Production

From ingredients to finished goods.

Recipes and bills of materials tie what you sell to what it consumes. Production orders make the finished goods; stations track what they use and what they waste — so cost stops being a guess.

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BOMs and recipes per product or dish
Production orders with consumption
Station-level issue, count, and close
Wastage recorded with reasons

What is Production in Flowyana?

Flowyana Production is BOM and recipe costing software for small manufacturers, food producers and restaurant kitchens. You write down what goes into each product, run production orders that use up the ingredients and add finished goods to stock, and see what each batch really cost, including labour and overhead if you want them. It sits on the same stock and books as the rest of your business.

Without it, cost is a guess. The recipe lives in the head chef’s notebook, the spreadsheet uses last year’s ingredient prices, and nobody knows whether the new tray size still makes money. When a supplier raises a price, the margin quietly shrinks and nobody notices until the quarter closes.

In Flowyana the bill of materials is data, not a document. Each component has a quantity, a unit and an allowance for wastage. A production order reads that bill, issues the components from a warehouse, receives the finished goods, and values them at what was actually consumed. For restaurants, selling a dish can take its ingredients out of stock directly, and kitchen stations can be issued stock and counted at the end of the day.

Because stock, purchasing and accounting are the same system, the cost you see is built from real purchase prices, and finished goods arrive in inventory ready to sell on an invoice or at the till.

What it does

Production, in practice.

Recipes as data

Every dish or assembled product carries its BOM — quantities, components, and yield.

Orders that consume

A production order consumes its components and produces finished goods, stock moving on both sides.

Stations run a day

Issue stock to a station, count what’s left, close the trading day — variance per station, per day.

Wastage with reasons

Burnt, dropped, expired — recorded where it happens, so the purchased-vs-sold gap gets explained.

Cost from reality

Consumption comes from actual recipes and actual sales — reporting reflects the kitchen, not an estimate.

Only need this module?

Get Production in the plans for the product you run — two or three plans per product, users and branches included. Add one more user or branch any time.

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How it works

Production, step by step.

1
Write the recipe or bill of materials
List the components with quantities, units and an expected wastage percentage. Add by-products if the process makes them, and optional labour and overhead lines.
2
Plan a production order
Pick the product and quantity. The right bill is chosen for the date, the variant and the batch size, and the order shows the materials it needs and the estimated cost.
3
Issue materials and produce
Issue the components from the warehouse, then receive the finished quantity and any scrap. Batch-tracked output gets its own batch number, manufacture date and expiry date.
4
Read the real cost
Each completed order carries its actual cost per unit. Production, production cost and labour-hours reports show where the money went, order by order.

In depth

A closer look.

Bills of materials and recipes that match how you really make things

A product can have more than one bill of materials. Mark one as the default, give others a date range for a seasonal recipe, or a batch-size range so a large run uses a different formula from a small one. A variant can have its own recipe, and any variant without one falls back to the product’s. Each component line carries its quantity, unit and a wastage percentage, and the bill can hold written instructions for the production floor. Copy a bill to start a new version without retyping it.

Several bills per product, with one default
Valid-from and valid-to dates, and batch-size ranges
Per-variant recipes with a fallback to the product
Component wastage percentage and written instructions

Production orders from plan to finished goods

A production order moves from draft to planned, in progress and completed, and can be assigned to a person and a warehouse. Issuing materials takes the components out of stock; receiving output adds the finished goods back. You record the quantity produced and the quantity scrapped separately, so yield is visible rather than hidden in the totals. If the finished product is batch-tracked, the order stamps its batch number, manufacture date and expiry date, and the order itself prints as a document for the floor.

Draft, planned, in progress, completed or cancelled
Material issue and finished-goods receipt as separate steps
Produced and scrapped quantities recorded
Batch number and expiry on the output

Production costing with by-products, labour and overhead

Finished goods are valued at the cost of the materials actually issued. When a process creates something extra, such as trimmings sold as a second product, list it as a by-product: it enters stock at its own cost instead of muddling the main item’s. Switch on cost absorption and you can add labour and overhead lines to a bill: hours at a rate, a fixed amount per run, or a percentage of material cost. The order then carries material, labour and overhead separately, and reports show the difference between applied and actual cost.

