AQUORIA O.N.E runs it on the Business plan: outlet and trade orders, standing orders, production totals, delivery orders, ingredients and recipes, suppliers and purchase orders, staff and payroll.
Where a central kitchen loses track
Outlets order late, so the night shift cooks from yesterday's numbers. Trade customers each have their own price, and the wrong one ends up on the invoice. Ingredients run out mid-batch because nobody counted the chicken. Delivery orders are signed on paper and filed in a drawer, and the accounts team rebuilds the month from them.
- Production planned from last week's numbers
- Wrong prices on trade invoices
- Ingredients running out mid-batch
- Paper delivery orders and month-end catch-up
Orders from outlets and trade customers
The starter items fit a central kitchen: frozen dumplings at S$22 for 50, a 1 kg tub of curry paste at S$18, ready meals for outlets at S$45 a tray with a day's notice, and a 5 L sauce base at S$30, each with stock counted.
Your kitchen and your outlets can be locations, up to 3 on Business, with stock counted at each and moved between them. Trade customers get business accounts with their own prices, credit limits, payment terms and PO numbers. A regular order becomes a standing order, made the night before on set days at that customer's prices.
Production, delivery orders and routes
The packing list for tomorrow totals every product, such as 340 packs of dumplings and 28 trays of ready meals, then each order to pick and pack. Each delivery has its own delivery order with the customer's PO, and drivers see their stops for the day, navigate, and take a photo or signature at the loading bay.
Today flags any standing order that needs a look: one made short of stock, a customer now over their credit limit, or one that couldn't be made overnight.
Ingredients, suppliers, staff and accounts
List ingredients and supplies, like flour, chicken and containers, and give each product a recipe. Selling a pack of dumplings then uses up what it's made of, and stock value shows at cost. Running low lists what to reorder; purchase orders go to suppliers, and goods received adds the stock and the bill. Staff clock in, take leave and get payslips with CPF, and Accounts keeps bills to pay and bank matching. The app also reminds you to check the licence your food factory needs.
How it works
- 1Pick Central kitchen & food manufacturing and set your products, ingredients and recipes.
- 2Add your outlets as locations and trade customers as business accounts with standing orders.
- 3Produce from the packing list, deliver with delivery orders and reorder from Running low.
What you'll use
- Wholesale ordersBusinessWholesale software for Singapore: trade accounts with own prices, credit limits and POs, standing orders, delivery orders and monthly statements. Try free.
- Inventory managementBusinessInventory management software for Singapore: stock per item and location, low-stock alerts, counts, stock moves, recipes and stock value. Try it free.
- Purchase ordersBusinessPurchase order software for Singapore: low stock to PO in one tap, POs as PDF, goods received into stock, supplier invoice PDFs read into bills. Try free.
- Delivery managementDelivery management system for Singapore: time windows customers pick, routes by time and area, and a driver app with photo or signature proof. Try free.
- Multi-locationBusinessMulti outlet management software: up to 3 branches on Business, stock per branch and moves between them, and staff clock-in at any outlet. Try it free.
- AccountingAccounting software for Singapore: expenses and profit, bills to pay, bank matching from your statement, GST F5 figures and CSV exports. Try it free.
Plan: Business
Questions
What is central kitchen management software?
It's software that joins up a central kitchen's work: taking orders from outlets and customers, planning what to make, counting ingredients and finished stock, and getting deliveries out with the right paperwork. AQUORIA O.N.E does this on Business, together with payroll, HR and accounting, so the kitchen doesn't run five separate systems.
How do I send delivery orders to outlets and trade customers?
On Business, every order for delivery can have a delivery order, printed or sent as a link, with the customer's PO number on it. Drivers see their stops and take a photo or signature as proof. The invoice comes from the same order, so what was delivered and what's billed always match.
Can recipes take ingredients out of stock?
Yes. Add the ingredients and supplies you count but don't sell, then set a recipe for each product, such as 1.2 kg of minced pork and 50 wrappers for a pack of dumplings. Each sale uses those up, Running low shows what to buy, and the cost of items sold uses today's cost prices.
How do purchase orders to suppliers work?
From the low-stock list, make a purchase order with quantities, in packs if that's how you buy, and send it to the supplier. When the goods arrive, Goods received adds them to stock and records the cost under Expenses, and the supplier's bill goes to Accounts, due in 30 days unless you mark it paid.
Why does a central kitchen need the Business plan?
A central kitchen runs with a team, several locations and stock, so it's set to Business only. That's free for 14 days with no card needed, then S$149 a month, with up to 10 logins, 3 locations, and 50 GB of files. There's no limit on orders and no cut of your sales.