Module 48 · Command and up

Gravies and doughs made at the hub, sent out and charged to the outlet that uses them.

One kitchen makes the gravy, another outlet sells the Butter Chicken. Batches record what was used and what was made, and each transfer is charged at a price you set, so both outlets' P&L tell the truth.

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How it works

Make it, send it, charge it.

Make itPlan a batch from a prep recipe and finish it with the quantity actually made.
Send itTransfer the prepared stock to another outlet with the ordinary stock transfer.
Charge itOn receipt the transfer price applies, and both outlets' P&L carry the charge above cost.

What is in it

Central kitchen, feature by feature.

Each month's charges are totalled per pair of companies, with each side's legal entity and TRN, ready for the inter-company invoices you raise in your accounts.

Prep recipes

A recipe nobody sells, such as Makhani gravy, names the ingredient it makes and how much one recipe yields.

A guard on typos

The quantity made must be between a quarter and twice the planned yield, so a slip of the finger cannot make the unit cost absurd.

Production batches

Plan, start and finish a batch at any outlet. Finishing uses the recipe's ingredients and puts what was made into stock.

Cost carried through

What was made is valued at exactly what went into it, so cooking neither makes nor loses value on the books.

Inter-outlet charges

The month's charges as a CSV, one row per pair of companies or one row per transfer.

Transfer prices

Set by the sending outlet, per ingredient or for every other one: at standard cost, cost plus a markup, or a fixed price a unit.

Transfer prices

Both outlets' P&L

The receiver sees Transfers in, the sender Transfers out, each carrying only the charge above standard cost.

Questions it answers

The four you will ask it first.

  • What did Al Seef charge Business Bay in October?
  • What does a kilo of Makhani gravy cost us to make?
  • Which batches are planned for tomorrow?
  • Which ingredients went short after the last batch?

Before you believe it

The three questions everyone asks.

Does delEat raise the inter-company invoices?

No. It gives you each month's charges as a CSV, per pair of companies or per transfer. The invoices themselves are raised in your accounts.

Does a batch count in food cost twice?

No. Ingredients used in a batch never reach a dish's food cost directly. The prepared ingredient does, at standard cost, as dishes use it.

Who sets the cost of a prepared ingredient?

Head office. A batch finished by someone without recipe rights proposes its cost a unit under Price changes, to accept or dismiss.

Works with

The modules this one sits beside.

InventoryStock that moves for four reasons and no others.Recipes & food costFood cost that prices itself as you type.P&L, cashflow and profitabilityYour own profit, your own cash, your own margin, by month and by outlet.
A barista pouring karak at a cafe counter

Pricing

One price per outlet. No cut of your sales.

Plans from AED 149 per outlet per month on a 2-year term. Thirty days free, no card.

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Thirty days free

Switch central kitchen on before your trial starts.

No card. No call unless you want one. Every module, every plan, for a month.

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