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Central Kitchen and Workshop Management System

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FOODIVAL‘s One-Stop Central Kitchen Management – From Order Management, Production to Delivery Arrangement!

While a central kitchen can help reduce operating costs and maintain consistent quality in production, managing a kitchen with a large number of daily orders, productions and tight delivery schedules is particularly challenging. FOODIVAL’s one-stop central kitchen management module provides you with a comprehensive management dashboard that assists you in systematically consolidating and handling purchase requisitions (PRs) across all branches in a centralised manner. You can also arrange production and delivery schedules based on inventory level and production capacity with FOODIVAL to avoid overproduction or supply disruptions.

Through FOODIVAL’s central kitchen management solution, you are able to manage all production-related matters in one go, from PR consolidation and production line monitoring to delivery arrangements, with ease. Our system also helps you keep track of various operational data in real time, including ingredient usage and production status. This information can be synchronised with the outlets’ frontline, allowing them to easily check shipping schedules and kitchen remarks. This seamless integration enhances collaboration and operational transparency across the back and frontend while making production planning, order adjustment and delivery tracking easier and more efficient. 

Manual integration of PRs is prone to errors!

How to handle production delay if we rely on inventory guesswork?

No Central Kitchen System? Let’s Tackle Your Operational Pain Points One by One!

Pain Point 1: Inefficient Manual Order Collection

Manual PR Consolidation Slows Down Production Planning

Without a comprehensive system, central kitchen teams often need to collect PRs from various outlets and consolidate the order details including product types and quantities into an Excel spreadsheet for arranging production and delivery. This manual and time-consuming approach often leads to costly errors, such as incorrect quantities, missed orders or wrong deliveries, making it difficult for kitchen staff to monitor order status and keep track of production progress in real time. This eventually affects the overall operational efficiency and supply stability.

If you want to transform your kitchen workflow, all you need is a comprehensive food factory system tailored for the F&B industry to tackle your operational pain points. FOODIVAL can automatically collect and consolidate order details for you, significantly reducing manual processing time and human errors while allowing your central kitchen to focus again on what matters most – production and quality control.

Pain Point 2: Imprecise Inventory Guesswork

Poor Inventory Visibility Leads to Food Waste and Stock Loss

Apart from integrating and managing PRs across all outlets, central kitchen teams need to closely monitor the inventory and the production line in order to ensure a stable supply of semi-finished products and ingredients to each outlet. However, the productions and restocking schedules often depend heavily on the team's past experience and rough stock estimations without the support of an effective central kitchen management system. This can easily lead to overstocking, expired ingredients or shortages of a particular product that cause unstable and delayed supply to outlets. This not only increases food costs and food wastage, but also makes it difficult for central kitchens to establish a real-time and reliable inventory database that seriously affects the overall production efficiency, capacity planning, resource utilization and growth of the kitchen over time.

Pain Point 3: Frequent Cross-Departmental Miscommunications

Misunderstandings Leads to Delayed Production and Deliveries

When your central kitchen team faces stock shortage, equipment malfunctions or sudden surges in orders, the lack of a collaborative and consolidated management platform often disturbs operations and affects efficiency as the process may involve back-and-forth communications with different outlets via phone, WhatsApp or email to adjust order details and quantities. This traditional and decentralized communication model is prone to information delays and errors, leading to incorrect expectations and frequent misunderstandings on actual production and shipping arrangements which increase the risk of complaints. By using a central kitchen management system to centralize your orders, inventory monitoring and production line, all related data can be synchronised across back to frontend, significantly reducing shipping delays and order mismatches caused by miscommunications while improving the overall collaboration and efficiency.

Systematic Order Management for a Major Operational Efficiency Boost

Automated PR Consolidation for Smarter and Hassle-Free Operation

FOODIVAL’s central kitchen management system automatically collects and consolidates PRs across all outlets in a user-friendly and unified dashboard with clear display of order details such as outlet names, product types, order quantities and corresponding shipment batches. All order details can be easily accessible by the kitchen team, saving the time and efforts needed for manual processing with Excel spreadsheet. FOODIVAL’s workflow is specifically designed for central kitchen management in which your team can check and sort orders from various outlets on a single platform while efficiently arranging production and delivery schedules. This significantly reduces the risk of manual errors, missing orders or duplicate processing, dramatically improving order management speed and accuracy.

