inOne vs ChefLab

The free inOne application is created for hospitality & retail, for fresh food suppliers, wholesale businesses and manufacturers. This app provides you the functionality to place your orders at all your suppliers who are inOne connected. Besides that, you can easily manage your order lists, giving you insight into your order history and reviewing your invoices. I want an inOne account! Download the app! Do you have any questions? Please feel free to contact us at cs@myinone.com BENEFITS OF ORDERING ONLINE AT INONE FREE AND PROVIDED BY YOUR SUPPLIERS This app applies gratuitously to the foodservice industry and will be provided by all suppliers who are already cooperating with inOne. INSIGHT INTO PRODUCT- AND PRICE INFORMATION Do you have price agreements with certain suppliers? These engagements will be represented in your account. Besides clear product descriptions and -photos, you will also have insight in allergen information and energetic values. Your suppliers will ensure that the information remains up-to-date. ORDER EVEN FASTER FROM ORDER LISTS Do you repeatedly order the same products? Create your order lists easily so that you can place your order immediately! CERTAINTY FOR COMPLETE DELIVERIES If you are using the inOne App, you will have insight into which products you can order and the lead times. If the products are available, you have reliability that the products will be delivered! OVERVIEW PREVIOUS ORDERS Do you want to know which products you ordered last week? Check the overview of previous orders at order history. PRIVACY AND INDEPENDENCE The inOne platform is created for the food service industry and their suppliers. The business model of inOne is selling the best software and not trading in data. inOne is no marketplace and does not require to intermediate commerce between different parties. inOne is independent!

ChefLab is a pocket atelier for people who weigh salt in grams. Six benches. You set the piece, the lab does the math. One coaching line, then the numbers. Kitchen guidance, not a health department. CURE LAB Dry cure, equilibrium brine, or a wet-gradient pull from the actual meat weight. Injection pickle and dry sausage too. Salt, nitrite, and the percentages that keep a coppa from becoming a story. EU nitrite salt (0.4–0.6%) or Prague #1/#2. THERMAL LAB Sous-vide and pasteurization holds from published charts: thickness in millimetres, core temperature, then the hold. Start from the fridge or a home freezer (−18 °C). Hardware-agnostic. EGG LAB A physics timer, not a 7-minute superstition. Weight, starting temperature, and kitchen height, then a countdown to the second. Live Activity so the phone can sit on the far side of the board. FROZEN LAB Gelato, ice cream, and sorbet. PAC and POD from the batch you weigh, then sucrose, dextrose, milk, and cream. Kitchen mix math, not a vitrine spec sheet. FERMENT LAB Sauerkraut salt on the cabbage, pickle salt in the brine, and a meat hold toward pH 5.3. Dextrose for the flora. Nitrite and drying salt stay in Cure Lab. Two clocks for salami: ferment, then dry. After kraut or pickle is ready, a fridge sentence: salt keeping the jar, not a use-by stamp. TEXTURE LAB Hydrocolloids without the dinner-party mystique: gelatin bloom, agar hysteresis, pectin windows, alginate, gellan, kappa, iota, locust bean, methylcellulose, xanthan. Grams of gel, not vibes of gel. Texture Lab Unlock is a one-time purchase. It also lifts the three-note notebook cap. ON THE DEVICE Calculations and batch notes stay on your phone. No account. No cloud. Metric first. Dutch and English. Educational, not HACCP. Calibrate the thermometer you actually own.