Kolab F&B · Kwizinn In pilot
The kitchen system inspectors and chefs both trust.
Kolab F&B runs the unglamorous heart of a food business: HACCP checks, prep and waste, production sheets and online pre-orders. Its bricks are already live inside real Mauritian food businesses, and the pilot is joining them into one product.
- HACCP daily checklists that are ready when the inspector walks in
- Prep and waste logs that show food cost per dish, in rupees
- Production sheets that scale a recipe from 20 to 200
- Online ordering with WhatsApp confirmation, live today for a patisserie
Made for
From fridge temps to food cost, one kitchen system
A food business is judged twice a day by customers and once a year, often unannounced, by the inspector. In most Mauritian kitchens the evidence lives on paper: fridge logs going soggy by the sink, prep counts on the back of a delivery note, and the real recipe in the chef's head. It works, until the day it has to be shown.
Kolab F&B puts the daily discipline in one place. HACCP ticks with deviations that require a reason. Prep counts and waste with rupee values, rolling up to food cost per dish. Production sheets that scale a recipe without arithmetic. And an order book where the wedding cake that needs 48 hours notice simply cannot be ordered for tomorrow.
The status is pilot, and we mean it precisely: the HACCP, prep-and-waste and bakery production bricks are built and running inside real food businesses, and a real Mauritian patisserie takes its online orders through our store flow today. The pilot joins those working parts into one product.
In pilot inside real kitchens
Kolab F&B is not a slide deck vertical. Its bricks exist, they are used in real Mauritian food businesses, and the pilot is the assembly.
- HACCP daily checklists: built, with deviations that require a reason
- Prep and waste log: built, with food cost per dish
- Bakery production: built, with recipes as templates, batch sheets and ingredient deduction
- A live online ordering store for a Mauritian patisserie: browse, order, WhatsApp confirmation
Modules
Everything inside Kolab F&B
Every module is a brick. Start with what hurts most, snap on the rest when you are ready.
Online ordering & pre-orders
Customers browse and order from a link. Products that need notice, like the 48-hour cake, are enforced by rule, not memory.
HACCP daily checklists
Fridge temps, cleaning, deliveries and cooking checks, timestamped, with deviations that require a reason. Inspector-ready.
Prep & waste logs
Prep counts and waste reasons priced in rupees, rolling up to food cost per dish.
Production sheets
Recipes as templates, batch sheets for the day, ingredients deducted as batches complete. Scale 20 to 200 without a calculator.
Supplier orders & goods-in
Order sheets per supplier, and goods-in checks at the door: temperature, quantity and quality, recorded.
Menu & allergen cards
Menu items with ingredients and allergens on printable cards, in English and French for the tourist table.
Brigade rostering
Shifts for the brigade, linked to Kolab HR when you want attendance and payroll to follow.
Sales vs prep
End of day, what you prepped against what you sold, so tomorrow's prep list learns from today.
Festival surge planning
Fin d'année, Divali and Eid order books with capacity limits, deposits and collection slots.
Pre-order deposits
Deposits on big orders recorded in rupees, balance due at collection, receipts sent on WhatsApp.
Waste review
A weekly waste review by reason and rupee value, so the bin stops eating the margin quietly.
A closer look
How Kolab F&B feels day to day
Inspection day becomes an ordinary day
Checks are ticked on a phone at the fridge door, timestamped, and filed forever. A reading out of range demands a reason and a corrective action before the tick goes green, which is exactly what an inspector wants to see.
- Every check timestamped, every deviation explained
- Fridge and freezer logs with alert thresholds
- A full history the inspector can read on the spot
The 48-hour cake, handled by the system
The online ordering flow is live today for a Mauritian patisserie: customers browse from a link, order, and get a WhatsApp confirmation with a collection slot. Notice rules per product mean the order book only accepts what the kitchen can actually deliver.
- Notice rules per product: the wedding cake cannot be ordered for tomorrow
- WhatsApp confirmation with a collection slot the customer keeps
- The order book feeds the production sheet automatically
From 20 to 200 without a calculator
Recipes live as templates. The day's batch sheet scales every ingredient and step, deducts stock as batches complete, and in festival season it is built straight from the order book, so the ovens are planned weeks ahead.
- Batch sheets scale every ingredient and step
- Stock deducts as batches complete, so ordering sees the truth
- Festival order books plan the fin d'année ovens weeks ahead
Find out where the margin goes
Waste is logged with a reason and a rupee value, prep is counted, and ingredient prices come from real purchases. Food cost per dish stops being a guess, and the sales-versus-prep report tells you what to bake less of on Tuesdays.
- Waste logged with a reason and a rupee value
- Food cost per dish from real ingredient prices
- Sales vs prep shows what to bake less of on Tuesdays
Local by design
Cooked for how Mauritius eats
Tourist season, festival order books and real inspections: the rhythm of a Mauritian kitchen is built into the product, not bolted on.
Inspections are real
Food safety visits happen, sometimes unannounced. Digital logs do not go soggy by the sink, and the history prints in minutes.
Festival rhythm
Fin d'année, Divali, Eid and wedding season are the biggest weeks of the year. Order books with capacity limits keep promises honest.
Tourist season
Menu and allergen cards in English and French, and prep plans that step up when the hotels fill.
WhatsApp orders
Confirmations, deposit receipts and collection reminders on the channel every Mauritian customer already uses.
Cyclone days
A warning closes the order book cleanly, messages customers about their collections, and records the day properly for the roster.
Rupee billing
Priced per site in rupees. Food margins are hard enough without a subscription that moves with the dollar.
Boost in the kitchen
The daily disciplines of a good kitchen become points, badges and friendly rivalry.
HACCP streaks
A full month of on-time checks earns the HACCP hero badge the whole brigade can see.
Waste watchers
Teams earn points when weekly waste falls against their own baseline, never by punishing the honest logger.
Kitchen leagues
For groups, kitchen against kitchen, with rewards budgeted in rupees by the owner.
In the wild
What it looks like in real businesses
Morning HACCP ticks at the fridge doors, prep counted at 07:15, waste logged with reasons, and Friday's prep list learns from last Friday's sales.
Cake pre-orders arrive online with the 48-hour rule enforced, deposits recorded, and Saturday's batch sheet builds itself from the order book.
The festival order book is capped at what the ovens can do, supplier orders are sized from batch sheets, and goods-in checks record temperatures at the door.
Pricing
Kolab F&B pricing, in rupees
Indicative launch pricing, per site per month, in Mauritian rupees, VAT excluded. Pilot kitchens lock their launch price for two years. Annual billing takes two months off.
Kwizinn Prop
The food safety and waste backbone.
- HACCP daily checklists
- Prep and waste logs with food cost
- Supplier orders and goods-in checks
- Menu and allergen cards
Kwizinn Servis
Add orders, production and the order book.
- Everything in Prop
- Online ordering and pre-orders with deposits
- Production sheets and batch scaling
- Festival surge planning
Kwizinn Group
Several kitchens, one standard.
- Everything in Servis
- Multi-site dashboards and comparisons
- Brigade rostering with the Kolab HR link
- Priority support
Prices per person per month, VAT excluded. Annual billing takes two months off. Indicative pricing: nothing is charged before general availability, and pilot customers lock their launch price for two years.
Questions
Asked all the time
What does "in pilot" mean, exactly?
Will inspectors accept digital logs?
Can it really handle a bakery's production?
Do customers need an app to order?
Does it replace our till?
What about the brigade's roster and payroll?
Family
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Run the kitchen on one honest system
The pilot is open to a handful of kitchens. The bricks are live, the pricing is indicative and locked for pilots, and onboarding happens at your pass.