Turn open orders and recipes into a production plan, and see how much of each product you still have to make.
Real help from real food people
Chef Diego runs a real food plant. If this page didn't get you there, tell us — a person reads every message.
A retail buyer bumps their standing order, two more orders land for next week, and your base sauce is running low. Before you can tell the floor what to run, you want one screen that answers a single question: what's on order, how much is already planned, and how much is still short. That screen is , and it's where a plan begins. You'll find it and the plans it feeds under Production plans.
Kitchen+Open Production needs — the New button on Production plans lands you here too. Every row is one open sales-order line: the order number, the product and customer, the ship date, how much is still remaining on the order, and how much is left to plan after whatever a plan already covers. A line you've already folded into a plan carries an In plan badge back to it; the rest read Not planned.
Narrow the list to the decision in front of you: filter by ship-date window, product code, or order number, or switch the status filter to Not yet planned to hide everything already handled. Sort newest or oldest first to work the ship dates in order.
A . The most common one starts from the orders in front of you.
Pick the order lines to make
On Production needs, tick the checkbox on each line you're planning. A plan holds one product, so once a line is checked, lines for other products are grayed out. To grab every line for one product at once, filter to that product code, then use Select all.
Open the plan form
With at least one line checked, the footer shows Create production plan with the count of selected lines. Select it.
Set how much to make on each line
Each line defaults to the full amount left to plan. Lower it to make part of the order now and the rest later. Add an Extra quantity to run a buffer beyond what's on order, and a Note for the floor if it helps.
Create the plan
Select Create. Bettr opens the new plan, numbered PP-00001 and up, ready to schedule.
Not everything you make is against an order. When you're building stock — a base sauce ahead of next week's assembly runs, a blend you keep on hand — plan from the recipe instead.
Open the recipe form
On Production needs with no lines checked, the footer button reads Plan from a recipe. Select it.
Choose the recipe and quantity
Pick the Recipe you're making. A recipe plan has no order lines, so the whole quantity comes from Extra quantity — set it to how much you want to make.
Create the plan
Select Create. The plan opens with a Recipe badge in place of the Sales order badge an order-backed plan carries.
The plan's page carries its number, a Sales order or Recipe badge, and its status — Pending until the floor starts, then In production and Finished as its runs progress, or Cancelled if someone takes it out of play. The tiles show Total quantity, the Extra quantity you added, the share Delivered on an order-backed plan, and the Department that owns it. An order-backed plan also lists its Order lines, each linking back to the sales order with how much is scheduled, delivered, and remaining.
Select Edit to change the quantities, the lines, or the note; on an order plan you can add other open lines for the same product or drop ones you've listed. Select Cancel to take the plan out of play — it stays visible as Cancelled and stops competing for capacity and demand, and you can Reinstate it later. Select Delete to remove the plan and any schedule. Either way the plan stays in your history, since Bettr records the change rather than erasing it.
Unschedule before you change a scheduled plan
Once a plan has scheduled days, editing and deleting are blocked until you clear the schedule — the plan shows Remove the schedule before updating this plan. Open the schedule, remove the days, then make your change.
A plan says what to make; scheduling says which days to make it on. From the plan, select Schedule to spread the quantity across production days — that's the next step, where the plan turns into dated runs for the floor.