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Production Planner
How do you currently plan and manage your daily or weekly food production?
We rely on manual spreadsheets or printouts
We use our POS data to make manual decisions
We use a basic forecasting or stock tool
We don’t have a formal process yet
How many locations or kitchens would you want to connect to the planner?
Single-site
2–5 sites
6–20 sites
20+ sites (multi-brand or national group)
How often would you like forecasts and prep schedules to update?
Daily, based on new sales data
Weekly, with mid-week adjustments
Every few hours, in real-time
Monthly overview with manual fine-tuning
Would you like the system to automatically create prep and production lists?
Yes – automatically generate based on forecast
Yes – but with manual approval
No – we prefer to enter manually
Not sure yet
What systems should the production planner integrate with?
POS and sales data
Inventory / purchasing systems
Accounting or ERP system
Workforce management / scheduling
All of the above
How granular should the system’s forecasting be?
Daily site-level
Shift or daypart level
Hourly demand prediction
Product / SKU-level forecast
What type of reporting is most valuable to your management team?
Forecast vs. actual sales and prep
Waste and variance by product
Prep labour time and productivity
Cost per dish or per shift
All of the above
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