The Pass · by 360
The hospitality operating platform.
The Pass connects recipe development, allergens, nutrition, customer menus, commercial control, and kitchen execution — in one continuous system, used end-to-end from supplier to service.
Why it’s called The Pass
The point where everything connects.
In a professional kitchen, the pass is the counter where the kitchen meets service. Every dish crosses it — checked, plated, called away.
It’s the single point where development, execution and the customer come together. The place where everything either connects, or doesn’t.
We named the platform after it because that’s exactly the job it does — for an entire operation.
Built for the way hospitality really works
Clarity and control, across the whole operation.
Most operations run on a stack of disconnected files — recipes here, allergens there, costs in a spreadsheet, customer menus in a separate tool, and execution left to whoever’s on. The Pass replaces all of that with one operating layer.
- One operating model from supplier and ingredient through to the customer menu — nothing re-keyed, nothing drifting.
- Live cost, GP and margin on every recipe, sub-recipe and menu — at every site.
- Allergens and nutrition calculated from the ingredient up — accurate by construction, not by spreadsheet.
- Kitchen-ready pages at the pass — plating, prep, allergens, in the hand of the chef during service.
Without The Pass
- Recipes in spreadsheets, allergens in another file
- Customer menus drift out of date the day they print
- Cost and GP recalculated by hand, weeks behind
- Each site running its own version of the truth
- Kitchen execution disconnected from development
With The Pass
- One platform — recipes, allergens, nutrition, cost, menu, service
- Customer menus update with what the kitchen is actually running
- Live cost and GP on every recipe and menu, automatically
- One source of truth across every site and brand
- The development desk and the pass operate from the same data
How The Pass operates
From supplier to service, in one continuous flow.
The Pass is set up once and then operates as a single system. The order below is how it works in production every day.
01
Set up your supplier and ingredient base
Bring in your suppliers, SKUs, pack sizes and pricing. This is the foundation everything else costs and calculates from.
02
Develop recipes, sub-recipes and costs
Build sub-recipes once and reuse them inside dishes. The Pass tracks cost, yield and lineage as you go.
03
Allergens and nutrition, calculated from the ingredient up
Allergen and nutritional values roll up from ingredients into sub-recipes, recipes, and menus. No re-keying. Updates flow when an ingredient changes.
04
Assemble menus and publish customer surfaces
Compose menus from your costed recipes. Publish to QR-led customer menus, printed cookbooks, and operational sheets — all driven by the same recipes.
05
Execute at the pass
Service-grade pages for the chef during operation — recipes, plating, prep, allergens, in the hand at the moment of execution.
Outputs, not the product
What the platform produces — not what it is.
Digital menus, cookbook PDFs, costed reports, allergen sheets, QR menu surfaces — these are useful, but they aren’t the product. They’re what the platform produces because the underlying data is connected. The Pass is the operating layer beneath them.
Customer-facing digital menus
Printable operational cookbooks
Costed recipe & GP reports
Allergen & nutrition matrices
Supplier and ingredient exports
QR-led menu surfaces
Ready to see The Pass in action?
We’re onboarding a small number of hospitality groups who want the connective tissue across kitchens, menus and commercial operation — not another isolated tool.