System for Public Entities and Bodies
The best solution for collective meal management with
costs simultaneously
You can count on a single, specific platform dedicated to the management of collective restaurantes, school meals, hospital diets and offshore environments.
Innovation in the food business:
Optimizing costs and increasing results
Integrated end-to-end food service chain
through systems that enhance the experience of customers, employees, managers and suppliers
Do you work for public bodies and entities, security and defense or the armed forces? Find out how Teknisa serves your segment
Connect with dynamic solutions to overcome the challenges of your field of activity
Armed Forces: Army | Navy | Air Force
- Direct management: The soldiers themselves are responsible for running the canteens, including buying supplies, stocking, preparing and distributing the meals.
- Cost and Quality ControlWithout the intermediation of outsourced companies, there is a great effort to control costs and the quality of the food served.
- Logistics: Food and supply management requires special solutions to ensure that all resources are distributed efficiently.
- Staff training: The military itself must train the teams in hygiene techniques, food safety and food preparation to an adequate standard of quality.
- Management of cleaning services: Managing resources and manpower to carry out tasks on time and with quality is challenging.
- Menu planning: Cost management and real-time tracking to optimize supply logistics.
- Data Centralization: Stock control and real-time monitoring to avoid waste and guarantee supplies.
- Cost and Quality Monitoring: Tools to adjust budgets and quality checklists, maintaining high standards without outsourcing.
- Management of Facilities: Scheduling of tasks and efficient allocation of resources for cleaning and maintenance.
- Personalized Dashboard: Detailed reports for real-time monitoring and performance analysis.
Defense and Security: Civil Police | Fire Department
- Internal Management: Meal production is managed internally, often without the expertise of a specialized system.
- Quality and Nutrition: Ensuring that meals are of high quality and nutritionally balanced is a constant challenge.
- Logistics: The delivery of meals, especially during emergencies or prolonged operations, requires efficient logistics.
- Cost and Efficiency: Managing stock and the costs associated with food without compromising quality is a challenge.
- Menu planning: Developing menus that are both cost-effective and nutritionally balanced.
- Real-time stock management: Controlling waste and ensuring the availability of essential supplies.
- Detailed Reports: Generation of reports for performance analysis and resource optimization.
- Logistics: Efficient supply chain management, including distribution planning, proper storage and sustainable practices to ensure on-time delivery and product integrity.
City Halls: Public Schools | Nurseries
- Planning: Failures and delays in calculating annual consumption forecasts.
- Drawing up menus: A barrier to planning menus for different age groups.
- Specific Consumer Students: Lack of adaptation of the menu to the regions of the country.
- Stock and Logistics: Embezzlement and lack of stock control in schools.
- Market demands: Failure to comply with PNAE regulations.
- Menu and Simultaneous Costs: Menu planning due to cost constraints.
- Preparing the menu: By period, type of teaching and type of school.
- Production Standardization: Use of technical data sheets.
- Smart Menu: Automatic replication of menus for similar schools.
- Nutrition: Nutritional monitoring considering utilization.
- Stock in Schools: App for nutritionists to inventory stock in schools.
- Stock: Automatic product write-off according to inventory.
- Stock and menu: Instant stock control from the menu.
- Products: Apportionment of products according to planned services.
- Costs: Correct settlement of costs.
- Validity: control of stock dates and due dates to avoid losses.
- Attention to the PNAE - National School Feeding Program.
Health: Public Hospitals
- Menu planning: Difficulties planning menus and personalizing diets.
- Logistics: Bottlenecks in production logistics, labeling and distribution.
- Patient not valued: Failure to reconcile dietary preferences and restrictions with the patient's nutritional needs.
- Costs: Difficulties in controlling costs and maintaining the planned budget.
- Food safety: Challenges in guaranteeing food safety and health standards.
- Production coherence: Integration between the clinical area and production, eliminating rework.
- Optimized Production: Production of diets according to real needs and budget.
- Valuing the Patient: Sophisticated and agile service through the App for nutritionists.
- Costs and Revenue: Elimination of billing evasion.
