The ERP Alternative for Institutional Kitchens

We spent $80K on NetSuite.
It couldn't tell us our shrink rate.

So we built Shrink Manager™ — food safety execution software designed for the floor, not the back office. No consultant. No six-month implementation. Operational in weeks.

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2+ years live in production · 10+ production sites · 150+ delivery locations served · No ERP required

If any of these sound familiar, you're in the right place
💸
"We spent six figures and still use spreadsheets."
ERP implementations in food service routinely run $80K–$300K and still can't capture what matters on the production floor.
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"Our compliance records are on paper or in Excel."
Temperature logs, pH checks, receiving records — the documentation your auditors want is still being done by hand.
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"We've been 'evaluating software' for two years."
Enterprise software sales cycles are long by design. Meanwhile FSMA 204 traceability requirements are already in effect.
Side by Side

ERP vs. Shrink Manager™

What you need Traditional ERP Shrink Manager™
Time to operational 6–18 months Weeks
Implementation cost $80K–$300K+ $10K–$15K/site annually
Consultant required Yes No
Built for food production floors No — adapted Yes — purpose-built
FSMA 204 traceability built in Add-on / custom Native to every workflow
Temperature & pH logging Not standard Core feature
Floor staff can use it Rarely Designed for it
Shrink tracking & reporting Custom build required Day one
Audit-ready documentation Manual assembly Auto-generated
"We implemented NetSuite for $80,000. It couldn't tell us our shrink rate. So we built the tool we actually needed — inside our own production kitchens."
BO
Dr. Bradley Oostindie
Co-Founder, Shrink Software · Anu Sushi LLC
What You Get

Built for the work that actually
happens on the floor

Every feature was developed inside a live multi-site production operation — not a product lab. If it didn't solve a real daily problem, it didn't ship.

🌡️
Temperature & pH Logging
Digital logs captured at the point of work. Timestamped, auto-flagged when out of range, audit-ready immediately.
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Receiving Records
Supplier, lot code, quantity, and condition captured on receipt. Feeds directly into FSMA 204 traceability chain.
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Production-Driven Labels
Labels generated from production orders — not typed by hand. Allergen accuracy, use-by dates, and traceability codes included.
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Shrink Tracking
Every unit produced versus delivered. Shrink rates by site, product, and time period — visible in real time.
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FSMA 204 Traceability
Critical Tracking Events captured at receiving, transformation, and shipping. One-step upstream and downstream lookup.
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Compliance Summary Reports
Daily, weekly, and audit-period summaries auto-assembled from operational data. No manual document prep before inspections.
One more thing

FSMA 204 isn't optional. It's already in effect.

The FDA's Food Traceability Rule (FSMA 204) requires institutional food producers to maintain detailed records of critical tracking events across their supply chain. ERP systems weren't designed for this. Shrink Manager was.

  • Critical Tracking Events captured natively — no add-on required
  • Lot-level traceability from receiving through delivery
  • Designed to meet GFS, Aramark, and Sodexo institutional buyer requirements
  • Documentation exportable for FDA and state regulator requests

Stop adapting ERP.
Start running the floor.

See how Shrink Manager replaces your clipboard, your spreadsheet, and your consultant — in a single live demo.

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Questions? Email us at tim@shrinksoftware.com