Contracts
Control contracts
Monitor profitability, SLA, complaints, renewals, and risk per client.
ContractsTendersRenewals
For executives
Run high-volume foodservice operations withfull financial and operational control.
INVO gives owners, board members, and executive teams one system to understand what is happening across contracts, facilities, kitchens, production, logistics, purchasing, SLA, and margin - without waiting for manual reports or disconnected Excel files. See which contracts are profitable, where costs are leaking, which facilities create operational risk, and how today's execution impacts tomorrow's P&L.
Executive visibility
One view of margin, risk,service quality, and execution.
INVO turns daily operations into board-level indicators. Every order, correction, production run, delivery, complaint, ingredient purchase, and report feeds one management layer.
Contract margin
18.4%
+2.1ppTrack planned vs actual profitability across contracts.
Food cost variance
−3.2%
−0.8ppDetect material cost variances before they become margin loss.
SLA compliance
98.6%
+0.4ppMonitor service quality across facilities and clients.
Operational risk
7
−3See delayed production, missing data, purchasing gaps, and client escalations.
The executive problem
You cannot manage marginwith fragmented operational data.
In large foodservice operations, the board sees revenue and monthly financial reports - but not the operational causes behind margin loss. Orders run in multiple channels, production is planned manually, and purchasing is disconnected from real demand. The result: management reacts after the margin is already lost.
No real contract profitability
Revenue is visible, but real margin per contract, facility, diet, meal, or location is hard to calculate.
Operational risks are hidden
Missing meal counts, late corrections, production delays, purchasing shortages, and delivery issues are spread across teams.
Management reports arrive too late
Data is manually consolidated after the fact, instead of being available in real time.
No single source of truth
Different teams work on different versions of orders, costs, menus, deliveries, and complaints.
Margin visible too late Risks spread across teams Manual report consolidation Conflicting data versions Reactive decisions
The executive solution
One operations platformfor board-level control.
Operations
Control operations
Track production, logistics, purchasing, and meal counts in real time.
ProductionLogisticsSLA
Costs
Control costs
Connect recipes, ingredients, purchasing, labor, and waste to real food cost.
RecipesProcurementMargin
Scale
Control scale
Manage many kitchens, facilities, contracts, and business lines from one platform.
SitesRegionsGroup
Command center
A management dashboard for the entire operation.
The Executive Command Center gives board members a real-time view of business health across contracts, kitchens, facilities, production, logistics, purchasing, complaints, and reporting.
Business health across the whole group
One real-time layer showing margin, risk, service quality, and execution across every contract and facility.
Active contracts
142
Avg contract margin
18.4%
Open risks
7
SLA compliance
98.6%
Group overview
Group overview · 1
43%
Group overview · 2
56%
Group overview · 3
69%
Group overview · 4
82%
Group overview · 5
35%
Contract profitability
See which contracts create profit -and which create risk.
INVO connects contract assumptions with real execution data. Management can compare planned margin against actual operational performance: meal volumes, food costs, production variances, complaints, SLA, and logistics cost - before the P&L is closed.
ContractMarginSLAVarianceRisk
St. Anna Hospital12.1%96%+4.2%High
Regional Diet Plan16.8%98%+1.1%Medium
City Schools21.4%99%−0.3%Low
Senior Care Group15.2%97%+2.0%Medium
Corporate Foodservice23.7%99%−0.6%Low
Multi-site control
Manage performance across kitchens, facilities, and regions.
For companies operating many facilities and kitchens, INVO gives management a consistent way to compare performance across the entire organization - which kitchens run efficiently, which facilities generate the most corrections or complaints, and where standardization is needed.
Headquarters
Group HQ
Kitchens
Central kitchen
Regional kitchen
Satellite kitchen
Facilities
Hospital A
Hospital B
Care home
School
Clinic
Canteen
Service quality
Control SLA, complaints, and client satisfactionbefore they affect the contract.
INVO gives management a live view of service quality across facilities. Complaints, response times, delivery quality, order completeness, and SLA breaches are tracked against contract terms - so executives can identify clients at risk and intervene early.
SLA compliance
+0.4pp98.6%
Open complaints
12
−5Avg response time
2.4h
−0.6hCost control
Connect operational execution with real cost control.
INVO lets executive teams understand how daily operations impact cost and margin. Recipes, ingredients, purchasing, production plans, waste, and meal volumes are connected into one cost layer - showing where food cost rises, where purchasing creates savings, and where variances generate unnecessary cost.
01
Recipes
Recipe cost, ingredient prices, diet and meal-level costing.
02
Production
Plan execution, rework, waste, delays, and bottlenecks.
03
Purchasing
Supplier prices, purchase coverage, shortages, and savings.
04
Cost
Real food cost consolidated from every operational input.
05
Margin
Live contract margin updated as operations execute.
Business impact
Greater control.Real savings. Better margins.
5-15%
reduction in labor-related operational effort
3-10%
reduction in food cost leakage
30-70%
fewer operational errors from manual coordination
2-8%
purchasing savings potential
50-80%
shorter reporting time
+2-6 pp
contract margin improvement potential
Actual impact depends on operational scale, implementation scope, and baseline maturity.
Implementation model
Built around your operating model -not a rigid template.
Configure
Set up roles, contracts, facilities, workflows, cut-offs, dashboards, and reporting logic.
Extend
Add integrations, custom processes, business rules, and management dashboards.
Scale
Roll out across new kitchens, facilities, regions, contracts, and business lines.