HACCP and checklists, schedules and time tracking, purchasing and food cost, training and internal comms. Five modules sharing locations, people and data — from your team's phones to the management dashboard.
Built for multi-location operations, front-of-house and kitchen teams, and area managers.
No retouched screenshots: each scene is the real interface in miniature, doing the job that module solves. Ten seconds per module.
Every check is logged when it happens, by whom and at what time. When something drifts, it doesn't get noted down — it gets fixed.
The hourly forecast says how many people you need and when. You drag the shift onto the gap — or let it suggest itself.
The delivery note comes in once and squares order, goods-in and stock. Prices compare per base unit: the expensive box gives itself away.
The courses the rules require, ready to assign. Everyone progresses from their phone and the certificate lands in their file.
Announcements with read confirmation, channels per location and department. What matters stops getting lost in WhatsApp groups.
Turn them on separately or together: each module stands on its own, but a restaurant's real processes cross from one to another — and that's where the suite earns its keep.
HACCP, checklists, incidents, audits, labeling and traceability. The sanitary day-to-day, provable.
See the moduleTime tracking, forecast-driven schedules, absences, hour banks, contract signing and the employee file.
See the moduleOrders, goods-in with delivery notes, inventories, base-unit pricing and recipe costing with margin.
See the moduleHygiene and HACCP courses, per-person tracking and certificates stored in the file.
See the moduleAnnouncements with read confirmation, channels per location and department, and a team board.
See the moduleReceiving goods is a HACCP check and a purchase at once. The same paper, recorded a single time.
Hiring, signing the contract and training is one process: people start with everything done.
The rules demand records and trained people. Both dossiers come out of the same place.
Labour and goods are the two big costs. Here they sit side by side, as % of sales.
Kokoro covers the three obligations and controls the two costs from the same system — same locations, same people, same data.
Every food business must run its self-control plan and be able to prove it at inspection.
Covered by ComplianceMandatory since 2019 for every company: daily clock-in for each person, kept for four years.
Covered by WorkforceAnyone handling food must be trained in hygiene, and the company must be able to prove it.
Covered by AcademySchedules sized from the sales forecast: no spare staff in the lull, no short-handed peaks.
Controlled by WorkforcePurchases compared per base unit, live recipe costing and inventories that show where the margin goes.
Controlled by SupplyFive modules, one thing in common: your operation.
We configure Kokoro AI around your locations, roles and real workflows.
Each module works on its own and is activated separately. The plan depends on which modules you use, not on your number of locations.
To fix what hurts most first: HACCP on paper, working-time records, uncontrolled purchasing or overdue training.
To run the operation from a single system: the modules combine wherever your day-to-day crosses them.
For chains, franchises and groups that need the same standard across dozens of locations.
Plans are tailored based on active modules, team size and support requirements.
We'll show you how Kokoro AI can adapt to your operation in under 30 minutes — with your locations, structure and real processes.