Ready Meals
Chilled and frozen cook-chill meals, from single-serve lunches to multi-component entrées.
Smarter Kitchens, Better Operations.
Food processing & central kitchens run on intelligence.
Ready meals, sauces, proteins and prepared produce at scale — planned by machine learning, verified by sensors, certified to international standards.
Chargrilled Chicken, Herb Quinoa & Seasonal Greens
Ready meal · 42,000 portions this week
60,000+
Meals produced daily
99.6%
On-time, in-full dispatch
8
Food safety & quality certifications
120+
Foodservice & retail partners
Today on the line
11,480portions
72% of forecast · on schedule
About AIKO
A central kitchen that runs on data, not guesswork.
AIKO is a food processing and central kitchen operator. We prepare ready meals, sauces, portioned proteins and prepared produce for restaurant groups, retailers and institutional caterers — at volumes a single kitchen can't reach, and to a standard that has to be the same on the ten-thousandth portion as on the first.
What sets us apart is how the kitchen is run. Every order, recipe, temperature reading and batch record flows through our own operations platform. Forecasts decide what gets cooked, sensors confirm how it was cooked, and the records follow each product all the way to our partners' doors.
- Purpose-built, temperature-zoned production facility
- Chef-led product development, engineered for scale
- Operations platform developed in-house
The AIKO Platform
Intelligence at every station.
Our operations platform connects planning, production and quality into one live system. It learns from every shift — so the kitchen gets more precise the longer it runs.
01−32% overproduction
Demand Forecasting
Machine-learning models read partner order history, seasonality, promotions and local events to forecast volumes days ahead — cutting over-production and last-minute shortfalls.
02+18% line utilisation
Production Scheduling
Batches are sequenced automatically across kettles, ovens, blast chillers and packing lines, respecting allergen changeovers, labour and shelf-life windows.
03<1% yield variance
Recipe & Yield Control
Digital specifications scale every recipe to the gram. Weighed inputs are checked against target yields in real time, so every portion matches the approved spec.
04100% packs inspected
Vision Quality Inspection
Cameras on the packing line check portion fill, seal integrity and label accuracy on every pack, flagging exceptions before product leaves the room.
0524/7 CCP monitoring
Cold-Chain Monitoring
Wireless probes log cooking, cooling and storage temperatures continuously. Critical limits trigger instant alerts and corrective-action workflows.
06Full trace < 5 min
Traceability & Recall
Each batch links raw-material lots, operators, equipment and test results. A complete one-up, one-down trace is produced in minutes, not days.
- 1Sense
Orders, stock, sensors and line data stream in.
- 2Predict
Models forecast demand and plan the week.
- 3Produce
Scheduled batches, guided by digital specs.
- 4Verify
Automated checks against every critical limit.
- 5Deliver
Chilled dispatch with full batch records.
Capabilities
What we make for our partners.
Sauces, Stocks & Bases
Kettle-cooked sauces, dressings and soup bases in pouch, tub or bulk formats.
Portioned Proteins
Marinated, sous-vide and chargrilled proteins, portioned to exact weights.
Prepared Produce
Washed, cut and blanched vegetables prepared to your kitchen's specification.
Central Kitchen Supply
Consistent components for multi-site restaurant groups, so every venue serves the same dish.
Private Label & OEM
Product development, costing and manufacture under your brand, from pilot batch to full run.
Institutional Catering
Nutritionally planned menus for healthcare, aged care, education and corporate dining.
Quality & Compliance
Certified, audited, and recorded — every batch.
Food safety isn't a department at AIKO; it is built into the system. Our HACCP plan is digitised end-to-end, critical control points are monitored automatically, and independent auditors review our site every year.
0
Critical non-conformances in the last 3 audit cycles
14
Allergens controlled with validated changeovers
2,400+
Automated CCP checks logged every day
100%
Batches released with a complete digital record
HACCP
Hazard Analysis & Critical Control Points
Codex-aligned food safety plan
ISO 22000
Food Safety Management System
ISO 22000:2018
BRCGS
Global Standard for Food Safety
Grade AA
FSSC 22000
Food Safety System Certification
GFSI-recognised scheme
ISO 9001
Quality Management System
ISO 9001:2015
ISO 14001
Environmental Management
ISO 14001:2015
HALAL
Halal Certified
Dedicated production lines
GMP
Good Manufacturing Practice
Site-wide programme
Partners
Trusted by kitchens that can't afford to get it wrong.
We work alongside more than 120 partners — from fast-growing restaurant brands to national retailers and public institutions. Most have been with us for over three years.
45+
Restaurant Groups
20+
Retail & Supermarkets
8
Airline & Travel Catering
25+
Healthcare & Aged Care
15+
Education
10+
Corporate Dining
Moving our sauces and proteins to AIKO took a whole prep shift out of every venue. The product is identical across all our sites, and the batch paperwork is there before we even ask.
FAQs
Questions partners ask us.
What is a central kitchen, and why use one?
A central kitchen prepares food in bulk at one controlled facility and supplies it to multiple outlets. Partners get consistent product, lower labour and waste at each venue, and a single, audited point of food safety control.
How does AI actually improve food production?
Mainly in planning and verification. Our forecasting models decide how much to produce, scheduling software sequences the work, and sensors and cameras check every critical step. Chefs still create and approve every recipe — the platform makes sure it is reproduced exactly.
What are your minimum order quantities?
It depends on the product and format. For existing ranges we can start with modest weekly volumes; for new product development we typically begin with a pilot batch and scale once the specification is signed off.
Can you develop products under our own brand?
Yes. Our development team handles recipe development, shelf-life validation, nutritional panels, labelling and costing, then manufactures under your brand.
How do you manage allergens?
Allergen risk is assessed for every product. Production is scheduled to minimise changeovers, cleaning is validated with swab testing, and labels are generated directly from the approved digital specification.
Can partners access batch and quality records?
Yes. Partners receive certificates of analysis and batch records with each delivery, and can request a full trace on any lot at any time.
Contact
Let's plan your next production run.
Tell us what you need to produce and at what volume. Our team will come back within one business day with next steps and, where useful, a pilot batch proposal.