Catering butchers production management software
Adjust your production in real-time with butchery management software
For catering butchers, nothing stays the same for long, with short notice order amendments the norm. As we know from visiting customer sites, adverse shop-floor issues, unless they are dealt with quickly, will have a negative impact on margins; the ability to adjust production in real-time is essential.
With SI’s food production planning and ERP solution, whenever adjustments to production are made, this same information automatically updates the sales orders. Then, once orders have been placed, our software convert them by product code, showing your catering butchers exactly what needs to be produced, including what need to be drawn down from stock to fulfil orders and how it should be cut.
And as all weight-related data is captured, including carcass intake, primal booking and residual products out, real-time reporting is always available about boning yield and mass balance.
How SI’s butchery production management software improves control:
Using Outer Case Markers (OCMs) installed at each cutting block, weigh, book and label all prime and residual products.
Based on sales orders, scan and issue carcasses or raw material to a block or production run.
Issue stock to production, complete with all the information needed for butchers to produce the prime cuts.
Weigh prime cuts and secondary trim on OCMs to establish yield and mass balance.
Calculate giveaway on fixed weight product and throughput (i.e. kg per min/hour).
As primals are issued to slicing, capture all cutting yields.
Improve quality and product consistency, with specification adherence and tighter controls.
Using SI’s OCMs, monitor bacon processing, by recording weights in and out for mass balance, and analysing residual production per raw material batch.