Commissary kitchen software for central production at scale
A central kitchen serving 10, 30 or 100 locations is only as efficient as its planning and traceability infrastructure. tSpoonLab gives you production control, real unit cost and full distribution traceability, in one system.
Understand ImplementationProduction at scale requires structure
A central kitchen producing for multiple destinations is one of the most complex F&B operations to manage. The variables multiply fast: different recipients with different volumes, different production schedules, different product requirements.
Who you're producing for
- Multi-unit restaurant groups
- Retail outlets and third-party distribution
- Catering operations and event supply
- Internal hotel or resort outlets
What breaks without structure
- Production quantities estimated from experience, not calculated from real demand
- Unit cost per batch unknown, only total ingredient cost is tracked
- Distribution schedules managed manually, errors only discovered on arrival
- Food safety documentation created after production, not during
Outcome:
tSpoonLab connects demand, production and distribution into a single controlled workflow.
From demand to controlled production
Production starts with demand, not with a chef deciding quantities. tSpoonLab converts confirmed orders from each destination into structured production plans, with exact quantities, recipes and batch schedules.
- Production orders generated automatically from destination demand, not estimated manually
- Standardised recipes with controlled yields: same output, same cost, every batch
- Cost, losses and batch quantities tracked in real time, variance visible immediately
Outcome:
Production managers stop planning from gut feel. Every batch starts with a confirmed order and ends with a real cost figure.
Traceability across the entire production flow
In a central kitchen, a traceability failure doesn't affect one table, it affects every location you supply. tSpoonLab builds traceability into the production process itself, not as a separate documentation step.
- Batch and lot tracking from ingredient receipt to final distribution, every step recorded
- Expiry dates and production timestamps linked to every batch automatically
- Allergen information embedded in recipes, flagged at production and distribution level
- Full chain of custody from raw material to destination outlet
Outcome:
A food safety incident is traceable in minutes, not days. And preventable before it reaches a single location.
Structured distribution to locations
- Register deliveries from central production to outlets
- Track quantities sent to each location
- Monitor consumption and stock at destination level
- Allocate real production cost to each unit or concept
Outcome:
Central production and field operations remain fully connected.
Real cost per unit produced
Most central kitchens know their total ingredient cost. Almost none know their real cost per unit produced, after factoring in yields, waste, labour allocation and distribution. That number is what determines if the central kitchen is actually more efficient than producing at each location.
- Real cost per recipe and per batch, ingredients + yield losses calculated automatically
- Margin visibility at unit level: what each product costs to produce vs what it's charged to each location
- Cost allocation by destination: each location receives their true supply cost, not an estimate
The central kitchen becomes a controlled production centre, not just a preparation facility.
Frequently asked questions
Your central kitchen should be a controlled production centre. Not just a preparation facility.
We'll review your current production workflow, recipes, batches, distribution and cost tracking, and show you exactly what real unit cost visibility looks like in your operation.
Schedule discovery call