For food production
Central kitchen or production at scale: plan the batches, track yield and traceability from raw material to delivered product. Real cost per lot and HACCP that keeps up with volume.
Production, differently
What it does for you
Production plans by day and by lot, with quantities computed from demand and recipes.
Track every lot produced, with planned vs. actual yield.
Sauces, bases and prep items costed once and reused in products.
From raw material to delivered product, with HACCP that keeps up with volume.
How you start
Standardized recipes and sub-recipes, with quantities and target yields.
Edin computes the production plan from demand and raw-material needs.
The team produces by lot; quantities and yield are recorded at the source.
Real cost per lot and full traceability, ready for any inspection.
Let's talk
A few details and we'll show you, on your production, where margin leaks.
We'll prepare a production demo on your case and follow up with next steps.