One Kitchen, Many Clients, Zero Confusion
Commissary kitchens juggle multiple clients, shared equipment, and strict separation requirements all under one roof. MasalaOS gives you per-client cost tracking, equipment scheduling, and separate inventory management so every client gets accurate billing and you keep your operation running smoothly.
Start Free TrialChallenges commissary kitchens face
We built MasalaOS to solve the specific problems that hold commissary kitchens back.
Tracking costs accurately per client
When multiple clients share ingredients, storage, and equipment, allocating costs correctly is a constant headache. Inaccurate cost tracking means you either overcharge good clients or subsidize unprofitable ones.
Scheduling shared equipment without conflicts
Two clients need the deck oven on Thursday morning. The spiral mixer is booked solid on weekends. Without a central scheduling system, double-bookings create frustrated clients and lost revenue.
Maintaining separate inventories
Some clients bring their own ingredients, others buy from your bulk stock. Keeping track of who owns what, preventing cross-contamination between allergen profiles, and billing correctly for shared ingredients is complex.
Compliance across multiple operations
Each client may have different allergen profiles, labeling requirements, and food safety protocols. Ensuring compliance for all clients operating in your space requires rigorous documentation.
How MasalaOS helps
Per-Client Workspaces
Maintain completely separate recipe libraries, inventory records, and production logs for each client. Switch between client views instantly while keeping data isolated.
Equipment & Space Scheduling
Schedule ovens, mixers, prep tables, and cold storage by client and time block. Prevent double-bookings and see utilization rates to maximize your kitchen's capacity.
Per-Client Cost Accounting
Track ingredient usage, equipment time, and storage allocation per client. Generate accurate invoices based on actual resource consumption rather than rough estimates.
Shared vs. Client-Owned Inventory
Distinguish between your bulk ingredient stock and client-brought materials. Track consumption from shared stock for automatic billing while keeping client inventory separate.
Cross-Contamination Prevention
Track allergen profiles for every client's products. Flag scheduling conflicts where allergen-sensitive production follows a conflicting run and enforce cleaning protocols between sessions.
Utilization & Revenue Reporting
See which time blocks, equipment, and spaces generate the most revenue. Identify underutilized capacity and make data-driven decisions about pricing and client acquisition.
Results you can expect
- Bill each client accurately based on actual resource consumption, not estimates
- Eliminate equipment double-bookings with a centralized scheduling calendar
- Maintain fully separated inventory, recipe, and production records per client
- Ensure allergen compliance across all clients operating in your shared space
- Maximize kitchen utilization by identifying and filling gaps in your schedule
- Generate professional client invoices with detailed breakdowns of costs and usage
“We run 14 cafe clients out of our commissary and before MasalaOS, reconciling ingredient costs at the end of the month took two full days. Now it happens automatically and our clients trust the invoices because they can see exactly what they used.”
James Whitfield
General Manager, Central Kitchen Collective
Start managing your commissary kitchen with MasalaOS
14-day free trial. No credit card required.
Start Free Trial