Freshness has a deadline. Your production planning should too.
Every batch you make is a bet against a best-before date. Honey Shelf balances demand velocity against shelf life, keeps every lot traceable from receiving to release, and plans around ingredient seasons — so you sell everything fresh and write off almost nothing.
F&B planning has no room for “roughly”.
In most industries a bad forecast is dead stock. In yours, it’s stock that literally dies.
Stock that expires
A 6-month shelf life means over-producing one batch turns straight into write-offs, while under-producing stocks out your subscribers. Without first-expiry-first-out discipline, the oldest lot sits at the back of the rack until it’s too late to sell.
Seasonal windows and cold chains
Alphonso pulp is a six-week window; fresh gur is a winter crop. Miss the season and you miss the year — but buy heavy and you’re paying for cold storage you don’t have. Every procurement decision fights both the calendar and the freezer.
Traceability isn’t optional
FSSAI-conscious record keeping demands you can trace any finished lot back to its ingredient batches. When that history lives in a paper register and three spreadsheets, one customer complaint becomes a week of forensic archaeology.
Produce fresh. Prove everything.
Batch planning that respects expiry dates, ingredient seasons, and the auditor’s checklist.
Expiry-aware batch sizing
Honey Shelf weighs real daily velocity — corrected for stockout days — against shelf life, so each batch is sized to sell through before its best-before date. FEFO thinking, built into the reorder signal: enough to cover demand, never enough to expire on the shelf.
Batch traceability, audit-ready
Every ingredient lot is logged at goods receipt, and every production batch records which lots went into it, with QC gates before release. When an FSSAI inspection or a customer complaint lands, the full trail is a searchable record and an XLSX export — not a week of digging.
Season-window procurement
Plan buys around ingredient seasons, with purchase signals that fire before the window closes. Honey Shelf shows how much to procure to cover the off-season — sized against your actual cold-chain and storage capacity, so ambition never outruns the freezer.
One demand signal, every channel
Subscriptions give you a steady baseline; marketplaces spike without warning. Honey Shelf’s velocity blends the full sales picture into one honest number per SKU — so the predictable half of your demand funds the batch, and the volatile half never catches you flat.
The features that matter
Four pieces of Honey Shelf that F&B teams lean on hardest.
Inventory Management
A live days-remaining countdown per SKU — the number you check against every batch’s best-before date.
Explore →Bill of Materials
Recipes as BOMs: every ingredient, every pack size, process waste included — so material POs match what a batch really consumes.
Explore →6-Stage Pipeline
Every batch tracked from demand signal to release, with QC gates before anything ships — recall-readiness by default.
Explore →Reports & Analytics
True batch COGS, velocity trends, and consumption anomalies — plus XLSX exports for FSSAI-conscious record keeping.
Explore →What Monday morning looks like
F&B brands ask us
Shelf life becomes a planning constraint, not an afterthought. Batch quantities are drafted from real daily velocity — with stockout days excluded — and sized so stock sells through before its best-before date. That’s FEFO thinking applied upstream: instead of just rotating old stock forward, you stop producing quantities that would ever get old. The days-remaining countdown tells you at a glance whether a batch will clear in time.
Yes. Ingredient lots are recorded when goods are received, and each production batch logs which lots it consumed as it moves through the 6-stage pipeline, with QC sign-off before release. If a supplier flags a bad lot, you can see every affected batch — and every channel it shipped to — in minutes, then export the full trail to XLSX for FSSAI-conscious records or a recall file.
Set the season window on the ingredient and Honey Shelf plans procurement before it closes. It projects off-season demand from current velocity, calculates how much to buy during the window, and drafts the purchase orders — while keeping quantities inside your cold-chain and storage limits. You can also ask the AI Copilot directly: “how much pulp do I need to cover demand until next season?”
Sell every batch fresh. Trace every batch back.
Join F&B brands planning production around shelf life, seasons, and audit trails — not guesswork.
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