Cedar & Salt Kitchen: Food Traceability and Cold-Chain Stock

In short A farm-to-table seafood restaurant with a prep commissary, using Toast at the front of house and Biznsbook for cold-chain stock, traceability and recalls. The 8:25 video below walks through the setup in Biznsbook.

Cedar & Salt Kitchen is a demo company. We built it with realistic sample data to show how Biznsbook runs a business like this. It is not a customer story, and the records in the video are sample data.

Mastering Food Traceability & Cold-Chain Inventory | Biznsbook-Cedar & Salt Story (8:25)

The business

Cedar & Salt Kitchen is a farm-to-table seafood restaurant with a prep commissary. Toast runs the front of house; the kitchen needs more than a POS: perishable stock across several cold locations, lot records that satisfy FDA FSMA 204 and SFCR Canada, and a fast way to act when a supplier lot is recalled.

Biznsbook modules in this walkthrough

What the video walks through

Perishables picked first-expired, first-out (FEFO), with catch weight for Atlantic salmon.
One-up / one-back tracing that documents every lot, such as romaine or maple syrup, for regulators.
A recall case (RCL-CS-ROMAINE-001) that blocks shipping of the lot and lists the affected customers.
Toast sales mix imported by CSV to deplete ingredient stock, without an API subscription.
Transfers between the Main Kitchen, the Seafood Cold Room and the Prep Commissary.
Traceability plans and Preventive Control Plans (PCP) kept in the system.

What this shows

Food-safety records come out of the kitchen's normal receiving, transfers and sales instead of a separate logbook, and a recall starts from the lot rather than from a spreadsheet search.