Our success in numbers
>500.000
Orders
in 2024
>2.9 billion
Order volume
in 2024 [€]
100%
independent
of suppliers
GDPR
compliant
according to EU standard
Mission
What drives us
Kitchens are constantly changing: more requirements, less time, higher cost pressure.
We develop software that provides relief. necta supports catering professionals in structuring, controlling and permanently keeping their processes under control. necta connects what counts in the kitchen: people, systems and processes – seamlessly from the field to the plate. A reliable, open and expandable foundation for catering professionals who want to keep track and master the challenges of tomorrow with confidence.
Companies such as Klüh, Korian and Hiltl are already relying on necta – because digitization does not have to be complicated.
necta Management
Together with their strong teams, our management level forms a professional and at the same time familiar environment.
Michael HAAS
Managing Director (CEO)
Michael leads necta with a heart for the team and a passion for good software. When he is not thinking about processes, he enjoys playing chess or spending time with his family.
Klaus DITTEL
Head of Product Management
Klaus ensures that customer needs, technology and strategy work together perfectly. With a lot of experience and a good sense, he brings new ideas to the finish line. He lives the same passion as in his profession in sports when golfing or hiking.
Martin PAPST
Head of Development
Martin ensures that our software already delivers what kitchens will need tomorrow. When he is not working on new software ideas, he can be found in his own beer brewing kitchen or with a good science fiction novel in his hand.
Akil CELAJ
Head of Support
Akil ensures that our customers always get the support they need. In the summer, he enjoys the sun in his second home in Kosovo.
Andreas GRABNER
Head of IT Infrastructure
Andreas keeps necta's technical base running, reliably and with foresight. And when he is not out and about in the IT world, he takes care of his garden at least as conscientiously as our servers.
Sigrid WALZL
Head of Marketing
Sigrid combines creative storytelling with strategic thinking. She enjoys creating impact with words and moving people with content. She finds her inspiration in the mountains, in the water or with a good book in her hand.
Manuel PANZIRSCH
Head of Sales (CSO)
Manuel is the face of necta in sales. He combines strategy with a hands-on mentality and ensures that interested parties become satisfied customers. In his free time, he recharges his batteries with sports and enjoys spending time with his family.
What our customers say
“The structured introduction of necta and the early involvement of our kitchen and location managers have made a decisive contribution to the high level of acceptance. necta was perceived as a solution, not a burden.”
Thorsten Schumacher
former Project Manager Inventory Management and Catering Management Systems, now Managing Director Keros Consult
“With necta, we have turned the Excel chaos into a clearly structured, digital kitchen process. This not only saves us time, but also ensures reliability in production, allergen labelling and evaluations.”
Mathias Rüßler
Head of School Catering at IN VIA Köln
“Despite initial skepticism in the team, we used necta to introduce a system with a clear structure and good support that is now an indispensable part of everyday work.”
Gerhard Nachbaur
former kitchen manager, Vorderlandhus social center
"The employees who wanted to develop further were enthusiastic about necta from the start, and many of them are still working in our company today."
René Benischek
Production F&B Director, Pletzer Resorts
"necta is like an early warning system for us. We see the cost of goods and all the important key figures immediately, instead of weeks after the monthly closing."
Frank Klix
Managing Partner Vipur Franchise GmbH
"It was important for us to introduce an inventory management system that makes the use of goods transparent on a weekly basis and automatically stores the allergens in the dishes. Today, some colleagues say to me: 'I couldn't imagine it without necta anymore.'"
Bernhard Haas
Kitchen Coordinator at the Red Cross Salzburg