Food production planning for restaurants

Establish a well-defined food production plan to track BOMs and inventory accurately, allocate ingredients effectively, reduce waste, and achieve a healthier profit margin.

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Production planning for restaurants

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What is food production planning in a restaurant?

Food production plan in a restaurant refers to the systematic approach taken to manage the preparation of food and beverages in the kitchen. A well-defined restaurant food production plan includes demand forecasting, menu engineering, optimizing inventory, and making sure the right ingredients are available at the right time for each item prepared. Establishing this will enable restaurateurs to meet their business and customer needs efficiently.

What is a production plan

Benefits of establishing a restaurant kitchen production plan

Cost efficiency

Every ingredient counts in the restaurant industry. A restaurant food production plan helps you reduce food wastage, control inventory costs, and increase your profit margins.

Consistent quality

Consistency is key when it comes to preparing dishes in a restaurant. With a well-structured food production plan, you can ensure each dish is made to the same high standard every time.

Sharp operations

Time is the essence of a restaurant business, and a food processing plan schedule enables better internal communication, faster service, and optimized business operations.

Menu adaptability

The restaurant business and customer preferences are dynamic. Having a production plan for food business allows you to quickly adapt to these changes by introducing new dishes, updating your menu to reflect seasonal ingredients, and catering to customer demand variations.

Challenges in restaurant food production and how we solve them

Running a restaurant comes with its unique set of challenges when it comes to restaurant food production planning. Here are some of these challenges and possible solutions to them.

Restaurant Production Plan

Ingredient management

Cutting food waste

Fluctuating customer demands

Same experience across outlets

Consistent quality

01. Ingredient management:

Creating and managing an accurate bill of materials (BOM) for your restaurant's dishes can be complex and time consuming. Having the right ingredients in the right quantities for each dish is crucial for a successful food production plan.

Solution:

Easily view, change, and update the BOM for each dish in real time. Check production history and swiftly make decisions to ensure you have the correct ingredients in stock before production.

02. Cutting food waste:

The battle against food wastage is a never-ending challenge for restaurants, and it can turn into a constant war if not managed properly by a wastage management system.

Solution:

Prepare the right quantity of food to prevent overstocking and spoilage. Identify wastage in production, track it separately, and make adjustments to the food production plan to minimize wastage.

03. Fluctuating customer demands:

With changing customer preferences, it is challenging for restaurateurs to predict how much food to prepare and what items to prioritize. Preparing the item without foreseeing the expected waste is a daunting issue in the restaurant industry.

Solution:

With omnichannel capabilities, you can understand the customer demand pattern across multiple channels and plan the production to meet their evolving needs.

04. Same experience across outlets:

Coordinating production for multiple outlets with a central kitchen involves logistical complexities, including varying demand, inventory management, and transportation hurdles.

Solution:

With multi-location management and centralized inventory control, easily fulfill indent requests raised by franchise outlets. Dispatch raw materials, semi-finished or fully-finished foods, and packing materials. Ensure consistent quality across all outlets.

05. Consistent quality:

Ensuring that every guest visiting the restaurant experiences the same taste they enjoyed on their previous visit is a top priority for any restaurant.

Solution:

With the recipe management feature, restaurants can ensure the consistent quality of each dish. This tool enables planning and executing recipes with precision, ensuring guests enjoy their favorite flavors with every visit.

Food production plans in multi-chain restaurant outlets

Smooth coordination between individual outlets or franchises and the central kitchen is essential while running a multi-chain restaurant.
A good RMS handles outlet and franchise requests and fulfills them in the central kitchen.

Requirements

Raised by the outlets

Outlets or franchises in the multi-chain network can submit requests to the central kitchen for semi-finished foods, ready-to-serve items, raw materials for their live kitchen, and packaging materials for takeout and delivery orders.

Fulfillment

Done by the central kitchen

The central kitchen efficiently manages requests from outlets and franchises by creating a production plan for semi-finished and ready-to-serve food items. It also ensures a smooth flow of raw materials to the outlets' live kitchens and distributes packing materials used for takeout and delivery orders to the outlets.

Production plans in multi-chain outlets

Why should you select
Gofrugal for managing your production plan?

Gofrugal's restaurant management software empowers you with a comprehensive set of features designed to manage your production and kitchen operations. With these tools at your disposal, you can focus on how to delight your customers at your restaurant. Key production planning features include:

Purchase Order Management in restaurants
Bill of materials management in restaurant production plan
Recipe management in restaurant
Manage inventory in batches
Menu management in restaurant
Wastage management in restaurant production plan
Actionable insights on all the operations
Stock transfer between locations

Ingredient procurement

Efficiently source and manage ingredients. Track suppliers, purchase orders, and invoices.

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Purchase Order Management in restaurants

Bill of materials (BOM)

Create detailed ingredient lists with quantities for every dish on your menu, and auto-update your inventory.

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Bill of materials management in restaurant production plan

Recipe management

Define, organize, and standardize all your recipes for consistent taste and quality all year.

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Recipe management in restaurant

Batch management

Track production and inventory in batches with unique batch numbers, ensuring quality control and traceability from production to sales.

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Manage inventory in batches

Menu management

Easily add, remove, and modify menu items. Set and update prices as ingredient costs fluctuate.

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Menu management in restaurant

Waste management

Minimize waste on raw materials and finished products, cut costs, and improve sustainability with effective wastage tracking.

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Wastage management in restaurant production plan

Cost analysis

Gain insight into procurement, production, and price to make data-driven decisions on pricing and profitability.

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Actionable insights on all the operations

Stock transfer

Whether it's fully-finished goods ready for sale, or semi-finished items moving between production stages, stock transfer helps you manage and track the journey of your products and their inventory.

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Stock transfer between locations
Steward using Gofrugal's restaurant management software

How do I get started with
Gofrugal's food production planning software?

To get started with Gofrugal, simply reach out to our team through our website or click the link below. Our restaurant business experts will guide you through the process and provide a personalized demonstration.

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