A food ERP buying checklist for Sri Lankan businesses

Map the whole journey

Food ERP connects records across a food business. Before comparing systems, trace one order from planning and ingredients to production, dispatch, invoicing and returns.

Write down where each record lives today. Note any spreadsheet, paper sheet or separate point-of-sale system that needs to exchange information.

Check your production needs

• Recipes and units: can the system handle your ingredient units and batch sizes?
• Stock: how are receipts, transfers, expiry dates and adjustments recorded?
• Production: can planned quantities be compared with actual output?
• Dispatch: how are deliveries, returns and outstanding balances handled?
• Cost: which ingredient, labour and overhead inputs are included in the calculation?

Use a sample from your business

Choose an ordinary product and a more difficult one, such as an item with variable yield or multiple pack sizes. Ask the supplier to show both examples. Use invented or anonymised records for the first demonstration.

Check how a team member corrects a wrong quantity, records waste or processes a return. Those everyday exceptions reveal whether the workflow fits.

Confirm the scope and responsibilities

• List the modules, branches, users and integrations included in the proposal.
• Confirm printer, device, label and offline needs before choosing hardware.
• Agree who prepares recipes, opening stock and customer records for migration.
• Ask about training, support, backups, exports and ongoing charges.

Make the decision with the people using it

Include production, stores, dispatch and accounts in the review. Start with an agreed set of workflows, test them and expand when the team is ready. Product availability and any custom work should be confirmed in writing.