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Your restaurant, on autopilot.

One operating system for the whole restaurant. The running happens in the background, so you can get back to the guests.

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Running a restaurant is a hundred small jobs. HOS does them quietly.

Get the highlights.

Food safety is getting ready first. The rest of the restaurant follows, one tool at a time.

Pana Today: kitchen on track, 20 sensors all in range. — Every fridge, watched all night.Sensors keep the record, even when nobody is in.

Pana Today with a red banner: walk-in cooler 8.4 °C, above 7 °C, log action. — Something drifts. Someone fixes it.The right person is told, and the fix is logged and signed.

Pana Monitoring: two items need action. — Something drifts. Someone fixes it.The right person is told, and the fix is logged and signed.

Pana task: check delivery temperatures, pick up the task. — Deliveries, checked once.Goods and temperatures recorded at the door.

Pana task: check delivery temperatures, signed off. — Deliveries, checked once.Goods and temperatures recorded at the door.

Pana Vault: the NVWA evidence pack for September is ready. — The day closes itself.Every record signed and kept, ready for any inspection.

One system. Every part of the restaurant.

A clean kitchen after closing, with a sensor on the fridge door.

Food safety

Temperatures, checks, corrections and proof, day and night.

Two staff tying their aprons by the lockers before a shift.

Team

Roles, rotas and who did what.

A small back office: someone signing an invoice next to a calculator.

Money

Costs, invoices and margins.

A waiter setting tables before evening service.

Bookings

Every visit starts here.

A bartender setting a glass of wine down for a guest.

Sales

What sold, when, and where.

A stock room with fresh deliveries and a delivery note being checked.

Stock

What you have and what it costs.

A closer look at Pana.

Our first tool. Every fridge, every check and every fix on one calm screen, readable in a second by anyone on shift.

More about Pana

Pana’s Today screen: kitchen on track, 4 of 12 checks done, the opening checklist up next, and quick buttons to log a temperature or report a problem.

Works offline.

It keeps recording when the Wi-Fi doesn’t, and catches up by itself.

Readable in a second.

On any phone, by anyone on staff, in the middle of service.

Yours to keep.

Export everything, any time, in open formats.

One tool at a time.

Pana

Food safety

Maya

Stock and food cost

Dida

Reservations

Want yours on autopilot?

We are opening HOS to a small group of restaurants in the Netherlands.

Get early access