Fixed rush, rotating menu
Monday's menemen, Tuesday's kuru fasulye. Same 12:00 wall of people.
For canteens and cafeterias
Same 90 minutes. Different menu. Every day.
Office canteens, school cafeterias, contract caterers running on site. The rush never moves, the menu never stops rotating, and the margin lives in the ingredients. dojofood is built for exactly that.
Why this page exists
A canteen is repetition at volume.
Restaurant software is built for discovery: new guests, long menus, tables that turn twice a night. A canteen is the opposite. The same 400 people arrive in the same 90 minutes every working day. The menu rotates daily; the rush never moves. What decides the month is not marketing. It is portions, ingredients and speed at the till.
dojofood treats that as the design brief: a catalog built for daily rotation, inventory that deducts at recipe level, and a till that clears a line instead of admiring it.
Volume over ticket size
Hundreds of nearly identical transactions, fast.
Margin lives in ingredients
Won or lost per tray, not per table.
The daily menu
Today's menu shows up. Yesterday's disappears. Nobody re-types anything.
Most canteen teams rebuild the menu in the POS every morning, or worse, leave everything visible and trust the cashier to remember what's actually in the bain-marie. dojofood uses day-windowed products: set the rotation once in the catalog, and each day's dishes appear on their day and hide on every other.
Day-windowed products
Thursday's dish is visible on Thursday. Only on Thursday.
One catalog, whole rotation
The two-week or monthly cycle lives in one place, not in the cashier's head.
AI menu import
Photograph or upload the printed cycle menu; it becomes a catalog.
Change once, live everywhere
Swap a dish in the office; every till shows it.
Where the money actually is
Recipe-based inventory is the margin.
A canteen's P&L is decided in the storeroom. Every tray of pilav that leaves the line should deduct rice and oil; every köfte should deduct its ground beef. dojofood does that automatically: each sale pulls ingredients at recipe level, so the stock count reflects what the kitchen actually used, not what somebody remembered to write down.
Recipe-level deduction
Sell the dish; the ingredients come off stock on their own.
AI invoice reading
Photograph the supplier delivery note; it becomes a stock entry, not an evening of typing.
Low-stock alerts
Know the chickpeas are running short before Thursday needs them.
Alerts tell you when stock runs low; the decision to pull a dish stays with the kitchen, where it belongs.
12:00 to 13:30
The till is the bottleneck. So we removed the taps.
When 400 people eat in 90 minutes, every extra tap at the till is a longer line. dojofood keeps the flow to almost nothing: today's set menu is one tap, soup-main-dessert combinations are shortcuts, and payment rows stay simple.
One-tap set menus
"Menu of the day" is a single button, not four.
Simple tender rows
Card and meal-voucher payments each get a clean row of their own; no submenu diving mid-rush.
No freeze between orders
The next tray doesn't wait for a loading spinner.
Real-time sync
Two tills, one queue, one truth; open a second lane when the line wraps.
After service
Reports the operator actually reads.
A canteen manager doesn't need forty dashboards. They need to know how many portions went out, when, through which channel and at which site, and they need to close the day without staying an extra hour. dojofood ships 11 report views built around exactly that.
Portions by day-part
How many mains at 12:15 versus 13:00; staff the line accordingly.
By channel and site
Counter versus QR, site A versus site B, on one screen.
End-of-day in minutes
Revenue, tender breakdown, day closed. Go home.
Contract caterers
Several sites. One office.
If you run the canteen at three office buildings and a school, each site has its own prices, its own serving hours, sometimes its own dishes. What you don't want is four separate systems. dojofood keeps one central catalog and one reporting view, with per-site prices, hours and channels set from headquarters.
Per-site prices and hours
The factory site and the school site don't have to match.
One catalog
The rotation is written once; each site serves its version of it.
One reporting view
Every site's day, side by side, from the office.
Operators, in their own words
Real lines. Real lunches.
Office canteen manager, on the daily rotation
"The menu changes every day. The system finally keeps up without me re-typing it."
Contract caterer, on running four sites
"Four sites, one catalog. I see the whole lunch from one screen."
20 minutes with our team
Bring your cycle menu. We'll show you the screen.
Tell us your headcount, your serving window and how many sites you run. We'll walk through the daily rotation, recipe-level stock and the till flow, and what it costs.