From raw material to what you sell
For kitchens, bakeries and workshops: recipes that take ingredients off the shelf when you sell, production runs that turn materials into stock, and the real cost of everything you make.
Recipes: how many can we make?
Write each dish or product's recipe once, in grams, millilitres, metres or pieces. Tajirflow tells the kitchen how many it can make from what is on the shelf — and which ingredient runs out first.
- Sell a dish and its ingredients come off stock by themselves
- Optional ingredients that never block a sale
- The cost of each dish from what its ingredients cost
Production runs for workshops and bakeries
A batch of suits, a day of baking, a lot of furniture: record the run and Tajirflow moves the materials out and the finished goods in, at their real cost.
- Spoiled pieces recorded honestly, not hidden in the count
- Wastage of raw materials, with a reason
- A run entered by mistake reversed, stock and books together
A production run, step by step
Plan the run
Pick what to make and how many; Tajirflow lists the raw materials it needs.
Check the shelf
See what is missing before you start, and buy only that.
Complete the run
Raw materials come off stock, finished pieces go on — at the location where they were made.
Record what spoiled
Spoiled pieces are written off with a reason, and their cost is carried by the good ones.
Know the cost
What each good piece really cost, from what the materials really cost — and it is in your books.
Made to order, too
Stitching, cakes, furniture: work that starts with a customer, not a shelf.
Measurements and details
Kept with the job and printed on the job slip.
Advance and balance
The advance is taken at the till; the balance when it is collected.
Your own stages
Cutting, stitching, ready — named your way; the workshop and the counter see the same job.
In the books
Advances held as owed to the customer until the work is handed over.