Industries · Food production
Trace any batchback to the flour sackin one search.
We build food production systems that connect customer orders, recipes, ingredient lots, batches, food safety checks, expiry and deliveries — so every product on a shelf can be traced back to what went into it.
- B-261028-04Sourdough loaf 800 g · 420 unitsOn trackFlour lot FL-3381 · oven 2 · core 96 °CCooling
- B-261028-07Butter croissant · 1,200 unitsOn trackButter lot BT-0917 · tunnel ovenBaking / cooking
- B-261028-11Chicken biryani · 180 kgHoldBlast chiller 1 · 94 min to 5 °CCooling
- Recipes & specs
- Production planning
- Batches & lots
- Traceability
- Expiry & FEFO
- HACCP & QA records
- Orders & routes
- Yield & wastage
01Where food businesses lose sleep
The product is fresh. The paperwork is three days old.
Most food producers can make the product perfectly. The risk sits in what isn't written down: which flour lot went into which batch, which pallet went to which branch and which temperature check was skipped.
01Traceability means a day of searching paper logs
What happens
Ingredient lot numbers are written on batch sheets by hand — when they're written at all — and delivery notes are filed separately by date.
What it costs
When a supplier warns about a contaminated lot, the team can't quickly say which batches, customers or stores are affected, so the response is slower and wider than it needs to be.
With one system
Every ingredient lot is scanned into the batch, and every batch is scanned onto the delivery. One search shows the trace forwards to customers and backwards to suppliers.
02Tomorrow's production plan is built from WhatsApp orders
What happens
Branches, hotels and retailers send orders by message, phone and email until late at night; the production manager adds them up on paper at 3 a.m.
What it costs
Over-production and waste on some lines, short deliveries on others and orders that were never seen at all.
With one system
Orders arrive in one place with a cut-off time. The plan is calculated from them by product, line and shift — with ingredient requirements worked out from the recipes.
03Expiry is checked by walking the chiller
What happens
Raw materials and finished goods are rotated by habit; expiry dates are checked when someone has time.
What it costs
Expired stock is found too late, good stock expires behind newer stock and write-offs grow without anyone measuring them.
With one system
Stock carries its lot and expiry date. Picking follows first-expiry-first-out, and items close to expiry are flagged while they can still be used.
04Recipes live in a notebook and a head chef's memory
What happens
The master recipe is in a spreadsheet; the version on the production floor has handwritten changes; allergen information is on a separate sheet.
What it costs
Inconsistent products between shifts, cost calculations based on old recipes and allergen labels that don't match what was made.
With one system
One controlled recipe per product with versions, ingredients, method, yield, allergens and cost — the same recipe drives the plan, the weigh-out and the label.
05HACCP checks are clipboards that nobody reviews
What happens
Cooking temperatures, cooling times, metal-detector checks and chiller readings are written on paper sheets that are filed weekly.
What it costs
A missed critical check is noticed days later, corrective actions aren't recorded and inspections mean digging through folders.
With one system
Checks are recorded on tablets at the step they belong to, out-of-range readings alert the supervisor immediately and corrective actions are logged against the batch.
06Nobody knows the real yield or wastage per product
What happens
Ingredients issued, units produced, rejects and returns from stores are recorded in different places — or not at all.
What it costs
Margins drift as ingredient prices rise, and the products that waste the most are never identified.
With one system
Issued weight, output, rejects and returns are captured per batch, so yield, wastage and cost per unit are visible by product and line.
02Food production platform preview
What your production system could look like.
Switch between the views a production manager, QA supervisor, storekeeper, dispatch team and owner would use. Every screen is designed per food business in discovery.
- B-261028-04Sourdough loaf 800 g · 420 unitsOn trackFlour lot FL-3381 · oven 2 · core 96 °CCooling
- B-261028-07Butter croissant · 1,200 unitsOn trackButter lot BT-0917 · tunnel ovenBaking / cooking
- B-261028-11Chicken biryani · 180 kgHoldBlast chiller 1 · 94 min to 5 °CCooling
- B-261028-12Hummus 1 kg tubs · 300 unitsQA checkChickpea lot CP-2240 · metal detector passedQA check
- B-261028-02Brioche buns · 2,400 unitsReleasedReleased 05:40 · route R3, R5Released
Illustrative interface with sample data — your system is designed around your recipes, lines and customers.
