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Central Kitchen Management Software

Produce in one kitchen, supply every outlet, and keep batch and expiry details on every transfer.

TL;DR (Executive Summary)

Plan central kitchen production from outlet demand, cook to standard recipes, record batches and transfer stock to outlets with expiry dates attached.

What is it?

Central kitchen management software runs the kitchen that prepares food, sauces and semi-finished items for several outlets. Parchika combines outlet requisitions, standard recipes, batch production and stock transfers in one system connected to each outlet's POS.

Who Should Use It?

  • Restaurant Chains
  • QSR Franchises
  • Cloud Kitchen Groups
  • Hotel Groups
  • Institutional Caterers

Industry Insights

1
Production plan for all outlets

The Challenge vs. The Solution

Outlets raise requisitions in Parchika, and the central kitchen sees a combined production plan. Standard recipes set the ingredients for every batch. Finished batches are transferred to outlets with their batch number and expiry date, and transfer costs are charged to the receiving outlet.

Common Problems

  • Outlet requisitions arrive by phone or chat and are hard to consolidate.
  • Gravies, sauces and marinades taste different from batch to batch.
  • No record of which batch was sent to which outlet.
  • Central kitchen costs are never allocated back to the outlets.

Parchika Benefits

  • One production plan for every outlet.
  • Consistent taste and portions across locations.
  • Trace any item at an outlet back to its batch.
  • Accurate food cost for each outlet.

Core Features

Outlet Requisitions

Outlets request semi-finished and finished items, and the requests are combined into one production plan.

Standard Recipes & BOM

Fixed recipes with yield and process loss keep every batch consistent.

Batch Production

Record each batch with batch number, production date and actual yield.

Stock Transfers with Batch Details

Send batches to outlets with batch and expiry information attached.

Raw Material Deduction

Ingredients are deducted from central stock when a batch is completed.

Transfer Costing

Charge transfers to outlets at batch cost to see true outlet food cost.

Implementation Steps

1
Set up the central kitchen and outlets as locations.
2
Add standard recipes for semi-finished and finished items.
3
Let outlets raise requisitions and run your first production plan.

Get started today

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