CocinerHosp

Six hospital centers in Tenerife managed daily kitchen production with Excel spreadsheets and physical whiteboards. Every morning, the head chef spent 25 to 35 minutes calculating portions, adjusting menus for special diets, and coordinating with service staff.

The lack of traceability generated systematic waste: without a historical record of actual consumption, food was cooked in excess to avoid shortages. Food waste exceeded 18% of monthly production, with a direct impact on operational costs and sustainability.

• Manual portion calculation: 25–35 min daily per center
• No consumption history to adjust forecasts
• Food waste exceeding 18% monthly
• Verbal and whiteboard coordination between kitchen and service
• No centralized visibility across the 6 centers

We designed and implemented a mobile-first PWA (Progressive Web App) that chefs and service staff use directly from their phones and tablets, with no installation required.

Key features

• Automatic portion calculation based on active patients and diet type
• Real production and leftover logging at the close of each service
• Consumption history for progressive forecast adjustment
• Real-time sync across all 6 centers
• Offline-first interface for areas without connectivity inside the hospital

The system fully replaced manual processes without requiring additional hardware. Adoption was immediate: the kitchen team began operating with the app in the first week.