What the kitchen bakes, day by day. Stock cover and the gap to par sit right next to the boxes you type in — no flipping tabs, and the week rolls forward on its own.
Cap/day in the grid is the most pieces the moulds allow in one day. A ◆ means that limit comes from a physical mould count rather than a general capacity figure.
Stock on hand at Havi against the weekly forecast — days of cover, gap to par, and how much to produce.
What the kitchen actually made, against what was planned. The plan is already here, so the chefs only enter the real numbers and the variance works itself out.
Boxes packed, pieces wasted and why, what went into the in-house freezer and what shipped to Havi — the two packing files in one place, reconciling against each other.
The confirmation CFF has been waiting for — built straight from the production plan, so nobody rebuilds it in Excel.
The warehouse delivery sheet. Whole packs per day, worked back from what the chefs have planned — bags, blocks and cartons, never a part of one.
Every dough and filling, its supplier code, what goes in it and which products it makes.
Drag the file straight from the email onto this page — anywhere. Excel files are read as they are; there's no need to open them, and no saving as CSV.
I'll work out what it is and load it into the right place.
Sign in so your plans, orders and logs are shared with the rest of the kitchen.