ERP for Catering & F&B
From order to kitchen to delivery — without the spreadsheets.
Order intake, kitchen production schedules, packing, delivery, inventory, and invoices in one connected system, built around how your kitchen actually runs. Proven in production at Delima Mandiri Catering.
Does your operation run like this?
What changed at Delima Mandiri
less food waste after kitchen scheduling and inventory moved into one ERP
order errors since intake and production flow went fully automated
schedule the entire kitchen runs on — no more parallel lists
“Manual tracking used to cause errors and gave us no real-time view of operations. With the ERP live, orders process automatically, the kitchen runs on one schedule, and food waste is down 40%.”
One system for the whole flow
Start with the module that hurts most; add the rest once it proves itself.
Order intake
Structured order forms replace re-typing. WhatsApp orders land in the system once, correctly.
Kitchen schedule
Production lists generated from confirmed orders — quantities, timings, and changes in one place.
Inventory & purchasing
Live stock levels, low-stock alerts, and reorder suggestions tied to the production plan.
Packing & delivery
Packing checklists and delivery runs with statuses, so nothing leaves incomplete.
Invoicing
Invoices generated from orders automatically — no month-end scramble.
Owner dashboard
Orders, margins, waste, and outstanding payments visible in real time.
How an engagement runs
Workflow audit
1-2 weeksWe map intake, kitchen, stock, and delivery, and find where hours and margin leak.
Clickable prototype
2-4 weeksYour team reviews the real screens before any engineering starts.
First module live
6-12 weeksUsually order intake + kitchen schedule. Source code in your name.
Catering-specific questions
Our orders come in via WhatsApp. Does that have to change?
No. Customers keep ordering the way they do now; a structured intake form (or a WhatsApp bot) feeds the ERP so your admins stop re-typing.
Menus change daily and packages are seasonal. Can it keep up?
Yes — menus, package contents, and recipes are editable by your team. The kitchen schedule and stock needs recalculate from whatever is currently on the menu.
What does it cost?
The build is phased: a short discovery produces a module map and a fixed price for the first module. You commit to one module, not a five-year system — and the map is yours to keep.
Tell us where your kitchen loses hours. We will map it for free.
A 30-minute call maps your most expensive bottleneck and gives you a phased estimate — yours to keep, whoever you build with.