Plan against capacity
Orders and standing orders become a plan per shift, sized to each oven, mixer and line.
Live
Production / MES for food makers. Tonight's plan from tomorrow's orders.
Plan against your ovens, lines and people, then run every batch on a floor tablet. Each lot is scanned in, each check is recorded, and quality can stop anything that fails.
Lots scanned by camera or scannerSteps, weights and timingsPart of one record
Batch 2410-B1027Example · 22:40
Butter croissant · recipe v12Step 5 of 7
Flour T55 scannedlot 0917-KA ✓
Butter 82% scannedlot 2209-PL ✓
CCP · dough 18.2 °C · limit 20 °C or lower
Yield so far97.4%
What it does
Everything between the order and the oven. Named the way your production team talks.
Batches, step by step
Recipe steps, weights and timings on a mounted tablet.
Scan-confirmed lots
Every ingredient lot is scanned in, so genealogy builds itself and FEFO is enforced.
Checks that can stop a batch
Critical limits are checked on the floor. A failure places a hold until someone signs it off.
Allergen changeovers
Runs sequenced around allergens, with sanitation checks before the next product starts.
Yield, waste and cost
Actual yield and waste per batch, priced at the lots you really used.
Where it sits
Production reads from the steps before it. And everything after it reads from production.
OrderedOrder Management
PlannedProduction / MES
MadeProduction / MES
ReleasedQuality
DeliveredDelivery
InvoicedFinance
Production / MES
How it works
From a plan to a released batch. Three screens, one record.
14:00 · Plan
Orders close. The plan builds itself.
- Sized to every oven and line
- Changeovers sequenced around allergens
- Ingredients allocated by lot
Tonight's planExample · 14:00
Tuesday · deck ovens86% capacity
Butter croissant · oven 11,240
Country sourdough · oven 2380
Changeover sesame → plain needs a sanitation check
Butter, flourallocated
22:40 · Make
The floor runs it, batch by batch.
- Lots scanned as they are used
- Critical checks recorded at the station
- Weights and steps on a floor tablet
Batch 2410-B1027Example · 22:40
Butter croissant · recipe v12Step 5 of 7
Flour T55 scannedlot 0917-KA ✓
Butter 82% scannedlot 2209-PL ✓
CCP · dough 18.2 °C · limit 20 °C or lower
Yield so far97.4%
03:10 · Release
Quality releases it, or holds it.
- Held lots can't be used or despatched
- Affected orders re-planned
- Corrective action assigned
QualityExample · 03:10
Release before despatch1 released
2410-B1027 · croissantReleased
2410-B1031 · pain au chocolatOn hold
Fridge 4 read 6.1 °C · 3 orders re-planned
Corrective actionassigned
Used by
Built for kitchens that make food at volume.
Questions
Production / MES, answered.
Do we need scanners on the floor?
No. A phone or tablet camera scans lot barcodes. Hardware scanners work too and type straight into the field.
Can we keep our recipes as they are?
Yes. Upload a recipe as a photo, PDF or Word file and check the draft it builds; versions, costs and nutrition are worked out from the ingredients you already use.
What happens when the Wi-Fi drops?
Punches and task evidence are saved on the device and sent when the connection is back. Batch steps and lot scans need a connection.
Does it work without the other modules?
Yes. Production works on its own. With Order Management, Quality and Inventory turned on, it plans from real orders and blocks held lots automatically.
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