Kitchen production

Plan the kitchen's prep each morning: each prep item (a gravy, a marinade, a rice base, cold brew, dough) has a batch recipe, a station, a shelf life and how much you want ready for each day of the week. The prep list shows what is on hand and what is still to make in whole batches, by station, and which ingredients run short. Marking a batch done takes its ingredients from stock and puts what was made into stock at its real cost. Part of the Kitchen production add-on for restaurants and cafes.

Steps

  1. Add the prep item as a product with the unit it is kept in (Kg, L, Pcs), then open Kitchen production → Prep items → New prep item and pick it.
  2. Type the batch size, the station (Grill, Rice, Bar …), the shelf life in hours and how much you want ready at the start of each day of the week.
  3. Add what one batch takes, in grams, millilitres or pieces as in a recipe. The cost of a batch and of one unit show as you type. Press Save.
  4. Each morning open the Prep list: pick the day and press Plan on an item, or Plan all, to plan the batches still to make. Ingredients short shows what to buy or move first.
  5. When a batch is ready press Done on the Batches tab and type the amount actually made. Its ingredients leave stock and the prep item arrives at the batch's cost. Cancel puts everything back.
  6. The Report tab shows batches, cost, yield and cost per unit by prep item, station and day for any period.
  7. A central kitchen that cooks for your other branches: on Kitchen orders press New branch order, pick the kitchen, the branch and the day it is needed, and type the amounts. The kitchen's prep list adds the day's open orders on top of the par; Send on the order says how much of each line goes out and moves it to the branch in one store transfer at the kitchen's cost, with no VAT.
  8. Catering an event: on Kitchen orders press New event order, type the event, the customer, the guests and what one guest takes of each item; the order is that times the guests and is added to that day's prep list. When the food goes out press Deliver, type what left, and it is taken out of the kitchen's stock. Bill the customer with a sales invoice as usual.

Tips

  • Yield is what was made of what was planned; under 90% or over 110% is shown in amber so you can check the recipe or the scale.
  • With Recipes & food cost on, a dish's recipe can use a prep item as an ingredient, so each sale takes the gravy or marinade from stock at its real cost.
  • Kitchen orders → Fill rate shows, for any period, what was sent of what each branch ordered and of each prep item, at the kitchen's cost; a line sent above its order does not lift the rate. Delivered events are listed one by one with their guests and cost per guest. You need access to both the kitchen and the branch to place or send an order.
  • Ingredients are taken from and made items put into the store's main warehouse.
  • Prep items → Suggest par levels works out a par for each weekday from the last four of that weekday: the average used of the item (sold, taken by recipes or by other batches), or the average made when nothing used it yet. Press Use these to save an item's suggestion; a weekday with no record keeps your own par.
  • With Kitchen display, Print on kitchen printers on the Prep list sends each station's list to its kitchen printer (the printer whose kitchens include it; otherwise the pass printer): what is still to make, with the par and what is on hand. The printer icon on a station prints that station's list alone.
  • The Expired tab lists done batches past their use-by time (made + shelf life) that may still be on the shelf. Likely left gives the stock on hand to the newest batches first. Throw away takes the amount you type out of stock at cost and logs it in the Waste log as expired (open it under Recipes & food cost); Nothing left closes the batch. A thrown-away batch can no longer be cancelled; cancel its waste entry to put the stock back.

In the app, press F1 or ? on this screen to open this guide next to your work.

This guide belongs to the Kitchen production module. Learn more

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