Proactive Alerts Boost Overall Operational Efficiency

FOODIVAL’s central kitchen management system incorporates a series of smart alerts, including “Incomplete Order Alert”, “Inventory Level Alert”, “Ingredient About to Expire Alert”, “Incomplete Delivery Alert” and more. This proactive alert system effectively helps your central kitchen team keep track of day-to-day tasks, ensuring a smooth and seamless operation. Through FOODIVAL’s real-time alerts, your team can promptly identify abnormal inventory levels, items nearing stockouts or special circumstances such as overstocking and delayed orders, helping you establish an efficient production schedule, reducing missed orders and wastage caused by poor ingredient management.

Real-Time Data Exchange Accelerates Teamwork & Efficiency

Your central kitchen team can flexibly adjust the order quantities of each outlet based on actual stock levels and production progress by leveraging FOODIVAL’s central kitchen management system. Most conveniently, you can also add remarks to each revised order by clearly explaining the reasons for modifications and the final confirmed order quantity, keeping your outlets updated of the latest information in real time. By consolidating everything into FOODIVAL, both your frontline and central kitchen team can monitor order status, estimated delivery schedule and allocated quantities in one single platform without back-and-forth communications. When inventory is insufficient or demand suddenly increases, a robust central kitchen management helps ensure fair allocation of stock, reduces misunderstandings and communication costs while improving overall collaboration and operational efficiency.

One-Click Shipping with
Enhanced Efficiency

One-Click Document Generation Saves Delivery Preparation Time

Through FOODIVAL’s central kitchen management system, you can generate the necessary shipping documents and packing lists with just one click, saving the efforts spent on manual consolidation and preparation for each order. This automation not only significantly shortens preparation time, but also reduces human errors caused by manual data entry. Our system also supports document printing that allows your team to directly print necessary documents and lists within the platform without exporting files. With FOODIVAL, your central kitchen workflow, from production and packaging to delivery, is well organized within a single system, aligning with your actual operational needs while improving the overall efficiency.

Automated Shipping Alerts for Seamless Front-and-Back Coordination

To remind your central kitchen of outstanding order and incomplete delivery, FOODIVAL includes built-in alerts such as “Incomplete Receipt” and other delivery-related status notifications, reducing risks of missed deliveries or overlooked batches. Once the central kitchen completes a shipment, the system will automatically send a notification to the outlet to remind the outlet of the pickup arrangement. This forms a more collaborative workflow from the central kitchen to the frontline, supporting smoother, more transparent and more efficient operations.

Flexible Batch Delivery Suits Your Operational Needs

Taking into account various challenging scenarios, such as insufficient stock, production delays or a sudden surge in orders that makes the kitchen difficult to fulfill the entire order requirement on time, FOODIVAL’s central kitchen management system supports “Batch Delivery”, allowing your team to divide order into multiple shipment batches based on actual production progress. Through this flexible arrangement, your team is able to prioritize outlets with more urgent demand and needs, and schedule deliveries in batches to ensure a seamless supply. This ensures that restaurant operations will not be interrupted by limited supply while giving you greater flexibility in production capacity planning and resource allocation based on actual operational needs.

All You Need is in FOODIVAL Central Kitchen Management System

Automated Order & Delivery Boosts Operational Efficiency

FOODIVAL’s central kitchen management system automatically collects PRs from different outlets or the central purchasing team, and consolidates them within a single interface. Simply with one click, you are able to generate shipping documents and packing lists based on actual stock levels and production progress, replacing the conventional error-prone, manual operation with a centralised digital approach. With FOODIVAL, order processing time can be greatly reduced while human errors such as wrong orders, missing orders and wrong deliveries can be prevented with ease, making your operation smoother than ever.

Real-time Inventory Monitoring Facilitates Flexible Production Planning

FOODIVAL understands that inventory management is the cornerstone of central kitchen management. That’s why we attach great importance in developing multiple smart inventory monitoring features to assist your central kitchen team in their day-to-day operations, including precise recording of all stock movement such as stock in, stock out, inter-store transfer and real-time stock level update. The proactive alerts include “stock level alert” and “stock about to expire alert”, reminding the kitchen team to timely adjust their production schedule and utilise ingredients more efficiently and flexibly based on precise stock status. With FOODIVAL, you can ensure a stable and seamless supply to support all outlets’ daily needs.

Transparent Operational Strengthens Cross-Departmental Collaboration

In addition to improving production capacity and efficiency, FOODIVAL’s comprehensive design also helps enhance transparency of central kitchen management with seamless data exchanges across different departments, from central kitchen and purchasing department to warehouse and outlets. They can easily check the same order details, inventory level and shipping information within a single system. Also, your teams no longer need to rely on back-and-forth communication via WhatsApp, phone calls or emails to confirm order details and inventory level, greatly reducing information delays or miscommunications. FOODIVAL lets all departments coordinate production and handle purchasing plans on a single platform, truly achieving efficient central kitchen management and smooth cross-departmental collaboration.

Real-time Production Data Reveals Production Progress

FOODIVAL provides a production dashboard with real-time production data, providing a clear overview of production progress and status, including the quantity of products not yet produced, production in progress and production completed. This allows management to monitor overall capacity and stock utilization at any time through our central kitchen system. It also enables your central kitchen team to quickly identify bottleneck processes and react promptly to refine its manpower and production schedule especially when handling large or last-minute orders. FOODIVAL helps transform your central kitchen workflow from reactive, error-prone to proactive and transparent one, significantly improving overall production efficiency.

Success Stories From our Clients

Hear what our clients have to say about us!

Systematic Central Kitchen Management Allows
for Flexible Adjustments to Production Plans

Before Digitalisation
After Digitalisation

Success Story 1

Background

NOC Coffee Co. is a well-known local specialty coffee brand with 14 branches in Hong Kong. With the concept of “Not Only Coffee”, NOC Coffee specialises in its own roasted specialty coffee and healthy light meals. Together with its minimalist industrial design with abundant natural light, NOC’s offering is popular among office workers and coffee lovers. As the brand rapidly expands, its roasting plant has become a central preparation center for coffee bean roasting, effectively undertaking the role as a central kitchen to process fresh ingredients. Therefore, a robust central kitchen system is essential to support daily operations of NOC from good-receiving, inventory monitoring and production distribution to delivery, laying a solid foundation for future growth.

Before Digitalisation

Why does NOC Coffee need digitalisation to improve its central kitchen management? 

  • ​NOC’s branches are required to submit purchase requisitions (PRs) to the central kitchen to request coffee beans for daily use. Upon receipt of PRs, the central kitchen team manually consolidates order details from all branches using Excel and determines the quota assigned to each branch based on past records and experience. This manual process is time-consuming and prone to errors such as overlooked orders, wrong predictions or calculations, that may affect branches’ operation, significantly increasing the pressure on the central kitchen team.

     

  • The central kitchen team cannot keep track of inventory data, delivery records and branches’ demands in real time without an integrated central kitchen management system. This makes it difficult to accurately plan production and delivery schedules as well as to conduct long-term cost and operational analysis from a centralised perspective, thus limiting the brand’s management efficiency and growth potential.

After Digitalisation

Working alongside NOC Coffee, FOODIVAL central kitchen management system drives digitalisation through the following key areas: 

  • With FOODIVAL, each branch can place PRs with the central kitchen directly via a single platform while the system will help the kitchen automatically integrate order details, past delivery records and branch usage to help the kitchen team allocate coffee beans efficiently and fairly under the “delivery quota” mechanism, achieving a hassle-free, highly centralised and standardised workflow. 

  • FOODIVAL also provides management dashboards and a wide variety of analytical reports for presenting operational data across purchasing, inventory, allocation,delivery and branch consumption in a consolidated platform. Backed by features such as minimum/maximum inventory alerts, FOODIVAL helps NOC Coffee monitor inventory more closely, reduce food waste and provide deeper insights to support the brand’s future growth and operational strategy adjustments, driving digital transformation and system upgrade within the entire brand. 
Before Digitalisation
After Digitalisation

Success Story 2

Background

Taiwanese Mazu Lifestyle Noodles, with 4 branches in Hong Kong currently, specialises in its signature “health and wellness-nuturing” noodles with herbal broth. Its famous healthy broth is made with over ten kinds of health-preserving herbs, making it popular with health-conscious consumers. In recent years, Mazu has rapidly expanded its scales and business by offering individual hot pot with increased brand exposure. With the increase in the number of stores, Matsu has urgent needs in adopting a systematic and digital management approach to handle their daily operations including purchasing, cost management and central supply. It particularly requires a more centralised purchasing model with unified production and cost analysis approach to support the continued and rapid growth.

Before Digitalisation

Why does Mazu need digitalisation to improve its central kitchen management? 

