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Chef carefully plating a fine dining dish in a professional restaurant kitchen

Inside real kitchens using Annoncer.

See how teams use Annoncer to bring structure, clarity, and control into every service.

Where control matters most.

Every kitchen is different, but the pressure during service is alwayse the same.

These case studies show how teams use Annoncer to create structure, improve communication, and stay in control when it matters most.

Mandarin Oriental Barcelona 2

Mandarin Oriental, Barcelona

“The systems are here to facilitate. They are here to avoid careless mistakes that become parasites within the service.”

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1910

"We saved the equivalent of one full-time employee per day"

Flore1

De L'Europe Amsterdam

 “In a luxury kitchen, consistency depends on clarity. Annoncer gives our teams the structure to perform calmly, even at the busiest moments.”

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Olijf

“The biggest difference is the overview. Everything is visible at a glance.”

All case studies.

Mandarin Oriental Barcelona
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Mandarin Oriental, Barcelona
  • 5–10% higher guest spend
  • 5–10% more repeat bookings
  • More time spent with guests 
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Exterior of De L'Europe Amsterdam hotel along the canal
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De L'Europe Amsterdam
  • Full operational visibility
  • Calmer peak-hour service
  • Measurable time savings
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Fine dining dish served at Restaurant 1910
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1910
  • Saves 8 hours a day
  • Improved collaboration
  • More consistent servicequality
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Restaurant Create by Guido Braeken
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Create by Guido Braeken
  • Every table moves at its own pace
  • Guest preferences and exceptions visible instantly
  • No more discussions about timing
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Restaurant team at Bomas standing together in the dining room
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Bomas
  • Saves up to 60 minutes per service
  • Improved kitchen planning
  • Reduced error rate
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Restaurant OiO 2
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OiO
  • 120 minutes saved every day
  • Orders and changes shared instantly across two floors
  • More time for guests and cooking 
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Grilled steak served on a black plate at Stoked
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Stoked
  • Saves up to 30 minutes per employee
  • Less time spent on manual handling
  • Better overview across all tables
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Fine dining dish served at Restaurant Olijf
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Olijf
  • Saves 45-60 min per service
  • Miscommunication nearly eliminated
  • Clear coordination per table  
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Signature fine dining dish served at Restaurant Rootsch
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Rootsch
  • 30–45 minutes saved per service
  • No manual ticket handling
  • Faster decision-making in the kitchen
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Fine dining dish served at Restaurant El Puente
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El Puente
  • Saves around 45 minutes per day
  • More consistent and calmer service
  • Clear operational overview
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Seasonal vegetable dish served at Restaurant De Kas in Amsterdam, prepared with ingredients grown on-site.
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De Kas
  • Made the greenhouse expansion possible
  • Designed by hospitality, for hospitality
  • Guests never notice the pressure
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Courtyard and historic façade of Sofitel Legend The Grand Amsterdam.
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Sofitel Legend The Grand Amsterdam
  • One shared real time overview 
  • Smoother service coordination 
  • More time for guests
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Ready to see how this works for you?

Book a demo and explore Annoncer in your own setup.