Kitchen production

Run the central kitchen — accept outlet orders, work the make list, log batches, and dispatch finished goods to the warehouse.

The central kitchen (production) sign-in gets its own console — separate from the procurement console and the outlet staff app. It’s built around one loop: outlets order finished goods, the kitchen accepts and makes them in batches, and finished goods travel to the warehouse, which forwards them on to the outlet. Kitchen users never see the procurement tabs, and procurement users never see these.

Your account must be assigned to a central kitchen. If you sign in and see “No central kitchen assigned”, ask an admin to add a central-kitchen role to your account under Settings → Users & Roles.

New to the terms here (indent, batch, requisition, GRN)? See the Glossary.

Finding your way

The kitchen sidebar has five groups:

Home — Today, your start screen.
Production — Production orders, Make list, Transfers.
Inventory — Requisitions, Stock, Wastage.
Library — Recipes.
Admin — Menu & pricing and Modifiers (see Menu and pricing).

Today — your home screen

Today greets you with the day at a glance: four tiles for New orders, Batches to run, Ready to transfer, and Below par — each tappable to jump straight to the right screen.

Below the tiles:

Orders waiting on you — each new production order as a card, with its lines, who raised it, and its need-by time. Review opens the detail; Accept & queue batches accepts it and puts its batches on the plan in one go.
Below par — kitchen ingredients running low, with a Raise requisition · below par shortcut.
Quick actions — Receive, Log wastage, Recipes, Make list.

Production orders

Outlet demand arrives here as production orders (also called indents). The tabs — New, In progress, Done, All — filter by status.

Open Production orders and pick an order from the New tab.
Review its lines, the requesting outlet, and the need-by date.
Tap Accept & queue batches. The order is accepted and a batch for each line is queued onto the make list for the required date.

Make list — plan, start, log

The Make list is the kitchen’s working board. A Monday-start week strip lets you look at any day — today is where the action is; future days are for planning ahead. Two views: Today’s plan (the batches) and Forecast (expected demand for that day of the week, next to what’s already planned).

Batches are sorted so what matters is on top: overdue carry-overs first (the outlet is already waiting), then batches in progress, then the rest by need-by time. Work top to bottom — start, log, done.

Add to plan queues a batch of any active recipe onto the selected day — pick the recipe, set the quantity (defaults to the recipe yield), add an optional note. The form shows what the batch will consume from stock, scaled to your quantity, and flags any ingredient you’re short of.
Start marks a batch as being made.
Log opens the batch log: confirm the actual yield, the ingredient quantities consumed (pre-filled from the recipe), the cook, and any in-batch wastage with a reason.

Logging a batch is what moves stock: ingredients are consumed from kitchen stock per the recipe, and the output is added. A finished-goods batch lands in the transfer tray, ready to dispatch; a semi-finished batch stays on the kitchen shelf for use in other recipes. Unfinished batches carry over to the next day automatically and are marked as carried.

Transfers — dispatching finished goods

Transfers is where finished goods leave the kitchen. Completed batches collect in the transfer tray as draft transfers; tap Send to warehouse on a draft to dispatch it. The transfer stays open until the warehouse confirms receipt.

Note: the kitchen never ships straight to an outlet. The warehouse receives your dispatch, and the app automatically creates a warehouse → outlet transfer to the outlet that originally ordered the goods. From the outlet’s side, kitchen goods simply appear in their Ready to Receive list.

Requisitions — asking for ingredients

The kitchen orders its own ingredients the same way an outlet does — with a purchase requisition (see Purchase requests). The Requisitions screen has two sections:

At the door — deliveries from the warehouse that have been dispatched to the kitchen. Tap Mark received when one arrives: stock lands in the kitchen and the linked requisition is closed in one step.
Your requisitions — everything the kitchen has asked for, each showing where its warehouse leg stands (awaiting dispatch, dispatched, received).

Kitchen stock and wastage

Stock is the kitchen’s own read-only on-hand view, split into Raw materials, Semi-processed, and Below par tabs, with clear status pills (OK / Below par / Critical).
Wastage is the kitchen’s write-off log — summary tiles plus every entry. Log wastage posts the loss straight to the ledger with a reason (spoiled, expired, spill / over-prep, dropped, training, other). Only managers can edit or void an entry afterwards, and a void needs a written reason — so a mistake is corrected on the record, never silently.

Recipes

The recipe library lives in the kitchen console too, under Library → Recipes. Building and costing recipes is covered in Recipe builder — and once a finished-goods recipe is done, it lands in Menu and pricing for approval.