Catering Business Management

• Business panel (owner and staff): today’s orders, orders awaiting approval from a client and their changes on one screen; the status is moved by hand through Planlandı, Hazırlanıyor, Hazır, Yolda, Teslim edildi (planned, preparing, ready, on the way, delivered).
• Client records: contact person, phone, delivery point, a client-specific portion price and payment term; no order is taken from an inactive client and its account sign-in closes.
• Ingredient unit prices, dish recipes (grams, millilitres or pieces per portion), an allergen note and menus; portion and menu cost are calculated automatically.
• Orders: client, date, meal, menu, portions, delivery time and note; a repeat order for the same client, day, meal and menu is blocked; recurring orders are created for a date range and weekdays. In the weekly schedule you type portions into a client × day table and save with one click, and “Haftayı kopyala” (copy the week) carries a week to another week.
• Daily production: dishes to make, portion totals, ingredient needs (a prep list) and a delivery table; the prep and delivery lists print, as do a gramaj (portion weight) sheet and client sheets with one page per client. An order’s price and cost freeze when preparation starts.
• Client panel: the client’s own sign-in, menus and allergen information, ordering, changing and cancelling until the last order time, delivery status, history and a statement. A client does not see the business’s cost. Add-to-phone and free phone notifications (Web Push) are included.
• Approval flow: a client order goes into production after the business approves it (automatic approval can be switched on in settings). The owner manages prices, cost, profit and payments; kitchen staff do not see them.
• Payment records, a client statement and a receivables list; an orders, portions, amount, estimated cost and gross difference report for a date range, CSV download and a ready notification text per order. The owner adds extra items (bread, water, dessert) to an order and updates prices in bulk by percentage (with a preview).

1. Define menus and cost

   Ingredient prices and recipes are entered; portion and menu cost are calculated automatically.

2. Receive client orders

   The client orders from its own panel or the business enters it; once approved it goes into production.

3. Run the day’s production

   The production and prep lists and the delivery table are printed and the status is moved by hand.

4. Record payments

   Payments are recorded; client statements and overdue receivables are followed.

Screen-by-screen guide →

• Not delivered to a client and not used by a real business; the business, clients, menus, prices and orders on the screens are sample data. In the demo you sign in with password-free buttons.
• No payment is taken and there is no virtual POS; payments are records only. There is no e-Fatura, e-Arşiv, e-İrsaliye or accounting connection, the statement is not an official ledger document and VAT is not calculated.
• There is no automatic SMS or WhatsApp sending; the notification text comes ready and the business sends it. Phone notifications are free, but their arrival on a real phone has not yet been confirmed in a user trial. There is no password-reset e-mail; the owner resets passwords. There is no quote and e-signature module, order type and budget, or payment ledger.
• Cost is an estimate: ingredient prices are entered by hand and waste, labour, energy, transport and tax are not counted. There is no stock deduction, purchase order or supplier.
• Delivery status is updated by hand; there is no route, map or driver tracking. It is for a single business and branch.
• Tried locally with PHP 8.3 and SQLite; the live demo runs on its own account. Demo data resets every hour; the panel is in Turkish.