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Canteen Mate
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For canteens and caterers

Know the count.Serve smarter.

Parent meal choices become a production list for every school and item. Plan what to make before service, then serve and reconcile in one connected system.

Talk to our teamSee the parent app
A student taps a CanteenMate meal card at a school canteen reader
Per schoolProduction lists
Per itemQuantities planned
The kitchen today

A busy kitchen.Working blind.

Every school day asks canteen teams to make fast decisions with incomplete information.

  1. Quantities are an estimate

    Without a count of who is eating, every day starts with a guess that is either too high or too low.

  2. Food is thrown away

    Over-producing is the safe choice, so trays go in the bin once service ends.

  3. Or the last students go without

    Under-catering is worse — the students at the back of the queue are the ones who lose their lunch.

  4. Cash slows the counter

    Counting change is the slowest part of service, and the hardest part of the day to reconcile.

  5. Dietary needs arrive late

    An allergy recorded in the office does not always reach the person plating the food.

  6. Reporting is rebuilt by hand

    Sales, stock and invoices are pieced back together in spreadsheets at the end of the week.

The back of house

One connected system.A clearer service day.

The choices families make become clear tasks for the people who prepare and serve each meal.

  • Production planning

    A daily list of meals to produce, broken down by school, class and menu item.

  • Demand you can see

    Meal plans and pre-orders replace estimates with a real count before service starts.

  • Menu and pricing

    Publish dishes, set prices and retire items — the change reaches students the same day.

  • Procurement and stock

    Order against the forecast, then track what came in, what was used and what was wasted.

  • Allergen safety

    Dietary flags travel with the order, so the plate is right before it leaves the pass.

  • Reconciliation

    Every wallet top-up and canteen sale is recorded, so the day closes without a manual count.

  • Sales reporting

    Sales by day, school, site and item, ready to review without exporting anything.

  • Multiple sites

    Run several kitchens under one operator account and compare them side by side.

Swipe to explore all eight tools.

Discuss your kitchen setup
From plan to plate

From first order.To final tally.

From the meal chosen at home to the sale at the counter, each handoff stays visible.

  1. 01PlanParents choose a meal plan or pre-order for the day, and the count builds itself.
  2. 02ProduceThe kitchen opens the production list, per school and per item, and cooks to it.
  3. 03ServeStudents tap their meal card. Dietary flags and card limits are checked at the counter.
  4. 04ReconcileSales, stock and payments close out at the end of service without a manual tally.
Canteen staff handing over prepared school meals
From production to handover, in one flow.
Talk to us

Ready for aclearer service day?

Tell us how many students you serve and where, and we will walk you through a typical service day.

Talk to our team

We answer questions about production planning, menus, reporting and onboarding.