Many large kitchens in communal catering establish a rotating menu. For each dish, there is a user-specific recipe behind which the ingredients and preparation steps are defined. This data is stored in the merchandise management system. This information is also relevant for the operation of a commercial kitchen. Open and standardised interfaces are necessary so that a unified exchange of information can take place here. These are the basis for assigning the dishes to be produced to equipment according to the menu. In this way, the canteen kitchen operator can actively control which food is produced at which time in which device. Better communication between merchandise management and the kitchen also contributes to more sustainability, as information from merchandise management can be used to produce more in line with demand, which can reduce food waste. The HKI Association is currently working with its members on solutions for implementing such a standardised and open interface between merchandise management and the commercial kitchen.

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