SAP Operations
Stories from actually working with SAP day to day, after go-live.
T-codes, production and inventory management, and other hands-on operational know-how.
SAP production order TECO: when to take the pot off the burner
When to trigger TECO on a production order, and what gets cleared versus what stays behind when you close it out with quantity still remaining.
SAP MRP no planned order created: the prep station stays empty
Five reasons MRP can run without generating a single planned order, walked through in the order you should check them.
SAP NOW AI Tour Korea 2026: the autonomous enterprise, confirmed on-site
A firsthand account of the SAP NOW AI Tour Korea keynote in July 2026 — the autonomous enterprise strategy, its prerequisites, and the temperature of the room, confirmed through Hyundai Autoever's cost-analysis case study.
SAP production order carryover: handling half-finished food at month-end close
Two ways to carry an incomplete SAP production order into the next month — order carryover and WIP cost carryover — compared through the analogy of closing out a large restaurant catering order.
SAP circular BOM: pouring a failed broth back into the pot
Explains what an SAP circular BOM is, why rework situations need one, and how to set it up, using a simple broth analogy.
SAP production order numbers: what happens when all 12 digits run out
Why SAP production order numbers are never reused, why they're unique at the client level, and what happens when a number range runs out, explained through the analogy of a bank's ticket-number dispenser.
SAP WIP: the value of a dish that hasn't hit the plate yet
Why work-in-progress (WIP) matters from a production, cost, and inventory perspective, explained through the lens of a dish still cooking, from the vantage point of three different experts.
SAP GI, GR, CNF: the three moments inventory leaves, arrives, and gets made
Explains GI (goods issue), GR (goods receipt), and CNF (production confirmation) — three terms you run into daily in SAP — using the analogy of ingredient flow in a restaurant.