AI-powered kitchen production
Every shift knows exactly what to prepare and how much
Shift-based production plan driven by real forecast data for each site.
Does your kitchen produce the right amount or just guess?
Without demand data, the kitchen prepares by guesswork. Each shift decides what and how much to produce, thawing is improvised and production waste accumulates without anyone measuring it.
The kitchen prepares by guesswork
You have recipes and suggested orders, but production relies on the cook's experience. There is no shift-based production plan and no quantities driven by real sales forecast.
Thawing schedules are improvised
Nobody calculates what needs to be thawed for tomorrow. Too much is thawed, too little is thawed, or it is not done in time. Product is wasted or service is affected.
Sub-recipes without real yields
Theoretical recipes do not reflect actual processing losses or real yields per batch. Theoretical and actual consumption never match, and you cannot pinpoint the gap.
How the Kitchen module works
Production module integrated with the forecast engine. The sales forecast is automatically translated into a production plan, thawing schedules and mise en place by shift.
Shift-Based Production Plan
Each site receives a daily production plan broken down by shift: what to prepare, how much and in what order. Quantities are calculated automatically from the sales forecast, available stock and each dish's recipe.
- By site and shift — each location and each shift (breakfast, lunch, dinner) gets a production plan tailored to the expected demand for that period
- Calculated quantities — the plan is not an estimate: it is generated by crossing the forecast with current stock and sub-recipe processing yields
- Automatic picking lists — the kitchen knows exactly which ingredients to pull from storage for each shift. No manual lists, no guesswork
Calculated Thawing Schedules
The system generates automatic thawing lists with the required lead time based on product type and next-day forecast. The cook knows exactly what to pull from the freezer, how much and when. No guessing, no waste.
- Lead time per product — each product has its own thawing time. The system calculates when it must be removed so it is ready on time
- Quantities based on forecast — nothing is over-thawed because quantities reflect real forecasted demand, not a cook's estimate
- Batch traceability — every thawing action is logged with batch, date and quantity. Data for HACCP and audits without extra effort
Data-Driven Mise en Place
Mise en place is no longer a cook's judgment call. The system calculates exact quantities of each preparation from dish-level forecast, sub-recipes and real processing yields. Less overpreparation, less waste.
- Forecast to quantities — if tomorrow 80 servings of pasta carbonara are expected, the system calculates how much sauce, pasta and guanciale to prepare
- Real yields — recipes include actual processing losses (not theoretical), so prepared quantities match what is truly needed
- Daily adjustment — mise en place is recalculated every day with the updated forecast. You do not carry over quantities from a week ago
Sub-Recipes and Recipes with Yields
Multi-level recipes that reflect the reality of production: sub-recipes within sub-recipes, with yields and waste factors per processing stage. Theoretical consumption finally approaches the real numbers because recipes include what actually happens in the kitchen.
- Multi-level — a bolognese sauce has its recipe, and the lasagna that uses it has its own. The system resolves the entire chain automatically
- Processing losses — if an ingredient loses 15% of its weight during cooking, the recipe reflects it. Purchasing quantities are adjusted to reality
- Production logging — every batch produced is logged with quantities, ingredients used and full traceability. HACCP data without paperwork
Measurable Impact on Production and Waste
Discover how to plan kitchen production with real data
Request Free DemoKitchen within the cycle
Kitchen production is not a standalone module. It is fed by the forecast and purchasing in a closed loop.
The forecast generates the demand
The ML engine calculates how much you will sell tomorrow at each site, by dish and time slot. That forecast is the foundation of the kitchen production plan.
Purchasing guarantees stock
The purchasing module ensures ingredients are available on time. Automatic orders driven by the same forecast the kitchen uses.
Kitchen produces the right amount
With the forecast and received stock, the kitchen generates the production plan, thawing schedules and mise en place. It produces what will be sold. Actual sales feed back into the model.
Kitchen Production Adapted to Every Sector
The same production module, tailored to the operational context of your sector.
Restaurants
Shift-based production plan for each site. Mise en place calculated from dish-level forecast by channel and time slot.
Hotels
F&B production by consumption point (restaurant, buffet, room service). Thawing and mise en place adjusted to PMS occupancy.
Food Service
Production for cyclic menus and central kitchens. Production plan adjusted to actual headcount with full traceability.
