Food Control Room

Built for a specialty food producer scaling out of the kitchen. A food business does not have stock, it has batches: ingredients arrive in lots with their own expiry, become a make, and come off as finished units with a durability date. This runs the whole make day on that model, so a recall is a query rather than an afternoon with a folder.

What makes it worth a look

• The make day as a live timeline across every station, not a task list
• Ingredient lot to finished batch traced both ways, with dates carried through
• Allergens inherited from the recipe, so the label cannot silently go wrong
• A separate floor tablet built for wet hands and big taps, not the office screen shrunk
• True cost per unit after channel fees, so the margin shown is the margin you keep

Screens you'll land in