Nordic Kitchen Group

Nordic Kitchen Group operates 5 physical restaurant locations across Denmark and Sweden, plus 3 ghost kitchen brands running from two of those locations. Before Madexpres, the operational complexity was staggering.

They were using four separate systems: one POS for in-store orders, a different platform for online ordering, a third tool for kitchen management, and spreadsheets for cross-location analytics. Staff had to be trained on each system, and data never flowed seamlessly between them.

Marie Jensen, the Operations Director, spent 15+ hours per week compiling reports from different systems to get a unified view of business performance. Inventory management was fragmented, leading to both stockouts and waste across locations. The ghost kitchen brands added another layer of complexity with brand-specific menus that needed to be managed separately.

Madexpres consolidated all four systems into a single platform. Each of the 5 physical locations and 3 ghost kitchen brands got their own storefront and menu configuration, but everything was managed from one centralized dashboard.

The Kitchen Display System was deployed across all locations, with multi-brand support routing ghost kitchen orders alongside dine-in and direct delivery orders. Each kitchen station saw only the items relevant to them, regardless of which brand the order came from.

Cross-location analytics gave Marie real-time visibility into every metric that matters: revenue per location, per brand, per menu item. AI-powered demand forecasting helped each location optimize their daily prep based on historical patterns, local weather, and nearby events.

Role-based access control meant that kitchen managers saw their own location data while Marie and the ownership team had full cross-location visibility. New staff onboarding dropped from 3 days to 4 hours with a single system to learn.