Scale your central kitchen without losing the recipe, the margin, or the order.
NutraSoft plans your prep day, costs every recipe down to the batch, and tracks commissary inventory and customer orders from one platform. Built only for food businesses since 1998, it gives caterers and commissaries the production control a generic ERP or restaurant POS never will.
14-day free trial · no credit card required
The day-to-day realities NutraSoft is built to take off your plate.
A 600-cover gala one week, a dozen daily lunch drops the next. Scaling recipes by hand and guessing prep quantities means over-purchasing, last-minute shortages, and exhausted line cooks. You need production volumes that flex with the order book.
When ingredient prices move and you cost menus on stale spreadsheets, your per-plate and per-event quotes go underwater without anyone noticing. Yield and trim loss on a central-kitchen batch are real costs that hand-built sheets rarely capture.
A commissary produces for satellite locations, food trucks, corporate accounts, and retail at once. Splitting shared inventory, fulfilling each order accurately, and proving which lot went to which client during an audit or recall is nearly impossible on paper.
NutraSoft plans your prep day, costs every recipe down to the batch, and tracks commissary inventory and customer orders from one platform. Built only for food businesses since 1998, it gives caterers and commissaries the production control a generic ERP or restaurant POS never will.
Turn confirmed event and standing wholesale orders into a scheduled production plan, with scaled batch quantities and ingredient requirements your kitchen can actually execute.
Cost recipes from the BOM up, including yield and trim loss, so your event quotes and wholesale price lists protect margin even when ingredient prices move.
Manage shared inventory across locations, fulfill orders for each satellite and account, and keep full lot traceability from receiving through every batch you ship.
Convert confirmed catering events and recurring wholesale orders into a dated production schedule. Scale recipes to the head count, batch-size the central-kitchen run, and generate the ingredient pick list automatically.
Build recipes with full BOM, yield, and loss factors, then see live batch cost and margin per plate or per case. When supplier prices change, your menu and quote costs update so you stop quoting events at a loss.
Track ingredients and finished prep across multiple locations with FEFO rotation, shelf-life and expiry control, and barcode scanning. Manage sales orders for each outlet, client, and account, and fulfill them from one shared stock pool.
Capture lot and batch records backward and forward, so you can prove exactly which raw lot went into which event or client order. HACCP, SQF, and FSMA 204 documentation and QC logging are built in for CFIA and FDA inspections.
Your 14-day trial loads with a worked catering and commissary example: a costed entree recipe, a received ingredient lot, and a multi-outlet production day with two confirmed event orders. Open it and run the real workflow before you enter any of your own data.
Start Free TrialNutraSoft keeps the documentation regulators and auditors ask for ready at all times, so you can pass your next audit in minutes instead of days.
Purpose-built since 1998 for food & beverage — no generic-ERP customization tax.
Guided onboarding and a 14-day free trial get your team running fast.
Inventory, production, quality, sales and labeling share one source of truth.
Enterprise-grade traceability and compliance at a price small producers can afford.
Start a 14-day free trial, no credit card required. Open the sample commissary day, scale a recipe, and see your true food cost before your next prep shift.
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