago. True to Jamix’s heritage, it’s development engineers continue to publish almost 100 system enhancements and updates every year. Each enhancement or update simplifies and improves the user experience.
Fresh Ideas’ Chief Technology Officer, Bob Love has this to say about Jamix:
“From the first time we reviewed at the Jamix solution I thought to myself “Finally someone has created a solution for real culinarians vs. some tech that culinarians can try to use if they can figure out how to use it!”. Not only that but, the solution is built with enterprise proven technologies that can be configured for modern kitchens, techniques and methodologies. We were developing our own solution in frustration not being able to find a solution for our culinary teams. But, as soon as we reviewed the Jamix solution; we knew that we had to find a way to create a partnership so that we could get the solution in the hands of our culinary teams. Again, another magic moment; the team at Jamix (including the CEO) has been with us every step of the way answering every question and providing resources to help us with our decision process. There is no other solution that I am aware of that has a Master Chef as part of their team! “
In addition to satisfied customers, Jamix’s innovative approach was recently recognized with 2019 National Restaurant Association’s Kitchen Innovations Award. KI Award recipients reflect the trends and topics most important to hospitality today and showcase the future of the industry.
Jamix is the leading supplier of kitchen intelligence systems for professional kitchens with 30 years of experience. Building on Jamix’s long history, the company is now operating in the United States for a couple of years now.
”We are excited to start co-operation with a forward thinking food company like Fresh Ideas”, says Mikko Jaatinen, founder and CEO of Jamix.
About Fresh Ideas
Fresh Ideas is a dynamic food service management company serving academic institutions, corporations, and senior living communities in the Midwest, South, and Southeast. Fresh Ideas is committed to promoting sustainable practices through culinary craft and professional accountability by creating and advancing programs which strive to balance social equity, environmental health and economic prosperity.
Jamix is a Finnish company specializing in cutting-edge restaurant software for professional hospitality and food service operations to plan and organize recipe, menu, inventory and ordering management, and internal logistics. Founded in 1990 by a young Finnish student, in 30 years Jamix has grown from a small local business into a software company with 2500 + clients all over the world. Headquartered in Jyväskylä, Finland, the Jamix US office is based in the Boston. “Thousands of customers use Jamix to produce hundreds of thousands of meals, every day!”
Digital solutions make the the daily work easier in professional kitchens
Jamix is one of the panelists in a side event at the CFS 46 – Global meeting of the Committee on World Food Security – held in Rome October 17th. The theme for the side event is: Reaching the SDGs through School Feeding – going beyond the plate. The side event is arranged by the Ministry for Foreign Affairs of Finland, the World Food Programme, the Ministry of Education of Ethiopia, and the Global Affairs of Canada.
The Committee on World Food Security (CFS) is the foremost inclusive international and intergovernmental platform for all stakeholders to work together to ensure food security and nutrition for all. CFS develops and endorses policy recommendations and guidance on a wide range of food security and nutrition topics. The Committee includes the member states of the UN, the UN organizations, research and financial institutions, as well as non-governmental organizations and cooperative organizations for corporations. The global meeting of the Committee is held yearly in October in Rome.
Finland has a long history in developing school feeding. Earlier this year the Ministry of Foreign Affairs of Finland together with the Finnish National Agency for Education have published a report called School Meals for All, presenting the Finnish School Feeding system. Experiences and innovations related to school feeding from Finland, from crisis situations and from the developing countries will be shared in the side event of the CFS 46.
Mikko Jaatinen has 30 years of experience for digital solutions in professional kitchens
Jamix’s presentation will introduce the opportunities of digital technology in producing sustainable and nutritious food cost efficiently. ”There are several stages related to arranging school feeding – menu planning, daily production, reporting and communication about the food to the students. Jamix provides digital solutions for managing all of this and for making the daily work easier. I am excited to be able to share Finnish know-how in this type of event.”, tells Mikko Jaatinen, the founder and CEO of Jamix.
For more information please contact:
Mikko Jaatinen, CEO Jamix
Until October 18th in Europe: +358 400 478784
From October 21st in the US: +1 (617) 992-6842
Email: [email protected]
Jamix is a Finnish company specializing in cutting-edge restaurant software for professional hospitality and food service operations to plan and organize recipe, menu, inventory and ordering management, and internal logistics. Founded in 1990 by a young Finnish student, in 30 years Jamix has grown from a small local business into a software company with 2500 + clients all over the world. Headquartered in Jyväskylä, Finland, the Jamix US office is based in Boston. “Thousands of customers use Jamix to produce hundreds of thousands of meals, every day!”
JAMIX will be exhibiting at the NACUFS 2019 National Conference in Denver, Colorado July 10-13. Come and visit us at Showcase at booth 115 to learn more about comprehensive JAMIX software managing several sides of restaurant operations.
Cloud Based, Intuitive Kitchen Intelligence System
Yale Hospitality will be the first college or university (C&U) in the United States to implement Jamix
Beginning in summer 2019, Yale Hospitality will lead the college and university foodservice sector in the US with the most cutting-edge kitchen intelligence system available. The partnership with Jamix is consistent with Yale Hospitality’s commitment to provide exceptional food and beverage solutions. Both have a mutual desire to actively develop the C&U environment: incorporating AI, machine learning and meaningful predictive analytics. Read more
Jamix’s innovative approach was recently recognized with 2019 Kitchen Innovations (KI) Award – recipients reflect the trends and topics most important to hospitality today and showcase the future of the industry. Read more
Trending Today is a television series that features front line industry advancements, innovative technologies, product solutions and trends from all over the globe and provides an in-depth look at how they affect our daily lives. The host, Karen LeBlanc, leads this fast paced journey showcasing organizations from Main Street to Wall Street.
The episode of Trending Today aired on Saturday, June 15th at 12 pm (EST) on Fox Business featuring Research Chefs Association, Global Shirts and Bravo Shoes, Jamix Kitchen Management, Smokin’ Mary.
JAMIX was recently exhibiting at the National Restaurant Association Show in Chicago, where the company also accepted the 2019 Kitchen Innovation Award. Some scenes for the next episode of Trending Today were filmed at the show. Check out some of the behind the scenes footage in Trending Today’s Facebook profile: