Manufacturing
10 min read
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FOOD COST
42% → ~35%
About 7 percentage points lower, reported by ETERNA Group.
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ORDER POSTING & INVOICING
~60%
Less admin time on order posting and invoicing, freeing the team from repetitive manual work.
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BATCH TRACEABILITY
End-to-end
Batch, lot and expiry tracked from goods-in through production to delivery.
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COMPARABLE ORDER QUANTITIES
One record
Ordered, delivered and invoiced quantities can be compared across the same operational record.
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OneAvant has connected processes that were previously fragmented across Excel files, manual records and individual experience. It has given us greater traceability, improved recipe consistency and much better control from purchasing and recipe costing through material preparation, production, invoicing and delivery.
THE COMPANY
A working food factory, not a demo environment.
Eterna Group's Food Factory produces fresh food at scale in Malta, running raw materials, sub-recipes and finished goods through a real production floor and out on delivery. It is one of the most complex operations OneAvant runs: more than 20,000 products and 13,000 recipes, each with costs, yield, shelf-life and scrap tracked.
Eterna Group asked for their experience to be included on OneAvant's site. The film above follows the real operation, and the story below follows one order through all of it.
THE CHALLENGE
Fragmented across Excel, manual records and individual experience.
Before OneAvant, the knowledge that ran the factory lived in spreadsheets, paper records and people's heads. Recipe costs drifted. Traceability had to be pieced together by hand. Ordered, delivered and invoiced quantities were hard to line up. And in food manufacturing, every one of those gaps is either lost margin or a food-safety risk.
RECIPES & COSTING
The recipe sets the true cost
13,000+
recipes with history
Every finished good is built from raw materials and sub-recipes, each with cost, yield, shelf-life and scrap. Recipe history makes every change traceable, and costing shows how an ingredient price move flows through to finished-goods cost.
Operational scale
PURCHASING
Buying is matched to what's needed
19,000+
POs · 19,000+ goods received
Requisitions become purchase orders and goods receipts across more than 180 suppliers, with batch, lot, expiry and delivery-vehicle food-safety checks captured on the way in. Ordered, delivered and invoiced quantities line up.
Operational scale
STORES & TROLLEY BUILDING
The floor gets exactly what the run needs
Exact prep
Exact ingredient prep per run
Inventory, transfers, requisitions and issuing feed trolley building: preparing the exact ingredient quantities for a recipe and a planned run. The right materials reach the line, measured to the recipe.
Operational change
PRODUCTION
Planned versus actual, by lot
Planned vs actual
Full batch & lot traceability
Production plans and executions record planned against actual quantity and lot, with pre-preparation linking sub-recipes to finished goods. Every batch that leaves the floor traces back to what went into it.
Operational change
SALES, INVOICING & DELIVERY
The same order reaches the customer, and the books
~60%
less admin time on posting & invoicing
Finished goods flow through sales, invoicing and delivery on the same record that started as a recipe. Posting and invoicing that used to eat hours now takes a fraction of the time.
Customer-reported result
