By Industry
ERP Solutions for Food & Beverage
Recipes, ingredients, and shelf life managed from kitchen to counter.
Overview
Challenges we solve for Food & Beverage
Food & beverage demands tight control of recipes, perishable ingredients, and kitchen efficiency. Handal ERP manages recipe costing, ingredient stock adjustments, kitchen production manufacturing, and POS/catering sales — cutting food cost without compromising quality.
Common challenges we see
Food cost drifts because recipes are not standardised
Perishables wasted because FIFO is not enforced
Daily kitchen production not recorded
Per-menu margin unknown
How Handal ERP helps
- Recipe & BOM costing for food production lines
- FIFO and shelf-life management
- Kitchen production conversion straight to inventory
- Per-menu ingredient and margin analysis
Frequently Asked Questions
Can recipes be tracked to standardise food cost?+
Yes. Each menu item is broken into ingredient quantities, so cost per portion and variances surface as ingredients are consumed.
How are short-shelf-life ingredients handled?+
FIFO with expiry lots helps use the oldest stock first and monitor items nearing expiration.