Production Management

The kitchen is the most essential part of any restaurant, and if the kitchen did not function properly, the restaurant's very existence would be in jeopardy. The restaurant's success will never be a reality if not for the punctual outputs from the kitchen. The production module helps with production planning, which is critical for maintaining kitchen efficiency.

As an ERP (Enterprise Resource Planning) solution software, FoodEngine has all of its components integrated with one another. As a result, the food production management software, which is linked to the POS, Inventory, and Recipe management modules, has a complete record of all items, their recipes, and stock levels.

The production management system aids in the planning of daily stock requirements. When a production request for a dish is entered in the system, the system automatically generates a list of all the products required to produce the dish, as well as the required quantities. Apart from being time saving, this function assists in eliminating item waste and streamlining the manufacturing process.

Raw Production-In, Raw Production-Out, Production-In, and Production-Out are all sub-modules of the Production Management System. Raw, semi-finished, and final goods can be found in the production chamber. Raw materials and their ingredients are managed by the Raw Production-In and Raw Production-Out sub-modules. The semi-finished (for example, marinated foods) and finished food items are handled by the Production-In and Production-Out sub-modules, respectively. The Production-Out and Raw Production-Out sub-modules store information on goods supplied to branches in response to requests.

In addition, the unavailable goods are locked to restrict them from being ordered. Through predictive analytic reports, it assists in identifying preventable wastages at regular intervals. The module ensures that the kitchen never runs out of supplies thanks to its inventory linkage. If there is an excess of ingredients available at the end of the day, the items can be carried over to the next day and the stockpiles adjusted accordingly.

Reports on the food production process can be created on a regular basis and accessed by category, date, or session. Invoices, on the other hand, are generated whenever a production entry is made into the system.

Kitchen production software helps restaurants in maintaining Bills of Materials (BOM), it automates the process of cataloguing the individual components that make up a product. Users can establish item profiles for each component that goes into a product, and then use them to generate several lists for a single product to display subassemblies.

All product linkages are mapped out in the Bill of Materials for both reduction and combination requirements. Raw material conversions to work in progress (WIP) and completed goods items are detailed in the Bill of Materials.

The production module excels in making kitchens efficient and productive by reducing waste, delivering on time, and providing an integrated interface.