Everything operators ask us, answered.

Chef Jasper is a fully managed food service for senior living, powered by robotics and a real culinary team. We take over menu planning, sourcing, preparation, cooking, plating, and day-to-day kitchen management, all within the budget you already have, with no equipment to buy and no renovation required.

We bring our own trained culinary team and run the kitchen end to end. Your monthly fee replaces your current food and labour spend, so you stop managing hiring, scheduling, turnover, and shift coverage. Any transition is planned and sequenced with your team in advance, with no surprise gaps in service.

Yes. The model is the same, a fully managed, precision-driven kitchen, but the emphasis shifts depending on your setting. For long-term care, compliance, dietary accuracy, and audit-readiness tend to matter most. For retirement and independent living, dining quality, variety, and the resident experience often matter more for occupancy and reputation.

This is a “Made in Canada” solution. The entire technology stack is developed in house by our team of mechanical, electrical, and computer engineers at our Montreal headquarters.

No. Our engineering team reviews your kitchen layout using your existing CAD plans and proposes the most cost-effective solution to update it. In many cases the only changes are minor plumbing and electrical updates to add our unit and accommodate new station locations. For a new build, we can provide recommended layouts for the most optimal workflows.

In most cases, no major capital investment is required beyond accommodating our team and equipment within your existing kitchen footprint. Any space, electrical, or setup requirements are scoped and communicated upfront, with no surprises partway through.

We use your oven, tilting skillets, and stovetops for manual cooking activities and for contingency. In some cases we may propose removing certain appliances to save on space and power.

Yes. All components that may come into contact with food are NSF certified.

Chef Jasper is responsible for maintaining and cleaning all supplied equipment and workspaces. We meet or exceed current sanitation and cleaning regulations, with documented procedures covering frequency, products, method, and task owner.

Chef Jasper develops the recipes and menus, but we recognize every home is unique. We study your current menu, culture, and context to create a menu that suits resident expectations and tastes, drawing on our recipe database and taking inspiration from your existing dishes so the food feels familiar. All recipes and menus are approved by your nutritionist, your head of F&B, and your resident committee.

Both. Our culinary team designs menus using real ingredients and techniques, and our technology gives that team the capacity to run more recipes and variations in parallel, including complex dietary and cultural accommodations, without the labour cost that would normally require.

Yes. When your facility celebrates holidays and events, we adapt the menu to complement the activities and festivities. We are very flexible on dishes, budgets, presentation, and quantities.

No. To maximize variety, a percentage of mains and sides are cooked manually by our kitchen staff, guided and verified by our system. We generally require a combi oven and a skillet, and may occasionally use a stovetop.

The robot is not faster than humans. Cooking is scheduled by the system so dishes are ready at the right time: longer shelf-life dishes are prepared first, and a la minute dishes are timed to finish right at meal service.

All orders and production quantities are logged in the system. We use historical ordering data across the cyclic menu, plus machine learning, to forecast production. When food is overproduced, we may transform it into a minced or pureed variant for future meals.

Every resident’s dietary profile, allergens, texture (including IDDSI levels), portion size, and preferences, is stored digitally and applied to every meal. Each tray is validated and logged against that profile before it leaves the kitchen, so the right meal reaches the right resident, every time.

Compliance gets stronger, not weaker. Meals, temperature checks, and substitutions are logged, giving you a more complete record than manual logging typically produces. We plan for continuity from day one and can run in parallel with existing processes during the transition so there is no gap in documentation.

Manual compliance processes often work well until a key staff member leaves or turnover disrupts the routine. Chef Jasper does not depend on any one person remembering to log something, it is built into how every meal is prepared, which makes your compliance position more resilient, not less.

The robotics work behind the scenes. Residents and families experience the result: a consistent, well-prepared, personalized plate that arrives the way it is meant to, every time, with more variety and attention to individual preferences than most kitchens can sustain on their own.

The client pays for ingredients. Menus are designed to a specific budget and approved by the client. We recommend a sub-account with your food vendor dedicated to Chef Jasper to make orders, expenses, and reception easy to track. We monitor food cost as a KPI.

That volatility is exactly what we take on. We absorb the risk of ingredient price swings on our side, adjusting recipes and sourcing within the agreed service levels, so it does not show up as a budget overrun on yours. Quality and nutrition standards are part of that same agreement, so it protects the resident experience, not just the number.

Our recipes support alternative SKUs. If no price-appropriate alternative is found, the dish is substituted, following guidelines both parties agree on in advance. We may integrate with certain food providers to keep our database current, so the system holds allergens for every product and can validate all orders, keeping residents safe even when substitutions are made.

Robotic functions are monitored at all times. If something goes wrong, our on-site team can correct it and our engineers can provide remote support; the robot can recover from most errors and resume cooking once resolved. We keep spare parts for most components, maintain cellular backup if the local network goes down, and have a multi-day plan to cook an alternate menu without the robot in the event of a major failure or extended power outage.

We build contingency planning in from day one, including a direct line to our culinary team and backup processes if any part of the system runs into an issue. Because the model requires minimal upfront capital, you also are not locked into sunk costs, and the downside risk is far smaller than a major kitchen renovation or a long-term staffing commitment.

No. Chef Jasper is designed to be cost-neutral: your fixed monthly fee is offset by your current food and labour spend. You are not adding a new line item, you are converting a variable, unpredictable cost into a single, predictable fixed one.

We aim to make this innovation as accessible as possible by targeting budget neutrality, with a significant portion of the cost offset by labour reductions on your side. A pro-forma is prepared during the opportunity review so the unit economics make sense for both parties.

Our evolving technology lets us operate more efficiently than a traditional kitchen. Automation, efficient workflows, and reduced effort spent on problem management are what make the business model work.

Yes. We disassemble our unit and ship out our equipment at our cost, and our team supports your kitchen staff through the transition to ensure business continuity.

By design, the transition requires minimal lift from your team. We manage the transition plan, sequence it around your operation, and the goal throughout is to take work off your plate, not add to it.

It starts with a free assessment of your current kitchen operation: residents, budget, staffing, the works. We use it to see if we are a good fit, and it often surfaces blind spots you did not know you had, from hidden drivers of food cost to compliance gaps. From there we scope the setup, agree on service levels and timelines, and plan a progressive transition that keeps your kitchen running without interruption.

Yes. We are happy to take part in publicity, customer visits, case studies, and other promotional activities that strengthen your brand and support your business KPIs.