Module

Run the central kitchen like the supplier it is

Outlets indent from the central kitchen the way they order from a vendor. The kitchen plans production, costs each batch, dispatches, and every outlet confirms what arrived.

Indents today14 outlets · 312 kgOutlet 1Outlet 2Outlet 3

What it replaces

The paper, calls and spreadsheets this takes off your team's plate.

TodayIndents on WhatsApp groups
Indents in the appCut-off times and standard quantities per outlet
TodayProduction planned on a whiteboard
Production plan from indentsBatches with recipe and yield
TodayDispatch challans
Transfers with receipt confirmationShort or damaged quantities recorded at the outlet

How it works

Stock levelsPaneerReorderBasmati riceCooking oilTomatoReorderMilk

Indents with cut-offs

Each outlet indents before a cut-off time. The kitchen sees one consolidated demand by item and route instead of a dozen messages.

  • Standard indent templates per outlet
  • Cut-off and delivery schedules
  • Changes after cut-off need approval
Paneer tikka · 1 platePaneer180 gCurd40 gSpice mix8 gOnion60 gFood cost31.4%of menu priceVariance +0.8%

Production and batch costing

Indents become a production plan. Each batch records ingredients used, yield and cost, so semi-finished items carry a real cost to the outlet.

  • Batch yield against standard
  • Transfer pricing to outlets
  • Kitchen wastage logged per batch
PO-1042Purchase orderVendorGRN-0877Goods receivedBILL-5531Vendor bill3-way matchPOGRNBillPayment₹42,180Scheduled

Dispatch that outlets confirm

Dispatched quantities travel as a transfer. The outlet confirms on receipt, and any shortfall or damage is recorded against the trip.

  • Route-wise dispatch lists
  • Receipt confirmation on the manager app
  • Discrepancy report per route

Getting started

The order we set it up in.

Outlets indent

Before the cut-off.

Plan production

Consolidated by item.

Produce and cost

Batches with yield.

Dispatch

Transfers by route.

Confirm

Outlets receive and record gaps.

What changes

What teams using Central Kitchen should expect to see.

  • One view of demand across outlets
  • Semi-finished goods carry their real cost
  • Transit losses visible per route

Questions

Can the central kitchen also sell to franchisees?

Yes. Franchise outlets can be billed as customers while company outlets receive stock transfers.

Does this need a separate login for kitchen staff?

Kitchen and store staff use the kitchen view of the same app, with access limited to their role.

Can we plan production from forecasts?

Yes, with the forecasting module, which suggests quantities from recent sales by outlet and day.

See DeepRestaurantAI with your own outlets

We'll connect a sample of your POS data and walk you through sales, purchasing, food cost and DeepObserve.ai camera AI for your format.