Saffron Central has been designed specifically for multi-outlet retail caterers operating from a Central Production Unit who require the support of a system to track, cost and manage their menu offering, production and delivery challenges.
Configurable Item Charging
New Product Update
End To End Solution
The last five years have seen a dramatic increase in the range of food outlets that have limited food production facilities, whether that’s due to the size of the outlet or down to the properties classification – where limitations on what can be produced on site are stipulated.
With many organisations now taking advantage of central production facilities (CPU) realising improvements in costs and maintaining brand standards, Saffron Central has been specifically designed to support the efficient management of multi-site order requirements.
With the ability for Head Office to create items for ordering, each unit is able to requisition goods from the CPU, which are then centrally prepared and dispatched to the individual outlets.
Saffron Central manages this process, through the creation of picking lists (ingredient list) and supplier orders based on the requisitions received. CPU’s have the flexibility to plan production based on these orders which are then prepared, packed and dispatched, where all stock movements and costs are tracked within the system.
Track all data from point of order through to delivery
Mirror your client base, offer and pricing within Saffron Central
Your clients can build and place orders on any mobile device
Full data/process management from order through production to purchasing, despatch and stock management
Simplify your business process with assigned data allocation e.g. food (raw/prepared/ part-prepared), non-food items
Capture, consolidate and plan central production processes with a few clicks.
Improve production processes with individual outlet order cut off times
Let your customers know when your offer is changing
“The support provided by FDH made a significant impact in easing the pressure on catering managers. The opportunity to monitor nutritional performance across the district simultaneously, rather than exhausting resources and staff conducting weekly analysis at each school site, has enabled us to continue improving our catering facilities within budget, and greatly contributes to the…Read More