Built by operators. For operators
Talos was not designed in a product lab by people who had never run a kitchen. It was built by someone who spent years managing food cost across multi-site catering contracts in some of the most demanding operational environments in the world - and kept running into the same problem: the tools available were either too generic, too expensive, or too disconnected from the way a kitchen actually works.
The problem came before the product
Fifteen years of managing catering operations across the GCC, Europe, Africa, and Asia teaches you things that no software manual covers. It teaches you that a yield assumption in a recipe can quietly drain thousands from a monthly P&L before anyone notices. It teaches you that when a supplier changes a price, the ripple effect through your recipe library is invisible unless you have built a system to track it. It teaches you that the gap between what your recipes say your food should cost and what it actually costs is where most of the operational conversation should be happening - and rarely is.
The tools that existed were built for either finance teams or single-site independents. Nothing in the market was built for the operator managing thirty sites, hundreds of standardised recipes, and a team of chefs who needed accurate cost data without a finance degree to interpret it.
Talos started as a solution to that specific problem. Not a vision for disrupting the industry. Not a platform built to raise funding. A tool built because the right tool did not exist.
Why 2026 is the right moment for this platform
F&B digitisation has been accelerating for a decade - but food cost management has lagged behind. Most operations still rely on spreadsheets, manual reconciliation, and end-of-month reports that arrive too late to change the outcome. The gap between what enterprise hotel chains have access to and what independent operators and mid-size catering groups can actually deploy has never been wider.
Three things have changed. First, the technology required to build a genuinely intelligent food cost platform is now accessible without enterprise-level infrastructure. Second, food cost pressure has moved from a back-office concern to a board-level conversation - driven by ingredient price volatility, labour cost increases, and margin compression across the entire hospitality sector. Third, the operators who will define the next decade of F&B are digital natives who expect their tools to work the way their phones do - automatically, accurately, and without a three-month implementation project.
Talos exists at the intersection of all three. The timing is not incidental. It is the point.
What we are here to do
To give every F&B operation the cost visibility that enterprise chains take for granted - without the enterprise implementation project.
When what your operation costs and what you know it costs are the same number - you are not managing in the dark anymore.
That is the mission. Everything in Talos - every module, every calculation, every design decision - exists to close that gap.