  • Each branch’s purchase and sales data is recorded independently and separately by the store, and the figures are manually consolidated by the purchasing team in spreadsheets to calculate the costs by using complex formulas. This time-consuming and error-prone processing not only delays reporting to the management, but also affects decision making’s accuracy and speed, making it difficult to respond swiftly to market changes.

  • It becomes increasingly difficult for the management to monitor each branch’s operations and performance through frequent shop inspections alone as the brand continues to grow. Instead, it relies more on data-driven insights to keep track of its branch activity, in particular, how much ingredients are purchased, used or overused so as to reduce food waste and strengthen cost control. 

Without an integrated platform to integrate operational data, the production team, responsible for production and procurement, often struggles to identify the actual needs and cost structures of each store in a timely manner. This makes it difficult to not only effectively plan ingredient purchase and product delivery, but also prepare precise cost and supplier analysis reports, causing the brand’s medium to long term strategic planning full of uncertainty.

After Digitalisation

Working alongside Mazu, FOODIVAL central kitchen management system drives digitalisation through the following key areas: 

  1. Centralized data and cost management:
    Replacing the traditional manual approach with a centralised system – FOODIVAL to manage day-to-day kitchen operations from purchasing planning to stock and supplier management, integrating fragmented data across various departments for easy access and in-depth comparison.  

  2. Automatic purchasing cost Calculation:
    Consolidating purchasing data across different branches in FOODIVAL for auto-calculation of purchasing costs of each branch as well as central kitchen. Combined with sales data, FOODIVAL allows the management to have a complete picture of the actual performance of each branch, including the actual costs and profits, empowering them to make data-driven decisions on production, menu design and pricing.  

  3. Management dashboard and multiple analytical reports:
    FOODIVAL provides a management dashboard and dozens of reports, integrating and presenting data such as procurement costs, wastage, inventory value and usage in the form of reader-friendly charts and pivot tables. This makes key indicators such as revenue, cost and loss clear at a glance, supporting faster and data-driven operational decisions.

  4. Enhanced Supplier Rating and Price Negotiation Ability:
    FOODIVAL’s built-in supplier rating and analysis system allows the team to compare and evaluate supplier performance based on monthly purchase amount, price trends and branch feedback. This assessment mechanism provides a clear visibility into the brand’s supplier control, helping you identify which supplier offers the most stable prices and supply the highest share of ingredients purchased. With these insights, Mazu is able to improve supplier selection and price negotiation ability for enhanced food cost control. 

  5. Improve operational efficiency and data exchange speed:
    With FOODIVAL’s centralised platform and preset report templates, Mazu’s frontline staff can quickly generate all necessary reports for management via instant messaging tools. This significantly improves operational efficiency and data transmission speed from the front to back, effectively supporting the brand’s continued expansion in prime locations.
Before Digitalisation
After Digitalisation

Success Story 3

Background

Established in 2012, Grandmama’s is a vibrant and welcoming Malaysian F&B brand with 6 branches and a central kitchen across Malaysia. Offering authentic and traditional Malaysian cuisine in a trendy dining environment, Grandmama’s is well-loved by both local and international diners for its experienced chefs, friendly atmosphere and commitment in delivering quality dishes and unforgettable dining experience. They prepare each dish with high-quality ingredients to resemble the nostalgic taste and memory of grandma’s cooking and hometown. Signature dishes include Nasi Lemak with Curry Chicken, Signature Chicken Rice, Malay Rojak, Curry Seafood Hot Pot and Malay Beef Rendang.

Aiming at bringing Malay hometown flavour to urban shopping malls and transport hubs, Grandmama’s has expanded to several major shopping malls and the airport. As the brand continues to grow, the operational needs on purchasing, cost control and central kitchen management are increasing, thus requiring a more systematic and digital management approach to support future development.

Before Digitalisation

Why does Grandmama’s need digitalisation to improve its central kitchen management? 

  • Relying on traditional F&B systems with extensive manual data processing with Excel to handle daily purchasing and inventory management. This manual approach made it difficult to facilitate the collaboration between the branches and the back-office, resulting in imprecise tracking on stock, costs and wastage while hindering management of the central kitchen and the standardization of ingredient quality.

  • Lacking an integrated central kitchen system, Grandmama’s kitchen team has to manually consolidate purchase order details and production requirements which makes the process extremely time consuming and prone to errors. This also hinders real-time monitoring of cost structures and profit margins, making it difficult for the team to optimise menus, refine pricing and make expansion decisions with reliable data. As a result, the team faces greater pressure on kitchen operations.

