Who is the target audience?
Companies
Restaurants, bars, hotels, banquet halls, etc., that want to control their gastronomic offer in terms of costs, production quality and allergens.
Chefs
Chefs who want to manage their own recipe book and be able to apply it in the establishments they work for.
Cooking students
Cooking students who want to start their professional career by organizing their recipes in a clear and orderly manner.
Get the most out of your reserves