Material cost from real purchase prices
By-products valued at their own cost
Labour and overhead by hours, fixed amount or % of material
Production cost, labour-hours and absorption variance reports

Recipe costing for restaurants and kitchens

Restaurants choose, item by item, how a sale affects stock. A bottled drink is deducted one for one. A dish with a recipe can take its ingredients out of stock at the moment of sale. Or a kitchen can run on station issue: the grill or the fryer is issued its stock in the morning, works through the day, and is counted at close, with the variance reported per station. Wastage is recorded where it happens, with a reason such as burnt, dropped or expired.

Sold as-is, by recipe, or by station issue, per item
Station issue, count and close with variance
Wastage with reasons
Station consumption report

Connected to stock, purchasing and the books

Production is not a separate island. Components come from the same inventory your purchasing team restocks, so low-stock alerts and purchase orders follow real consumption. Finished goods land in the warehouse you chose and can be sold on an invoice or at the till straight away. When accounting is switched on, material issue and finished-goods receipt post to the books, so stock value and cost of goods sold include what production added.

Components and output in the same stock
Low-stock alerts reflect production use
Finished goods ready to sell on invoices and the POS
Postings to the books when accounting is on

Who it’s for

Businesses that run on Production.

Bakeries and sweet shops

Recipes per product with wastage allowances, daily production orders, batch numbers and expiry dates on what comes out of the oven.

Restaurants and cloud kitchens

Dishes that take their ingredients out of stock as they sell, station counts at close, and wastage with reasons.

Central kitchens

Production orders for sauces, marinades and prepared items, then transfers to each branch at their real cost.

Food and spice packers

Bulk material repacked into retail sizes, with batch and expiry carried through and scrap recorded on each run.

Small manufacturers and assemblers

Bills of materials for assembled goods, labour hours and overhead absorbed into cost, and by-products valued separately.

Cosmetics and perfume makers

Formulas with batch-size ranges, batch-tracked output with expiry, and a cost per batch built from actual ingredient prices.

Questions

Asked about production.

Is this for restaurants or manufacturers?

Both. Kitchens use recipes and station counts; workshops and food producers use bills of materials and production orders. Many businesses use both: a central kitchen produces, and the branches sell.

What is BOM software, and do I need it?

A bill of materials lists what goes into a product. You need it if you make, mix, assemble or cook what you sell, and want stock and cost to follow from that instead of from a spreadsheet.

Does selling a dish reduce ingredient stock?

It can. Each item chooses how it affects stock: sold as-is, deducted by its recipe at the moment of sale, or tracked by station issue and count. You pick per item.

Can one product have more than one recipe?

Yes. Keep several bills of materials per product, mark one as the default, and give others a date range or a batch-size range. Variants can carry their own recipe too.

How is the cost of a production order worked out?

From the materials actually issued, at their stock cost. With cost absorption on, labour and overhead lines are added by hours, fixed amount or percentage of material, and by-products are valued separately.

Can I record scrap and wastage?

Yes. A production order records produced and scrapped quantities separately, and components carry a wastage percentage. In kitchens, wastage is written off with a reason on every restaurant plan; with kitchen stations, each station’s close records its own.

Can finished goods be batch-tracked with an expiry date?

Yes. When the output product is batch-tracked, the production order gives it a batch number, a manufacture date and an expiry date, so the rest of the system can pick first-expiry-first-out.

How does station consumption work?

Stock is issued to a station, the station works through the day, and a count closes it. The report shows consumption and variance per station, per day.

Does production post to accounting?

Yes, when accounting is switched on. Issuing materials and receiving finished goods post to the books, so stock value and cost of goods sold include production.

One platform

Plays well with the rest.

Production shares its records with every other module you switch on — no connectors, no re-typing.

Inventory Point of Sale Purchasing Reports All features →

Put Production to work.

Tell us what your business runs. We’ll show you this module live — on its own or alongside the rest — and recommend the plan that fits.

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