Batch production that moves the stock
Record each production run in SeroPOS, whether it is a pot of sauce, a tray of dough or forty loaves. The ingredients come out of stock, the finished goods go in at their real cost, and any waste is on record.
Production batches in SeroPOS
Starts from the recipe
Pick the product and SeroPOS pulls the ingredients and quantities from its recipe.
Adjust what you used
Change ingredient quantities on the day, unless you lock editing in settings.
Record wastage
Enter the wasted quantity so stock and cost reflect what really happened.
Cost per unit
See production cost per unit and in total for every batch.
Finalize moves stock
Finalize takes ingredients out of stock and adds the finished product.
Update purchase price
Optionally set the product's purchase price from the latest production cost.
Stock that matches the kitchen
If you make your own sauces, doughs, soups or baked goods, your stock count drifts unless production is recorded. Flour goes down without a sale, and finished loaves appear without a purchase. Production in SeroPOS records the whole step. The ingredients are deducted, the finished product is added, and its cost comes from what went into it.
That means a bakery's croissants and a restaurant's house sauce carry a real cost in stock reports and in profit and loss. It also means your stock of ingredients is right at the end of the week, because the flour, butter and eggs used in production have already been taken off, and the finished goods are ready to sell from the till.
Record a production run
Open Manufacturing › Production in the back office and add a production. Choose the location, the product and the manufacturing date; the reference number fills in automatically from your prefix. SeroPOS lists the ingredients from the product's recipe. Change the quantities if today's batch used more or less, enter any wasted quantity, and check the production cost.
When everything is right, tick Finalize and save. Until a production is finalized you can still edit it, so a supervisor can check it at the end of the shift. Once it is finalized, the stock movements are posted and the batch becomes part of your stock history. Edits after that need care.
- Location, product and manufacturing date
- Ingredients pulled from the recipe
- Wasted quantity
- Production cost per unit or total
- Finalize to move the stock
Costs that follow your batches
Each production shows its cost per unit and the total cost. In Manufacturing › Settings you can choose to update the product's price after production, so your stock is valued at what the latest batch actually cost. You can also stop staff from editing ingredient quantities in production, which keeps the recipe as the rule in a kitchen where quantities must be exact.
The production reference prefix is set in the same place. Choose a prefix that makes production references easy to recognise on reports and stock history, such as PRD, so a manager scanning the history can tell a batch apart from a purchase or an adjustment straight away. Short prefixes work best.
Reporting on production
The Manufacturing Report shows total production, total production cost and the current stock of manufactured products for a period. Total production cost is included in the profit and loss report, so the cost of what you made sits alongside the cost of what you bought. Use it to watch costs over time.
Pro is $50 a month for one location and five users. You can try recipes and production during the 14-day free trial, without entering a card. A good first test is one product you make every day, recorded for a week, then checked against a physical count. That shows quickly whether the setup is right.
Frequently asked questions
What does finalizing a production do?
Finalizing posts the stock movements. The ingredients in the production are taken out of stock at the location, and the finished product is added at the computed production cost. Until it is finalized, the production can still be edited. That keeps stock exact.
Can I record waste during production?
Yes. Each production has a wasted quantity field. Recording waste keeps your stock and your cost per unit accurate, because the ingredients used for spoiled output are still counted. Waste is shown on each production record. Check it weekly. Then act on it.
Do I need a recipe before I record production?
Yes. Production pulls its ingredients and quantities from the product's recipe, built under Manufacturing › Recipe. You can adjust the quantities on each production unless editing is turned off in Manufacturing › Settings. Build the recipe once and reuse it.
Can production update my product cost?
Yes. In Manufacturing › Settings, turn on updating the product price after production. Each finalized batch then sets the product's purchase price from its production cost. Leave it off if you prefer to set prices by hand. You choose the approach.
Which plan includes production?
Recipes and production are part of the Pro plan, at $50 a month for one location and five users. Every feature is available during the 14-day free trial, with no card needed. Your data stays when you subscribe. Try it on a real batch.