Is SupplyProLog only for co-packers?

No. It is built for growing food and beverage manufacturers, whether you make one brand or twenty. Co-packing is where it is strongest, not a requirement.

Operations software for food & beverage manufacturers

Run the whole plant
from one record.

Q: What happens if the system goes down mid-run?

You keep making product. The floor process is a paper batch sheet at worst, and we backfill the records with you the same day so the lot is still complete for an audit.

Q: How long does onboarding take?

Typically one to two weeks from the go-ahead. We load your materials, suppliers and recipes and check them against what is on your racks. Training is about two hours.

Orders, production, purchasing, receiving, inventory, costing and traceability in one connected system. A customer order becomes your production plan, your buy list, your lot code and your paperwork — without anybody typing it twice.

See SupplyProLog in action Bring a lot number. We’ll trace it live.

Built on the floor

Written inside a working Texas food manufacturing facility.
Our first customer was ourselves.

What it runs

An inventory system tells you what you have. That’s the easy half.

SupplyProLog tells you what to make this week, what to buy to make it, what it cost when it’s done and where every case went — twelve parts of the operation, connected, so the work done in one is already done in the rest. Two of them are inventory.

Customer ordersPO in, once Production planningWhat to make Production calendarWhen it runs Recipes & BOMsWhat it takes Raw materialsWhat’s on the racks Finished goodsWhat’s ready Supplier purchasingOnly the shortfall ReceivingScanned at the dock Production recordsLogged at the kettle Lot traceabilityBoth directions Costing & marginsFull landed cost Shipping documentsBOL, packing list

Every one of these is live in the product today — nothing here is a roadmap

Operations dashboard showing four open orders worth $33,959, twenty-one active SKUs and a list of recent customer orders by status. — Monday morning, whole plant

The information isn’t missing. It’s scattered.

You have the orders. You have the recipes. You know what came in the door last Tuesday and roughly what’s on the racks. Every number a manufacturer needs already exists somewhere in the building — in a spreadsheet, an inbox, a clipboard by the kettle, and one person’s head.

None of those places talk to each other. So the same information gets typed in three times, and every question anybody asks costs an hour to answer. It isn’t a software problem — it’s an hours problem, and it only gets louder as you grow. SupplyProLog gives those hours back by connecting work you already do.

One record in.
Every document out.

Follow a single week of orders down the line. Every panel below is produced by the entry before it — nobody re-keys anything, and nothing is assembled on a Friday afternoon.

Purchase ordersSalsa Verde 16oz · Entered once

Order · customerJarsDue

PO 26534 Lone Star Grill Group48012 AUG

PO 11121 Mesa Market Foods57612 AUG

PO 080526 Bodega Norte24013 AUG

ONE PRODUCT, ONE WEEK1,296ONE RUN

Three brands want the same jar in the same week. Keyed in once, they stop being three problems and become one production run.

Bill of materialsWhat 1,296 jars consumes

MaterialFor this run

Tomatillo690 LB

Green Jalapeño205 LB

Peeled Garlic34 LB

Apple Cider Vinegar96 LB

Kosher Sea Salt22 LB

+ 4 MORE — PACKAGING, SPICE, LABELS9 IN ALL

The recipe already knows what a batch takes. Multiply it by the run and you have the shopping list — without anybody opening a spreadsheet.

Against inventoryOn hand as of this morning’s dock scans

2materials won’t cover the runThe other 7 are already on the racks

ShortNeededOn handGap

Green Jalapeño205 LB138 LB67 LB

16oz Squat Jar1,296 EA860 EA436 EA

On hand is whatever was scanned in at the dock and eaten by the last batch — not a number somebody counted a fortnight ago.

What to buyThe gap — not a monthly guess

Delta Produce SupplyGreen Jalapeño70 LB · $63.002-day lead · cut 06 AUG

Gulf Coast Jar16oz Squat Jar480 EA · $206.404-day lead · cut 06 AUG

TWO PURCHASE ORDERS RAISED AGAINST THE RUNTOTAL$269.40

Only the shortfall gets ordered, from the supplier who already sells it to you, in time for the date it’s needed. The short delivery gets caught at the door, not at the kettle.

On the calendarMaterials landed 06 Aug · due 12 Aug

SUNMONTUEWEDTHUFRISAT

11RUNHalf the order

12RUNThe rest · due today

14SHIPFirst customer

The line never moves — only the schedule does. The run is placed where the kettles are free, behind the delivery that feeds it and in front of the date you promised.

