Inputs out, outputs in
Every production run deducts inputs and adds the finished item to stock in a single movement.
Inventory
Production — turn ingredients into finished items
Make sauces, bread, or broth in-house every day? Log production as a separate stock movement. Ingredients go down, the finished item goes up, and compound cost calculates itself.
Why production deserves its own track
Because what you make in-house is neither raw stock nor a sellable product — it is something in between that needs its own bookkeeping.
Auto-calculated compound cost
A kilo of sauce costs the sum of its ingredients. Updated automatically every time a purchase price changes.
Daily production log
Know how much you produced each day, who ran the line, and how much input it consumed.
Production recipes ready to use
Every in-house product has a recipe. Enter the produced quantity, and the rest computes itself.
Tied to warehouses
Production draws from the ingredients warehouse and deposits into the finished-goods warehouse.
Recipe inside a recipe
The produced sauce is used inside a dish recipe — compound cost cascades across many layers.
Production cycle
From production recipe to sellable stock
Open the production screen, pick what you are making (say, tahini sauce), enter the produced quantity. The system reads the production recipe, deducts ingredients from the warehouse, and adds the output to the finished-goods warehouse. All in minutes with a full log.
- Quick logging for repeating daily runs
- Edit actual produced quantity vs expected
- Log waste or loss within the production run
Compound costing
Multi-layer costing with no manual math
You produce a sauce from ingredients. The sauce goes into a dish. The dish is part of a combo. Each layer has its cost, and they cascade automatically. Raw tahini price changes? Sauce cost, dish cost, and combo cost all update in the same moment.
- Live cost tracking on every compound product
- Tied to /inventory/recipes
- Historical snapshots of production cost to spot trends
When to use it
Useful for anything you make in-house and use later
Sauces, doughs, broths, in-house bread, spice blends, sandwich fillings — anything produced in batches and used throughout the day. Instead of costing them by hand each time, the system handles it for you.
- Linked to /inventory/warehouses
- Supports central-kitchen production and branch distribution
Explore more in
Inventory
Items & Ingredients
Items and ingredients with accurate cost and live pricing.
Recipes
Recipes link each item to its ingredients and auto-deduct stock.
Suppliers
Supplier directory with prices, terms, and contacts.
Purchasing & Receiving
Purchase orders, goods receipt, and tracked suppliers.
Warehouses & Transfers
Stock across branches and warehouses with transfers.
Stock Control
Counts, adjustments, waste, and reorder alerts.
AI Bill Ingestion
Snap a supplier bill — the system extracts items, quantities, and VAT.
Ready to manage your kitchen with precision?
Every batch documented, every cost computed, every change reflected on the spot.
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FAQ
Common questions
Answers about in-house production of preps and doughs.
When you prepare an intermediate ingredient in-house (a sauce, a dough, bread) and then use it across multiple recipes. Production converts raw materials into a finished prep with accurate compound cost.
Output cost = sum of input costs (using weighted average). Any change in raw-material price flows into the produced item's cost automatically.
Yes. Logging a production run deducts the inputs from stock and adds the produced quantity in one step.
Yes. Each run is logged with date, quantity, and operator — so you can review it and analyze efficiency later.
Yes. A produced item can itself be an input in another production run, supporting compound recipes (dough → bread → sandwich).