Recipes, plans, runs, and WIP — the daily model your floor works to.
The path from an approved recipe to a finished, traceable batch — how plans, schedules, runs, and cooking-and-cooling logs fit together on your floor.
Build a recipe with its ingredients, production steps, and batch yield — the master every run works from.
Cut a recipe into numbered versions, collect the sign-offs each one needs, and set the one version your floor is allowed to run.
Keep a recipe's SOPs, quality forms, and per-step machine photos on the recipe itself, then print a batch sheet the floor can work from.
Register the machines your floor runs on, keep each one's status current, and gather interchangeable machines into groups.
Turn open orders and recipes into a production plan, and see how much of each product you still have to make.
Spread a plan's quantity across the days you'll run it, so each recipe lands on a date the floor can pick, weigh, and produce.
See a week of demand, projected stock, and open orders across every plan on one grid, then open a day and set the working hours that guide the floor.
Set the running order for each day's scheduled recipes so the floor makes them in the sequence that keeps allergen cleanings to a minimum.
Turn a scheduled production day into department-grouped picking orders that pull each recipe's ingredients out of the warehouse.
Line up stock on hand, scheduled demand, and incoming purchase orders by product and day, so you catch a shortfall before it stalls the floor.
Turn a day's scheduled recipes into a run the floor works from — build it, read the screen, and start the first batch.
Record each ingredient you weigh into a batch — from the right WIP lot, at the weight the recipe expects.
Weigh or count what a batch produced, read each entry, move the batch forward, and print a label for what came out.
Record the cooking and cooling temperatures your recipes flag as critical control points, batch by batch, so every reading is on the record before an auditor asks for it.
Record a machine breakdown from the batch it happened on, so Bettr takes the equipment out of service and logs the failure against the run.
Log who worked a production run — add people by department, set their check-in and check-out times, and tie it to the day's staff schedule.
Print the labels your finished cases carry and export the cooking and cooling logs an auditor asks for — both straight off the production run.
Track every lot staged in the kitchen — raw materials, sub-recipes, and finished batches — and adjust, relabel, or top up what's on hand by the pound.
Pull a department's leftover kitchen stock out of production, approve the counts, and finish the return to book whole cases back into warehouse locations.
Every field, badge, and state on the recipes list and a recipe's detail — recipe types, statuses, versions and approvals, allergens, and documents, and where each value comes from.
Every field, status, and badge on the equipment list, a machine's detail, and equipment groups — what each one means and where its value comes from.
Every field, badge, and state on the production plans list, a plan's detail, and the production needs queue — plan types, statuses, quantities, and how "left to plan" is figured.
Every column, lens, and field on the master calendar — how Required and Open are figured, what the WIP, Production, and Orders lenses show, the day breakdown, and shift hours.
Every field, badge, and state across the schedule list, a scheduled day's panel, the daily-order dialog, and schedule picking — and where each figure comes from.
Every control, column, and drawer on the demand dashboard, and where each figure — stock on hand, ingredient demand, and inbound purchase orders — comes from.
Every field, status, tab, and control on a production run — the runs list, line items and batches, output records, cooking and cooling logs, and the exports the floor and auditors need.
The three lot origins on WIP inventory, how each lot number and expiry date is built, how on-hand pounds are kept, and the controls that correct and label a lot.
Every status, field, and control on a kitchen return — the draft sub-statuses, output-count approval, finishing back into the warehouse, and releasing to another company.