Without the platform
Information about Kitchen & Catering lives in separate spreadsheets, and nobody knows which version is current.
With Partiu Formatura
11 modules share the same class, graduate and event records.
Graduation operation · Kitchen & Catering
From the technical sheet to the dish served, with a closed cost
Technical sheets, menus, purchase of inputs, stock per batch with expiration date, production, cafeteria and event costs. The graduation buffet and the team cafeteria operated on the same system as the event, inventory and finance.
The problem and the solution
What changes when Kitchen & Catering works inside the platform
This is connected information about classes, graduates and events across 11 modules, replacing scattered spreadsheets and messages.
Without the platform
A request for a number takes time because someone has to combine data from several places.
With Partiu Formatura
Ingredients and Technical Data Sheets and Menus and Planning update together, with figures ready for the next meeting.
Without the platform
The process depends on who is working that day, and its history disappears.
With Partiu Formatura
Everyone follows the same workflow, with recorded actions and role-based permissions.
Without the platform
Connecting with other departments means exporting spreadsheets and entering data again.
With Partiu Formatura
Kitchen & Catering shares information directly with other areas of the platform.
How it works
How information moves through Kitchen & Catering
Each step is a real module in this area. Its output moves to the next step without anyone entering the same information again.
What is available in Kitchen & Catering
- Ingredients and Technical Data SheetsWhat goes into each dish, in the right unit and with the cost always updated.8
- Menus and PlanningThe menu for the event and the cafeteria planned in advance and estimated cost.8
- Needs Planning (Kitchen MRP)Demand explodes technical sheets, discounts stock and transforms net need into purchase.7
- Stock by Lot and ValidityEach batch with balance, expiration date and location, consumed in the right order.8
- Reception and ConferenceThe merchandise arrives checked, with batch and temperature registered.6
- PCP, Production Orders and KDSPlan buffet production, release orders, download inputs and monitor execution on the kitchen screen.8
- Logistics, Picking and SeparationWhat leaves the kitchen for the event is separated, checked, identified and monitored until delivery.8
- Canteen and Consumption ControlWho ate, what they ate and when, even without internet.7
- Food Quality and SafetyTemperature, checklist and non-compliance recorded as inspection expects.8
- Costs, COGS and Buffet PriceThe cost of the dish and the cost of the event closed with the actual number.7
- Permissions and Module ConfigurationEvery kitchen function with the access you need, no more, no less.5
Featured
The graduation buffet with the cost closed before the bill arrives
The technical sheet defines what goes into each dish. The event menu scales production according to the confirmed audience, the need becomes a request in the Purchasing Workflow and the input enters a batch with expiration date. Consumption is FEFO, the cafeteria operates without internet and the cost of the event is based on the actual number, not an estimate.
See this in action- Technical sheet with net quantity, gross with loss and rounded to purchase
- Stock by batch with expiration date, expiration alert and mirror in the ERP
- Meal terminal with offline queue that does not duplicate registration
- COGS for the period and cost per event calculated from actual consumption
Ingredients and Technical Data Sheets
What goes into each dish, in the right unit and with the cost always updated.
- Registration of ingredients with base unit, purchase packaging and expected loss
- Ingredient linked to the product already registered in stock, without a parallel catalog
- Import of items that already exist in ERP stock
- Recipes with yield, preparation method, photos and saved versions
- Cost of revenue calculated from the actual price of the input, per portion and per yield
- Revenue scaling showing net quantity, gross with loss, margin and rounded to purchase
- Recipe duplication to create variations without starting from scratch
- Restrictions and allergies registered and cross-referenced with the ingredients
Menus and Planning
The menu for the event and the cafeteria planned in advance and estimated cost.
- Menus created based on recipes, with cost per person calculated on the spot
- Menu budget before closing with the client
- Meal plans with meal schedule per day and per period
- Event audience synchronized with the list of graduates and guests
- Event buffet configured with menu, audience and dietary restrictions
- Automatic scaling of production by public confirmed
- Demands generated from the plan, recalculated when the audience changes
- Consumption forecast suggested from history
Needs Planning (Kitchen MRP)
Demand explodes technical sheets, discounts stock and transforms net need into purchase.
- Consolidated needs for all menus and demands of the period
- Explosion of technical sheets due to the planned number of people and meals
- Scenario simulation before closing the purchase
- Discount on what is already in stock, buying only the difference
- Rounding by supplier purchase packaging
- Purchase requisition generated directly in the Purchasing Workflow, with authority and quotation
- Need reopening when menu changes after purchase
Stock by Lot and Validity
Each batch with balance, expiration date and location, consumed in the right order.
- Lots with quantity, manufacturing, validity, supplier and storage location
- Consumption by FEFO: the batch that expires first leaves first
- Exit out of order requires justification and is marked
- Near and expired expiration alert, triggered by job
- Suspicious batch blocking, preventing consumption
- Automatic mirror in ERP inventory, in the purchasing unit
- Cold, dry and frozen storage areas
- Minimum stock alert per ingredient
Reception and Conference
The merchandise arrives checked, with batch and temperature registered.
- Receipt tied to the purchase requisition that originated the order
- Check item by item with quantity received and discrepancy noted
- Batch created upon acceptance, with validity and supplier already filled in
- Temperature recording upon arrival of refrigerated items
- Partial acceptance, without blocking the rest of the delivery
- Photos and observations attached to the conference
PCP, Production Orders and KDS
Plan buffet production, release orders, download inputs and monitor execution on the kitchen screen.
- Production orders generated from menu demands
- Planning by event, meal, date of need and scheduled quantity
- Order status tracked from planned to completed
- Automatic write-off of inputs at closing, respecting FEFO
- KDS with the orders of the day on the kitchen screen, updated live
- Actual income reported at closing, compared to forecast
- Waste indicators by recipe and period
- Operational panel of the day and management panel of the period
Logistics, Picking and Separation
What leaves the kitchen for the event is separated, checked, identified and monitored until delivery.
- Separation by event or meal, with items and quantities
- Checking item by item before boarding
- Picking with double checking and registration of the responsible operator
- Volumes identified by QR Code, with vehicle and cargo temperature
- Equipment and utensils accompanied with the shipment
- Delivery confirmed at the event, preserving the shipment history
- Return registered with surplus and loss
- History of each separation with responsible person
Canteen and Consumption Control
Who ate, what they ate and when, even without internet.
- Meal terminal validating credential at entry
- Credentials issued to graduate, guest and event team
- Rules per meal: breakfast, lunch, dinner and supper with time window
- Repetition blocking the same meal
- Offline operation with local queue synchronized later, without duplicating registration
- Staff consumption calculated for the event
- Consumption report per person, per meal and per event
Food Quality and Safety
Temperature, checklist and non-compliance recorded as inspection expects.
- Equipment registered with acceptable temperature range
- Temperature readings recorded with automatic out-of-range alert
- Configurable checklist templates for opening, closing and hygiene
- Checklists answered, approved and saved with person responsible and schedule
- Pending checklist alert triggered by job
- Open nonconformities with severity, cause and corrective action
- Periodic cleaning plan and recorded execution
- Quality panel with pending issues and occurrences for the period
Costs, COGS and Buffet Price
The cost of the dish and the cost of the event closed with the actual number.
- COGS of the calculated period of actual batch consumption
- Cost per event with input, labor and apportionment
- Manual entry of costs that do not go through inventory
- Closing the cost of the period per job, without depending on someone remembering
- Buffet price simulator per person, with target margin
- Comparison between estimated cost in the menu and actual cost
- Cost center applied to kitchen movements
Permissions and Module Configuration
Every kitchen function with the access you need, no more, no less.
- Separate permissions for cards, menus, production, inventory, receiving, cafeteria, quality and costs
- Profile of operator who only operates the cafeteria terminal
- Module parameters by company: units, margins and rounding policies
- Configurable expiration, minimum stock and temperature alerts
- Home panel with summary of the day of operation
Checklist
Everything included in Kitchen & Catering
All 80 features in this area, grouped by module so you can compare systems item by item.
