The Morning Rush
Morning closing procedures, counting the day’s revenue, and recording it in the cash ledger. Employees arriving, receiving deliveries, checking the cleanliness of the establishment, and discovering unexpected faults.
What Is Fudoma and Why the Gastronomy Industry Needs It
Gastronomy today is more demanding than ever before. Rising prices, staff shortages, food waste, and very little time for planning turn everyday operations into a constant struggle. Many businesses still operate “by eye,” on paper, or in
spreadsheets that fail to provide clear answers. It is precisely in this environment that Fudoma was created.
Fudoma – A System That Makes Sense in Gastronomy
Fudoma is a modern application for gastronomy businesses that is accessible anytime through a web browser, with no need for installation or integration into existing systems. It connects menu planning, recipes, ingredient purchasing, cost control, and many other processes into one clear and intuitive system. Its goal is simple: replace chaos with structure and replace decision-making based on intuition with decisions supported by data. Fudoma uses a database of more than 3,000 recipes to help plan menus. Once the number of portions is entered, the system automatically calculates the exact quantity of ingredients required and generates a shopping list.
This is not just another complicated piece of software. Fudoma is a unique tool designed to work at the real pace of a professional kitchen, without the need for lengthy or demanding training. During development, our priority was to truly help businesses—not to add more administration to their daily operations.
Less guessing, more control.
Fudoma as a Tool for Responsible Gastronomy
What is the biggest environmental problem in gastronomy? Yes, exactly — food waste.
For us, sustainability is not a marketing buzzword. It is the result of better decisions. When you have precise recipes, a clear overview of your menu, and control over purchasing, waste naturally decreases—along with the pressure on
both your budget and the environment.
Over the years in gastronomy, many of us have seen how much food ends up in the trash simply because there is no system in place. Not due to lack of care, but because of poor visibility, bad planning, and constant guesswork. That is why we wanted to create a solution that helps businesses prepare only what truly makes
sense—for their guests, their business, and the planet.
We built Fudoma as a tool to simplify work in gastronomy. But it was also created from a belief that the industry can operate more responsibly—without unnecessary waste and without the chaos that has become normal today.
“Fudoma is our way of bringing structure back to gastronomy while also restoring respect for what we work with every day — ingredients, people, and the future.”
Silvia T., Fudoma
Beginnings in the Kitchen
I worked as a cook in several restaurants. The job meant long hours—twelve-hour shifts were common. The short week and long week schedule had its charm, especially the short one. Daily routine was part of the work, but learning new things was the motivation. If the financial compensation was fair, it was manageable.
Who Is Fudoma For and What Are Its Key Features?
Gastronomy is fast-paced, dynamic, and full of decisions that must be made on the move. Every day brings new challenges—from organizing operations and managing teams to maintaining efficiency and consistent quality.