Industry specifics
In food processing, the biggest cost and the biggest opportunity lie in raw material yield. One percentage point of yield at cutting or processing is often worth more than all utility savings combined. Catch-weight, lots, shelf life and mandatory traceability mean that generic inventory and costing tools are not enough.
What we do
- Cost models per recipe and stage, with mass balance, by-products and process losses – the real cost per finished product, not an average.
- Yield analysis per supplier, lot, team, shift – where deviations come from and what they cost.
- ERP/MES selection and configuration for food specifics: integrated scales, catch-weight, lot traceability, short-term planning.
- The link raw material price → product mix → margin, with scenarios for seasonality and price volatility.
- Integrated process and quality control in operations (HACCP, loss control, line checks).
- Structured technological know-how: recipes, process parameters, deviation handling.
Who it’s for
Meat and cold cuts processors, dairies, bakeries and pastry, beverages, ready-meal producers with 30–500 employees who want to understand and control the real cost of every product.