Plan production runs, build BOM recipes, record every batch, auto-deduct raw materials and track expiry dates from one POS-connected system.
Capabilities
Parchika covers the full production lifecycle in one place. You plan what to make, the BOM recipe works out the raw materials each batch needs, and stock is deducted when the batch is produced. Each batch gets its own number and expiry date, so it can be tracked from the kitchen or factory floor to the sales counter.
Schedule daily or weekly production runs based on sales history, pre-orders and current finished-goods stock.
✓ Make what you will sell and avoid over-production.
Define bills of materials with quantities, units, yield and expected process loss, including sub-recipes such as dough, sauces and fillings.
✓ Standard recipes and consistent output in every batch.
Turn a production plan into the exact list of raw materials needed and flag any shortfall before production starts.
✓ No production run stops halfway for missing stock.
Record each production run as a batch with batch number, manufacturing date, planned quantity and actual yield.
✓ Full traceability from raw material to finished product.
When a batch is completed, the BOM quantities are deducted from raw material stock and the finished goods are added to inventory.
✓ Live stock levels without manual stock entries.
Set shelf life per product so each batch carries its own expiry date, with near-expiry alerts and FEFO stock use.
✓ Less spoilage and no expired stock reaching customers.
Compare planned against actual output and log production wastage with reason codes for every batch.
✓ Find exactly where material and money are being lost.
Calculate the cost of every batch from actual raw material consumption to get a true cost per unit.
✓ Price products on real production costs.
Workflow
Step 1 · Plan
create a production plan from sales forecasts, pre-orders and finished-goods stock levels.
Step 2 · Prepare
the BOM recipe calculates the raw materials required and flags any shortage before production starts.
Step 3 · Produce
record the batch with its batch number, manufacturing date and actual yield. Raw materials are deducted automatically and finished goods are added to stock.
Step 4 · Track
each batch carries its expiry date and is sold FEFO, with near-expiry alerts and wastage logged against the batch.
Guide
The key terms behind production planning and batch control, and how Parchika handles each one.
A BOM lists every raw material, and its quantity, needed to make one unit or one batch of a product. In food businesses it is often called a recipe. Parchika uses the BOM to plan material requirements, deduct stock and cost each batch.
A recipe describes how to make a product. A BOM is the costed, measurable version of it: exact quantities, units, expected yield and process loss. Parchika stores recipes as BOMs so the same data drives the kitchen and the stock ledger.
A multi-level BOM contains semi-finished items that have their own BOM, such as a dough inside a bread, or a sauce inside a ready meal. Parchika deducts the underlying raw materials of every level automatically.
Batch production makes a set quantity of a product in one run, rather than continuously. Each batch gets a batch number, production date and expiry date, which is what makes traceability and recalls possible.
Traceability means you can follow any finished product back to the batch it came from and the raw materials used in it. It is essential for food safety checks, customer complaints and product recalls.
FIFO (first in, first out) uses the oldest stock first. FEFO (first expiry, first out) uses the stock that expires soonest first. For perishable food, FEFO is safer because batches do not always expire in the order they were made.
Yield is how much finished product a batch actually produces. Process loss is the weight or quantity lost during preparation, such as trimming, evaporation or baking. Comparing planned and actual yield shows where material is being lost.
Batch costing works out the total cost of a production run from the raw materials actually used, then divides it by the yield to get a true cost per unit. It is the basis for accurate pricing and margins.
Compare
| Area | Spreadsheets & paper | Parchika |
|---|---|---|
| Production planning | Based on memory or last week's notes | Built from sales history, pre-orders and finished-goods stock |
| BOM & recipes | Separate files that drift from real use | One BOM that drives planning, stock and costing |
| Raw material stock | Updated by hand, often days late | Deducted automatically when each batch is completed |
| Material shortages | Found halfway through production | Flagged before the production run starts |
| Batch numbers | Rarely recorded | Assigned to every production run |
| Expiry tracking | Checked visually on the shelf | Batch-level expiry dates, near-expiry alerts and FEFO |
| Wastage | Thrown away without a record | Logged against the batch with a reason code |
| Cost per unit | Estimated from standard prices | Calculated from actual batch consumption |
Business Impact
Production management software helps you plan, run and track the manufacturing of products. Parchika connects production planning, BOM recipes, batch records, raw material stock and expiry tracking with your POS, so production and sales stay in sync.
A BOM is the list of raw materials and quantities needed to make one unit or batch of a product. In Parchika, the BOM recipe drives material planning, automatic stock deduction and batch costing.
When you complete a production batch, Parchika multiplies the BOM quantities by the batch size and deducts them from raw material stock. The finished goods are added to inventory at the same time.
Yes. Every production run gets a batch number, manufacturing date and expiry date based on the product's shelf life. You get near-expiry alerts, and stock is used first-expiry, first-out (FEFO).
Yes. You can build semi-finished items such as dough, batter, sauces or fillings as their own recipes and use them inside finished-product recipes.
Bakeries, central kitchens, cloud kitchens, sweet shops, food processing units and caterers — any business that makes its own products from raw materials before selling them.
Yes. Produce in a central kitchen or factory, then transfer finished goods to outlets. Batch and expiry details stay attached to the stock.
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