I'm Chris, co-founder of ODIAq. I spent 14 years working in professional kitchens and running hotel and restaurant operations before building this. Here's the moment that started it: I was managing a kitchen, and at the end of every month the accountant would tell me our food cost, four weeks too late to do anything about it. Meanwhile, the actual operation ran on a wall of paper prep lists, three different WhatsApp groups, and an Excel file only one person understood. Product was getting thrown away and nobody could tell me what it actually cost us. Every tool we tried was either built for enterprise chains at enterprise prices, or it solved one tiny piece and created another silo. So together with my co-founder Thanos, we built the system I wished I had on the line: inventory, purchasing, recipe costing with real yields, waste tracking, checklists and a live P&L, in one mobile-first app, because cooks and managers live on their phones, not behind a desk. We're live with our first pilots, a 4-location café chain in Greece and a villa retreat in Tanzania, and we're learning a lot from real kitchens every week. I'd genuinely love to hear from anyone here who's worked in or run a restaurant: what was the one number you could never get when you needed it?

ODIAq

Restaurant operations software built by operators

Restaurant operations software built by operators