Effortlessly organize your production
Everything to optimize your production: step-by-step guides, thematic articles, the best softwares and other resources
What is good production management?
Organizing a food production at scale requires rigor and diligence. Don't leave the different components to chance--equip yourself with software solutions to save time and focus on the essentials.
The keys to good production management:
- Know how to create a recipe database
- Become a master in menu creation--though a database of multiple programmed recipes
- Use shift sheets, definitions, daily use and follow-up control
- Control the production schedule
- Know how to choose your raw materials
- Optimize supply, storage and finished products
- Perform health checks during production
- Master the differences in food storage options
- Organize post-production dispatch
Generate production sheets
Print your production sheets with ease
Discover recipe database in standardized format
Avoid calculation errors with lists of recipes and sub-recipes factored in the correct quantities
Save time with the commissary voucher = the list of ingredients to take out of the reserve and take to the lab
Easily generate the allergen table to inform your customers
Plan your production
Organize easily with the production schedule
Schedule your production over several days / weeks in order to gain visibility
Manage the progress of tasks per day and per person
Manage your central kitchen which feeds on the needs of your various points of sale
Keep track of your production to repeat it over similar periods or to analyze it and understand how to improve
Easily prepare orders to match production without having to go through lists of hundreds of ingredients
Manage your traceability / hygiene / HACCP efficiently
Facilitate your traceability, hygiene, HACCP operations
Take your temperature readings and monitor your heat control plan
Manage the traceability of intermediate productions
Manage your expiration dates, DLC, DLUO and get your complete INCO labeling (allergens, nutritional information, composition) in the official format
Follow from start to finish the presence of the ingredients in the dishes