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Production management for pastry labs

Every gram counts.
So does every decision.

From recipe to service, everything works together.

Recipes, stock and mise en place: the right quantity, for the right service, with your team.

Join the waitlist See the system at work
In the making · first pilotsDesigned by a pastry chefHotels, resorts, restaurants, labs
Recipe sheetNo. 028

Chocolate crémeux

Per entremets35 30 g
Target vision
Reservations
Saturday — banquet180 192 confirmed
Walk-in09/10
Chocolate crémeux2.40 kg
Reserved batch1.80 kg dinner
MICROS
Target vision

FRI. OCT 09 · 22:14

34 SORBETS374.00
18 ENTREM.288.00
DESSERTS74
Invoice1043
Target vision
Chocolate 70%
3 kg97.50 €
+12 % ?
Crémeux: how much to make again?— Léa
One system, end to end

The same thread.
From need to service.

TodayRecipesStocksProductionPlanning
01 · Today · decide

Know where to start.

The day's priorities, the productions underway and the points that need your attention. No dashboard: the useful fact first, then the detail within reach.

02 · Recipes · one single version

The official recipe sets the quantity.

30 g of crémeux per entremets, yield, sub-recipes. Quantities recalculate for 3.36 kg. The pen-corrected version no longer exists.

03 · Stocks · what is actually usable

4.20 kg in the walk-in. 2.40 kg usable.

Batch 0910 is reserved for dinner: it doesn't count. Batch 0610's use-by holds until Saturday: it counts. On hand is not available.

04 · Production · act Planned for pilots

A quantity becomes a line, a name, a time.

3.36 kg, 11:15, Léa. The 13:30 assembly depends on it; Ordenza says so before it holds things up. Everyone will see their mise en place on their phone: planned for pilots.

05 · Planning · anticipate Target vision

Prepare the next service.

Each service’s needs stay linked to recipes and available stock. The Chef makes the decision.

06:45
L
Saturday, October 10 · 06:45
Good morning, Chef.
Nothing is connected yet.
To prepare · 14:00 banquet
Chocolate crémeux
0.00kg
5.76 kg needed − 2.40 kg usable · Léa · 11:15
Planning · lunch 12:30
180 covers · 32 sorbets expected · 20 to produce
Decision · costs
Chocolate 70%: +12% · 6 recipes affected
Production · 06:40
Chocolate sponge · 4 sheets · done · Marc
Creams and crémeux
Chocolate crémeux
Official version · v3 · 30 g per entremets
Recipe yield
4.80kg
For Saturday's need
3.36kg
Dark chocolate1.20 kg → 0.84 kg
Cream 35%1.50 kg → 1.05 kg
Whole milk1.50 kg → 1.05 kg
Yolks360 g → 252 g
Sugar240 g → 168 g
Same recipe for the whole brigade.
Walk-in · lab
Chocolate crémeux.
On hand is not available. Use-by dates and reservations decide.
Batch 0610 · use-by Oct 11 · FEFO
2.40kg
Usable Saturday
Batch 0910 · use-by Oct 14
1.80kg
Reserved · dinner 19:30
On hand4.20 kg
Usable2.40 kg
To prepare3.36 kg
Saturday · whole brigade
Mise en place.
All · 6To prepare 3In progress 1Done 2
Chocolate sponge
06:40 · Marc4 sheetsDone
Raspberry sorbet
07:30 · You20 portionsTo prepare
Chocolate crémeux
11:15 · Léa3.36 kgTo prepare
↳ Entremets assembly at 13:30 is waiting on this production
Entremets assembly
13:30 · Marc, Nour192 piecesTo prepare
Raspberry confit
resting until 09:40 · Nour2.30 kgResting
Horizon · Saturday, October 10
Four services.
07:30 BreakfastDone
12:30 Lunch · 180 coversTarget vision
14:00 Banquet · 192 entremetsCrémeux 3.36 kg · 11:15
19:30 Dinner · 92 coversUpcoming
Lunch · target vision · 14 comparable services
32 likely sorbets · 12 ready · 20 to produce · purée 1.00 kg
To prepare · 14:00 banquet
Chocolate crémeux
3.36kg
Recipe yield
4.80kg
For Saturday
3.36kg
Batch 0610 · use-by Oct 11
2.40kg
Chocolate crémeux
11:15 · Léa3.36 kgTo prepare
14:00 Banquet · 192 entremetsCrémeux 3.36 kg
Today
Recipes
Production
Stocks
Planning
Mise en place · Saturday
SpongeMarc ✓
CrémeuxLéa ?
Assembly 19213:30
Purchase order042
Chocolate 70%12 kg
Raspberry purée2 kg 3 ?
To check
30 gofficial recipe
192pieces · banquet
2.40 kgusable
Scroll: everything falls into place
Why Ordenza existsThe everyday problem

All the information is there.
But none of it talks to the rest.

