Honest Guidance
We find the right back-of-house technology for your operation — not the platform that pays us the most commission.
Clear Thinking,
Confident Service
From selection to go-live, we help hospitality operators choose the right back-of-house technology, make it work in the kitchen & keep it working.
Book a call
- supy
- MarketMan
- Restoke.ai
- nory
- Hops
- Fabios
- Operandio
- Dishboard
- Peckish
- supy
- MarketMan
- Restoke.ai
- nory
- Hops
- Fabios
- Operandio
- Dishboard
- Peckish
About Fully Baked
We bring order to back-of-house and turn the right technology into real margin.
More about us
Trusted by operators across 180+ UK sites
Expert Implementation
Supplier catalogues cleaned, recipes built, integrations tested and your team trained before go-live week.
Ongoing Support
Monthly GP reviews, new-site rollouts and a human on the phone when a stock count goes sideways.
Our Services
Back-of-house expertise for what comes next
Stock & inventory control
Accurate counts, clean supplier catalogues and theoretical versus actual usage you can actually trust.
Explore serviceRecipe & menu costing
Every dish costed to the gram, so a supplier price rise shows up in your margin the same week it lands.
Explore serviceLabour & scheduling
Rotas built around forecast covers, with wage percentages visible to the people writing the shifts.
Explore serviceFood safety & compliance
Digital checks, temperature logs and audit trails that take less time than the clipboard they replace.
Explore serviceOur Values
The principles that guide our work
Our approach is built on transparency, accountability and practical thinking — helping kitchens make smarter decisions.
Kitchen-First Thinking
Everyone here has worked hospitality, from the grill to head office. We configure for a Saturday service, not a demo video.
No Vendor Quotas
We are paid by you, not by software companies. If the cheapest tool on the list is right, that is what we will recommend.
We Stay After Go-Live
Most projects fail three months in, not on launch day. We keep reviewing GP, stock accuracy and adoption long after sign-off.
Plain English, Always
No acronym soup. We explain what a system changes in your week, what it costs, and what it will not fix.
Case Studies
Where good systems create real margin
Multi-site group
Rebuilding stock control across eleven sites in one season
Independent restaurant
Replacing spreadsheet ordering with supplier-linked purchasing
Bakery & wholesale
Costing 240 recipes to the gram before a price-list change
Testimonials
Trusted by operators building what’s next
Chefs, operations directors and finance teams rely on Fully Baked for clarity, perspective and momentum.
★★★★★
“They walked our prep lists before recommending anything. First tech partner who understood the kitchen before the software.”
★★★★★
“Our stock counts went from a guess to a number we plan around. The training stuck because it was built for our team.”
★★★★★
“We had a system nobody used. Fully Baked fixed the data, retrained everyone and now it genuinely earns its subscription.”
Our Approach
A better way to solve back-of-house problems
We combine kitchen experience, platform knowledge and close collaboration to build systems your team will actually use.
- 01
Understand First
We walk your operation — menu, suppliers, prep lists, reporting headaches — and establish what is actually costing you money before anyone mentions software.
- 02
Shape Direction
We shortlist the platforms that genuinely fit, show you the trade-offs in plain English, and plan a rollout around your trading week rather than ours.
- 03
Make Progress
We implement, train each team separately, then stay close — reviewing GP, stock accuracy and adoption so the system keeps earning its place.
The Difference
Why operators choose Fully Baked
Other firms
Plenty of projects deliver a login and a manual, then fall away once the invoice is paid.
- Recommendations shaped by commission
- Configuration copied from a template
- Training delivered once, on launch day
- Hand-off to a ticket queue after go-live
- Success measured by the install, not the margin
With us
We pair honest selection with hands-on delivery to create measurable, lasting improvement.
- Advice paid for by you, never by vendors
- Built around your menu, suppliers and prep
- Separate training for chefs, KPs and head office
- A named person on the end of the phone
- Success measured in GP, waste and hours saved
180+ Sites supported
15+ Years in hospitality
9 Platform partners
4-6 wks Typical rollout
FAQs
Your commonly asked questions
Need guidance? Book a 30-minute call and we’ll talk through your operation.
Get in touchHow do you get paid if you take no commission?
Clients pay us directly for consultancy, implementation and support. That keeps our advice clean — we have nothing to gain from steering you to one platform over another.
Do I have to use one of your platform partners?
No. Those are the systems we know inside and out, so projects move faster. But we are platform-agnostic: if something else fits your operation better, we will say so.
How long does an implementation take?
A single-site inventory rollout usually takes four to six weeks from kick-off to go-live, including catalogue cleaning, recipe builds and team training. Groups are phased site by site.
We already have a system but nobody uses it. Can you help?
Yes — that is one of the most common jobs we do. We audit the configuration, fix the data, retrain the team and set a reporting rhythm so the system earns its subscription.
How do I get started?
Call +44 7583 652745, or request a time slot on our booking page and we will confirm by phone.