Galley Solutions Announces New Solutions for Culinary Operating System

Galley Solutions, a software company providing digital tools to back of the house operations in the foodservice industry, announced new features to its culinary operating system (COS). Most recently, Galley announced the introduction of Production Scheduler, Actual vs Theoretical Inventory Reporting (AvT), and Invoice Scanning.

“Galley’s software offering is in itself a culinary operating system,” notes Co-founder & CEO Benji Koltai, “which means that all of the features in Galley are operationalizing kitchens all day long, starting with the recipe as the foundation. That recipe is the guide for everything, such as ordering, daily production tasks, and engaging customers. These latest feature releases are the next evolution of the Culinary OS that Galley offers, and they are game-changing.”

“Production Scheduler is a dream come true for production kitchens, such as colleges, large caterers, or any concept that supports business in industry,” continues Koltai. “With a few simple clicks, recipes can be scaled and broken down into actionable tasks that make kitchens super-efficient with everything, from gathering ingredients at the right time to consider shelf life, to producing components for each recipe, and tracking progress along the way.” 

On top of that, Galley released complementary features that go hand-in-hand with Production Scheduler. Invoice scanning allows users to simply scan an invoice on their phone and have it update inventory as well as pricing in the user’s catalog. Next, Actual vs Theoretical Inventory reporting solves a problem that has plagued the industry. Understanding the gap between your actual inventory vs what you expect based on service can help identify the causes (inefficient prep, supplier issues) and address them quickly to unlock improved margins. Multi-unit operators can compare this variance between locations to improve best practices. 

“Galley knows what you bought, what you paid for it, as well as what you produced, and can track the waste,” Koltai describes further. “Most operations take the cost of goods against quantities sold and call it a day, but we know there’s a lot of material waste, inventory on-hand, and inaccuracy in that simple assessment

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