Purchasing & suppliers
Understand what you pay.
Linked orders, deliveries, invoices and credit notes. Price history, comparable pack sizes and differences to investigate.
CREATED IN SWITZERLAND • BUILT FROM RESTAURANT EXPERIENCE
Your expertise on the floor.
Your numbers in focus.
A supplier increases a price. A recipe costs more. Stock sits unused. POJU brings the information together, explains what changed and helps you decide what to do.
Purchasing · Stock · Kitchen: completed, internally certified
POJU
POJU explains. You decide.
POJU explains. You decide.
610 successful checkswithin Purchasing–Stock–Kitchen
Human decisionsPOJU explains. You decide.
Enter information onceConnected information, useful in context.
AVAILABLE FOR DEMONSTRATIONS AND EARLY PILOTS
From supplier to plate, follow what matters.
POJU’s first module is complete. It connects purchasing, stock and kitchen work. Restaurant pilots will now assess its usefulness in daily operations.
Stock & inventories
Know what you actually have.
Movements, batches, dates, counts and losses. Trace differences and identify products that need attention.
Recipes & kitchen
Know the cost of a dish.
Recipe specifications, sub-recipes, yields, allergens, portion costs production tracking and HACCP checks.
Module overview
See the priority and the reason.
Daily focus, indicators and explained recommendations based on available data. The person in charge keeps the decision.
ILLUSTRATIVE EXAMPLE — FICTIONAL FIGURES
The same product. A price increase you can explain.
POJU helps you trace the original price and quantify the difference. You can then compare an offer, speak to your supplier or review your recipe costs.
Previous price / kgCHF 12.00
New price / kgCHF 13.20 +10 %
For 100 kg purchased+ CHF 120in additional cost
Discover POJU in more detail.
Explore the whole project in the book. Read it online or keep your own copy.
PDF · 28 p. · 9.1 MB · English
The POJU MICE Book
28 pages exploring POJU’s uses, progress and vision.
September 2026 edition. The book also covers planned features; current module status is shown on this page.
The right information, in the right place.
Phone
Capture a document or enter information on the floor, when it becomes available.
Tablet
Read a recipe, receive products or count stock close to the operation.
Computer
Compare, analyse and prepare decisions with the necessary detail and perspective.
POJU / 2026
A solid foundation today.
A complete restaurant vision.
The following modules are in development or planned. They are not presented as finished; availability will be confirmed after validation.
HR & employee space
Connect the team to restaurant operations.
Employee records and contracts, schedules, absences, time tracking, temporary staff, payroll preparation and labour costs. An employee space is planned for viewing information and simplifying exchanges.
Sales & Service
Support the guest journey.
Reservations, groups and events, dietary needs, floor plans, orders, bills and closing. The planned menu builder starts from recipes: POJU suggests structure and indicative prices; the restaurant sets the final price. Full or partial menu printing is planned.
Finance & overall performance
Understand results and prepare what comes next.
Budgets, forecasts, expenses, results and information for the accountant. The aim is to connect purchasing, sales and labour costs without entering the same information again.
OLIVIER MÖSCHING / POJU
Built around questions from the floor.
POJU grew out of Olivier Mösching’s restaurant experience. When service begins, nobody needs another spreadsheet to rebuild. The aim is simple: less repeated entry, clear explanations and time to act.
You remain in control
Suggestions stay explainable and important choices remain human.
Your restaurant comes first
Configuration and future module choices should fit your needs.
Real operations decide
A pilot tests reliability, daily use and support for decisions.
Your restaurant could be one of the first pilot sites.
We are looking for restaurateurs willing to test Purchasing–Stock–Kitchen and share practical feedback. Scope, support and terms are agreed together before starting.
1. Your daily work
Understand your challenges and habits.
2. A demonstration
See the available module and relevant data.
3. A defined pilot
Prepare the start and follow real-world use.
Clear answers before you commit.
Is all of POJU finished?
Purchasing–Stock–Kitchen is complete and internally certified. HR and Sales–Service are in development; full Finance is planned.
What do the 610 checks cover?
They cover Purchasing–Stock–Kitchen. They are neither an external certification nor validation of future HR, Service or Finance modules.
Does POJU decide for me?
No. POJU connects information, explains differences and suggests options. You keep the decision.
How do we begin?
We start with your restaurant, then show the available module and discuss the terms of a possible pilot.
Let’s talk about your restaurant.
A demonstration shows what exists and helps us discuss what you need.
Olivier Mösching
Founder — POJU
Email OlivierThis link opens your email application; you send the message from there.
+41 77 286 80 59