Kitchen Production Planning for caterers.
Caterers get Kitchen Production Planning with records that hold up. In Bhookly the void, day-close and tax logs cannot be edited or deleted, and a closed day is final.
What Kitchen Production Planning does for your caterer.
- Know the quantities before the shift starts
- List what will be cooked for a date. Bhookly works out every ingredient and every prep item from the recipes, and compares the total with what the kitchen and the store are holding. No guessing, and no last-minute market run.
- Store and kitchen cannot blame each other
- The kitchen requests, the store approves and sends, and the kitchen checks what arrived. A shortage needs a reason. Every hand-off has a name, a quantity and a time, which ends the "I gave it to you" argument.
- House-made components have a real cost
- Mark gravy, dough or marinade as made in-house, with its own batch recipe and live cost. When a cook records a batch, ingredients leave stock earliest-expiry-first and the result goes on the shelf with a use-by date.
- Find leakage by item and by person
- Reports compare what was used with what the recipes say should have been used, show whether the kitchen got what it asked for, and list what went missing in transit against the person who carried it.
- Plans change, and the store hears about it
- Enter new numbers and Bhookly shows what is needed more or less. A top-up request goes to the store without a phone call.
- The owner is told, not asked to look
- WhatsApp alerts cover short deliveries, overuse, price jumps, expiring stock and late suppliers. A morning digest sums up the back of house before the day begins.
Built for how caterers actually run.
- Full Kitchen Production Planning overview
Plan what the kitchen will cook, see every ingredient it needs, and move stock from store to kitchen by recorded request, with a name, a quantity and a time.
- Bhookly for caterers
Catering software from booking to final invoice.
- Bookings kept in a notebook and a WhatsApp thread, with no single version of the order.
- Deposits that land in the till and throw off the day's cash-up.
- Quantities worked out in someone's head, then a last-minute run to the market.
- The guest count changes two days before, and the kitchen cooks from the old number.
- Chafing dishes and serving trays that go to a venue and never come back.
- No idea whether last weekend's wedding made money.
More of what caterers run on
Catering Management for caterers
Take a catering booking, record the deposit, send it to the kitchen as a cooking plan in one tap, and close the event knowing what it really cost.
Recipe Costing for caterers
Recipe costing software for restaurants: see price, cost, profit and margin on every dish, with the food cost per plate worked out line by line.
Store Inventory for caterers
Restaurant inventory management that deducts ingredients as each bill is paid, turns every count gap into a money figure and suggests what to reorder.
Things people usually ask us.
Still have a question? Message us and we reply the same day.
What is kitchen production planning software?
Kitchen production planning software turns a list of dishes for a date into the ingredients and prep the kitchen needs. In Bhookly you list what will be cooked, and the system works out every ingredient and prep item and compares it with what the kitchen and the store hold.
Can I track stock separately for the store and the kitchen?
Yes. Bhookly keeps store stock and kitchen stock in separate named places, and stock moves between them only through a recorded request. That shows whether something went missing in the storeroom, in transit or on the line.
How does the kitchen request stock from the store?
In Bhookly the kitchen raises a request, the store approves and sends it, and the kitchen checks what arrived. If everything matches it is one tap; if something is short, the kitchen must give a reason.
Can I cost house-made items like gravy, dough or sauces?
Yes. Bhookly lets you mark a stock item as made in-house and give it a batch recipe, which produces a live cost for the component. Recording a batch deducts the ingredients earliest-expiry-first and puts the result on the shelf with a use-by date.
How do I find out where kitchen stock is going missing?
Bhookly reports compare what was used with what should have been used, item by item. Further reports show whether the kitchen got what it asked for, what was lost in transit by person, and cooking yield by cook.
Does it work on a kitchen tablet with weak Wi-Fi?
Yes. Bhookly saves store requests and batches on the tablet when the connection drops and sends them when it returns, never twice.
Can I print the production plan?
Yes. Every Bhookly cooking plan prints as a production sheet for the kitchen wall, listing what is to be cooked for the date.
Does the owner get alerts about the kitchen and store?
Yes. Bhookly sends the owner WhatsApp alerts for short deliveries, overuse, price jumps, expiring stock and late suppliers, plus a morning digest. The kitchen flow dashboard shows what is waiting, short or late at any moment.
Run kitchen production planning on Bhookly.
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