To answer a simple question, the Chef must connect scattered information. Choose a question and follow the route.

0pieces of information to find
0places to go and find them
1person to connect it all: the Chef
Walk-inThe wall · schedulesOfficeWorkbenchDining room · register Chef

    The problem isn't a lack of data. It's that the data isn't connected. Ordenza gathers it, connects it and prepares the decision. The Chef makes it.

    The right quantityArithmetic demonstration · a single component

    Prepare what is needed.
    Account for what's already there.

    192 entremets. 30 g of crémeux per piece. The need is precise. So is the top-up.

    Recipe × confirmed need
    5.76kg

    Needed

    192 pieces × 30 g
    Stock for this service
    2.40kg

    Usable

    Batch 0610 · use-by OK · batch 0910 reserved for dinner
    The exact top-up
    3.36kg

    To prepare

    Chocolate crémeux · Léa · 11:15
    Already on hand
    To prepare
    01

    The number of pieces meets the official recipe.

    pieces
    Mise en place · simulation

    Chocolate crémeux

    Saturday banquet · start before 11:15

    3.36 kg

    Stock reserved for another service and incompatible batches stay excluded. The result illustrates the principle; it does not run the Ordenza Engine.

    Anticipation

    Tomorrow changes. See it coming.

    Fictional scenario: needs, recipes and stock illustrate the calculation. External connections, weather, calendar and margin refinement are part of the target vision, to be verified against the lab’s data.
    Demand · reservations
    Saturday 12:30 · 180 covers
    confirmed Thursday 18:02 · restaurant
    History · salesregister
    70% order dessert
    split by dessert · 14 comparable Saturdays
    Stocks
    Portions already ready
    6 · 10 · 4 · 12 · use-by OK for Saturday
    Recipes
    4 desserts, 22 sub-recipes
    portions, yields, setting times
    Context · weatherconceptual
    31 °C forecast
    at your venue, in hot weather, ice creams go from 20% to 28%
    Context · calendarconceptual
    School holidays · zone C
    more families: 72% desserts, vanilla goes up
    Ordenza estimate · Saturday 12:30 · lunch
    126 desserts expected
    Demand
    DessertEstimatedReadyTo produce
    Paris-Bresthazelnut praliné———
    100% vanillathree origins———
    Smoked chocolatetonka bean———
    Ice creams and sorbetsfour flavors———
    Estimate margin—
    Proposed mise en place · 98 portions to produce, spread across the brigade. The chef adjusts.Add to plan
    Ordenza Intelligence · target vision

    One question.
    The whole lab connected.

    Friday 17:10 · anticipate

    Target vision: Ordenza will understand the lab.

    To answer, it will cross-check what no spreadsheet connects: reservations, history, recipes, stocks, schedule, suppliers. Saturday lunch's mise en place would come out calculated. One line doesn't hold.

    Understand the calculation

    Nothing is hidden behind a “why.”

    Every figure has a dated source and a margin. The constraints that bound the decision are written out: use-by, yield, supplier lead time, reserved stock.

    Recommend

    Three ways to cover the shortfall.

    With their consequences for cost, lead time, stocks and the menu. Ordenza proposes, and says what each choice changes.

    Decide

    The chef decides.

    One validation. Not a conversation, not a form. The decision keeps the name of the person who made it.

    Follow through

    The lab follows.

    The decision flows into Saturday's mise en place, Friday's purchasing and the schedule. The line that didn't hold now holds. And for everything else, ask the question.

    Target vision: illustrative estimates and automatic follow-through. The Chef approves the decision.

    Intelligence · next service
    Saturday 12:30 · Lunch.
    Restaurant · 180 covers confirmed · in 19 h
    Illustrative estimates
    Chocolate crémeux3.36 kg11:15 · LéaPlanned
    Chocolate sponge4 sheets06:40 · MarcPlanned
    Raspberry confit2.30 kgresting until 09:40Planned
    Entremets assembly192 pieces13:30 · Marc, NourPlanned
    Raspberry sorbet · 0.40 kg of purée short1.60 kg07:30 · ?Doesn't hold
    Reservations180 covers confirmed · PMS, Thursday 18:02180 History70% order dessert · sorbets 25% · 14 services · ± 15%32 sorbets Stocks12 portions ready · batch 081020 to produce Recipe v480 g × 20 = 1.60 kg · purée yield 1.6: 11.00 kg of purée StocksPurée batch 0310 · 0.60 kg usable · use-by Oct 120.40 kg short
    Constraints: supplier lead time 24 h · purée use-by Oct 12 · ice cream machine free 07:30–09:00 only.
    Almond tuiles120 pieces15:00 · LéaPlanned
    Approved
    Option A
    Order 0.40 kg of purée
    Vergers du Sud · delivery Friday 7:00 · sorbet started Saturday 07:30.
    +€5.92 excl. tax24 h lead timemenu unchanged
    Approved
    Option B
    Reduce the portion to 70 g
    20 × 70 g = 1.40 kg → 0.88 kg of purée. Covered by stock, no purchase.
    0 €enough stockportion −12%
    Approved
    Option C
    Switch 8 portions to mango
    Mango purée 3.00 kg in stock. Raspberry sorbet reduced to 12 portions to produce.
    0 €menu changed2 sorbets for service
    Production · Saturday
    Raspberry sorbet 20 portions → 07:30 · You
    Purchasing · Friday
    Raspberry purée 0.40 kg → 7:00 · Vergers du Sud
    Planning · lunch
    Needs covered · Chef's decision, Fri. 17:14
    What do we need to make for Saturday lunch service?esc
    Cost controlTarget vision · conceptual invoice reading

