📄️ Production report
The production report tells your kitchen exactly what to prepare on a given day. It summarises all confirmed orders into a clear list of quantities — how many portions of each meal are needed, broken down by category and delivery area.
📄️ Selling report
The selling report gives you an overview of what was ordered and sold over a selected period. Use it to understand which meals are most popular, how much revenue was generated, and how ordering patterns change over time.
📄️ Statistics and analysis
The statistics and analysis pages give you a deeper look at how your catering service is performing over time — orders, costs, revenue, and comparisons against your budget.
📄️ Invoice report
The invoice report gives you a summary of all invoices over a selected period — what was billed, to whom, and in what status. It is useful for month-end reviews, identifying unpaid invoices, and reconciling your accounts.
📄️ Shopping list
The shopping list report calculates which ingredients you need to buy based on the meals planned for a given period. Instead of working it out manually from recipes, the system reads your menu plan and totals up all the required quantities.
📄️ Wasted food report
The wasted food report helps you track how much food is thrown away and why. By recording waste consistently, you can spot patterns, reduce costs, and improve sustainability.
📄️ Preparation description report
The preparation description report is a printable document for kitchen staff that describes exactly how each meal should be prepared — which recipes are used, what the ingredients are, and step-by-step instructions.