NewProcurement Executive · Automated Ordering
Every outlet's order, worked out from what it sold.
VAL turns each outlet's sales and stock into its order to the central kitchen — then adds them up into the kitchen's prep list and a packing list for every delivery.
- 01 · Outlet order13 items
Jurong East
Worked out from yesterday's sales and stock left
- 02 · Kitchen prep14 items
Central kitchen
Every outlet's order added up, with trays
- 03 · Packing list6 DOs
6 deliveries
One delivery order per outlet, ready to print
The problem
Outlets order by feel. The kitchen finds out late.
Every evening, someone at each outlet counts what's left and guesses what to order. Some over-order to be safe, some run short on a busy Friday.
The central kitchen only sees the total when the orders land, and has to turn a pile of messages into a prep list and a packing list before the trucks leave.
Guesswork, outlet by outlet
Each outlet manager has their own way of deciding how much to order.
Mistakes travel
A PAR typed in pieces instead of packets, or a stock count that's off, turns into a wrong delivery.
The kitchen works it out by hand
Totals, trays and packing lists are rebuilt from every outlet's order, every day.
How it works
From sales to a packed delivery, in three steps.
Each line of the order
Order = PAR − stock left at the end of the day before
Rounded up to whole packets, or to full trays for items packed in trays.
- 01
Each outlet's order
Sales from your POS go through your recipes — sets broken into what's inside — to show what each kitchen item was used. Stock left = starting stock + stock in − sold − waste. VAL works out the order that tops it back up to the outlet's PAR.
- 02
The kitchen's prep list
Every outlet's order for the delivery day, added up by kitchen item, with the number of trays and how many outlets need it.
- 03
The packing list
One delivery order per outlet — items, quantities and trays, with its PO and DO numbers — ready to print and pack.
PAR is set per item for each kind of day — Mon–Thu, Fri–Sun, school holidays and public holidays. Where an outlet leaves it blank, VAL works one out from what it sells.
Every line checked
Every order line is checked for the mistakes that cost you.
A PAR over 20× daily sales — usually typed in pieces, not packets. Not ordered until someone checks it.
Yesterday's stock file is missing, so stock left can't be read and the order may be too big.
The stock file shows less than zero. It's counted as zero and the outlet is asked to recount.
The order is more than two days of sales.
Held lines aren't ordered; the rest are flagged for a look. Each outlet's PARs are flagged too: not set, too high (over 20× sales) or too low (under 80% of sales).
Try it before you trust it
Run it alongside the way you order today.
Your outlets keep ordering as they do now. VAL works out its own order for the same day and puts the two side by side — same as the system, outlet ordered more, outlet ordered less — item by item.
It's a test of VAL's suggestion, not a judgement of your team. Big or repeated gaps are what we tune before you rely on it.
See it in VAL
What each team sees.
The outlet's order
The order to the central kitchen, as the outlet sees it — with the checks across the top.
Where every number comes from
Starting stock, stock in, sold, waste, stock left, PAR and how much is needed — line by line. Click a line to see the sales and stock rows behind it.
Parallel run
What VAL suggested against what the outlet actually ordered, item by item.
The kitchen's prep list
The total to prepare for one delivery day, by kitchen item, with trays and how many outlets ordered it. Anything held is flagged.
Each outlet's delivery order
Items, quantities and trays for one outlet, with its PO and DO numbers — ready to print.
Screens from VAL with demo data — the brand, outlets and figures are made up. Click a screen to enlarge it.
What feeds it
What you already have.
POS sales
Every receipt, including what's inside each set.
Daily inventory file
Each outlet's stock in, waste and on hand.
Recipes
What each menu item uses, in kitchen items.
Item list
Order unit, pack size and tray size for each kitchen item.
PAR rules
How much each outlet wants in stock, by kind of day.
Holiday calendar
Public and school holidays, so the right PAR applies.
Today it covers raw items ordered from your central kitchen.
Procurement ends where the supplier bill begins. Checking the bill against the order and goods received, and paying it, is the AP Executive's job.
See the AP Executive →Back to the Procurement Executive →