SOLUTION · FOOD SERVICE & HOSPITALITY

Restaurants, catering and local delivery on one operating platform.

The Food Service Hub configures Voyager for restaurants, caterers and delivery operations. Menus connect to recipes and ingredients, so cost, allergens and availability can be traced for each dish. Purchasing, staffing, catering, food safety, multi-location performance and local delivery run on the same connected context.

01MENUS AND RECIPES

Menus built from recipes and ingredients.

Menu items link to recipes and their ingredients, so each dish carries its composition, cost, allergens and supplier context.

  • Menus and menu items
  • Recipes and ingredients
  • Allergens and vendor context

02COST AND MARGIN

Food cost and menu engineering.

Ingredient-level cost rolls up to each dish. Menu engineering shows contribution margin and price-to-margin trade-offs, and substitutions show their effect on cost and allergens before they are made.

03PURCHASING AND INVENTORY

Buy what the menu needs, and see what is running short.

Purchasing and inventory follow ingredient consumption. Shortages, substitutions, lots, expiry, spoilage and shrink are handled explicitly, and stock can transfer between locations.

04STAFFING

Shifts, coverage and event staffing.

Schedule shifts and coverage by location, forecast labor cost, and staff catering events from the same pool.

05FOOD SAFETY

Inspections, findings and corrective action.

Run inspections, track training and certifications, record findings and verify corrective actions, so safety evidence is ready when it is asked for.

06MULTI-LOCATION

Compare locations and act on the outliers.

Location-specific menus, pricing, inventory and staffing roll up into comparative performance, so the underperforming location shows up early.

07LOCAL DELIVERY

Live dispatch, routes and delivery economics.

Manage pickup queues, routes and waves, drivers, service areas and capacity. Voyager tracks route adherence and delivery status, shares customer tracking links, handles exceptions and reports delivery economics.

  • Dispatch, routes and waves
  • Drivers, service areas and capacity
  • Customer tracking and delivery economics

Catering lifecycle

From first inquiry to final settlement.

  1. 01Inquiry

    The request arrives with date, guest count and needs.

  2. 02Proposal

    Menu, pricing and terms are prepared for approval.

  3. 03Menu

    The confirmed menu fixes recipes, quantities and allergens.

  4. 04Staffing

    The event is staffed from available team members.

  5. 05Procurement

    Ingredients and supplies are ordered against the menu.

  6. 06Execution

    Prep, transport and service run on the day.

  7. 07Settlement

    Invoicing, payment and margin review close the event.

BEFORE YOU START

Common questions about this area.

Does Voyager support restaurant operations?
Yes. Menus, recipes, ingredient costing, allergens, purchasing, inventory, staffing, food safety and multi-location analytics.
Can Voyager run local delivery?
Yes. Live dispatch, routing, driver management, service areas, route adherence, customer tracking and delivery economics.
Is the Food Service Hub a separate product?
No. It is a configuration of the Voyager platform, with a shared data model, business context and permissions.

Get started

Start with one responsibility that matters.

Choose one real workflow in this area. Run it in Voyager, connect the systems it already uses, or both, set the authority boundary and measure the result.