- Registration of ingredients with base unit, purchase packaging and expected loss
- Ingredient linked to the product already registered in stock, without a parallel catalog
- Import of items that already exist in ERP stock
- Recipes with yield, preparation method, photos and saved versions
- Cost of revenue calculated from the actual price of the input, per portion and per yield
- Revenue scaling showing net quantity, gross with loss, margin and rounded to purchase
- Recipe duplication to create variations without starting from scratch
- Restrictions and allergies registered and cross-referenced with the ingredients
- Menus created based on recipes, with cost per person calculated on the spot
- Menu budget before closing with the client
- Meal plans with meal schedule per day and per period
- Event audience synchronized with the list of graduates and guests
- Event buffet configured with menu, audience and dietary restrictions
- Automatic scaling of production by public confirmed
- Demands generated from the plan, recalculated when the audience changes
- Consumption forecast suggested from history
- Consolidated needs for all menus and demands of the period
- Explosion of technical sheets due to the planned number of people and meals
- Scenario simulation before closing the purchase
- Discount on what is already in stock, buying only the difference
- Rounding by supplier purchase packaging
- Purchase requisition generated directly in the Purchasing Workflow, with authority and quotation
- Need reopening when menu changes after purchase
- Lots with quantity, manufacturing, validity, supplier and storage location
- Consumption by FEFO: the batch that expires first leaves first
- Exit out of order requires justification and is marked
- Near and expired expiration alert, triggered by job
- Suspicious batch blocking, preventing consumption
- Automatic mirror in ERP inventory, in the purchasing unit
- Cold, dry and frozen storage areas
- Minimum stock alert per ingredient
- Receipt tied to the purchase requisition that originated the order
- Check item by item with quantity received and discrepancy noted
- Batch created upon acceptance, with validity and supplier already filled in
- Temperature recording upon arrival of refrigerated items
- Partial acceptance, without blocking the rest of the delivery
- Photos and observations attached to the conference
- Production orders generated from menu demands
- Planning by event, meal, date of need and scheduled quantity
- Order status tracked from planned to completed
- Automatic write-off of inputs at closing, respecting FEFO
- KDS with the orders of the day on the kitchen screen, updated live
- Actual income reported at closing, compared to forecast
- Waste indicators by recipe and period
- Operational panel of the day and management panel of the period
- Separation by event or meal, with items and quantities
- Checking item by item before boarding
- Picking with double checking and registration of the responsible operator
- Volumes identified by QR Code, with vehicle and cargo temperature
- Equipment and utensils accompanied with the shipment
- Delivery confirmed at the event, preserving the shipment history
- Return registered with surplus and loss
- History of each separation with responsible person
- Meal terminal validating credential at entry
- Credentials issued to graduate, guest and event team
- Rules per meal: breakfast, lunch, dinner and supper with time window
- Repetition blocking the same meal
- Offline operation with local queue synchronized later, without duplicating registration
- Staff consumption calculated for the event
- Consumption report per person, per meal and per event
- Equipment registered with acceptable temperature range
- Temperature readings recorded with automatic out-of-range alert
- Configurable checklist templates for opening, closing and hygiene
- Checklists answered, approved and saved with person responsible and schedule
- Pending checklist alert triggered by job
- Open nonconformities with severity, cause and corrective action
- Periodic cleaning plan and recorded execution
- Quality panel with pending issues and occurrences for the period
- COGS of the calculated period of actual batch consumption
- Cost per event with input, labor and apportionment
- Manual entry of costs that do not go through inventory
- Closing the cost of the period per job, without depending on someone remembering
- Buffet price simulator per person, with target margin
- Comparison between estimated cost in the menu and actual cost
- Cost center applied to kitchen movements
- Separate permissions for cards, menus, production, inventory, receiving, cafeteria, quality and costs
- Profile of operator who only operates the cafeteria terminal
- Module parameters by company: units, margins and rounding policies
- Configurable expiration, minimum stock and temperature alerts
- Home panel with summary of the day of operation
Want to see Kitchen & Catering in your operation?
See a demonstration using your own numbers, with no obligation. A conversation will help you decide whether the module solves your needs.