Yields assumed, not measured.
The recipe says a batch yields 50 kg; nobody checks whether it really did.
Production facilities
Do you know your real production cost, batch by batch?
Commissaries, central kitchens and food production plants: FBHcontrol tracks every batch, its yield and its waste, all the way to the location or customer that receives it.
Where the money goes
Four leaks every production plant knows.
Waste that never shows up.
Trimmings, spoilage and rejects are lost in the process and never reach the cost.
Indirect costs left out.
Labor, energy and overhead aren't spread across products, so the cost looks lower than it is.
Prices without a real cost.
You invoice locations or customers at a price that may not even cover what it cost to produce.
In a production plant, every batch has a real cost. The question is whether you know it.
How we control it
From raw material to delivery, every batch under control.
Production planning.
Plan what to produce and get the purchase list automatically.
Batches with yield control.
Expected vs. actual yield and waste, for every batch and every product.
Transformations and sub-recipes.
From whole products to portions, sauces and prepared goods, at every level.
Item tracking with QR.
Every item labeled with its lot and dates, and followed through every movement.
Indirect costs allocated.
Labor, energy and overhead distributed across what you produce.
Distribution and invoicing.
Transfers to your locations, customer invoicing and online orders.
The number that matters
Real cost per batch. Expected vs. actual yield.
Every batch has a recipe and an expected yield. Measuring what really came out turns each batch into a real cost per kilo, and shows where the process is losing product.
Production batchesCentral kitchen · Today
Batches
4Average yield
97.4%Below target
1| Product | Expected | Actual | Real cost per kg |
|---|---|---|---|
| Tomato sauce | 50.0 kg | 48.6 kg | $2.84 |
| Beef stock | 80.0 kg | 79.2 kg | $1.92 |
| Bolognese sauce | 40.0 kg | 35.8 kg | $6.71 |
| Pizza dough | 60.0 kg | 60.4 kg | $1.10 |
Your size
From a central kitchen to several plants.
- 1
A central kitchen
Production for your own locations, sent at its real cost.
- 2
A commissary for several brands
Each brand receives and pays for what it really uses.
- 3
A plant that sells to third parties
Customer orders and invoicing, with the real cost behind every price.
- 4
Several plants
Every plant under the same standard, consolidated in one platform.
Who already uses it
Production that adds up, every day.
Currently, the company operates 28 establishments and 6 processing plants, with daily operations in production, sales, and purchasing that are consolidated and traceable across the various integrated systems.
The FBHcontrol system was acquired by the company in June 2020 to be applied across all areas of the business: purchasing, production, distribution, and points of sale…
Know your real production cost, batch by batch.
In a free 45-minute cost audit, we show you the gap between theoretical and real cost in your production, using your own data.