- Food safety: Automatic checking for food restrictions, intolerances and drug x nutrient interactions in each patient's menu.
ROI - Return on your Systems Investment
Control your costs with TecFood and reach:
Reduction of 2.0% on menu costs,
Reduction of 2.0% in purchasing costs,
Decrease of 1.5% in stock levels,
Increase of 1.5% in turnover
We guarantee an average saving of 7% per month.
Reduce your costs by up to 7% using TecFood systems!
You can do the calculation right now!
Why has Teknisa become a benchmark in food management solutions?
“It's essential to have a partner who allows you to manage the company completely, from the relationship with the customer during the sale to the operational management behind the scenes, covering planning, production, purchasing, stock, financial management, right through to the final delivery to the customer.”
Guilherme Minuzzo, Partner and Operations Manager at Grupo Maná do Brasil
User-friendly applications and systems for
reliable community food management
Dish reservations
Improve the experience for your customers by allowing them to choose and book dishes via our app, with scheduling and direct connection to production.
Satisfaction survey
Value your customers by allowing them to evaluate their meals with satisfaction surveys and access the menu and nutritional information via our digital solution on their cell phone or totem pole.
Purchasing portal
UAN management
Purchasing demands
Calculate the need for purchases per Unit based on the menu and the current quantity of supplies in stock. Eliminate waste and ensure the availability of products to meet real demand.
Menu planning
Create intelligent menus with cost targets, harvest control and personalized technical sheets, including nutritional information and allergens. Use an efficient workflow to guarantee security and speed when approving menus.
Budget control
Customize your budget according to your Unit's profile and needs, guaranteeing consistency, validating the best prices, establishing quotas to facilitate the approval of purchases through the application.
Cost Management
Set cost targets for Services and monitor spending trends through dashboards and management reports, ABC curves, comparisons of planned vs. realized costs and your unit's income statement.
Stock management
Carry out effective, agile and daily management of stock movements, through blind stock routines, automation with an application to carry out inventories, expiry control to avoid product losses and waste.
Stock and Tax Documents
You can count on an efficient workflow for inventory management, harmoniously aligned with tax documents, guaranteeing accurate tax consistency.
Billing Management
Eliminate billing evasion with automatic calculation of sales channels by contract, DRE, CMV control, NF-e and boleto transmission directly from the system.
Financial Management
Tax Management | Accounting
Count on efficient integration with SEFAZ to manifest invoices. Ensure consistent entries and respect the established rules, and gain speed and security in your processes.
Clean Leftovers and Ingested Leftovers
Simplify the management of leftovers with our efficient application. Take precise measurements, analyze reasons and maintain waste reduction practices effectively.
Human Resources
Optimize payroll management by using a dedicated portal for employees and managers. Improve control of E-Social deliveries and monitor the electronic time clock in real time.
Surprise yourself with a diagnosis to increase
your company's results
Surprise yourself with a diagnosis to increase
your company's results
Understand how Teknisa Diagnosis for companies in the Food Service sector
Step 1: Immersion
The Teknisa team spends a full week with your company and works closely with the operational and strategic teams.
Step 2: Survey
After carrying out a comprehensive survey, the Teknisa team identifies the organization's strengths and weaknesses and draws up a detailed report.
Step 3: Presentation
Based on the survey, our sales team presents the points diagnosed and proposes improvements at a meeting with the board of directors.
Innovation in mass catering: Simplified and integrated cash sales
employee time and satisfaction
ensuring a convenient experience
Innovation in mass catering: Simplified and integrated cash sales
Innovation in mass catering: Simplified and integrated cash sales
Point of sale with extra products: snacks, frozen dishes, desserts, etc.
Honest Market to expand your business and your customers' shopping experience
Self-service to eliminate queues, valuing employees' time and satisfaction
Delivery with on-site deliveries, ensuring a convenient experience
Frequently Asked Questions
TecFood, developed by Teknisa, is a 100% web system with advanced food service management solutions. Operating at operational and strategic levels, TecFood has specific functionalities to meet the various nuances of outsourcing contracts for mass catering. The system optimizes processes, making it possible to reduce costs and increase revenue in segments such as corporate restaurantes, catering, school meals, transported meals, hospital food and off shore food. It integrates total menu management with simultaneous cost and stock control, covering all the other crucial aspects of the food service sector.
