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FOOD & BEVERAGE
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Produce once. Distribute costed.

Production orders for prep items and batch cooking, with yield and waste recorded, output costed and transferred to outlets at a real cost rather than an estimate.

The problem

A central kitchen exists to buy better and standardise quality, but it only pays if the transfer to the outlet carries the true cost. Most operators transfer at a standard price set months earlier.

Yield is the variable nobody watches: the same batch recipe can produce materially different output depending on the shift, and the difference lands in outlet food cost.

Core workflow

Production order to outlet stock.

01
Demand
Outlet requirements consolidated for the day.
02
Production order
Batch size set against the recipe.
03
Issue
Ingredients issued by batch, FEFO applied.
04
Production
Output, yield and waste recorded at close.
05
Costing
Actual cost per unit of output calculated.
06
Transfer
Sent to outlets at real cost, with batch and expiry.
What it covers

Production

Production orders by itemBatch cooking and prepDaily production planningShift and team assignmentProduction schedule by outlet demand

Yield & quality

Expected vs. actual yieldWaste and trim recordingBatch and expiry generationQuality checks per batchTemperature and HACCP records

Distribution

Outlet requirement consolidationTransfer at actual costDelivery route to outletsReceipt confirmation by outletReturns and rejections
Operational outcomes
+4.1 pts
Central kitchen yield
Actual
Transfer cost, not standard
−32%
Prep waste
100%
Batches with expiry and traceability

Ranges observed on Al Jawad engagements. Targets agreed in assessment.

Measure yield on your top ten prep items.

We record actual yield for two weeks and compare it against the standard your costing assumes.