FEFO inventory lots
Ingredients are deducted from lots nearest expiration, with flexible override authority for head chefs.
Our own product
SofraPlan — Contract Catering & Food Service Platform
One unbroken chain from recipe costing to billing for contract caterers and mass food service. Dual-waste raw ingredient math, 4-course menu planning, kitchen production sheets, field container and thermal box tracking, 72-hour witness sample compliance, and guaranteed minimum monthly reconciliation.
The chain
One chain from recipe to billing.
Every step builds directly upon the previous record; from a single gram of yield loss to the end-of-month client reconciliation statement.
- 01
Dual-waste recipe costing
Separates raw cleaning waste and cooking shrinkage; ensures accurate portion grammage without margin calculation errors.
- 02
4-course menu balance
Enforces the balance between soup, main, side, and dessert; avoids repetition across 28-day rotational menu cycles.
- 03
Daily headcounts & cut-off locking
Clients report headcounts via their portal; orders automatically lock at cut-off, and late additions apply contract urgency surcharges.
- 04
Kitchen sheets & facility split
Calculates batch cauldron recipes and warehouse pull lists; cleanly distinguishes central dispatch food from on-site raw ingredients.
- 05
Thermal box & container tracking
Durable gastronorm pans and thermal boxes left on site are tracked per delivery stop, ending equipment loss in the field.
- 06
Guaranteed minimum billing
Reconciles delivered quantities against contractual minimum commitments, generating one-click invoices with zero disputes.
Modules
Everything a catering business needs.
72-hour witness samples & HACCP
Daily witness samples are logged with automated 72-hour safe disposal alerts and one-click official health inspection exports.
Central vs. on-site facility split
On-site kitchens receive raw ingredients with transfer waybills, while delivered clients receive portioned temperature-controlled pans.
Client feedback portal
Client personnel rate meals with 1–5 stars and leave actionable feedback, tracking satisfaction trends in real time.
Food cost & margin analytics
Tracks real ingredient consumption against billed revenue to measure exact gross margin per client and menu item.
Critical temperature limits
Logs receiving, cooking, holding, and transport temperatures with mandatory corrective actions on threshold breaches.
Special diets & allergen tags
Gluten-free, diabetic, and vegetarian meal requests are partitioned and clearly labeled during morning prep.
Supplier receiving inspection
Goods receipts capture supplier waybill numbers and vehicle delivery temperatures, recalculating weighted average costs.
Full audit trail
Every change to pricing, contracts, recipe ingredients, and daily headcounts is permanently logged.
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Let’s talk about your catering operations.
Tell us how your catering workflow runs today and we will walk through SofraPlan using your own operation.