FoodLoop ERP | Recipes and BOMs Management

FoodLoop ERP | Recipes and BOMs Management

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FoodLoop ERP F&B Recipes and BOMs Management

The Blueprints of Your Kitchen

FoodLoop Recipes & BOMs Management

Centralize your recipes and BOMs into digital blueprints that make your production consistent and repeatable across locations. Embed safety and compliance instructions into the workflow and get notified before certifications expire. Protect margins by tracking yield lost, supplier pricing, and overall production costs with ease.

Single Source
of Truth

Control all recipes and BOMs from a centralized hub to ensure consistency across locations.

Absolute Cost
Control

Know your true costs and margins at all times with live costing updates whenever prices change.

Better Resource
Planning

Improve lead times and reduce the risk of shortages or excess inventory with precise planning.

Food Safety
Standards

Build recipes that align with food safety standards and maintain audit trails for compliance.

The Difference between Routing, Yield, and BOM

The How

Routing

FG Nasi Lemak Ayam Goreng Berempah [100 PKT / 5 TRAY / 1 CTN] V2.1
Access Control
Audit Trail
Routing
Outputs
Components
1
Cook Rice
Cook Rice Concurrent
Steam basmati rice with santan and aromatics until fluffy and fragrant.
Rice Station 35 min
1
Cook Sambal
Cook Sambal Concurrent
Saut aromatics in oil, simmer with ready-made base until oil separates.
Wok Station 60 min
1
Fry Chicken
Fry Chicken Concurrent
Fry rempah-coated chicken until golden and internal temp hits 75C.
Fryer Station 15 min
2
Assembly
Assembly Sequential
Prepare eggs and sides. Assemble with rice, sambal, and chicken.
Packing Line 40 min

Routing defines the standard operating procedure (SOP) by mapping out the sequences, timing, temperatures, and techniques needed to produce the product consistently.

The Yield

Output

FG Nasi Lemak Ayam Goreng Berempah [100 PKT / 5 TRAY / 1 CTN] V2.1
Outputs
Components
Compliance
Costs
Returns
Co-Products &
By-Products
Products Tolerance Tol. Exp. Output Avg. Output
Nasi Lemak Biasa - 100 PKT
102 PKT (+2%)
Average of last 6 months
Ayam Goreng Berempah 5% 12 KG
12.35 KG (+2.9%)
Average of last 6 months
QAQC
Products Output
Nasi Lemak Biasa 2 PKT
Ayam Goreng Berempah 250 G

Output defines the true yield by comparing the expected quantity against actual quantity produced over time, verifying that the recipe was followed to achieve consistency.

The What

BOM

FG Nasi Lemak Ayam Goreng Berempah
[100 PKT / 5 TRAY / 1 CTN]
V2.1

Misc Costs

Cost Summary

Original TPB: RM 403.58
Total Misc Cost
RM 0.00
Total Component Cost
RM 0.00
Total Per Batch (TPB)
RM 0.00
Cost / Unit
RM 0.00 / PKT
RM 0.00 / CTN
Selling Price / Unit
RM 10.80 / PKT (+0%)
RM 1,080.00 / CTN (+0%)
Total For 20 Batches
RM 0.00
Group Component
Yield Loss Qty Price
WIP ! Scented Coconut Rice
-D'DHALAL
MeSTi
GMP
HACCP
18 KG RM 91.50
RMBasmati Rice
-D'DHALAL
MeSTi
GMP
HACCP
8 KGRM 64.00
RMCoconut Milk
-D'DHALAL
MeSTi
GMP
HACCP
2 KGRM 22.00
RMPandan Leaves
-D'DHALAL
MeSTi
GMP
HACCP
100 GRM 2.00
RMOld Ginger
-D'DHALAL
MeSTi
GMP
HACCP
150 GRM 3.00
RMSalt
-D'DHALAL
MeSTi
GMP
HACCP
100 GRM 0.50
RMWater
-D'DHALAL
MeSTi
GMP
HACCP
9.6 LRM 0.00
WIP ! Ayam Goreng Berempah
-D'DHALAL
MeSTi
GMP
HACCP
18 KG RM 155.80
WIP ! Rempah Paste
-D'DHALAL
MeSTi
GMP
HACCP
2.5 KG RM 20.80
RMAromatic Base
-D'DHALAL
MeSTi
GMP
HACCP
1.8 KGRM 12.00
RMDry Spice Mix
-D'DHALAL
MeSTi
GMP
HACCP
0.4 KGRM 4.00
RMGula Melaka
-D'DHALAL
MeSTi
GMP
HACCP
50 GRM 1.50
RMBinder
-D'DHALAL
MeSTi
GMP
HACCP
200 GRM 2.50
RMSalt
-D'DHALAL
MeSTi
GMP
HACCP
150 GRM 0.80
RMChicken (Cut 8)
-D'DHALAL
MeSTi
GMP
HACCP
5.48 KG (24.3%)22.5 KG RM 135.00
WIP ! Signature Sambal
-D'DHALAL
MeSTi
GMP
HACCP
5 KG RM 34.20
WIP ! Sambal Base
-D'DHALAL
MeSTi
GMP
HACCP
2.5 KG RM 15.00
RMRed Chili Boh
-D'DHALAL
MeSTi
GMP
HACCP
2 KGRM 10.00
RMBelacan
-D'DHALAL
MeSTi
GMP
HACCP
0.5 KGRM 5.00
RMTamarind & Gula Melaka Mix
-D'DHALAL
MeSTi
GMP
HACCP
700 GRM 4.00
RMRed Onion
-D'DHALAL
MeSTi
GMP
HACCP
1.8 KGRM 7.00
RMGarlic
-D'DHALAL
MeSTi
GMP
HACCP
300 GRM 2.00
RMSalt
-D'DHALAL
MeSTi
GMP
HACCP
30 GRM 0.20
RMCooking Oil
-D'DHALAL
MeSTi
GMP
HACCP
1.5 KGRM 6.00
RMHard Boiled Egg
-D'DHALAL
MeSTi
GMP
HACCP
100 PCSRM 40.00
RMFried Anchovies
-D'DHALAL
MeSTi
GMP
HACCP
1 KGRM 35.00
RMPeanuts
-D'DHALAL
MeSTi
GMP
HACCP
500 GRM 10.00
RMCucumber Slices
-D'DHALAL
MeSTi
GMP
HACCP
50 G (5.0%)1 KG RM 4.00

