Small bakery or tortillería producing for shops

What is distinctive

wholesale and own retail.

The edge case to test

daily orders. A system that cannot handle this will frustrate this kind of business.

Shared with the wider industry

Typical flows

• plan a batch from a recipe
• consume ingredients
• record yield and waste
• label with lot and expiry

Tenders

• invoice on terms
• cash on pick-up
• bank transfers
• mobile wallets recorded manually

Roles

• production manager
• operator
• quality officer
• warehouse

Known gaps for food production and processing

• recipes and BOM exist (KDS?-0029, KDS-0033, KDS-0034) and lots exist, but no routings, capacity planning, HACCP records, quality testing or production scheduling

Catalog pointers

• Recipe / BOM definition KDS-0029
• Production batch (prep) KDS-0034
• Composite / bundle products INV-0006
• Ingredient auto-deduction on sale KDS-0033
• Double-entry journal BK-0008
• Multi-currency ledger BK-0027
• Cost centers / classes / locations BK-0030
• Cross-outlet reports MULTI-0012

Back to Food production and processing. Planned catalog only; nothing is built.