About

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Meyers is one of Denmark’s most iconic food brands, founded by Claus Meyer, a pioneering chef, restaurateur, and entrepreneur who helped put New Nordic Cuisine on the global map.
Today, Meyers is owned by WSH and operates a group of restaurants, central production kitchens, and more than 100 top-tier B&I canteens.

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At the helm of Meyers’ digital transformation is Bjørn Lundt, CTO, an experienced leader with a background at Compass and Atea. Together with Peter Rønn Petersen, CEO, they ensure that Meyers’ culinary teams have the best conditions to deliver outstanding culinary experiences.

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The Challenge

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Despite having some of Denmark’s top chefs and culinary teams, Meyers faced the following challenges behind the scenes:

• A patchwork of systems with multiple tools that did not connect and created inefficiency
• Margin slippage as menus were planned with outdated ingredient prices and budgets evaluated only after the fact
• A reporting nightmare with back-office teams struggling to meet growing ESG and customer requirements
• Chef admin overload, with top chefs spending too much time on budgets, procurement, menu planning, publishing, and team management

The Solution

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Meyers partnered with FoodOp to create a single, integrated backbone for its operations. The platform now enables Meyers to:

• All systems connected end-to-end, with FoodOp as the backbone. The MenuAssistant integrates with front- and back-of-house systems so ingredients are procured and menus published to guest app and POS in one click.
• No margin slippage, as menus use live supplier data updated daily. If tuna prices spike 10%, chefs know instantly and can adjust before profits are lost.
• Aligned procurement across sites, improving margins by standardizing around a defined product universe.
• Automatic customer reporting, including food waste, without extra work for chefs or admin teams. Reporting links directly to procurement data and IoT waste scales.
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"FoodOp forms the backbone of our tech stack, connecting all systems end-to-end. At its core is the MenuAssistant that integrates seamlessly with both front- and back-of-house systems. Menus are costed in real time, and with a single click, ingredients are procured and menus published to our guest app and POS.”

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-  Bjørn Lundt, CTO

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The Journey

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Meyers rolled out FoodOp in close collaboration with a dedicated Customer Success Manager, ensuring smooth implementation and fast adoption across all sites.

1. Well-managed implementation – scope and timeline defined up front, with structured onboarding at each location.
2. Started back of house – first integration with procurement systems, so sites could cost menus and place orders from day one.
3. Connected front of house – then linked to Kanpla, enabling guests to view menus with kcals, allergens, and carbon labels in the app and POS.
4. Connected reporting suite – finally, FoodOp’s reporting modules were connected, giving clients full transparency with live contract KPIs and sustainability insights in their customer portal.

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The Results

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Since implementing FoodOp, Meyers has achieved:

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• Consistent branding – unified guest experience with custom digital display templates across all locations
• Improved margins – live costing, price alignment, and centralized procurement to prevent slippage
• Less admin – chefs and back-office teams spend less time on reporting, procurement, and menu management
• Operational excellence – one backbone system connecting procurement, menu planning, publishing, and reporting
• Stronger client transparency – automated ESG, food waste, and contract KPI reporting directly in client portals

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“FoodOp is the first food management system that scales well with chef teams.”

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— Bjørn Lundt, IT & Digitization Director
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