Food Market Hub Central Kitchen and Procurement Platform

Food Market Hub is a Kuala Lumpur-headquartered restaurant software company with regional offices in Singapore and Jakarta. Its co-founders previously ran a three-outlet F&B business and built the platform to replace manual supplier chasing, hand-reconciled invoices and guesswork on stock. It says it powers 8,000+ outlets across F&B groups in Southeast Asia, from single cafes to national chains with central kitchens.

The cloud platform connects a group's central kitchen to every outlet: production planning from group demand with yield tracking and cost per batch, group procurement with shared supplier catalogues and purchase orders that roll up to HQ, priced inter-outlet and central-kitchen transfers with audit trails, standardised recipes and dish costing, multi-outlet inventory with par-level alerts, and consolidated HQ reporting of spend, variance, wastage and food-cost percentage. It also offers menu engineering, financing options for F&B businesses and suppliers, and POS and accounting integrations.

• Central kitchen production: plan batches from group demand, track yield and cost every batch.
• Group procurement: shared supplier catalogues, outlet purchase orders and approvals rolled up to HQ.
• Inter-outlet transfers: priced transfers with automatic stock sync on both sides and a full audit trail.
• Recipes and costing: standardised recipes, bills of materials and cost per dish across outlets.
• Multi-outlet inventory: real-time stock and par-level alerts for every outlet and the central kitchen.
• Consolidated reporting: spend, variance, wastage and food-cost percentage by outlet for operations and finance.

• Vietnamese bakery, pho or com tam chains with a central kitchen dispatching semi-finished products to dozens of outlets.
• Multi-brand F&B groups consolidating supplier buying and food-cost reporting at HQ.
• Cafe chains tracking wastage and par levels per outlet to cut stock-outs and over-ordering.

• One view of the group: HQ sees every outlet and the central kitchen in one live dashboard.
• Consistent margins: locked recipes and true cost per dish keep food cost aligned as ingredient prices move.
• Better buying power: group procurement replaces outlet-by-outlet ordering with shared catalogues and negotiated pricing.
• Faster month-end: priced transfers and consolidated reports replace spreadsheets and chat groups.

Southeast Asian F&B groups are expanding through central kitchens and multi-brand portfolios, which makes procurement, transfers and food-cost control harder to manage with spreadsheets and messaging apps. Cloud back-of-house platforms that link the central kitchen, suppliers and outlets are becoming standard for chains in Malaysia, Singapore and Indonesia, a pattern also visible among growing Vietnamese chains.

Headquartered at Menara Aras, Kuala Lumpur, with offices in Singapore and Jakarta. The company says it serves 8,000+ outlets in Southeast Asia and offers financing for F&B businesses and suppliers. Operators shown on the site include Humble Food Co., Sausage Sizzle and The Food Map.