Standardize preparation to ensure consistent quality and measurable consumption. Recipes and formulations establish workflow rules, while work orders and production records provide operational control, and LOT and HACCP tracking strengthen safety and discipline during preparation.
Standardize quality and simplify planning through clear preparation rules and price lists:
- Master data management for items, groups, and subgroups
- Defining recipes and links between raw materials, semi-finished goods, and finished products
- Recipe exceptions by location and organizational unit
- Linking raw materials and ingredients through shares with ingredient cost calculation
- Item types and entry rules for organized workflow and accurate stock deduction
- Allergens linked to ingredients with price list and daily menu printing including allergen information
- Entry, copying, printing, and overview of price lists
- Price list preparation for future periods with controlled implementation of new prices
Organize preparation through work orders and record production with real-time status overviews and process control:
- Creation of work orders, including those based on semi-finished goods
- Overview of work orders and transfer statuses to production records
- Daily stock overview with temporary status
- Transfer to actual documents for proper process closure
- Entry and printing of batches and mixes
- Linking batches with finished product recipes and calculating required quantities
- Automatic creation of consumption records based on transfers
- Manually triggered creation of consumption records according to settings
Strengthen quality control through batch traceability and quick checks:
- LOT tracking throughout preparation processes
- HACCP on-screen overview of LOT data for quick verification
- Rules for activation and generation of LOT numbers
- LOT tracking exceptions for packaging
- Recipe and consumption controls to reduce surpluses and shortages