Production orders

The four steps

1. Production order — what to make, how much, by when, and which outlet it is for.
2. Production log — what was actually made, and what it consumed.
3. Stock transfer — sent to the outlet.
4. Outlet receives — the stock lands and the cost follows it.

Raising an order

1. Production → New production order.
2. Set the production date and when it is needed by.
3. Add a line per recipe: what to make, how much, and the destination outlet.
4. Save. If your kitchen requires approval, it waits for a kitchen manager.

Orders can also come from the outlets — an outlet raises a prep request and the kitchen turns approved requests into production orders.

Executing

When the batch is made, record it against the order: the quantity actually produced, and the ingredients actually consumed. Both are asked for, because the difference between them is the yield, and yield is the only reason to track any of this.

Yield analysis

A 40 kg batch of sambal that produced 38.6 kg ran at 96.5%. One batch means nothing; the same recipe at 96% for three months and 88% last week means something, and Insights → Yield Analysis is where that shows up.

Sustained low yield is usually one of three things: the recipe's stated yield is optimistic, the ingredients changed, or the method drifted. All three are worth finding.

Costing

The cost of a batch is what it consumed, at today's ingredient prices, divided by what it produced. That per-kilo cost is what transfers to the outlet — so an outlet's food cost includes the kitchen's real cost, not a standard price somebody set last year.