Pide & Pizza
Pide & Pizza: recipes and production, expiry and lot tracking, sales and e-Invoice.
Challenges
- Dough and topping consumption is managed by guesswork.
- Size options are kept as separate products, so stock gets tangled.
- Address and payment tracking for delivery orders is weak.
- Oven capacity is exceeded during peak hours and the delivery time cannot be estimated.
Workflows
Selling products with variants
- The product is set up with its size variants.
- Each variant is linked to its own recipe.
- On sale, stock is deducted at the correct grammage.
Delivery order
- The order is matched to the customer record.
- Delivery and payment are recorded.
From dough planning to production
- Dough output is planned from the daily order forecast.
- The dough produced is booked into stock as work-in-progress.
- Leftover dough at day end is recorded as waste or carried forward.
Documents
- Sales receipt
- Delivery order form
- Purchase invoice
- Delivery order and handover form
Reports
- Sales by variant
- Dough/ingredient consumption
- Delivery report
- Daily turnover
Metrics
- Margin by variant
- Ingredient cost ratio
- Average order value
- Delivery time
Compliance
- GİB e-Archive
- ÖKC integration
- HACCP
Glossary
- Size
- Product variant
- Dough recipe
- Semi-finished bill of materials
- Size variant
- The size kept as an option on a single item card
- Dough work-in-progress
- An intermediate item booked into stock via a production order
FAQ
Can I manage size differences without creating separate products?
Yes — the variant structure keeps them under a single product.
Can I track dough as a semi-finished good?
Yes — dough is produced from its own recipe and sits in stock as a semi-finished good.
Are delivery addresses stored?
Yes — address and contact details are held on the customer account.
Can I see the ingredient cost ratio?
Yes — ingredient cost and margin are calculated automatically from variant recipes.
Can I plan daily dough production?
Yes — dough quantity is defined with a semi-finished production order and compared with consumption.
Can I plan oven capacity for peak hours?
Yes, hourly order density is reported; the preparation time you commit to is set accordingly.
