Restaurant software Denmark
Restaurant technology is one of the sectors UnderStack works in. We built GastroApp, a restaurant operations platform, and develop custom software for kitchens, catering companies and hospitality groups.
If you would prefer to talk through more details, we can find a time that works.
01
Kitchen information is usually scattered: recipes in one place, stock counts in another, tasks passed on by message, closing routines on paper and reports assembled by hand. That makes it hard to keep recipes consistent, to see where margin is lost, to coordinate preparation and to know whether the day's work was completed. The same pattern appears in an independent restaurant, a hotel kitchen, a catering company planning events, a canteen operator and a group with several sites. UnderStack's founder worked as a sous chef in Denmark after many years as a developer, so the software is designed from inside the kitchen: it has to be usable during service and must not add administration.
02
GastroApp is a multi-tenant web platform in which a company has restaurants and each restaurant has its own workspace. Its value is in how the records connect: an item's price feeds the cost of every recipe that uses it, relates to stock, appears in production and ends up in the reports.
03
The product and the custom work are aimed at the back of house. An independent restaurant uses it to keep recipes and costs consistent when prices change. A group uses the same structure across sites, with a central view for management and separate workspaces for each kitchen. A catering or events company plans production against bookings and closes each day in a traceable way. A hotel or canteen kitchen uses the task and closeout routines to hand over between shifts. GastroApp is not a point-of-sale system and does not take reservations or payments from guests. It sits beside those systems and covers what they leave out: what the food costs, what is in stock, what has to be produced and whether the routines were carried out. If your main problem is at the till or in the booking flow, another product is the right place to start.
04
Not every operation fits a standard product. We also build software around one specific workflow: a production plan for a central kitchen, a costing tool for an events caterer, a closing checklist that reports to head office, or an integration between stock and the accounting system. The work follows the same phases as our other software projects.
05
GastroApp is documented as a React, TypeScript and Vite frontend with a Node.js and Express REST API, the Prisma ORM and token-based authentication. Two decisions shape it. The first is the multi-tenant model: company, restaurant and per-restaurant user access, so a group can run several sites while each kitchen sees only its own data. The second is a single cost foundation: item prices and units are entered once and reused in recipes, stock, production and reporting, instead of being typed into each module. Where automation is used, for example OCR that reads information from documents into stock, it assists a person rather than changing figures on its own.
06
For custom restaurant software, cost follows the number of workflows, sites, roles and integrations, and you receive a quote for a defined first release. We do not publish price ranges. The guide to restaurant management software in Denmark explains what such a system should cover before you compare options, and the GastroApp case shows the product in detail.
No. UnderStack is a general software company that builds custom software, web platforms and AI solutions for different sectors. Restaurant technology is one of them, and it is the one where we have our own operations product, GastroApp.
Recipes and food cost, items, stock, production runs, tasks, events, end-of-day closeout, reports and administration of several restaurants with role-based access. The GastroApp case describes it in detail.
Yes. Custom restaurant software can be built around a specific process such as food costing, waste tracking, production planning, stock or reporting, and connected to the systems you already use.
Yes. GastroApp is multi-tenant by design: a company has several restaurants, and each user is given access to selected restaurants with a defined role.
No. GastroApp covers back-of-house operations: recipes, costs, stock, production, tasks and closeout. It is meant to run beside the till and the reservation system, and a custom integration can exchange data with them where they offer an API.
Describe the routine that costs the most time today, for example stock counts, recipe costing or the daily closeout. We review it with the people who do it and propose the smallest tool that removes the manual work.
In supporting roles: reading information from documents, helping with planning and giving an overview. Costs and stock figures remain under the control of the kitchen team.
Diego Posleman, who had worked with software for about 15 years before working in professional kitchens in Denmark, eventually as a sous chef. GastroApp was built from that combined experience.
