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People Sharing Sushi

About Us

A Note from the Founder

ScanX wasn’t built in a conference room.
It was built after years of running kitchens.

Between 2017 and 2020, we operated Foodstreet, a cloud kitchen company across Hyderabad, Chennai, Bangalore, and Vijayawada. We ran close to 15
brands
, selling through multiple aggregators, across multiple kitchens, every single day.

We lived the chaos.

Stock always mismatched in the system.
Invoices came late or incomplete.
Recipes evolved faster than inventory could keep up.
End-of-day counts were skipped because the team was exhausted.
Margins leaked quietly… not because of theft or negligence, but because systems weren’t designed for how kitchens actually work.

Most tools we tried were adapted from retail ERP thinking:
static SKUs, manual entries, and reconciliation after the fact.

But kitchens don’t operate that way.

Ingredients are procured, prepped, split into batches, recombined into dishes, consumed across orders, wasted, and replenished… all in real time, under pressure. Expecting kitchen teams to pause and “update inventory” is unrealistic. That’s not how service works.

So we decided to build something different.

ScanX is operational infrastructure for kitchens.
It’s designed around real workflows…procurement, production, and consumption … not spreadsheets and end-of-day rituals. Inventory updates as work happens, not after someone remembers to log it.

Every feature in ScanX exists because we needed it ourselves:

  • Automated procurement entries because manual typing always failed
     

  • Batch-level tracking because that’s how kitchens actually prep
     

  • Recipe-linked consumption because guesswork destroys margins
     

  • FIFO by default because wastage is rarely intentional
     

ScanX is bootstrapped by design.
We chose to build it slowly, deliberately, and close to the kitchen floor — guided by real usage, not funding milestones or slide decks.

This isn’t software adapted for kitchens.
It’s software born inside one.

We built ScanX so kitchen teams can focus on service, not systems … and owners can finally operate on facts, not assumptions.

— Founding Team, ScanX

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