Production

From raw material to the shelf, costed at every step.

Recipes and bills of material, production runs, yield, wastage and the variance between what a batch was supposed to cost and what it actually cost.

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Recipes · 84 productscosted this morning
Longganisa regular12 ingredients₱186.40/kg
Tocino sweet9 ingredients₱164.20/kg
Chorizo de Cebu14 ingredients₱212.80/kg
Hotdog regular11 ingredients₱148.60/kg
Pork shouldermoved 4.2% this week₱268/kgwatch
Recipes re-costedwhen a price movesautolive
BILL OF MATERIALLongganisa regular · 100 kg
Pork shoulder 62 kg16,616.00
Pork fat 18 kg2,880.00
Sugar, salt, cure1,240.00
Seasoning mix 4 kg1,904.00
Casing 340 m1,020.00
PER 100 KG23,660.00
Standard cost₱186.40/kg · +4.2%
Explodes to 12 lines on issue
What it is

Multi-level recipes and bills of material, work orders, yield recording and food cost control from two independent sources.

How it works

What it actually does.

01

Standard is a plan. The run is what happened

Record what was actually issued and what actually came out. Issuing to standard and recording the standard yield produces a variance of zero and teaches nobody anything.

  • Multi-level bills with sub-assemblies and real costs at every level.
  • Change one ingredient price and every product above it re-costs.
  • Rework treated as a cost, attached to the batch that caused it.
Yield · Line 2, 20kg bulk 91.2%3.8 points under standard
this run

Standard is the dashed line. Six runs, and the drift is not noise — it started when the supplier changed.

02

Food cost against theoretical, from two sources

What the recipes say should have been used, against what the counts say was. The gap is only meaningful because the two sides were measured independently.

  • Per branch, per period, with the difference explained rather than absorbed.
  • Yield and trim loss carried, so a plate cost is a real one.
  • Labor booked to the run it worked on.
What it costBatch 24-0917 · closed
DebitCredit
Finished goods — 500g retail₱742,100.00 
Raw materials consumed ₱688,400.00
Labor applied ₱41,200.00
Yield variance ₱12,500.00
Balanced ₱742,100.00₱742,100.00

The variance is posted, not absorbed. A batch that quietly loses 3.8 points into cost of sales is a batch nobody investigates.

03

Nothing ships unreleased

A batch that has not passed its checks cannot be picked, however busy the week is. That is enforced in the database, not written in a procedure.

  • In-process checks, hold and release, corrective actions.
  • Temperature and food safety logs attached to the batch they belong to.
  • Downtime with a reason — changeover, breakdown, no material, no operator.
Questions

The ones people ask about this.

Does it handle co-products and by-products?

Yes, with cost apportioned on a basis you set. A carcass breaking into primals is exactly this.

Can a recipe contain another recipe?

Yes, to as many levels as you need, and each level carries its own real cost.

What happens when a supplier price changes?

Every product above that ingredient re-costs, and it happens while a quotation is still a draft rather than after it has been sent.

Do we have to record wastage?

You can require a reason for it, which is a setting. Wastage nobody logs is the single commonest reason food cost and theoretical disagree.

Works with

Nothing here is a separate product.

Inventory

FIFO cost layers, batches, expiry, multi-site, counts

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Traceability & recall

Both directions, while the caller is on the line

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Cost allocation

Share overheads and see what each site really earns

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Point of sale

Any register, any outlet, posted to the books nightly

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See it on your own figures.

Bring one ordinary day from your business and we will run it through in front of you, on your own items and your own prices.

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