The Purchasing Portal is integrated with TecFood and was developed by Teknisa so that tasks involving quotations and negotiations can be carried out in a massive and optimized way.
Prices are set by the supplier themselves, which eliminates spreadsheets and the administration of multiple emails
TecFood is for all sizes of corporate catering company looking for food management solutions. It can be purchased for those in the start-up phase, who use spreadsheets or who use free or very limited software.
A table of plans and prices has options for different types of company sizes, go here and check it out.
Generally, yes. Teknisa makes a point of providing this type of demonstration. However, it is necessary to make an appointment to understand the style and type of management of your business. We also depend on the client's availability. Therefore, get in touch! A good conversation leads to an excellent solution.
TecFood by Teknisa caters for the most common ways of working with menu planning, whether decentralized or centralized.
It is very important for planners to invest in standardizing recipes and the correct use of products, due to the need to guarantee compliance with the contract (per capita, frequency of dishes and products, etc.).
In this case, TecFood by Teknisa solutions act as the automator and standardizer of processes, and above all, offer full support to the planning team.
Teknisa has a Business Intelligence - BI tool for agile and intuitive data analysis for companies operating in the food service sector. Managers can rely on real-time graphics to visualize company scenarios objectively.
In addition, they can customize the indicators (KPIs) according to their needs and, as a result, make decisions based on an accurate view of the scenarios and trends.
Using management solutions is an excellent strategy for reducing costs, because the assertiveness of the information collected and provided by TecFood by Teknisa systems and applications allows teams to produce more accurately.
You can also avoid food waste when producing meals by using the technique of scheduling and forecasting people.
In addition, paper consumption for issuing daily requisitions, menus and recipes can be reduced.
Teknisa's consultants use the best practices compatible with the food service market because, since 1990, they have accumulated knowledge by serving the big players in this segment.
In this way, they are able to clarify to managers which processes and paths will lead them down the path of productivity and loyalty to their consumers as a whole.
Teknisa has a special methodology for implementing the food management software it sells, as well as for the processes that allow for a more harmonious integration between all areas, be they operations, planning, purchasing and/or invoicing.
What's more, your company can count on support, webinars with experts and TecFood distance learning.
The TecFood system is web-based and can be used on various mobile devices. In addition, Teknisa offers various applications integrated with TecFood to carry out tasks such as:
- Stock inventory;
- Posting invoices;
- Calculation of the number of meals to be served;
- Meal quality assessment;
- Approval of purchases with special limits for each role;
- Diet therapy management;
- Routines of the
- Units and operations.
- Food safety management and digital menus
TecFood by Teknisa solutions are 100% web-based, in the cloud, with control, extraction and distribution of precise, up-to-date information to all departments, all in real time.
Teknisa's solutions are modular and can be parameterized to work with the components required for your business operation.
Yes. Find out more:
- Generation and pre-validation of accessory obligations;
- System approved in all states;
- Document entry management through fiscal consistencies;
- Integration of taxes to be paid with the financial system and generation of invoices;
- Management and calculation of all tax regimes;
- Flexibility in parameterizing and handling tax rules;
- Tax consistency reports flag up and identify possible situations for each tax to avoid rework at the close of SPED generation.
- Result/Billing;
- Stock days;
- Inventory adjustment value;
- Product inflation;
- Productivity, Target x
- Accomplished;
- Financial impact;
- Stratification of results by company, region, supervisor and branch;
- Evaluation of direct costs such as raw materials, disposables and cleaning products;
- Indirect expenses such as salaries, wages, taxes and fixed costs;
- Statement of Operating Results (DRO): for analyzing the results of each Unit without the need for accounting closing;
- Comparisons between the planned and realized menu: to avoid waste and rising costs.
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