Stock that reflects the store room
Every sack, tin and bag entered on receipt and drawn down as it is issued to the kitchen, with the store keeper’s name on each movement.
- Receipt and issue entries
- Item-wise balance
- Store keeper on every movement
Prasadam and kitchen
The kitchen knows before the queue does
Rice, ghee, sugar and oil are counted against the bookings already taken and the day of the week, so the store speaks up in the morning and not at noon.
- By itemGrains, ghee, sugar, oil, flowers
- By dayWeekday, ekadashi, festival
- Early wordLow stock flagged before the cooking starts
- AnnadanamPortions planned and served, counted
From the store room to the serving line
A kitchen that runs short at noon has already failed by eight in the morning. This page is about the morning.
Daily preparation suggestions
What to cook and how much, read from the day of the week, the festival calendar and the annadanam and seva bookings already on the register.
- Portions suggested for the day
- Weekend and ekadashi patterns
- Adjust and the quantities follow
A low-stock word in time
When ghee will not last the week or rice will not last the festival, the office hears about it while the market is still open.
- Item-wise reorder level
- Days of cover remaining
- Indent list for the purchase clerk
Annadanam counted honestly
Portions prepared, portions served and portions left are all recorded, so next week’s plan is based on what really happened.
- Prepared and served counts
- Waste kept visible
- Cost per portion
Kitchen cost in the trust accounts
Purchases and issues flow into the kitchen expense head, so the annadanam donations and the annadanam spend sit on the same statement.
- Purchase entries with bills
- Kitchen expense head
- Donation against spend
A festival meal, planned backwards
- The day is readFestival, weekday and the bookings already taken give an expected number of plates.
- The menu is setThe office picks the preparation. Quantities for each item follow from the plate count.
- The store is checkedWhat is in hand is compared with what is needed, and the shortfall becomes an indent list.
- Purchases are enteredBills and quantities entered on receipt, so the store balance and the expense head move together.
- The day is countedPrepared, served and left are recorded. That count shapes the suggestion for the same festival next year.
The questions this answers by eight in the morning
Plain questions the kitchen in-charge asks every single day.
- How many plates should we cook for today
- Will the ghee last till Sunday
- How much rice went out last Saturday
- What did we spend per plate last month
- Is there enough jaggery for the festival or do we indent now
Annadanam is not catering. Nobody should be turned away at the serving line because a sack was not counted on time.On the kitchen
Read the pages next to this one
Onboarding is done with you, not sent to you
Go live with your own sevas and donation heads already in place
We set Prasadom up at your temple office and train the staff who will use it: the counter clerk, the accountant and the kitchen in-charge, on their own desks.
On-site setup and staff training are included in every plan. No share of donations, ever.
- A call with your officeWe note your sevas, donation heads and the registers you keep today.
- Setup and training on siteConfigured at your counter, in Hindi, Marathi or English.
- Run both for a monthOld receipt books continue alongside until your trustees are satisfied.