Made. Sold. Gone.
What you made, what sold and what didn't, side by side. The gap feeds tomorrow's order.
Food & beverage
Make what sells.
Prove what you made.
For kitchens that make fresh food and deliver it to hospitals, universities and corporate dining.
Shrink Manager® records what your team makes, labels, checks and delivers, as they do it. You see what came back unsold the same day, and the traceability records your buyers and the FDA ask for are already done.
Works alongside the accounting you already run. No replatforming.
The real cost
Product shrink is visible.
Operational shrink is harder to see.
The tray that aged out is the loss you can count. The rest is quieter, and it grows every time you add a site.
1
The food you didn't sell
The batch that outran its orders. The tray that expired in the walk-in. Easy to fix once you see it the same day.
2
The work done twice
Numbers keyed into a production sheet, then again into an invoice. It never shows up as waste. It shows up as headcount.
3
The decision made late
Numbers that arrive at month-end can't change what you make tomorrow.
4
Capture it once
Record the work where it happens. The same count becomes the invoice, the shrink report and tomorrow's order.
See it in a minute.
Short films of the real screens. Pick one.
A cooler reads 47°F.
The problem is flagged when it's recorded, and it stays flagged in the record. Nobody writes it up later from memory.
FSMA 204 in 90 seconds.
What the FDA's traceability rule asks of a fresh-food producer, and why the records have to exist before anyone asks.
What the auditor asks to see, already done.
Built inside a live multi-site food operation and used every day by a multilingual floor team.
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Lot codes at every step
Receiving, production and shipping recorded where the work happens. Trace one step back or forward on demand.
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Temperature and cooling logs
Timestamped when they're entered, and flagged when a reading is out of range.
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Labels from the order
Printed from the production order, not typed by hand. Allergens, use-by dates and lot codes included.
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Shrink by site and product
What was made against what was delivered and what came back, the same day.
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Built for the floor
Runs on a phone or tablet, with a multilingual interface for floor staff. No ERP training required.
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Audit summaries, assembled
Daily, weekly and audit-period summaries built from the day's records. No scramble before an inspection.
10+
kitchens running it every day
1M+
units captured a year
2+ yrs
in live production
All figures come from Anu Sushi LLC, an affiliated fresh-food producer running Shrink Manager in daily production. Those kitchens supply hospital systems, university dining and corporate dining. Commercial launch beyond that operation is underway, with the first external customers targeted for 2027.
Early results
Shrink came in below expected,
six months running.
In April 2026, Anu Sushi switched on Shrink Manager's automated ordering, which builds each order from the last twelve months of sales. Here is what the first six months showed, even as the volume of food ordered kept growing.
6 of 6
months below expected
Every month from April to September, including August, the seasonal high every year.
1.3 pts
lower shrink than predicted
Compared with what the pattern before the change predicted at the same volume.
<1 in 100
chance it's a fluke
After adjusting for volume, location and time of year.
Measured by our own team at Anu Sushi LLC, an affiliated producer, April to September 2026. The data can't rule out every other change made at the same time, and the ordering has had only half a year of new sales to learn from. We'll update these figures after a full year.
Built for FSMA 204. Designed to travel.
Shrink Manager was built around the FDA's Food Traceability Rule and what North American institutional buyers ask for. Food safety rules, checkpoints, forms and terms are set up in configuration rather than code, so the same system is designed to extend to other countries' frameworks. Deployments outside the U.S. are scoped with in-country partners.
| Where | Framework |
|---|---|
| United States | FSMA 204 (Food Traceability Rule), FSPCA HACCP, Seafood HACCP, PCQI framework |
| European Union | General Food Law Regulation (EC) 178/2002, EU Food Hygiene Regulations |
| United Kingdom | Food Safety Act, BRCGS Global Standards (Food Safety, Storage and Distribution) |
| Gulf Cooperation Council | GSO food safety standards (national adoption) |
| Singapore | Food Act and Singapore Food Agency traceability requirements |
| Japan | Food Sanitation Act HACCP requirements |
| Australia & New Zealand | FSANZ Food Standards Code |
Production-proven against U.S. requirements. The other frameworks reflect how the system is built; each is scoped and set up with an in-country partner.
Your systems
How it fits with your ERP
Keep the accounting you run today. See what Shrink Manager does, and what it leaves to your ERP.
See how it fits →Under the hood
The technology behind it
How the system ties every record to the work that produced it, and the twelve U.S. patent applications pending on it.
See the technology →See it with your own products.
A 20-minute walkthrough with real screens. Tell us a little about your operation below. If you want to go further, bring one day of your operation and we'll show you what that day looks like in Shrink Manager.
Priced per production location. No platform fee, no add-on modules.