Case study · Food processing
A meat processing and marination business where cost is recalculated at every step of production — so Tayto always knows the true cost of what it sells, never an estimate.
Overview
Tayto processes and marinates meat in a central production unit and sells it through a network of seven branches and franchise outlets. In a business like this, the margin is decided long before the sale: by the weight lost in cutting, the ingredients that go into each marinade, and the yield of every batch. Tayto asked Wizmen for one system that could follow the product from raw intake to the counter, and put an exact cost on it at every step.
01The challenge
Meat loses weight as it is cut, trimmed and marinated, and gains cost with every ingredient added. Costing it once at the end, on an average, hid where money was being made and lost.
Cost had to be recalculated at each stage — raw intake, cutting, marination and packaging — rather than estimated at the end.
Yield loss had to be measured batch by batch, so the cost per item reflected what was actually produced.
A central production unit supplying franchise outlets needed clean flows between entities and visibility across the network.
Hours of production and marination logging were being entered by hand every day.
02Our approach
We modelled the system on the production line itself, so each stage records what goes in, what comes out and what it cost — and hands an exact figure to the next.
Every delivery of raw meat opens a batch, with weight and cost recorded at the gate, so each product can be traced back to where it started.
Cutting, marination and packaging each recalculate cost, rolling in materials, ingredients and yield loss to arrive at an exact per-item figure.
Production and marination records are captured automatically as work is done, replacing the daily round of manual data entry.
Transfers from the production unit to franchise outlets run as inter-entity flows, with stock, billing and accounts kept in step across the network.
03The solution
The deployment is built on Wizmen’s Food Processing Management System, running on the Wizmen Oracle ERP backbone.
Built on Food Processing Management System
Explore the platform04The outcome
Tayto now runs seven branches from one system, and knows what every item costs before it is sold.
Cost is recalculated at raw intake, cutting, marination and packaging, rolling materials, ingredients and yield loss into an exact per-item cost.
A central production unit supplies the franchise outlets through clean inter-entity flows, with the whole network visible in one place.
Every batch can be followed from raw intake to ready-to-sell marinated product, with exact yield and cost replacing rough estimates.
Automated production and marination logging has eliminated more than three hours of manual data entry every day.
7
Branches on one system
In food processing, the margin is made or lost on the production floor. We put a true number on every step of it.
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