Production kitchen management system

With Boost Production Kitchen Software you can manage food production both in single site operations and in food service operations including several sites. You can print shopping lists for procurement and recipes for production directly from the menu or production sheet. In multi-site operations the sites can easily create production requisitions to the commissary kitchen in the system.

Boost Production kitchen comes to you with many features that you need to have managing something of this scale.

Automatically generate production sheets, prep lists, orders, etc. for all the incoming commissary orders to make your users life easier on the production line and minimize human errors.

The production sheet function can be utilized instead of the menu function or together with it. The function is practical for example when you need to compile a work sheet for one day or for a separate event. As from the menu, you can print the recipes with chosen amount of diners for production from the production sheet. In addition you can print compiled shopping lists for ingredients.

The key to your profitability is a selling price that achieves your profit target. You can only accomplish this WITH ACCURATE FOOD COSTS. Boost Production Kitchen Software ALWAYS calculates recipes at your current costs, so you’re assured of accuracy.

This dynamic module lets you manage multiple units (cost center) from the same computer. Multiple units can be in the same physical location (e.g., hotels, hospitals, clubs, multi-concept restaurants, cruise ships, etc.), or separate facilities (multi-unit ownership, chains, franchises, management groups, etc.)

Easy to share data and information both to all users and filtered groups of users. Product information can be updated throughout the system simultaneously for all users. The system enables centralizing of procurement to the administrator or compiling purchase orders for eg. price negotiations with suppliers. Accurate purchase orders according to need, based on menus with portion sizes and amounts accordingly resulting in less wastage.

Clear usage reports allows to you allocate service expenses as needed.
Dated reporting: you can ‘slice’ any inventory usage and receiving report by ANY date range. This allows to you manage budgets and forecasting accurately and flexibly.

Outlet wise Food Transfer and Food Costing

Budget Summary and Dispatch Summary

Production Plan

Production Material Request and Material transfer

Production Dashboard

Special Order Placing

Reports

Production Progress reports

• Daily Production Summary Report
• Daily Production Food Wise Report
• Monthly Production Summary Report
• Monthly Production Food Wise Report
• Daily Production Progress Food Wise Report
• Monthly Production Progress Food Wise Report



Material Request Report

• Daily Material Detail Report
• Item Adjustment Summary