Book a demo
Premium module

Produce once, distribute everywhere — with the cost following the food

Your central kitchen stops being a black box. Stores order from a published catalog, production runs at true batch cost, and every transfer posts to both sides of the ledger.

  • One catalog and order guide instead of text-message orders
  • Batch runs consume raw inventory and create costed finished goods
  • Short picks and receipt variances captured per line
Commissary
Central Kitchen · Orders and production planning
New order
OrdersProcurementPlanningInventoryCatalogBilling
Open orders
18
Due today
7
Order value
$12.8k
ORD-1042DowntownOct 10Picking
ORD-1041AirportOct 10Short 2
ORD-1039WestsideOct 11Planned
Production demand
Chimichurri · 40 qt · 4 store orders
Procurement need
3 ingredients below plan
01Capabilities

A production operation with real books

Published catalog

  • Per-location availability
  • Order days and cut-off times
  • Internal transfer pricing
  • Store-facing order guides

Customer ordering

  • Self-order portal
  • Customer-specific catalog
  • Location pricing
  • Order status visibility

Billing & settlement

  • Customer billing
  • Internal settlement
  • Procurement visibility
  • Receivable history

Batch production

  • Production planning from open orders
  • Raw consumption at true cost
  • Actual yield capture
  • Labor in the batch cost

Transfers

  • Signed movements on both sides
  • Receipt confirmation at the store
  • No manual journal entries
  • Cost lands in store COGS

Commissary P&L

  • Production cost vs transfer revenue
  • Yield performance by item
  • Short-pick and fill-rate history
  • Store-level fulfillment reporting
02Workflow

Order, produce, ship, cost

  1. 01

    Publish the catalog

    Set what each store can order, at what internal price, on which days — with cut-off times enforced.

  2. 02

    Produce against demand

    Batch runs consume raw inventory and create finished goods at the cost production actually incurred.

  3. 03

    Ship and receive

    Confirmed receipts post inventory and cost to both locations, with variances recorded per line.

03What it replaces

The spreadsheet, the group text, and the guesswork

  • Spreadsheet order sheets emailed every week
  • Text-message order requests to the kitchen
  • Manual inter-store cost transfers at month end
  • A commissary cost that nobody can reconcile
  • Stores order from a short, correct list
  • Production knows demand before the day starts
  • Cost is right at the moment of receipt
  • Fill rate and yield are measurable, so they improve

Pairs with the Logistics module when you deliver the orders yourself.