The lot existsBecause the batch was logged — not written up later

FINISHED LOTSLV-6-0812-031,296 JARS
9 MATERIAL LOTS BEHIND IT

Shipped toJarsDate

Lone Star Grill Group48014 AUG

Mesa Market Foods57615 AUG

Bodega Norte24016 AUG

One entry at the top of this page became a buy list, a schedule, a lot code, three bills of lading and a costed month. Name that lot and the whole chain comes back — in both directions.

Documents produced 0 / 8

Bill of materialsWhat to buyPurchase orderProduction scheduleBill of ladingPacking listMonth-end countCost per jar

01 / 06 · Purchase order

Know what to make

Your orders are
your production plan.

Nobody should have to re-type a week of customer POs into another spreadsheet to work out what the line runs on Tuesday.

Open demand is read against the finished goods already on the racks and the safety stock you hold. What’s left is what has to be manufactured — turned into batches, run days and a place on the calendar.

Open customer orders

−Finished goods on hand

−Safety stock held back

=Jars to make · batches · run days

Production queue showing 10,428 jars to produce across 27 batches, with stock already allocated against the most urgent orders. — What’s left to make

Production calendar with runs placed on the days the kettles are free. — Placed where the kettles are free

Receive

It arrives. You scan it.

Every ingredient carries a QR tag printed off your own material list. Scan at the dock and it lands in inventory, against the right supplier, on the right date — with what actually turned up recorded against what was ordered, so a short delivery is caught at the door instead of at the kettle.

Raw materials list showing inventory value, item count and low stock flags. — 102 ingredients, tagged

Plan

Will you have it by Thursday?

Open orders explode into everything they need and net against what's genuinely on your floor. The shortfall is the buy list — and you see what that buy costs before you commit to the run.

22Materials needed

9,600Jars to produce

13Short today

Produce

Log it once, at the kettle.

Finished goods go up. The raw materials it ate come down. The lot record writes itself and pH is captured against the batch while the operator is still standing there. No second entry — which is the only reason any of the rest of this can be trusted.

Production log listing batches by date, product, lot number and pH. — Inventory auto-deducted

Ship

The paperwork nobody pays you for.

A bill of lading is twenty minutes of retyping per shipment that no customer reimburses, and getting one wrong causes a delivery problem. Mark the order ready, ship it, invoice it — the paper comes off the record you already made.

Bill of ladingFrom the shipment

Packing listFrom the order

InvoiceOn ship

Purchase orderFrom the shortfall

Order list showing every purchase order with customer, PO number, jars, due date and status. — One row, every action

Account

Close the month in an afternoon.

The numbers are already in there. Export them instead of spending two days assembling them out of spreadsheets.

Inventory valuationFor your accountant

Ingredient usageHow much of each

Average cost paidPer ingredient

Units builtPer SKU

That third line is worth more than it looks. Walking into a supplier negotiation knowing exactly what you paid per pound last month — against what you're being quoted now — is a different conversation than asking for a better price.

Monthly production tally showing units made, batches, estimated ingredient cost, units by product and ingredient usage with average price paid. — Everything valued, all the time

Know what it really costs
to make your product.

Recipes hold what a batch consumes. Ingredient prices, labour rates and monthly overhead are already in the system — so the cost of a jar is arithmetic you can quote from, not something you discover at year end.

Materials+ Labour+ Packaging+ Overhead= Cost per jar

Ingredient prices come off what you actually paid, not a list price from last year. Walking into a supplier negotiation knowing exactly what you paid per pound last month — against what you’re being quoted now — is a different conversation than asking for a better price.

Pricing and margins screen: overhead settings, a cost-per-jar breakdown of materials, labour, packaging and overhead, and the resulting gross margin. — Cost, sell price, margin

Built for one kind of plant.

Right for you if

You manufacture food or beverage and you’ve outgrown spreadsheets
You run real complexity out of one facility — multiple SKUs, recipes, ingredients and packaging
A handful of people cover ops, purchasing and QA between them
A customer or a retailer has started asking for traceability paperwork
You make your own brand, somebody else’s, or both

Not for you if

You’re already running a full process ERP and it works
You want accounting software — this runs the plant, not the books
You don’t manufacture — distribution alone doesn’t fit
One product, one recipe, one customer — a spreadsheet is genuinely still fine, and we’ll say so

If you co-pack for other brands, all of this runs several times over — a different set of recipes, materials, orders and lot codes per client, out of one facility. That’s where SupplyProLog is at its strongest, and it’s the operation it was built inside. It isn’t a requirement.

