01 / Kitchen + restaurant
Order in the kitchen. Order in the restaurant.
Hospry brings your whole operation onto one line — HACCP, mise en place, recipes, stock and ordering. The app does the maths; you cut costs and keep every service consistent.
Runs on phone, iPad or KDS screen · iPad recommended · NVWA export · NL + EN
§ Three outcomes, one system
One system that runs your kitchen and your restaurant.
Audit-proof, without the hassle.
Record temperatures in two taps. Hospry computes status against the legal limits, prompts for a corrective action where it's needed, signs off per staff member with a PIN, and exports inspection-ready as PDF or CSV. Always ready for an inspector.
- Status computed against legal limits
- Corrective actions right in the row
- Per-staff sign-off · 7-day history
- NVWA export (PDF + CSV)
Fig. 01Mise en place that holds every service.
Station-based prep with the fastest entry there is. Type, enter, next — no modals. Unfinished items roll over to tomorrow automatically, so nothing slips. Two iPads stay live in sync, so the whole team sees the same list.
- Entry in under a minute
- Automatic carryover to tomorrow
- Per-station progress, live
- Consistent, service after service
Fig. 02Recipes, stock and ordering — that calculate.
Recipe cards with a real calc engine: scale by portions, compute food cost per portion, and roll up allergens and nutrition. Tied to stock and ordering, so you know exactly what you buy, what it costs and where you're losing money. Less waste, sharper margins.
- Food cost per portion, automatic
- Stock tied to recipes
- Smarter ordering on usage
- Allergen + nutrition roll-up
Fig. 03§ AI, woven through everything
Understand, order, waste less.
No separate AI tab — insights appear inside every module. Hospry explains what's going on, how much you order and how much you waste, from your own live data across the whole restaurant.
Understand
Clear read-outs of your compliance, prep and cost — in plain language.
Order
Smarter order quantities based on usage and stock.
Waste less
See waste and cost drift before they cost you money.
§ How it works
Live in your restaurant in three steps.
- 1
Set up your restaurant
Add your measurement points, stations, recipes and stock — generic defaults are ready, fully customisable.
- 2
Pick your device
Run Hospry on a phone, an iPad per station, or a KDS screen. iPads are the easiest to use and manage — which is why we recommend them.
- 3
Run the service
Log, sign off, order, export. The dashboard and the AI watch the rest.
§ Built for the line
For every professional restaurant.
From bistro to brigade — Hospry is made by and for people who run the restaurant. Lower cost, more consistency.
- < 60s
- A full day of temperatures logged
- 100%
- Purchasing and food cost in view
- NL + EN
- Bilingual from day one
§ Frequently asked
Good to know.
The whole restaurant. The kitchen is the heart — HACCP, mise en place, recipes — but Hospry also covers stock, ordering and food cost, so you run your entire operation in one place.
A phone, an iPad per station, or a compatible KDS screen. iPads are optional, but from experience with other restaurants they're the easiest to use and manage — which is why we recommend them.
Yes. Hospry exports your signed-off temperature logs as PDF and CSV with Dutch labels, formatted so an inspector can read them straight away.
Yes. With food cost per portion, stock tied to recipes and smarter ordering, you see exactly where you're losing money — less waste and sharper margins.
Yes, bilingual from day one. Dutch is the default, English is one tap away — per user.
§ Pricing
Start free. Scale as you grow.
No card to start. One subscription per restaurant, unlimited team members, on any device.