Features
A detailed view of how Brigade records requests, preparation, stock and management decisions across one kitchen.
Section requests, reviewed together
Named tasks and shared progress
A current picture of each section
One connected operational record
One operational record
Section activity stays attributable to a person and place. Management can review the whole operation while cooks retain focused working lists.
The head chef’s daily overview
Outstanding orders, low stock and section preparation progress appear together in the Today view.
Current app · fictional kitchen data
Inside the app
Screens from the current app, with fictional kitchen data and the relevant working context.
Order list
Watch requests move from individual sections into one management review, with status visible to the wider brigade.
Examine the workflow
Order review
Requests retain their section and requesting person. Management records ordering and delivery decisions in the same list.
Current app · fictional kitchen data
Order list
See named preparation ownership, section progress and independent completion attribution before service.
Examine the workflow
Named preparation tasks
Preparation is organised by section, assigned to a teammate and checked off independently when complete.
Current app · fictional kitchen data
Section checks
Follow colour-coded section checks, low-stock action and controlled access for admins, head chefs and cooks.
Examine the workflow
Section stock checks
Each section records Full, High, Half, Low or Out. Low items can move directly to the order list.
Current app · fictional kitchen data
Illustrative service record
Pea soup assigned to Maya; responsibility recorded before preparation starts.
Two butter requests appear together for management review.
Sea bass moves to Low; the latest check time remains visible.
Delivery is recorded as part-delivered and remains open for follow-up.
Names, items, times and outcomes are illustrative product data, not customer results.
Attributed evidence
1 in 5
of the food purchased by the sector is currently thrown away
Source 01UKHospitality citing ONS107k
hospitality vacancies were reported in the quarter to April 2024
Source 02WRAP, 202425%
of large UK food and drink businesses were estimated to have set a food-waste reduction target
Source 03UKHospitality10–21%
chef shortages reported across head-chef and production-chef roles
Source 04External sector findings are shown as operating context, not as measured Brigade customer outcomes.