Built because we needed it.

Our first customer
was ourselves.

I’m Oscar Perez. I run a food manufacturing plant in San Antonio, Texas.

I was born in Reynosa and raised in McAllen, and I started the company in 2015 out of my grandmother Emma’s recipes. It began as one brand. Then came retail, then foodservice, then making product for other companies — and the operation got complicated faster than the spreadsheets could keep up with.

Orders came in by email. Inventory lived in a workbook. Production records were on a clipboard by the kettle. None of that information was missing. It was scattered — so every question anybody asked took an hour to answer.

SupplyProLog started as the system I wanted to run my own plant. A customer PO tells us what to make. The recipe tells us what that takes. Inventory tells us what we’re short. The batch logged at the kettle becomes the lot code, the shipping paperwork and the cost. Nobody enters anything twice.

We run the plant on it every day. Now we’re opening it to other manufacturers with the same problem.

Oscar Perez · Founder

Per plant.
Never per person.

Pick the tier that matches how many brands run through your plant — your own included. Every tier is one flat monthly fee for the facility, with as many people on it as the job needs.

Line$299 /mo1–3 brands in the plant

One facility, unlimited users on the floor.

Start setupEverything you need to run the line:

QR check-in at the dock, against the PO
Raw material and finished goods inventory
Recipes and bills of materials
Production log with lot codes and pH
Full backward and forward traceability
Bills of lading, packing lists, invoices
Month-end valuation and usage exports

Most plantsPlant$599 /moUp to 10 brands in the plant

One facility. Where most plants land.

Start setupEverything in Line, and:

Production calendar and scheduling
Shortage forecasting against open orders
Cost-per-jar engine with labour and overhead
Supplier price history and average paid
Customer and per-brand reporting
User roles for floor, office and QA
Priority support

Group$1,200 /moUnlimited brands, every site

Every facility you run, under one roof.

Start setupEverything in Plant, and:

Multiple facilities in one account
Cross-facility inventory visibility
Consolidated reporting across sites
Custom exports for your accountant
Onboarding run for each new site
A named contact who knows your plant

Per facility, never per seat

You need people on the floor scanning tags and logging runs. The moment a login costs money it gets rationed — and a half-entered record can’t be traced or costed.

Onboarding is quoted separately

We move you off the spreadsheets ourselves — your materials, suppliers, recipes and open orders, loaded and checked before you go live.

No percentage of what you make

A flat monthly fee. Your volume going up is your business, not a reason for your software bill to rise.

Doesn’t fit these three?

We’re still working out the right shape with our first customers. If your operation doesn’t land cleanly on one of these, tell us on the call and we’ll work it out.

Support that knows what a kettle is.

You are putting your traceability on this. Here is exactly what you get when something goes wrong, and who picks up.

Response timeSame day

Weekdays, Central time. In practice it is usually within the hour, because the person answering is the person who wrote it.

Mid-run problemsBy phone

If something breaks while a batch is in the kettle, you get a phone number, not a ticket queue. Production does not wait on email.

Getting startedWe do it

Materials, suppliers, recipes and open orders are migrated and checked by us before you go live. You are not handed an empty database.

What happens if the system goes down mid-run?

You keep making salsa. The floor process is a paper batch sheet at worst, and we backfill the records with you the same day — timestamps and all, so the lot is still complete for an audit. Nothing about a production run depends on a screen being up.

Who actually answers when I call?

Right now, the person who built it and runs a food manufacturing plant with it. That will not scale forever, and when it changes we will tell you rather than quietly putting a queue in front of it.

Can I get my data out?

Yes, whenever you like, without asking. Inventory, lots, production history and traceability records export to CSV and PDF. It is your data and your audit trail — holding it hostage would be a strange way to earn a renewal.

How long does onboarding take?

Typically one to two weeks from the go-ahead. Most of that is us loading your materials, suppliers and recipes and checking them against what is actually on your racks. The training itself is about two hours.

Will this pass an SQF or BRC audit?

The traceability records are built to be exported as an auditor-acceptable document, and mock recalls are what the trace screen is for. We are not going to promise you a certificate — the audit is about your plant, not your software — but the paperwork side stops being the hard part.

What if we outgrow it?

Then you should leave, and we will help you export cleanly. This is built for plants under about fifty people running real day-to-day complexity. Past that you want a full process ERP and we will say so.

Run the whole plant
from one record.

An inventory system tells you what you have. That’s the easy half.

One record in.
Every document out.