ERP for food and beverage
Materials and Standards
Spoilage and Overproduction
At Every Critical Point
Hygiene and Shelf Life
Recipes and components define material needs, standards and per-unit volume.
Stages are set with machinery, equipment, tools, labor and materials.
Plans use delivery times, inventory, orders, material availability and machine capacity.
Per-stage output is tracked, with MES retrieval from machines and operators.
Inspection happens at necessary points and at the finished-product stage.
Specifications, packaging, labels and quantities are checked and warehoused.
Materials, standards and per-unit volumes are built from recipes and components.
Stages are defined with machinery, tools, labor and materials.
Plans use delivery times, inventory, orders, materials and machine capacity.
Per-stage output is tracked, with MES retrieval from machines and operators.
Inspection happens at necessary points and at the finished-product stage.
Specifications, labels and quantities meet hygiene and shelf life rules.
This industry build shares the same custom ERP core. See the full platform and the other sectors we support.
What does a food and beverage ERP need to handle?
A food and beverage ERP is a management platform that connects recipes, raw material stock and production planning, and keeps a record of which ingredient lots went into which batch. For producers of food or drinks, that link between ingredients, batches and expiry dates is what makes planning, quality checks and product recalls manageable.
The platform starts from production norms: recipes with quantities per batch, yields and losses, and the methods and equipment used at each stage. From there it can calculate material needs for the planned production and flag shortages before a run starts.
Lots, batches and expiry dates
Traceability is the core of most food ERPs. A tailor-made platform can include:
- Receiving raw materials with supplier lot numbers and expiry or best-before dates.
- Batch production records that link every ingredient lot to the finished batch, so a lot can be traced forward to customers or back to suppliers.
- Stock rotation by expiry date (FEFO), with warnings for lots close to their date.
- Labels with batch number and date printed from the platform.
Production planning, output and quality
Production schedules can be built from orders and forecasts, taking shelf life into account so the team produces what will sell rather than what fills the line. Output per batch or shift is recorded against the norm, which shows yields and losses per product. Quality checks can be attached to critical points in the process, such as temperatures, weights or visual checks, and stored with the batch. Packaging steps, materials and label data are recorded per batch too, so the full history of each lot is in one place.
How we build it
Every platform is built around the client's own recipes, workflow and terminology, whether that is a bakery, a winery, a dairy or a beverage bottler. It connects through APIs to the accounting and certified invoicing software the client already uses, and live dashboards show planned versus actual output, stock close to expiry and open quality issues. Design, development and support are handled by our team in Sintra.
Read more about our tailor-made ERP and business applications and live dashboards, or see the related ERP for pharma and cosmetics and ERP for packaging and printing. To talk about your production, get in touch.
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