Internal thesis

Food operations planning for professional kitchens

A strategy microsite for exploring whether Nornilo Food should become a planning and operations layer for kitchens serving recurring diners.

Core unresolved question Can Nornilo create a planning layer that reduces weekly planning/admin work in recurring-meal kitchens, while improving control over cost, allergens, procurement, climate and documentation?
Market mapSegments, meal volumes, site counts, and attractiveness. Market valueTAM, obtainable market, value pool, and ARR assumptions. Cost stackModel a 200-meal/day kitchen and value drivers. Workflow painMenu to procurement to documentation to waste feedback.

Working thesis

Professional kitchens do not only need more recipes. They need better operational control across the full chain from menu planning to procurement, substitutions, allergens, production, documentation, reporting and waste feedback.

Nornilo Food is the professional/institutional layer built on Nornilo planning technology. Madklar remains the consumer brand and consumer layer.

Hypothesis

Initial ICP

Kitchens serving roughly 100–500 recurring diners per day, especially where planning, procurement, special diets, documentation, cost, climate and waste are real operational constraints.

Risk

Not a greenfield market

Incumbents already cover parts of the workflow: Master Cater/Matilda, eSmiley, FoodOp, PC Data, supplier portals, and manual Excel/paper systems.

What this site is for

  • Clarify the thesis before overbuilding.
  • Prepare for B2G/customer-discovery conversations.
  • Keep evidence, assumptions, risks and open questions visible.
  • Turn research into a living decision tool.