Food production planning software for kitchens, catering and events
From menu to real production, quantities, stations, labels and full traceability. tSpoonLab turns your structured menu and recipe database into a clear production plan: what to produce, how much, for when, for which event or outlet, and with every batch traced.
Production planning still lives in spreadsheets, and breaks at scale.
Most kitchens plan production by hand. A chef estimates quantities from experience. Prep lists live in disconnected spreadsheets. When there are three events on the same day, quantities get calculated twice, or missed. Defrosting is remembered the morning of, or forgotten. Batch, lot and allergen traceability often gets completed after the fact, instead of being built into the production process from the start.
The moment volume, multiple events or several teams enter the picture, manual planning no longer holds up.
tSpoonLab replaces that with a single production structure, connected to your recipes, your ingredients, your costs and your traceability.
Turn your menu and recipe database into an operational production plan
Good production planning starts long before you produce. It starts with a well-structured menu and recipe database: finished dishes, intermediate preparations, ingredients, formats, allergens, costs, lots, expiry dates and processes.
From there, tSpoonLab transforms your menus, events or sales forecasts into a clear plan for kitchen, production, logistics and service. The system automatically calculates how much you need to produce and organizes it so every team works from precise, actionable information.
What a production plan includes
Several events, one production run, without losing track of any
If you have multiple events on the same day, tSpoonLab groups the total quantities that need to be produced, and at the same time keeps the breakdown per event. You produce efficiently in one run, without losing control of how much goes to each client, service, location or cost center.
Produce once. Allocate correctly. Trace everything.
Not just recipes, cuts, batches, defrosting and mise en place
Production planning isn't only about how many sauces, stocks or intermediate preparations to make. You can configure your menu and recipe database to plan any operational task tied to real menu, event or sales demand:
Vegetable cuts, onion in brunoise, julienne or slices.
Batches, cocktails, bases, sauces, stocks.
Scheduled defrosting, e.g. defrost the bacon one day ahead, and the team sees it in the plan.
Packaging, per event or service.
Mise en place, by station.
Specific prep steps, e.g. cut the bread in a V for hot dogs, or plate trays of 20 units.
Every operational task is connected to the real demand of the menu, the event or the forecast.
Production planned by station, the way your kitchen works
Split production by station, area or team: hot kitchen, cold kitchen, pastry, mise en place, frozen, packaging, bar, logistics, whatever structure your operation uses.
Each team receives only what it needs to do, with the right quantities, formats, ingredients and preparations. Fewer errors, no duplication, and every section lead with a clear view of their work.
From past sales to future production
For restaurants and recurring operations, connected or imported sales data can be used to plan better. Use what you sold last Friday as the basis for the minimum production you need for next Friday.
tSpoonLab connects sales demand with your configured menu and recipes to anticipate production, mise en place, ingredients and prep, helping reduce both shortfalls and overproduction.
Labels, lots, expiry and full traceability
Every production run can be labeled directly from the system. Labels can include preparation name, lot, production date, expiry date, allergens, production lead, cost center, event or destination.
You keep complete traceability from planning through production, storage, dispatch and service, reinforcing food safety and reducing errors in high-volume, multi-team operations.
Checklists for production, event and logistics
tSpoonLab generates operational checklists so teams know exactly what to prep, produce, load or check:
- Ingredients needed for recipes finished on-site at the event.
- Raw materials grouped by station.
- Pending production runs.
- Preparations ready for dispatch.
- Packaging requirements.
Especially useful for catering, events, stadiums, hotels, central kitchens and any operation with advance production. Kitchen, logistics and service work from the same information, not disconnected spreadsheets.
Quantities in the format your team actually uses
It's not always enough to say "produce 20 kg". Teams often need to know how many trays, bags, packs, containers or units to prepare. tSpoonLab lets you configure equivalences and operational formats, trays of 20 units, 1 kg bags, boxes, bottles, portions, batches, so the plan becomes a clear instruction to produce, assemble, store or transport.
From plan to execution, connected on the floor
Planning only delivers control if it reaches the team doing the work. With tSpoonFast, production tasks can be followed and updated from mobile, so teams move from planning to execution while production status, batches and traceability stay connected in one flow.
Production reporting
Beyond planning, tSpoonLab analyzes what's happening in production: most-produced preparations, total production volume, events managed, runs with incomplete lots, preparations with no lot assigned, and other key indicators, to catch errors, improve processes and reinforce traceability.
Built for high-volume operations
Built for operations where production happens before service, across teams, sites, events or cost centers.
Frequently asked questions
Plan better. Produce with control. Execute without improvising.
See how tSpoonLab turns your menu and recipe database into a clear, traceable production plan connected to your operation.