A supplier calls about one lot.
Find every customer who got food made from it, and hand the inspector the record.
For fresh-food producers
See the shrink
the day it happens.
One connected system for fresh-food production, traceability, food safety and invoicing.
From the production order to the label, the food-safety check, the delivery and the invoice, Shrink Manager® records the work as your team does it. You see what sold, what didn't, and what to make tomorrow.
Grow without growing the back office at the same rate.
Works alongside the accounting you already run. No replatforming.
One salad, one day · illustrative
Garden salad · Hospital café
- 5:40Forecasting
Order set
48, from recent sales
- 6:15Food safety
Checks passed
Cooler 37°F, before work starts
- 7:30Traceability
Made and labeled
Lot 1027-A, use-by Thursday
- 10:05Delivery
Delivered
48 to Hospital café
- ThuShrink
Came back
5 unsold, counted by the driver
- ThuInvoicing
Invoice built
43 billed, credit applied
- FriForecasting
Next order
46, adjusted for what came back
One record, captured once. When the FDA asks, the record they require is one export away.
Running in production today
About 200 invoices a week.
Zero disputes in a year.
At an affiliated fresh-food producer, the driver counts what didn't sell at the next stop. Shrink Manager turns that count into a finished invoice with the credit already applied. In the year since it went live, not one customer has disputed an invoice, none has needed correcting, and nobody works out credits by hand anymore.
Delivered Tuesday
48
salads, wraps and bowls
Counted back Thursday
5
didn't sell, recorded by the driver
Invoice
43 billed
Credit for 5 applied · invoice ready
Illustrative example. The same count also shows up in your shrink report and shapes the next order.
1
Driver counts what came back
On the phone, at the next delivery. Takes seconds.
2
The invoice builds itself
Checked against the order, with credits applied automatically.
3
You see your shrink
What sold and what didn't, by product and location, same day.
4
Tomorrow's order gets smarter
Make what sells. Stop making what doesn't.
Why it works: the shrink number gets captured because getting paid depends on it. Nobody has to remember to fill in a form.
One way of working. Three things you stop worrying about.
Pick the one that matches your biggest headache.
The checks happen before the work.
The shift's required food-safety checks come up first and are recorded as they happen. No binder filled in at 4 p.m.
Make what actually sells.
Yesterday's leftovers shape today's order, site by site and product by product.
One system, the whole working day.
Those three jobs are parts of one way of working. Shrink Manager covers the producer's whole day, and each step leaves a record the next step can use.
Production orders
What every kitchen makes, every day.
Food-safety checks
Required before the work moves on.
Lot traceability
From receipt to every customer who got it.
Labels
Printed from the production record.
Deliveries and returns
The driver counts what came back.
Invoices
Built from the delivery, credits applied.
Forecasting
What sold shapes the next order.
Many kitchens
One system, each site with its own record.
FSMA 204 is often the reason a producer starts. It isn't the reason they stay.
The traceability deadline gets a producer to look. The daily invoice, the shrink number and a better order tomorrow are why the system keeps running. What FSMA 204 requires →
What was ordered, what came back, what to make next.
Every product, every location, every day, on one screen: what each site ordered, what came back unsold, and a forecast for the next order. So you make what the case actually sells.
Forecasting Report
Sample Fresh Foods Co.
Production KitchenCentral Kitchen
Customer LocationHospital Café · East
Order DateFriday
| Product | Mon order | Mon unsold | Tue order | Tue unsold | Wed order | Wed unsold | Next order | Profit / unit |
|---|---|---|---|---|---|---|---|---|
| Garden Salad | 12 | 1 | 12 | 2 | 12 | 0 | 11 | $1.85 |
| Chicken Caesar Wrap | 10 | 3 | 10 | 4 | 9 | 3 | 7 | $2.10 |
| Southwest Grain Bowl | 8 | 0 | 8 | 1 | 8 | 0 | 9 | $2.40 |
| Turkey Club Sandwich | 10 | 1 | 10 | 1 | 10 | 2 | 10 | $1.95 |
| Fruit Cup | 14 | 5 | 14 | 6 | 12 | 4 | 9 | $0.90 |
| Greek Yogurt Parfait | 9 | 1 | 9 | 0 | 9 | 1 | 9 | $1.20 |
| Hummus & Veggie Box | 6 | 0 | 6 | 1 | 6 | 0 | 7 | $1.65 |
| Egg Salad Sandwich | 8 | 2 | 8 | 3 | 7 | 2 | 6 | $1.40 |
A recreation of Shrink Manager's forecasting report, filled in with sample data.
Works alongside the accounting you already run. Finished invoices are ready to download or email. How it fits with your ERP →
10+
kitchens running it every day
1M+
units captured a year
2+ yrs
in live production
All figures come from an affiliated fresh-food producer running Shrink Manager in daily production.
For partners
Bring Shrink Manager to your market.
Know the food producers in your region? We're building a network of sales and implementation partners in the U.S. and abroad. You bring the relationships. We bring the product, training and support. Partners earn a recurring share of every customer subscription they bring in, and implementation partners also keep the fees for the setup work they deliver.
What started with shrink exposed a larger problem. We're exploring it as Shrink Verify™.
See Shrink Manager in action.
A 20-minute walkthrough with real screens. Tell us a little about your operation below. If you want to go further, bring one day of your operation and we'll show you what that day looks like in Shrink Manager.
Priced per production location. No platform fee, no add-on modules.