Procurement Executive
Outlet orders, kitchen prep and packing, from sales.
How it works
Sales from your POS go through your recipes to show what each kitchen item was used. With each outlet's stock file, VAL works out what's left and the order that tops it back up to the outlet's PAR.
A PAR typed in pieces instead of packets is held. A missing stock file, a negative count or an order over two days of sales is flagged for a look.
Every outlet's order for the delivery day, added up by kitchen item — with the trays and how many outlets need it.
One delivery order per outlet — items, quantities and trays, with its PO and DO numbers — ready to print and pack.
Order = PAR − stock left
Rounded up to whole packets, or full trays. PAR is set per item for each kind of day — Mon–Thu, Fri–Sun, school and public holidays.
Try it before you trust it
Run it alongside the way your outlets order today. VAL puts its suggestion next to what each outlet actually ordered, item by item — and the gaps are what we tune.
See Automated Ordering →It stops where the supplier bill begins
Checking the supplier's bill against the order and goods received, and paying it, is the AP Executive's job.
See the AP Executive →What you'd pay for this any other way
Ordering doesn't get better by adding more checks by hand — it gets better when every order starts from the same numbers.
Ordering by feel
Each outlet counts what's left and guesses — the kitchen sees the total only when the orders land.
- —Every outlet orders its own way
- —A wrong PAR or count travels straight into the delivery
- —Prep and packing lists rebuilt by hand every day
Ordering from the numbers
Every outlet's order worked out from its sales, stock and PAR — checked, then added up for the kitchen.
- —The same calculation for every outlet, every day
- —Mistakes held or flagged before the kitchen preps
- —Kitchen prep and packing lists ready from the orders