    Tomorrow: a photo of an invoice.
    Up-to-date costs.

    Chocolate is up 12% since September. Today, no one knows which desserts have lost margin. Target vision: start from an invoice photo, have the chef confirm the prices, and trace their effect on the recipes.

    01The chef photographs the invoice.
    Cacao & CieInvoice 1043 · October 3
    Chocolate 70% · 3 kg bag97.50 €
    PDO butter · 10 kg84.00 €
    Cream 35% · 12 l36.60 €
    Total excl. tax218.10 €
    02Ordenza will read the prices. The chef will validate.
    Chocolate 70%29.00 →€32.50/kg+12 %
    PDO butter8.40 →€8.40/kg=
    Cream 35%3.10 →€3.05/l−2 %
    Prices validated by the chef · database updated
    03The chef knows what it costs.
    Ingredient cost · 6 recipes affected
    +0.13 €per chocolate-raspberry entremets
    €3.98 → €4.11 per portion
    Saturday's banquet · 192 pieces · +24.96 € in ingredients
    See the 6 recipes →

    Automatic invoice reading: conceptual capability. Nothing changes without the chef's approval.

    Ordenza ConnectEnvisioned ecosystem · integrations not active here

    Your software stays.
    Ordenza will get it talking.

    Ordenza Connect aims to link reservations, sales and suppliers to your recipes, turning venue data into production needs. These integrations still need to be built and verified; the lab can start with its own data.

    What you already use
    Ordenza
    Your recipes4 desserts · 22 sub-recipes · yields
    What the lab gets from it
    Reservations · read via API
    180 covers Saturday 12:30, confirmed Thursday 18:02

    Needs to anticipate.

    In your recipesChocolate crémeux · 5.76 kg needed · 3.36 kg to produce

    A volume tied to the right service feeds an estimate. It doesn't automatically become a number of desserts: history and the recipe do the rest.

    A connection only exists if the software vendor opens an API, and each connection will be verified before being offered. Ecosystem references: Oracle OPERA, Simphony / MICROS, SevenRooms, OpenTable, Mews, Cloudbeds, Lightspeed, TheFork. This prototype claims no affiliation and no established compatibility.

    The teamTeam view on mobile · planned for the pilot

    Less time in the office.
    More time in the lab.

    The team view planned for pilots brings tasks, quantities and recipes together on a phone. This animation illustrates the intended workflow.

    1. Quantities change live.The banquet adds 12 entremets: Léa's crémeux moves to 3.72 kg on her phone.
    2. The recipe, clean, at the right weight.No more stained notebook, crossed-out lines or notes to decipher. The official recipe, already calculated.
    3. Short on chocolate? Enter what you have.Ordenza recalculates the whole recipe on 0.80 kg and alerts the Chef to the shortfall.
    4. One tap to confirm.“Done,” and the crémeux goes into stock with its batch and use-by.
    Join the waitlist
    10:52Live
    Saturday · lunchLéa, your tasks
    The Chef has updatedBanquet: 192 → 204 entremets
    Crémeux in stock · batch 1012
    Chocolate sponge06:40 · oven 2
    4 sheetsDone · 06:58
    Chocolate crémeux11:15 · recipe v3
    3.36 kgupdated
    Raspberry confitresting until 09:40
    2.30 kg
    Almond tuiles15:00
    120 pieces
    TodayStockFlag
    Official recipe · v3Chocolate crémeuxfor 3.72 kg
    Chocolate 70%I have kg0.93kg
    Cream 35%1.67kg
    Whole milk0.67kg
    Egg yolks0.37kg
    Sugar0.07kg
    The Chef has been alerted: 0.13 kg of chocolate short.
    In the making · first pilots

    Your lab deserves a system
    equal to your craft.

    Ordenza is being built. Join the waitlist to follow its launch and put your lab forward for the first trials.

    Join the waitlist See the system again
    Designed by a pastry chef from real-world experience · fictional scenario on screen