Catering
for Staff
Staff Menu Analysis procedures record supplies
from the kitchen to the dining room on a daily basis.
Links with Datasym.POS
to allow remote programming of daily menus and the uploading of
sales data from the dining rooms directly into Menumark. Menu items
and prices can be easily amended on the PC - price changes can even
be scheduled to take effect on particular dates in the future. Revenues
can be allocated to locations and may form part of a Trading Report
for the location.
The Service Variance Report compares dishes
supplied to the dining room (as per the Staff Menu Analysis) with
sales as revealed by the Point of Sale connections. In this way,
dining room wastage is clearly exposed. More positively, the information
can be used to adjust production in response to sales experience,
so improving both the quality and the efficiency of staff service.
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