09.04.26 (inclusive)

Contractual. Payment is based on the results of the assessment of the Terms of Reference and the approval of the stages.

Idea

ICT tasks

Food industry

Other technological solutions

Software/ IS

In modern food production and the FoodTech segment (especially in the production of food rations and B2B supplies), there are three critical issues that directly affect the profitability and security of the business: The gap between accounting and production (Inventory Gap): Standard accounting systems (iiko, etc.) are often overloaded with intermediate levels of semi-finished products. This leads to "littering" of the warehouse and incorrect write-off of raw materials. As a result, the actual stock balances do not match the data in the system, which makes it impossible to accurately calculate the food stock in real time. The "human factor" and operational losses: The lack of strict weight control at the packaging stage leads to systematic overweights (losses of the enterprise) or underweights (customer loyalty and fines). Chefs manually calculate the "Gross" proportions./Net/Exit" when scaling applications, which inevitably leads to errors in the ingredients tab. Personalization and security risks: When working with individual diets, data on customer allergies and exclusions is often lost when transferred from CRM to the kitchen. Manual control of stop lists in conditions of high production rates is extremely unreliable, which creates direct risks to consumer health. Lack of transparency and evidence base: The business does not have the tools for operational visual control of what exactly and in what volume was packed in a particular container. This makes it difficult to handle complaints and prevents the implementation of automatic quality control (AI) systems. The problem being solved: Creating a tool that will transfer these processes from "manual" control to an automated digital cycle, eliminating staff errors and ensuring "honest" labeling and transparent warehouse accounting.

The implementation of the project will allow achieving significant results in three areas: economic, operational and technological. 1. Economic effect (reduction of Food Cost): Minimization of cost overruns: Due to strict control of the "green corridor" of weight, systematic overruns of expensive raw materials are eliminated (up to 5-7% of monthly budget savings). Write-off accuracy: Automation of the L-bottom → L2 transition eliminates the accumulation of "virtual" balances and inventory gaps, which allows you to get an honest food value in real time. 2. Operational effect (productivity growth): Acceleration of packaging: Automation of calibration processes and visual cues ("Photo-etalon") reduce the assembly time of a single ration by 15-20%. Reducing the burden on accounting: Automatic generation of preparation certificates and invoices in iiko frees up to 30% of the working time of the accountant-calculator. Zero Error: The system of blocking printing in case of weight or composition violations reduces the risk of the "human factor" to a minimum. 3. Marketing and reputational effect: Customer Safety: Direct transmission of allergen data from CRM to the label guarantees product safety for the end user and increases brand loyalty. Brand transparency: The formation of an "honest" label with a complete composition of raw materials increases customer confidence and meets the most stringent labeling standards. 4. Strategic Effect (Scalability): Creation of a FoodTech product unique to the market of the Republic of Kazakhstan with the potential to scale according to the SaaS model for other manufacturing enterprises using iiko. An AI-controlled architecture will make it possible in the future to occupy a niche in high-tech production with minimal human involvement in quality control.

Zhakupov Marat