If you manufacture or produce finished good items in sufficient quantity to stock in inventory, sell wholesale, or transfer to other sites or outlets, you can take advantage of EatecNetX's production management feature. Raw ingredients are converted into finished good inventory items via production recipes. As a finished good item is made, production is posted in EatecNetX, which depletes the quantity of raw ingredients from inventory, updates the cost of the finished good item, and adds the quantity of the finished good to inventory. The finished good item is depleted as it is sold or transferred.

Recipes for finished goods may include labor, which will be scaled to a different ratio than ingredients. For example, if you double a recipe, you may double the ingredients but probably not the labor. Instead, as an example, you could specify that labor is to increase 10% for each batch.

Kitchen Worksheets:
EatecNetX can calculate daily quantities of items to be produced from forecasts, catering orders, wholesale/commissary orders, and airline orders. Requirements can be combined for all outlets, or generated for each one. EatecNetX will scale the raw ingredients in each recipe to the required item count, and generate kitchen worksheets. If desired, EatecNetX will subtract the on-hand quantity of any finished good, and calculate the net amount to produce.

Transfer With A Markup or Margin Added:
If your production facility operates as a profit center, you may wish to transfer product at cost, plus a markup or margin. EatecNetX will even allow a different percentage for each item.

Inter-Site Transfers:
As produced product is transferred from a central commissary or bakery to remote sites, all inter-company account codes are appropriately updated.

Butchery:
EatecNetX includes a butchery feature which enables you to indicate the component parts (i.e., ground beef, stew meat) produced from an inventory item (i.e., a side of beef), and in what quantity. Costs may be allocated in the same percentages as the product yield (i.e., 25-75%) or manually assigned so that the higher quality item, such as steak, carries a greater percentage of the cost.

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