BOM defines the material requirements and costs by detailing every raw material and sub-assembly needed for production, ensuring the right inputs and margins.

The Silent Profit Killer

Find out how subtle supplier price changes over time kill your margins without you noticing.

Price Increase 10%
Monthly Batches 20
Losses / Quarter
RM 12,500
RM 150,000

Images and functions shown are for illustration purposes only, contact us for demo.

Powerful Features to Safeguard Your Secret Sauce

Multi-level BOMs

Create nested BOM structures for complex recipes and manage variant products.

Real-time Costing

Automatically calculate costing based on real-time ingredient and labor costs.

Change Control

Maintain audit trails of all recipe changes with version history and approval.

Variance & Tolerance

Define specific thresholds for variant ingredients (e.g., protein weight 5%).

Yield & Wastage

Account for yield shrinkage and trimming losses occurred during production.

CCP (Food Safety)

Built-in Critical Control Points to ensure compliance with food safety regulations.

Co & By-products

Manage complex recipes with one-to-many or many-to-many configurations.

Access Control

Configure permissions to share recipes with specific locations or personnel.

Workcenter

Configure specific production zones for each task to prevent cross-contamination.

Turn Your BOMs Into Integrated Workflow with FoodLoop ERP

1
Material Requirements Planning (MRP)

Material Requirements Planning (MRP)

Automatically calculate procurement and production needs. FoodLoops integrated MRP module analyzes your BOMs against real-time inventory, demand / forecast, and PAR levels to optimize your entire supply chain.

2
Production Work Orders

Production Work Orders

Ensure material issuance follows BOM specifications. FoodLoops integrated Work Order module captures output and variance over time while streamlining CCP and QA/QC recording during production job execution.

3
FIFO Label Printing

FIFO Label Printing

Print compliant labels directly from the cloud. FoodLoops integrated Labeling module automatically generates product information labels containing QR code, shelf life, batch numbers, etc. based on job executed.

Purpose-built for the F&B Sector

Central Kitchens
& Caterers

Franchise &
Chain Outlets

Bakeries &
Confectioneries

RTC & RTE
Manufacturers

Meat & Seafood
Processors

OEM
Manufacturers

Frequently Asked Questions

Recipe (routing) defines HOW to make your product - the sequence of operations, timing, temperatures, and techniques.
BOM (bill of materials) defines WHAT you need - the ingredient, quantities and packaging material.

Yes. That's the power of nested multi-level BOMs. Create a sub-assembly once with all its ingredients and processes, then reuse it in any recipe that needs it.

When an ingredient price changes, it automatically recalculates costs through all BOM levels for every recipe using that ingredient.

Yes. Headquarters can create, approve and share master recipes. Shared branch locations can view and map the processes but not modify, unless given access.

Every recipe change creates a new version with complete audit trail - who changed what and when. Compare versions side-by-side to see exactly what's different.

Generic software lacks critical F&B features like recipe version control, traceability, and food safety checklists. Through seamless integration, your accounting system keeps company finances strong while FoodLoop keeps operations compliant, efficient, and digitally connected.

Contact us via WhatsApp, Email, or our contact form, and we will get in touch with you shortly.

Yes. FoodLoop is customizable and can be integrated to match your unique workflows. Contact us to discuss the feasibility of your specific requirements.

For the Standard package, onboarding typically takes 2 to 3 months, depending on the cleanliness of your data (recipes/SKUs) and team availability.

Yes. We provide comprehensive onsite or online training for your team members at no additional charge. We also offer "train-the-trainer" sessions to ensure you can onboard new employees independently.

Yes. All packages include ongoing support via email, phone, and remote assistance during standard business hours.

Yes. We use enterprise-grade cloud servers with daily backups and strict data encryption to ensure your business intelligence remains private and secure.

Ready to Transform Your Kitchen Operations?

×
Margin Drop Alert
This item created on 2026-02-08 has its margin dropped due to increased component costs. Suggestion: negotiate with Supplier A, B or C for better rates based on your volume history.

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