Central kitchen: producing a batch

The production kitchen makes 40 kg of sauce on Monday and sends it to three branches.

This section is only for restaurants with a central kitchen. A single-kitchen restaurant opens the page once, reads that it is not for them, and never returns.

Two halves, and neither works alone

1On the prep, switch on «Made in batches». It now counts as a real thing on a shelf and can be transferred.
2Set the store's type to «production» — batches are only made there.
3Store → Production → record the batch: what, and how much came out.

⚠Flag on, no document → the shelf never fills and the balance goes negative. Document, no flag → the ingredients are deducted twice: here, and again when the dish is sold. The second one surfaces weeks later at a count and looks like the fault of whoever counted.

What a batch consumed is frozen into the document: the card changes, but March's batch took what it took in March.