Your HACCP system choice determines if you'll spend €25 or €400 monthly on compliance. ePackPro targets large kitchens and industrial food production, while food cost calculators serve independent restaurants and smaller food service establishments. Your business size, budget, and HACCP complexity drive this decision.
ePackPro: For large kitchens and industrial food production
ePackPro serves as a detailed HACCP system primarily used by:
- Large catering companies with 50+ employees
- Industrial kitchens and food producers
- Hospitals, schools and other institutional kitchens
- Companies with complex production processes
💡 Example ePackPro situation:
A hospital kitchen producing 2000 meals daily:
- 15 different production processes
- 30+ critical control points
- Extensive traceability required
- Compliance with healthcare facility requirements
For them, ePackPro works better due to the complexity.
ePackPro advantages:
- Detailed reporting and analytics
- Integration with industrial equipment
- Complex workflow management
- Extensive traceability features
- Compliance with industrial standards
ePackPro pricing: Starting around €200-500 monthly, based on user count and modules.
Alternative systems: For independent restaurants and smaller food service
Food cost calculators with HACCP features target:
- Independent restaurants (1-5 locations)
- Bistros, brasseries and casual dining
- Pizzerias and other specialty restaurants
- Food service businesses wanting food cost control too
💡 Example restaurant scenario:
A bistro serving 80 covers daily:
- Temperature recording for refrigeration and freezer
- HACCP tasks for 4 team members
- Food cost calculation for 25 dishes
- Allergen registration for menu
Simpler systems handle all this in one platform.
Restaurant-focused system advantages:
- Easy-to-use mobile app
- Combines HACCP with food cost calculation
- Affordable for small businesses
- Dutch interface and support
- Quick setup without training
Restaurant system pricing: Starting at €24.99 monthly for the complete module including HACCP and food cost calculation.
Pick ePackPro if you have these needs
ePackPro fits better if you:
- Run a large operation: 50+ employees, complex processes
- Have industrial requirements: Extensive traceability, equipment integration
- Have the budget: €200+ monthly isn't a problem
- Only need HACCP: You handle food cost calculation elsewhere
⚠️ Note:
ePackPro can overwhelm small restaurants. Implementation often takes weeks and requires team training - a mistake that costs the average restaurant EUR 200-400 per month in delayed compliance and lost productivity.
Pick restaurant-focused systems if you have these priorities
Simpler systems work better if you:
- Run an independent food service business: 1-5 locations, own kitchen
- Want everything-in-one: HACCP + food costs + recipes in one system
- Watch your budget: Starting at €25/month is feasible
- Want quick deployment: Start today, use tomorrow
- Prefer mobile work: HACCP registration via smartphone
💡 Practical example:
Restaurant with 2 locations comparing both systems:
- ePackPro: €400/month, 3 weeks implementation
- Restaurant system: €50/month (2 locations), 1 day setup
For them, the simpler system made more sense: lower costs, faster launch, and food cost calculation as a bonus.
What neither system does
No digital system makes HACCP automatic. You're responsible for:
- Entering temperatures and checks
- Training your team in food safety
- Following HACCP principles
Both systems help with registration and overview, but the responsibility stays with you as a business owner.
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Start free trial →How do you choose between ePackPro and KitchenNmbrs?
Determine your business size and complexity
Count your number of employees, locations, and production processes. More than 50 employees or industrial processes? Then ePackPro is probably more suitable. Independent food service with 1-5 locations? Then KitchenNmbrs fits better.
Check your budget and desired features
ePackPro costs €200-500+ per month, HACCP only. KitchenNmbrs costs €25-50 per month and combines HACCP with food cost calculation. Do you want everything-in-one or just HACCP?
Test both systems with your team
Request a demo of both systems. Have your chef and team leaders take a look. Which system feels more intuitive? Which implementation fits better with your workflow? The best choice is the one your team will actually use.
✨ Pro tip
Run a 7-day trial with your actual kitchen staff on whichever system you're considering. The platform your team uses daily for 3 consecutive weeks will show you if it truly fits your workflow.
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Frequently asked questions
Can I switch from ePackPro to restaurant-focused systems?
Yes, you can usually export your HACCP data and manually enter it into simpler systems. Note: your historical data won't transfer automatically, so plan the switch carefully.
Which system is better for food safety authority inspections?
Both systems help with food safety authority inspections through digital registration. What matters is that you register consistently, not which system you use. Both make data retrieval easier than paper lists.
Can restaurant systems handle complex production processes?
Restaurant-focused systems are designed for standard kitchen processes. For very complex production with many critical control points, ePackPro is more detailed. For normal restaurant and café kitchens, simpler systems are sufficient.
Do I have to choose the most expensive system right away?
No, start with what fits your current situation. You can always upgrade as your business grows. Many entrepreneurs start with affordable options and only switch to more complex systems when expanding significantly.
Which system has better customer service?
Both have Dutch support. ePackPro focuses on B2B customers with account managers. Restaurant-focused systems offer direct support via app and phone, specifically for food service entrepreneurs.
What happens if my restaurant grows beyond simple system capabilities?
You can migrate to ePackPro or other enterprise systems as you scale. Most restaurants with 5+ locations eventually need more advanced features. Plan this transition during slower business periods to minimize disruption.
📚 Sources consulted
- EU Verordening 852/2004 — Levensmiddelenhygiëne (2004) — Official source
- EU Verordening 853/2004 — Hygiënevoorschriften voor levensmiddelen van dierlijke oorsprong (2004) — Official source
- EU Verordening 1169/2011 — Voedselinformatie aan consumenten (2011) — Official source
- NVWA — Hygiënecode voor de horeca (2024) — Official source
- NVWA — Allergenen in voedsel (2024) — Official source
- Codex Alimentarius — International Food Standards (2024) — Official source
- FSA — Safer food, better business (HACCP) (2024) — Official source
- BVL — Lebensmittelhygiene (HACCP) (2024) — Official source
- Warenwetbesluit Bereiding en behandeling van levensmiddelen (2024) — Official source
- WHO — Foodborne diseases estimates (2024) — Official source
Food Standards Agency (FSA) — https://www.food.gov.uk
The HACCP standards shown in this application are for informational purposes only. KitchenNmbrs does not guarantee that displayed values are current or complete. Always consult the FSA or your local authority for the latest regulations.
Written by
Jeffrey Smit
Founder & CEO of KitchenNmbrs
Jeffrey Smit built KitchenNmbrs from 8 years of hands-on experience as kitchen manager at 1NUL8 Group in Rotterdam. His mission: give every restaurant owner control over food cost.
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