Catering
Catering: recipes and production, expiry and lot tracking, sales and e-Invoice.
Challenges
- Ingredient needs are calculated by hand from headcount, with a high error rate.
- Portion cost and calorie data never make it into tenders and quotations in time.
- Dispatch and delivery tracking across multiple locations is scattered.
- Period-end consolidated invoicing for corporate customers is done by hand.
Workflows
From menu planning to production
- A periodic menu plan is defined (fixed or rotating).
- An ingredient requirement report is generated from the headcount.
- A purchase requisition is raised for missing ingredients.
- After production, actual consumption is deducted from stock.
Dispatch and invoicing
- A dispatch note is created per location.
- The delivery is recorded.
- At period end a consolidated invoice is issued to the corporate customer.
Documents
- Menu plan
- Ingredient requirement report
- Dispatch note
- Period-end consolidated invoice
Reports
- Portion cost
- Consumption by menu
- Dispatch by location
- Corporate account ageing
Metrics
- Cost per person
- Menu margin
- Waste ratio
- On-time delivery rate
Compliance
- HACCP
- ISO 22000
- GİB e-Invoice / e-Waybill
- Food traceability (lot / expiry date)
Glossary
- Set menu (table d'hôte)
- Fixed menu / service package
- Menu plan
- Periodic production plan
- Requirement report
- MRP material requirement
- Location
- Branch / delivery point
Frequently Asked Questions
Can I generate an ingredient list from the headcount?
Yes. Recipe × headcount produces a requirements report, and shortfalls flow into purchasing.
Can I dispatch to multiple locations?
Yes — dispatch notes and delivery tracking are handled per location.
Can I issue a single invoice at month end?
Yes — deliveries within the period merge into a single summary invoice.
Can I produce costs for a tender or quote?
Yes — quote lines are built from recipe cost and headcount; the margin shows on the quote screen.
Can I track waste rate by menu?
Yes — production consumption is compared with the plan and the gap lands in the waste report.