Orders are still handled manually
Orders come in by email, phone, Excel, or several disconnected channels.
NEXT-GENERATION ERP
One system to managehealthcare catering.
Manage contracts, orders, menus, meal production, logistics, and reporting — in one ERP platform built for complex catering operations.
On-time delivery
97.3%
+1.1ppvs yesterday
Meals Today
12,450
+3.2%vs yesterday
Diet accuracy
98.7%
+0.5ppvs yesterday
Trusted by Europe's leading catering operators
1,000,000
Meals handled monthly across foodservice contracts and facilities
600+
Connected facilities
The problem
Most catering operations still run without a real system
Leads to
Quantity errors and no clear source of truth
Production is planned manually
Production plans are created by hand, without forecast, automatic aggregation of orders, recipes, production cells, and packing schedules.
Leads to
Overproduction, shortages, and constant firefighting
No control over contract profitability
Companies see revenue, but not the real margin per contract, facility, diet, meal, or location.
Leads to
This leads to
Margin loss across contracts
Procurement and warehouse outside the system
Raw material demand, supplier orders, goods receiving, and delivery complaints are often managed manually or in separate files.
Leads to
Ingredient shortages, overstocks, and uncontrolled costs
No real recipe and production costing
Recipes, losses, yields, grammages, and raw material prices are not continuously translated into the real cost per meal.
Leads to
No control over the cost of diets, meals, and contracts
our solution
One system.Full catering control.
No more Excel files, inboxes, and manual coordination. INVO connects orders, menus, production, raw materials, deliveries, and reporting into one operational model.
Orders
All orders and meal counts in one place.
Collect orders from facilities, wards, patients, and diet catering customers. The system aggregates meal counts, diets, meals, and cut-offs into one source of data for production.
Menus & Diets
Manage diets, menus, and recipes.
Create menu cycles, assign diets to facilities, control allergens, grammages, nutritional values, and menu versions. Every change impacts orders, production, and meal cost.
Meal Production
Plan production based on real demand.
Turn orders into production orders, aggregate meals, plan recipes, schedules, production cells, and packing. Monitor shop floor execution and react to shortages, delays, or replanning needs.
Costs & Control
Control profitability, materials, and service quality.
Track recipe costs, raw material usage, purchase orders, complaints, SLAs, reports, and contract profitability. Management can see which contracts are operationally healthy — and which create risk.
Industries
Every patient meal, accounted for
INVO connects orders, menus, diets, production, procurement, and data analysis in one system — built around how real catering operations work.
Diet Plans
Standard
58%
Diabetic
18%
Low-sodium
12%
Meal Orders
Today
12,450
+3.2%vs yesterday
Catering CRM
Menus
Orders
Diet Plans
Patient meal counts under control
Collect data per facility, ward, diet, and meal. The system monitors cut-offs, corrections, and missing data before production.
Menus without chaos
Create, version, and publish menus for facilities. Manage approvals, comments, allergens, and dietary rules.
SLAs and complaints under control
Monitor complaints, response times, delivery quality, and service compliance against contract terms.
Modular system.One operational data layer.
Configure.Extend. Scale.
Configure
Modules, roles, workflows, and operational rules configured around your contracts, facilities, and processes.
Extend
Add new features, integrations, and processes without rebuilding the entire system from scratch.
Scale
One system that grows with the number of facilities, kitchens, contracts, diets, and business lines.
In-house product engineers
80 +
Operational analytics
Turn operations intoa decision system
Every contract, menu, order, recipe, production run, delivery, and cost generates data. INVO captures it in one place, structures it, and turns it into reports, alerts, and dashboards you can use to make real-time decisions.
01Capture
Data is created automatically in everyday operations — from orders and patient meal counts to production, procurement, deliveries, and complaints.
02Structure
The system standardizes data from different modules and connects it into one model: contracts, facilities, diets, recipes, raw materials, costs, and SLA.
03Analyze
INVO surfaces deviations, costs, risks, delays, raw material shortages, contract profitability, and service quality.
04Act
Dashboards, alerts, and reports help you react faster — before an issue affects production, delivery, the client, or margin.
Operational dashboards
From operational data to decisions
See which contracts are profitable
Compare performance across facilities
Predict demand and supply needs
Detect cost leaks
Optimize production and logistics
You stop guessing. You start
operating on data
implementation impact
Greater operational control. Real savings.
5–15%
reduction in labor costs
3–10%
reduction in raw material costs
30–70%
fewer operational errors
2–8%
procurement savings
50–80%
shorter reporting time
+2–6pp
contract margin improvement
One source of truthfor the entire catering operation.
Every order, correction, recipe, delivery, and cost is captured once — then feeds planning, production, logistics, controlling, and reporting.
See yourcatering inone system
Book a demo