Production Planning and Control

Menumark is able to calculate ingredient requirements and ingredient costs for any number of portions of any combination of items and dishes on its files.

Menumark Production Planning allows the caterer to decide (with the help of takeup and sales histories) what is to be produced and how many portions of each item are to be made. From this data, Menumark will generate recipes, picking list, HACCP documentation, stores requisitions and supplier orders as required. This invaluable information can cut production wastage dramatically.

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Production Planning Maintenance

Production control is achieved through the Menumark Production Variance Report which tracks outputs from a kitchen over a specified period (shown by patient menu analysis, staff menu analysis and dishes supplied for functions etc.) and compares these with ingredients used. Variances in ingredient consumption - where the amount used differs from the calculated requirement - are highlighted for investigation.

Production Planning Reports Options