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Production

Produce from a recipe and know what it cost

The order scales the recipe to what you plan to make. You issue ingredients from the warehouse, receive the product with its batch and, when you close the order, see actual cost against plan.

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What's included

  • Multi-level recipes

    Each recipe has its waste and by-products. An ingredient can have its own recipe, like the sauce that goes into a tamale.

  • Production orders

    Standard, special or disassembly. They move from planned to released to closed.

  • Issue and receipt

    Issue ingredients to the order and receive what was made. Rejected units are recorded separately.

  • Batches and traceability

    Each receipt creates a batch with its expiry date. See which batches an ingredient ended up in, and which ingredients went into each batch.

  • MRP

    From your sales orders and minimum stock, Nori tells you what to make and what to buy.

  • Cost of every order

    Compare what you used against the recipe. With Nori's accounting, work in progress and variances post their own entries.

For central kitchens and commissaries

The kitchen produces for the branches, and each branch sells what it receives.

  • Recipes with waste

    Enter quantities in kilos, liters or pieces. If chicken loses 20% when cooked, the order calls for more so you have enough.

  • From kitchen to branch

    Produce in the kitchen's warehouse and transfer to each branch.

  • Expiry and tracing

    What you make comes in with its expiry date. If an ingredient turns out bad, you see which batches used it.

  • Made ahead or made to order

    A sandwich that arrives ready-made comes from a production order. A coffee made when ordered uses up its recipe at the sale.

With SAP Business One or NetSuite

If SAP Business One or NetSuite keeps your stock, you build recipes, orders and MRP in Nori, and production is recorded in the ERP.

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License

Production staff use a Supervisor license with the Production role, which can't see sale prices or the accounting.

Pricing

Frequently asked questions

Can I make a different quantity than the recipe?

Yes. If the recipe makes 10 kg and you need 37 kg, the order scales every ingredient, waste included.

How is cost calculated?

Releasing the order sets a standard cost. When you close it, the difference from actual cost adjusts the average cost of what's still in stock, and the rest goes to variances.

What about by-products?

They come in on the same receipt as the product, at the cost you choose: average, fixed or zero.

Read the guide

See the module with your own data

In the demo we walk through your chart, your documents and how to get started.

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