Central kitchen and commissary software

What the commissary is accounting for

A central kitchen buys raw food, preps it, and issues finished or semi-finished items to outlets, cloud-kitchen brands, or both. If that activity is buried inside one inventory number, the commissary looks artificially cheap (stock left) and the outlet looks artificially expensive (food appeared with no purchase), or the reverse. Neither food-cost percentage is something a chef can coach.

The cloud-kitchen overview (selling sites plus a production site) is on cloud kitchens. This page is the production ledger itself: batch size, yield, and the cost that rides on the transfer.

Cost the batch, then issue portions

Write the produced item as its own recipe with a batch size and a yield. A sauce that starts at 2 kg and finishes at 1.8 kg after reduction is costed on 1.8 kg, not on the raw weight, or every plate that uses it is wrong by the same ratio. That ratio is the yield percentage. You can cost a batch recipe once for every outlet. The outlet recipe then consumes grams of that sauce. It does not list the raw butter again. Doing both is how a group pays for the butter twice on paper. Kitchens that run the outlets as well as the commissary are multi-branch restaurant groups.

When a new delivery moves the weighted average cost of an ingredient, the batch cost changes, and so does every outlet recipe that uses the yielded item. That recalculation is the same mechanism as recipe costing, applied to a produced SKU instead of a plate.

• ✓Batch recipe with yield, held on the producing branch
• ✓Transfer that decreases central stock and increases outlet stock
• ✓Outlet recipes that deplete the produced item, not the raw ingredients
• ✓Food cost and waste reported on the branch where the loss happened
• ✓Digital HACCP logs at the site that ran the check

Where food cost is allowed to differ

The method can be shared. The purchase price often is not, if a satellite still buys a few items locally. Theoretical food cost at the outlet should use the cost on the transfer for produced items and the local invoice for anything bought on site. Actual food cost still uses the inventory identity: opening stock, plus purchases and transfers in, minus closing stock and transfers out, divided by that branch’s food sales.

The arithmetic is the same one on the food cost calculator. A worked receiving example, including a short delivery, is in purchasing variance and goods received.

AKLI is priced per branch, not per user. SAR 299 / QAR 290 / AED 293 / BHD 30 / OMR 31 per branch per month, excluding VAT. People at the commissary and people at the outlet are not extra seats. See pricing.