Customer story
How Meyers powers culinary excellence and efficiency with FoodOp
Using FoodOp as the backbone of its tech stack, Meyers connects all systems end-to-end and enables chefs to focus on food rather than administration.
Meyers is one of Denmark’s most iconic food brands, founded by Claus Meyer, a pioneering chef, restaurateur, and entrepreneur who helped put New Nordic Cuisine on the global map.
Today, Meyers is owned by WSH and operates a group of restaurants, central production kitchens, and more than 100 business and industry (B&I) canteens.
At the helm of Meyers’ digital transformation is Bjørn Lundt, IT Director, an experienced leader with a background at Compass and Atea. Together with Peter Rønn Petersen, CEO, they ensure that Meyers’ culinary teams have the best conditions to deliver outstanding culinary experiences.
The challenge
Despite having some of Denmark’s top chefs and culinary teams, Meyers faced the following challenges behind the scenes:
A patchwork of systems with multiple tools that did not connect and created inefficiency
Margin slippage as menus were planned with outdated ingredient prices and budgets evaluated only after the fact
Reporting pressure, with back-office teams struggling to meet growing ESG and customer requirements
Chef admin overload, with top chefs spending too much time on budgets, procurement, menu planning, publishing, and team management
The solution
Meyers partnered with FoodOp to create a single, integrated backbone for its operations. With FoodOp, Meyers now has:
All systems connected end-to-end, with FoodOp as the backbone. The Menu Assistant integrates with front- and back-of-house systems so ingredients are procured and menus published to guest app and POS in one click.
No margin slippage, as menus use live supplier data updated daily. If tuna prices spike 10%, chefs know instantly and can adjust before profits are lost.
Aligned procurement across sites, improving margins by standardising around a defined product universe.
Automatic customer reporting, including food waste, without extra work for chefs or admin teams. Reporting links directly to procurement data and IoT waste scales.
“FoodOp forms the backbone of our tech stack, connecting all systems end-to-end. At its core is the Menu Assistant that integrates seamlessly with both front- and back-of-house systems. Menus are costed in real time, and with a single click, ingredients are procured and menus published to our guest app and POS.”
Bjørn Lundt
IT Director
The journey
Meyers rolled out FoodOp in close collaboration with a dedicated Customer Success Manager, ensuring smooth implementation and fast adoption across all sites.
Well-managed implementation: scope and timeline defined up front, with structured onboarding at each location.
Started back of house: first integration with procurement systems, so sites could cost menus and place orders from day one.
Connected front of house: then linked to Kanpla, enabling guests to view menus with kcals, allergens, and carbon labels in the app and POS.
Connected reporting suite: finally, FoodOp’s reporting modules were connected, giving clients full transparency with live contract KPIs and sustainability insights in their customer portal.
The results
Since implementing FoodOp, Meyers has achieved:
Consistent branding: unified guest experience with custom digital display templates across all locations
Improved margins: live costing, price alignment, and centralised procurement to prevent slippage
Less admin: chefs and back-office teams spend less time on reporting, procurement, and menu management
Operational excellence: one backbone system connecting procurement, menu planning, publishing, and reporting
Stronger client transparency: automated ESG, food waste, and contract KPI reporting directly in client portals
“FoodOp is the first food management system that scales well with chef teams.”
Bjørn Lundt
IT Director