Illustrative demo · sample dataCan you picture your kitchen on one record?
Build your production system03Solutions
The parts of a food production system — chosen for your food business.
One recipe, every shift
Recipes & product specs
Controlled recipes with versions, ingredients, method, yields, allergens, nutrition inputs and costs — driving the plan, the weigh-out and the label.
- Version control and approvals
- Allergens per recipe
- Yield and scaling
- Recipe cost from live prices
One recipe, every shift
Recipes & product specs
Controlled recipes with versions, ingredients, method, yields, allergens, nutrition inputs and costs — driving the plan, the weigh-out and the label.
- Version control and approvals
- Allergens per recipe
- Yield and scaling
- Recipe cost from live prices
Not every food business needs every module. We scope the ones your operation actually uses, and add the rest when you need them.
04AI inside the system
AI that keeps the night shift and the QA team a step ahead.
AI in your production system works on its own records — orders, recipes, lots, batches, checks and deliveries. It plans, finds, flags and summarises; your production manager and QA team decide.
AI never releases, holds, withdraws or recalls a batch, approves a corrective action or changes a recipe or allergen declaration. Food safety decisions stay with your QA team. Every flag shows the readings and records behind it, and nothing is sent to customers or suppliers without approval.
- 01
Order-to-plan assistant
Production manager approvesBuild tonight's plan from the orders received so far.Totals orders by product, checks stock and recipes for ingredient requirements, sequences lines around allergen clean-downs and proposes a plan by shift — for the production manager to adjust and approve.
- 02
Trace on request
QA decides on any actionWhich customers received products made with flour lot FL-3381?Runs the forward trace through every batch that used the lot, lists customers, routes and quantities still within shelf life, and prepares the contact list — the QA manager decides what happens next.
- 03
Out-of-range alerts
Did anything fall outside limits overnight?Summarises temperature, cooling and metal-detector checks outside your limits, which batches they relate to and whether a corrective action has been recorded yet.
- 04
Supplier document reading
Staff confirm the lotRead this delivery note and certificate of analysis.Extracts supplier, product, lot numbers, quantities, expiry dates and test results, matches them to the purchase order and prepares the goods-in record for the storekeeper to confirm.
- 05
Owner questions in plain language
Which products wasted the most this month, and why?Answers from batch, reject and return records — by product, line, customer and reason — with the records behind each figure.
05A day with ORCHESTR
One production night, two ways.
- 21:30Orders closed at cut-offOrders are closed at cut-off and the plan is calculated by product and line. Late changes wait for approval.
- 02:30Weigh-out with lot scansThe weigh-out screen shows the current recipe version, and each ingredient lot is scanned into the batch.
- 04:15Hold raised at the stepThe cooling time breaches the limit, the batch is held and the QA supervisor is alerted on the spot.
- 05:30Scan to loadCrates are scanned onto routes, so wrong-route loading is caught before the van leaves.
- 10:00Trace in one searchThe forward trace shows six batches, the customers reached and what's still in market — ready for the QA manager's decision.
- 14:00Expiry flagged aheadItems close to expiry were flagged three days ago and scheduled into production.
- 18:00Owner sees the dayOutput, wastage, returns and food cost by product are on the owner's phone.
An illustrative day — every system is designed around how your team actually works.
06Integrations
Works with what your food business already uses.
Integrations depend on what each provider exposes — we confirm every connection in scoping before committing to it. Names are examples of categories we work with, not partnerships.
- Accounting & ERP
- Zoho BooksQuickBooksXeroOdooSAP Business One (via API)
- Point of sale
- Branch POS systems (via API or export)Sales and returns data per branch
- Ordering channels
- Customer ordering portalEmailWhatsApp Business APIRetailer EDI or order files (where available)
- Floor devices
- Barcode and QR scannersConnected scales (where available)Label and date-code printersTablets
- Temperature monitoring
- Wireless temperature sensors (where available)Data loggers via export
- Delivery
- Route planning toolsDriver app for proof of deliveryVehicle tracking (where available)
- Data
- Spreadsheets & exportsBI tools
07How we build your system
Built around your food business — not a template.
