Snap a photo of your dish. Onrush spits out the recipe card, the live price list, the allergen sheet, your HACCP — and on top of that, your stock count, drift alerts and the supplier order. All from your phone.
Recipe cards, price lists, HACCP and orders — all in one photo. Here's what that changes day to day.
Take it all, or take what you need. Every module works on its own — together they give you a day back.
The service, without forgetting a thing. Checklists, temperatures, the rush.
Suppliers, orders, invoices. Snap it, scan it, done.
Food cost, margin, covers. You see your business, not your spreadsheet.
The full food safety plan. Auto-filled, ready to print.
Food safety records are mandatory. Most independents are exposed at every inspection. We're not judging — we just take it off your plate.
We set up your kitchen with you. No endless form.
You snap your supplier sheets. We fill in the data.
One video per station. Your commis is operational by next service.
You work as normal. The HACCP fills itself in behind you.
Pay monthly, cancel any time. 14-day trial, no credit card.
Onrush runs fully offline on tablet and phone. You log temperatures, tick checklists, snap your invoices — everything is stored locally. The moment you're back on wifi, it syncs in the background.
We built the app for the worst case: a basement kitchen, no wifi, 47 readings to do.
No. Send us your menu and your supplier price list (a spreadsheet, or photos of your folder) before the onboarding call and we import them together during the session. You leave with your recipe cards already in the account — no evening spent retyping.
The export is a complete PDF file: temperature logs, traceability, cleaning plan, training records and product recalls, built around the seven HACCP principles. It is designed to be handed to an inspector as is. Onrush is a tool to keep your records; the responsibility for your food safety plan stays with you.
Most tools do one thing: food cost, or HACCP, or recipe cards. Onrush keeps them in one place and connected: a scanned invoice updates your prices, which updates your recipe costs, which updates your margins. It was built by someone who ran kitchens, for the pace of a real service.
Not through a direct integration today. You enter your sales at the end of service in about thirty seconds — average ticket, covers, top dishes — or import your POS export as a CSV. Food cost and analytics run on that data.
One point of food cost recovered on a best-selling dish shows up directly in your margin. An up-to-date HACCP file means no sleepless night before an inspection. A supplier price increase no longer goes unnoticed. Whether that is worth the monthly fee depends on your volume — the trial is there to check it on your own numbers.
Pick a slot. We set up your fridges, your suppliers, your team together. You walk away with a working account.