Big Kitchen

Problem

• Fragmented manual systems across different operational departments

• Inventory mismanagement leading to wastage and stockouts

• Production planning errors during peak service periods

• Staff scheduling inefficiencies impacting service delivery

• Limited scalability due to operational bottlenecks

• Resource wastage from poor demand forecasting

Analysis

Netroxe designed a comprehensive solution addressing the complete catering lifecycle. The analysis identified four critical integration points:

• Sales and CRM for customer bookings and order management

• Inventory Management for real-time stock tracking and alerts

• Production Planning for kitchen batch management and recipe costing

• Logistics Coordination for staff scheduling and delivery optimization

A single-entry data system was essential to prevent duplication and maintain accuracy across all modules.

Implementation Strategy

• CRM & Order Management Module for booking capture and customer relationship tracking

• Real-time Inventory System with automatic reorder alerts and vendor management

• Kitchen Production Planning with batch scheduling and recipe standardization

• Staff and Delivery Scheduling with route optimization algorithms

• Integrated Billing System connecting orders to invoicing

• Comprehensive Reporting Dashboard providing operational insights and profitability analysis

Metrics

• 30% reduction in order processing time and associated errors

• Optimized inventory costs through accurate demand forecasting

• Streamlined kitchen operations with automated production schedules

• Improved profitability margins through reduced wastage

• Enhanced capacity to scale operations during peak seasons