Organizing a food production at scale requires rigor and diligence. Don't leave the different components to chance and equip yourself with software solutions to save time and focus on the essentials.
The keys to good production management:
Print your production sheets with ease
Discover recipe data sheets 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
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
Historize 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
Facilitate your traceability, hygiene, HACCP operations
Take your temperature readings and monitor your heal 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
The virtues of digitalization to optimize a business are no longer to be boasted. Whether it's for sales management, customer management, kitchen management... the offer is getting wider and wider and it's even becoming difficult to find your way around. To help you see more clearly, here is a selection of software dedicated to the restaurant industry selected by us.
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