For Central Kitchens, Commissaries & Cloud Kitchens
Run a commissary that supplies every outlet without the WhatsApp group and the spreadsheet. Outlets raise indents, the central kitchen produces from recipes with FEFO batch tracking, stock ships as a costed transfer, and franchisees get a GST-correct invoice — all in the same system that runs your menus, ordering, and POS.
A central kitchen is one of the best decisions a growing F&B group makes — and one of the easiest to run into the ground manually. Once you pass three outlets, the cracks get expensive: waste on one side, stockouts on the other, and franchisee billing that never ties out.
FullGuest runs the central kitchen inside the same platform as the outlets it feeds — so indent, production, costing, transfer pricing, and reorder all read from one source of truth. No integrations to maintain between a commissary silo and your ordering stack.
Outlets order from the central kitchen inside the system — pick items, set quantities and a required date, route through approval. The CK works from one prioritised, aggregated demand queue, and fulfils each indent as a tracked inter-location stock transfer that decrements CK stock and increments the outlet, with a full ledger on both sides.
Production runs from recipes (a bill of materials). A batch consumes the defined raw ingredients and yields the finished or semi-finished good, with batch and expiry tracking applied automatically and FEFO consumption using the stock nearest expiry first. Costs roll up automatically from live ingredient prices (weighted-average) so your made-item costs are always real.
Price every transfer at-cost, cost-plus, or from a price list, with a per-outlet switch for whether the central kitchen behaves as an internal cost centre or a profit centre. For franchised or separately-registered outlets, transfers become GST-correct inter-company invoices with a proper document lifecycle — ending the settlement fights for good.
Min/max reorder points auto-draft purchase orders grouped by supplier and email the PO as a PDF, via a daily job — tunable from suggest-only to fully automatic. Ask "can I make this?" and the system explodes the recipe, shows required vs on-hand per ingredient, and one-click orders the shortfall, routing each shortage to make, buy, or transfer across echelons — cycle-guarded and lead-time aware.
The whole operation
The AI Captain is what your guests see. Behind it is one platform running your floor, your back office and your money — so you stop paying for, and stitching together, half a dozen separate tools.
It watches every ticket, recipe and shift — flagging the dishes quietly losing margin, the supplier who raised prices, and the voids and discounts that don’t add up.
It works the back office the way a seasoned operator would — every day, across every number. It drafts the fix and does the busywork; nothing touches your menu, prices or bookings until you approve. It proposes. You dispose.
One login, one bill
Most restaurants run on six or more separate subscriptions that barely talk to each other. FullGuest does the lot — so you cut cost, cut logins, and finally get every number in one place.
It is software that runs a central production facility supplying multiple outlets. It handles internal ordering (indents/requisitions from outlets), production from recipes (BOM) with batch and expiry tracking, inter-location stock transfers, costing, transfer pricing, and — for franchised outlets — inter-company invoicing. FullGuest does all of this inside the same platform that runs your menus, ordering, POS, and analytics, so the commissary is not a separate silo.
All of them. Multi-outlet restaurant groups, cloud-kitchen / dark-kitchen brands, QSR chains, franchise networks, and hotels or resorts running a commissary all use a central kitchen to prep in bulk and standardise taste. FullGuest supports each: production is a per-location capability, transfers can be internal (company-owned) or invoiced (franchisee), and the same platform also runs the outlets themselves.
Each outlet raises an indent inside the system — selecting items, quantities, and a required date — which routes through an approval step. The central kitchen sees a single consolidated demand queue aggregated across every outlet, produces to meet it, and fulfils each indent as an inter-location stock transfer with a full ledger entry on both sides.
Yes. Production runs from recipes (a bill of materials): a batch consumes the defined raw ingredients and yields finished or semi-finished goods, with batch and expiry tracking applied automatically and FEFO (First-Expiry-First-Out) consumption. Costs roll up automatically using weighted-average costing, and BOMs can be nested — a made item can be an ingredient of another made item.
Transfers can be priced at-cost, cost-plus (a markup, when the CK is run as a profit centre), or from a price list — with a per-outlet switch for whether the central kitchen is an internal cost centre or a profit centre. For franchised or separately GST-registered outlets, a transfer becomes an inter-company invoice with the correct tax breakup and a draft → issued → paid lifecycle, so franchisee settlements stop being disputes.
You take a recipe and the system explodes it down every level of the BOM, showing required versus on-hand quantity for each ingredient. Where you are short, one click orders the shortfall, and each shortage is routed intelligently to make (a sub-production run), buy (a supplier purchase order), or transfer (an indent to the central kitchen). It cascades across echelons, is cycle-guarded, and is lead-time aware.
Those are capable dedicated tools. The key difference is that FullGuest runs the central kitchen inside the same platform as the outlets it feeds — menus, AI and POS ordering, outlet inventory, KDS, analytics, and hotel PMS. So indents, production, costing, transfer pricing, and reorder all read from one source of truth instead of requiring integrations between a commissary silo and your ordering and accounting stack. Its Company Brain can also propose make-vs-buy and reorder actions, governed off / approve / autonomous.