Central kitchen and recipe-costing system

Overview

A central kitchen cannot plan from a recipe card alone. It needs costing, quantities, and a way to relate production to what outlets actually require.

Problem

Recipe knowledge and costing lived with a few people. Outlet demand, production planning, and ingredient reality were hard to connect, so decisions waited on manual reconstruction.

Users and roles

• Kitchen managers
• Production planners
• Cost controllers
• Outlet leads

Constraints

• Recipes, yields, and costs had to stay editable by operations — not only by developers
• The product needed to support more than one outlet from a central kitchen
• Costing had to follow the recipe, not sit in a separate spreadsheet

Tech Duo’s role

Operational analysis, product design, and custom software development.

Solution

We built a system that treats recipes as operational records: ingredients, yields, costs, and the production implications for a central kitchen supplying more than one outlet.

Important workflows

• Maintaining recipes and ingredient relationships
• Calculating cost from current inputs
• Planning production against outlet needs
• Reviewing what changed when ingredients or yields changed

Architecture and technology

• Internal web application for kitchen and planning roles
• Recipe and costing model as the core domain
• Structured data that can support additional outlets and products

What improved

• Recipe and costing knowledge is no longer trapped in personal files
• Production planning can start from the same records the kitchen uses
• Cost changes are visible when ingredients or yields change

These are operational improvements from the product, not invented percentages.

Related services