The operations platform for F&B groups
Run every outlet like you’re in it.
Recipes, food safety, rosters and guests in one platform. Built by F&B operators for restaurants, groups and hotel F&B.
15:10
Tuesday
TableSafenow
Walk-in 7.4°C
Outlet 4 · 15 min over 5°C. Move stock, then log it.
TableSafe14:02
Closing checks: Outlet 2 not started.
The 9 PM test
Service is on. You’re not in the outlet. Can you answer these right now?
Is every walk-in below 5°C?
Who’s short-staffed tomorrow?
Which regulars haven’t been back in 60 days?
Most groups answer: “I’d have to call around.”
That’s not a people problem. Recipes live in spreadsheets, food safety on paper, rosters in chat groups and guest data nowhere. Head office finds out when it’s already a cost.
Inside the product
Real screens. Not mock-ups.
Menu engineering
Every dish sorted into stars, plow horses, puzzles and dogs, from your own sales. You see what to promote, reprice or cut.
Explore Kitchen
TableSafe Control
Checks done today, devices with alerts and every food safety module on one screen, for every outlet.
Explore OpsWeekly roster
Front and back of house for the whole week, by section and role. Publish once and it is on every phone.
Explore People
Your guest app
Your brand on the guest’s phone: membership tiers, points, ordering, coupons and reservations.
Explore Guest
Sound familiar?
Your restaurant is running on Excel.
Nobody decides to lose money. It leaks when every outlet does things its own way. Dinic gives every outlet the same recipes, the same checks and the same standards, and shows head office the gaps.
Recipe costs in a file called FINAL_v3
Temperature logs filled in later
Rosters sent as screenshots in chat
Guest notes in one manager’s head
A day across your group
What changes when every outlet runs on one platform.
Prep plans ready in every kitchen.
KitchenOpening checks done. You see who hasn’t.
OpsWalk-in hits 7°C. The manager’s phone buzzes.
OpsTomorrow’s roster is out, on every phone.
PeopleA regular books. The team knows it’s their anniversary.
GuestFour suites
Start with what keeps you up at night.
Start with a single module, take a full suite, or run everything on Dinic Complete. Every module works on its own and gets stronger with the others.
Costed recipes, menu engineering and food safety across every kitchen.
ChefHub · TableSafe
Explore Kitchen OpsDigital HACCP, checklists, stock and live fridge temperatures.
TableSafe · StockFlow · Sensors · Maintain
Explore Ops PeopleRosters on every phone, HR checklists and a pulse on every shift.
Talent · Flow · Vibe
Explore People GuestYour own guest app, bookings with briefings and one guest profile.
BrandHub · BookIn · CRM
Explore GuestDinic Complete: all four suites, one login, one view of the group.
Talk to usWhy Dinic
Made by F&B people, for F&B people.
Built by operators
Designed in the kitchens and offices we ran. Every screen answers a question a GM or chef asks every day.
Modular, not all-or-nothing
Start with a single module or a full suite, whatever hurts most. Add more when you are ready. Pay per location.
One view of the whole group
Head office sees every outlet in one place: recipes, checks, rosters and guests.
Built for how Asia operates
Shaped by the operations culture of Hong Kong, Taiwan and Southeast Asia, not adapted from a Western template.
“We didn’t build this to sell software. We built it because we needed it in the operations we ran, and couldn’t find it.”
The software works for the operation, not the other way round. Your recipes, your checklists, your way of running a shift.
Our storyHow we start
Start small. Grow outlet by outlet.
We map your group
Your recipes, outlets and teams. Not sample data.
We set it up
Our team configures everything, on site or remote.
Roll out outlet by outlet
Start with one outlet and one module or suite. No big-bang launch.
Local support
A team on the ground in Hong Kong and Taiwan.
Next step
Give us one outlet. We’ll show you the rest.
A 30-minute demo with your own menu, your outlets and your questions. No generic slides.