After Digitalisation

Working alongside Grandmama’s, FOODIVAL central kitchen management system drives digitalisation through the following key areas: 

  • After introducing FOODIVAL, Grandmama’s can manage orders and inventory data within a single integrated platform. Through a systematic handling of purchase requisitions, purchasing, delivery and cost, Grandmama’s establishes a traceable and reliable database to strengthen central kitchen management. With data_driven insights, the client can analyze ingredient costs and profit performance by dish and store with ease.

  • Supporting the brand’s existing central factory operations, FOODIVAL provides an integrated central kitchen system featuring order consolidating, production monitoring (finished and semi-finsished goods), multi-branch distribution and capacity planning, making kitchen management more efficient, transparent and data-driven. Management can use reports and dashboards to enhance procurement strategies and operating models easily, driving the overall digital transformation within the brand.

All For a Price of a Daily Coffee

FOODIVAL helps you take full control and gain complete visibility of your restaurant’s daily operations, from food cost to daily supply chain and stock.

Let’s have a chat！

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FAQs About FOODIVAL Central Kitchen Management System

Q1: Can a central kitchen place orders with suppliers through FOODIVAL?

Yes! FOODIVAL’s central kitchen system not only helps your kitchen team collect and consolidate purchasing requisitions (PRs) for production planning, but also allows the team to directly place purchase orders with suppliers within a single platform, meeting the daily operational needs. Through this automated and systematic process, your kitchen team no longer needs to rely on WhatsApp, phone call or email to place orders, reducing human error and facilitating order and delivery tracking.

Of course! Our central kitchen system supports the production of both main recipes (finished goods) and semi-finished goods, assisting your kitchen team in monitoring production progress while automatically updating inventory levels after production is completed. To manage your recipe more easily, you can add semi-finished good recipes (such as homemade sauces, broth, or other possessed ingredients) to corresponding main recipes, allowing the system to directly deduct stock quantities based on actual usage. This facilitates a smooth and efficient kitchen management with easy tracking mechanism.

FOODIVAL supports inventory management based on the First-In-First-Out (FIFO) principle or the expiration date of each batch. Our system records clearly the expiration dates of each batch of stock to let your team better utilise resources such as using the older stock before newer, significantly reducing the risk of wastage due to expiration.
Yes! To meet the actual operational needs of most central kitchens, FOODIVAL supports your team in handling shipment orders even when there is insufficient stock. This allows the central kitchen to prioritise shipments to branches with more urgent needs without disrupting daily operations of outlets. Also, FOODIVAL will issue stock level reminders to remind the team of low inventory, assisting them in swiftly restocking or adjusting production plans to maintain a smooth operations across the kitchen and outlets.

Certainly! Through FOODIVAL’s central kitchen system, your team can set up various delivery schedules and limits such as weekly delivery quota for different branches based on their past ingredient usage, sales data and inventory levels. These rules can be applied to the PR consolidation process automatically without manual processing required.

Yes! FOODIVAL records each semi-finished good or finished good recipe with ingredients used, purchase prices and production batch and automatically calculates the unit cost. This allows your team and management to better understand which products have higher costs but lower profit margins, enabling them to review and refine recipe design and procurement strategies.

Yes! When the central kitchen is unable to process different batches or products at the same time, FOODIVAL allows your team to divide the production into multiple shipping batches based on actual production progress and stock levels. This enables your team to first arrange deliveries to branches with more urgent needs and settle the remaining orders later, giving higher operational flexibility to your central kitchen without interrupting frontline operations and supply.
When the central kitchen team adjusts delivery quota or changes shipping arrangements for branches in FOODIVAL, we will instantly update remarks or changes in orders to the frontend so that they can check the details at any time within a single platform. This seamless approach saves efforts in back-and-forth confirmation via phone or text message, significantly improving coordination and teamwork between central kitchen and branches while reducing misunderstandings caused by information delay.
Of course! FOODIVAL is an integrated management system covering a central purchasing management and central kitchen management models. The central purchasing department can centralise supplier management by setting up supplier database with their contract prices and purchasing policies within FOODIVAL while the central kitchen can handle PRs and place orders with suppliers based on actual production needs.

Certainly! FOODIVAL will integrate order details and display order quantity with current stock levels for you to plan daily or weekly production and delivery schedules.