What eats food margin
Dish price is set once and forgotten while ingredient cost moves every week.
Unknown Food Cost
Dish margin is estimated rather than measured against actual ingredient cost.
Unrecorded Wastage
Spoilage and preparation loss never reach the cost of sale.
Batch Recalls
Tracing an affected lot means reading paper registers.
Expiry Losses
Near-expiry stock is discovered at the shelf, not in a report.
Aggregator Chaos
Each delivery platform has its own tablet and its own manual re-entry.
Central Kitchen Guesswork
Outlet demand is forecast by phone call rather than from sales data.
How we configure Odoo for food and beverage
Recipe & BOM Costing
Ingredient-level recipes with yield, so every dish or SKU carries a measured cost.
Batch Traceability
Forward and backward tracing from raw material lot to the customer sale.
Expiry & Shelf Life
FEFO picking, near-expiry alerts, and quarantine handling.
Central Kitchen Planning
Production planned against outlet demand, with inter-outlet transfers.
Quality & Compliance
Inspection points and records that support FSSAI and audit requirements.
Outlet & Channel Sales
Dine-in, takeaway, delivery, and retail channels on the same catalogue and stock.
Odoo apps in this build
Food businesses we serve
Restaurants & Cafes
Table service, kitchen displays, and dish-level margin.
Cloud Kitchens
Aggregator-heavy operations needing one queue and one stock ledger.
Food Processors
Batch production with yield variation, by-products, and lot traceability.
Beverage & Dairy
Short shelf life, route distribution, and returns handling.
What the operation gets
Measured food cost
Lot traceability for recalls
Expiry-aware picking
Consumption matched to sales
Frequently asked questions
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