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.
Built from the live plan and the logs, printed straight from the browser. Nothing to export, nothing to reconcile — what you print is what the portal knows right now.
Catering stock, held in house rather than sent to Havi. Product comes in when packing boxes it, goes out when Occasions bakes or sends it, and a physical count settles any argument.
The settings the rest of the portal runs on: batch sizes, how many moulds you own, what the oven and the retarder allow, and the cover you aim to hold. Everyone can read this page. Changing it needs the PIN.
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.