Digitizing Kitchens and Saving Lives by Benji Koltai

Every kitchen has human error. The trick is to spot it, then create systems to outsmart it. Here are four ways every commercial kitchen can do that.

We’re looking back at the biggest lessons of 2022, and what they mean for food businesses going forward into 2023.

We spoke with Chef Matt Thompson about how a centralized system for managing food and kitchen data empowers their brand and team. Here are the highlights.

Foodservice is responsible for billions of pounds of food waste—and it’s having a huge impact on your bottom line. But how much of an impact, exactly?

Galley is cultivating an environment of active stewardship, insatiable curiosity, and empowerment through respect and growth. We’re not just determined to simplify kitchen logistics across the globe, we’re looking to improve lives. This vision has helped Galley accrue a team of like-minded experts fully committed to setting a new benchmark of camaraderie in the kitchen.

Looking for a thoughtful, not-boring holiday gift for your staff? These food industry-approved ideas will rock their socks off.

Finally, after what feels like an eternity of economic pressures, the tide has started to turn for foodservice operators.

Finally, after what feels like an eternity of economic pressures, the tide has started to turn for foodservice operators.

We’re on a mission to make the food industry work more rewarding, productive, and meaningful. Here’s why we’re introducing a four-day workweek at Galley.

Finally, after what feels like an eternity of economic pressures, the tide has started to turn for foodservice operators.

Food costing and production software hasn’t kept up with the times. Let’s explore how food ERPs have fallen behind—and what modern systems look like instead.

There’s always a new and shiny tech tool for the food industry. Many companies pay for huge restaurant management software packages encompassing point-of-sale, inventory management, labor management, and much more—but they don’t know how to use half the features.

Food costing and production software hasn’t kept up with the times. Let’s explore how food ERPs have fallen behind—and what modern systems look like instead.

Everyone’s been burned with food software. We know the horror stories. We’ve lived some of them ourselves. Despite promises of saved time, food, money, and materials, food industry software has traditionally left leaders and operators wanting (if not in the red).

Galley Solutions, a food data company providing food operators with technology to make more profitable decisions around their culinary operations, raised $14.2 million in Series A funding.

A chef’s repertoire begins and ends with this treasured inheritance of countless cooks from generation to generation. Ever evolving, transforming and changing. These fundamental building blocks for how food brands plan, operate, and serve their customers, can control their destiny.

The food industry just experienced the biggest decade ever for customer-facing technology (point-of-sale, order-ahead apps etc.).

It only takes a few hours in a commercial kitchen to realize that food businesses can lose in so many ways.

Integrations between food industry software are touted as signs of a well-connected tool, but modern technology is moving beyond integrations altogether. Here’s why.