Modules / Production
Production
When counts close, the kitchen knows what to cook.
From closed counts and the published plan come each dish's portions, margin, kilos and ingredients. Sheets print for each station.
The production plan
Portions and margin
Portions by profile, with an adjustable safety margin.
Kilos and batches
Kilos from the recipe's yield; large runs split into batches.
Station sheets
Hot kitchen, cold kitchen, pastry; each station gets its own sheet.
Ingredients needed
Gross ingredients including the margin, compared with what's in stock.
Issues and actuals
Issues to production
From the plan in one go; stock and cost drop at once.
Planned against actual
Cooked, sent, returned and thrown away; the difference dish by dish.
Waste reasons
The reason for waste is recorded, so at the month's end you know where you lose.
Let's see how it would work in your kitchen.
Tell us about your menus, clients and routes, and we'll show you Caterer.PRO set up the way you work.
Write to info@caterer.pro