Production that matches what sites actually need.
Turn site orders into a production plan, track batches and use-by dates, and ship to locations at cost.
Production plan
- Bolognese sauce42 kgB-1147Downtown 12 kgRiverside 10 kgAirport 14 kgOld Town 6 kgUse by Sun
- Pizza dough, 250 g180 pcB-1148
- Chicken stock60 lB-1149
- Tiramisu, tray24 pcB-1150
- Pickled red onion8 kgB-1151
What gets in the way
Producing on instinct
Batches are sized from habit, so some sites run out while others throw food away.
No batch traceability
When a supplier recalls a product, finding where it went takes hours.
Flat transfer prices
Sites pay a fixed price that hides what production really costs.
How Alacena helps
- Production planning
- Site orders and the sales forecast become a daily production list for each station.
- Batches and use-by dates
- Each batch gets a label, a use-by date and a record of the ingredients that went in.
- Transfers at cost
- Sites are charged what the batch cost to make, updated with every invoice.
- Yield tracking
- Compare planned and actual yield for every batch and every cook.
Recommended plan
Enterprise
CustomHotels, central kitchens, contract catering
- Everything in Group
- Production planning
- Batches and use-by dates
- SSO and API access
See your own numbers in Alacena.
Book a 30-minute demo. We will load a few of your recipes and show what each dish really costs.