For dark kitchens
Dark kitchen and delivery management software
Volume packed into a few hours, several brands in one kitchen and thin margins: you need forecasting, precise food cost and peak-shaped rotas.
Delivery pain points
Short, violent peaks
Two hours of orders decide the day: get staffing wrong and service collapses.
Margins eaten by commissions
With platform fees, a food cost that is two points off wipes out profit.
Multiple brands, one kitchen
Recipes and preparations overlap and production becomes hard to plan.
How it works
1. Analyse demand
The forecast combines history, weather and holidays to estimate peaks.
2. Plan production and shifts
Preparations and staffing are sized on the bands that are actually busy.
3. Control food cost
Recipes and purchase prices give the real cost per product.
Klyra in pratica
What you get
- Forecast
- Demand estimates with weather and holidays
- Food cost
- Real cost per product and per brand
- Production
- Preparations planned around peaks
- HACCP
- Compliance even without a dining room
Frequently asked questions
Does Klyra connect to delivery platforms?
Klyra integrates POS systems through a unified data model; delivery platforms are evaluated case by case.
Can I run several virtual brands?
Yes, recipes and production can be organised per brand within the same location.
Is the forecast reliable from day one?
It improves with history: initially it uses available data plus external signals such as weather and holidays.
Is HACCP required without a dining room?
Yes, food safety self-monitoring obligations apply to delivery-only kitchens too.
How is it billed?
Per active location, like any other kitchen.
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Try Klyra in your dark kitchen
Forecasting, production and food cost in one tool.
Prova gratis