Central kitchen and MRP planning
For chains with a central kitchen, Acumatica manages production orders for semi-finished goods, multi-level recipes, lot tracing from kitchen to store, and material requirements planning (MRP) based on the sales plan.
The central kitchen, a scale lever
A central kitchen standardizes quality and lowers cost as the chain grows, but only when production follows store demand and cost is measured correctly.
Demand-driven production
Plan semi-finished production from real store demand.
Semi-finished goods cost
Measure kitchen cost and waste to set internal transfer prices.
Quality standard
One production process for the whole network.
Produce to store demand, not guesswork
From the sales plan to production orders and purchase orders.
Production orders in the central kitchen
Production orders record ingredients consumed and semi-finished goods completed, creating lots for store supply.
- Issue ingredients by recipe
- Receive semi-finished goods by lot
- Record production waste
Multi-level recipes from ingredient to item
Ingredients become semi-finished goods, which go into store items. Cost rolls up through each level.
- Multi-level BOMs
- Semi-finished goods cost
- Updates when ingredient prices change
Material requirements planning
MRP uses sales forecasts, current stock and recipes to suggest production and purchase orders.
- Production and purchase suggestions
- By warehouse and lead time
- Less excess stock and fewer stock-outs
Trace from production lot to store
Semi-finished goods lots are tracked from the central kitchen through transfers to each store, supporting quality control and recalls.
- Lots and expiry for semi-finished goods
- Which store received which lot
- Supports food safety
What Central kitchen & MRP includes
Production orders
Semi-finished goods in the kitchen
Multi-level BOM
Ingredient → semi-finished → item
Costing
Rolled up through recipe levels
MRP
Production and purchase suggestions
Demand forecast
From store sales history
Production lots
Expiry and traceability
Production waste
Against recipe standards
Store supply
Transfers from the central kitchen
Production reports
Daily output and cost
Other features
Recipes & Backflush
Portions by item, size and topping · Deduct ingredients from POS sales
Barcode stock counts
Scan printed manufacturer codes · Phone or handheld scanner
Warehouse management
Warehouse, central kitchen, stores · With in-transit tracking
Purchasing & suppliers
From stores and central kitchen · Agreed prices by supplier
Store P&L & dashboards
Daily, weekly, monthly · CEO, COO, area managers
Financials & multi-company
Multi-dimensional by store, region · Transaction reconciliation
Budgeting & cost control
Revenue and expenses · Variances by store
POS integration
Pre-integrated with Acumatica · n8n integration workflows
Zalo notifications
Triggered from Acumatica · No waiting on email
Shift & part-time payroll
Day, night, holidays · Social, health, unemployment
Vietnamese interface
Main business screens · Vietnamese or English
See it in Acumatica
Acumatica screenshots with demo data.
Acumatica F&B Edition by S4 brochure
Six pages for leadership: four capability layers, solutions by chain model and franchising, Vietnam compliance, the xRP platform, the An Nhien Cafe story and the Fast & Saving roadmap.
Frequently asked questions
Does Acumatica have MRP?
Do chains without a central kitchen need this?
How is semi-finished goods cost calculated?
Gold PartnerEvaluate against your operating model
Book an Executive Briefing with Lac Pham or Nu Huynh to discuss goals, scope and the right rollout roadmap for your chain.