- 01
Understand your business
We learn how the business actually runs — people, tools, hand-offs and where time is lost — before proposing anything. - 02
Map your workflows
Every workflow is mapped end to end: who does what, when, with which information, and what should happen automatically. - 03
Design your system
Screens, records, permissions and integrations are designed around those workflows, and the scope is agreed in writing. - 04
Build and integrate
We build in stages and connect the tools you keep, so your team sees working software early and gives feedback as we go. - 05
Test and launch
We test with real scenarios, migrate the agreed data, set up roles and access, and onboard the team. - 06
Support and improve
After launch we support the system under an agreed arrangement and extend it as the business changes.
08Why it matters
What changes for the food business.
We don't quote savings we haven't measured. In discovery we baseline how your team works today, so improvements can be tracked against your own numbers.
Traceability you can answer quickly
Every lot, batch and delivery is linked, so supplier warnings and customer questions get fast, narrow answers.A plan built from real orders
Production follows what customers actually ordered, with fewer overruns and fewer shorts.Less stock lost to expiry
First-expiry-first-out picking and early warnings keep good stock from going to waste.Food safety checks at the right moment
Checks are recorded where they happen, and out-of-range readings reach a supervisor straight away.The same product every shift
One controlled recipe drives the weigh-out, the plan and the label.Margins by product, not by guess
Yield, wastage and food cost per product are visible as ingredient prices move.
09Possible use cases
How different food businesses could use it.
Examples of what we could build — not completed client projects.
One kitchen, many branches
Branch orders, prep lists, batches, labels and deliveries for a central kitchen supplying several restaurants and cafés.
Overnight production that keeps up
Hotel, café and retail orders turned into a night plan, with lot scanning, allergen sequencing and van loading by route.
Shelf products, retail customers
Dips, sauces or ready meals for supermarkets, with date codes, lot traceability, expiry control and retailer orders.
From one kitchen to a factory
A young brand moving from a rented kitchen to its own facility, setting up recipes, batches and traceability properly from the start.
FAQs
Food production questions, answered.
Manufacturing & industrial
01Will this make us pass food safety inspections?
No system can promise that. What it does is keep your HACCP checks, corrective actions, cleaning records and traceability linked and searchable, so the evidence your team produces is easy to show. Your food safety plan and its approval stay with you and the relevant authority.
02Can it connect to municipality or regulator systems?
We don't connect directly to municipality or regulator platforms. The system can track registration and product approval steps, store the documents and prepare the information your team submits through the official channels.
03Can it record temperatures automatically?
Where your sensors or data loggers expose their readings (via API or export), yes. Where they don't, staff record readings on tablets at the right step, with limits and alerts built in. We check your equipment in scoping.
04Do our bakers have to scan everything?
Only what matters for traceability — usually ingredient lots at weigh-out and finished batches at packing and loading. Screens are designed for floury hands and early mornings: large buttons, few fields and scanning instead of typing.
05Can branches and customers order through the system?
Yes. Branches, hotels and retailers can order through a portal or standing orders, with cut-off times you set. Orders by email or WhatsApp can be captured into the same queue.
06How are allergens handled?
Allergens are part of each controlled recipe and flow to the plan, the production sequence and the label data. Changes to recipes or allergen declarations go through approval, and AI never changes them.
07We already have an accounting system and POS. Do we replace them?
Usually not. We connect to your accounting and branch POS systems via API or export, and build production, traceability and dispatch around them.
08Can we migrate our recipes and suppliers?
Usually, from spreadsheets, recipe files and exports. We help structure recipes into a consistent format, map suppliers and ingredients and agree what moves before launch.
09How is a food production system priced?
It's quoted after a discovery visit, based on the modules, the number of lines, sites and customers, and the integrations involved. Support and hosting are agreed separately and in writing.
Start here
Let's mapyour production.
Tell us how your kitchen or factory runs today. We'll come back with how one system could connect orders, recipes, batches, food safety and deliveries.
- 01We get back to you to arrange a call.
- 02A focused conversation about how your food business runs today.
- 03If there's a fit, a written scope and quote — no obligation.
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