Company Formed
Starting as a provider of HACCP software of a large food group in Hong Kong (Maxims) with input from the University of Hong Kong
An Oracle NetSuite SuiteCloud Developer Network partner dedicated to bring benefits to business with latest Information Technology.
About Us
Fern team has extensive experience in F&B and Natural products sectors with areas like production, retail, wholesale and distribution. The Fern consulting team have implemented ERP systems in various F&B and natural products companies all over the world. Fern is also a pioneer in developing software assisted food safety system in Hong Kong with support and funding from Innovation and Technology Commission.
F&B ERP software providers offer a comprehensive suite of services designed to streamline and optimize various aspects of food and beverage business operations.
Quality
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Clients
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Current Projects
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Formation and onwards.
Company Formed
Starting as a provider of HACCP software of a large food group in Hong Kong (Maxims) with input from the University of Hong Kong
Became Netsuite Partner
Leveraging our F&B experience and ERP experience we became a Netsuite SP and got our first project with a American importer of sports goods.
Fernspeed Born
Started Fernspeed Suiteapp to help customers use Netsuite with specific Food and Beverage and Natural Product features using recipe management.
Award Winner 2023
F&B ERP software providers offer a comprehensive suite of services designed to streamline and optimize various aspects of food and beverage and natural products business operations.
We are part of the Oracle NetSuite ERP family.
FAQ
Companies who deal with any natural products, food products or items that have shelf life and variability have specific requirements in an ERP system. Some of these are:
FernSpeed allows all these to be covered within the full ERP structure of Oracle NetSuite
There is no limit to the number of recipes/formulae/production orders you can track. we have customers with >15,000 recipes and some with <10. In our bigger restaurant clients they have >50,000 daily POS (point of sale) transactions per day and some with <1000 per day.
How are production costs calculated?
Recipes/Formulations use a combination of real inventory and theoretical calculations along with a margin percent to calculate the actual and theoretical margins.
In addition you can put overheads/machines and labor into the costing.
We are FernConsulting and have been helping F&B/Natural product businesses for nearly 30 years.
We have offices in Hong Kong and the Philippines.
Please feel free to contact us with any questions…
About Us
Services
will@fern.com.hk
+63 232245612
Suite 5, VOffice, 10th Floor, One Global Place, 5th Avenue, Taguig, Metro Manila
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