CATERMAN - Activities
•Order, receive and pass invoices for stock items, including supplier information maintenance.
•Issue and accept items from/to stock with associated expense codes, report on stock levels and values at last invoiced price, average price, contract price, or FIFO actual price.
•Maintain recipes, sub-recipes, and menus with menu cycles, with cost derivation and selling prices calculated to multiple formula options according to consumer on a dynamic or fixed basis.
•Nutrional information by recipe portion, customer/group consumption analysis by period.
•Quick and Easy menu planning, import nutrition analysis by interface with NATS version 2 (utilises USDA database)
•Resource requirements by recipe/menu/hour/day/period. For all resources, assignment to tasks. Additionally, for personnel and/or vehicles, optional minute by minute geographic location capture and location identification by customer location.
•Support on-net EPOS/ECRs, with deductions from customer accounts by recipe priced according to customer type/recipe charge band, against allowances and running totals, with full audit trail showing increments to account by voucher, credit/debit card, cash, etc.
•Customer identification by multiple documentation options using barcode, optical character recognition, magnetic stripe card, bio id, RFID, etc. Internet/cashless account customers identified by mobile phone interaction.
•Customers may be organisations as well as individuals. Delivery notes for goods (recipes) and/or services are generated (optionally with required signature capture from recipient) - see Cook-Chill operation and Batched Manufacture with containers, delivery routes, geographic locations etc.
•Customers with mobile phones can set up their own cashless catering or cash accounts with facilities to pay in advance by PayPal or voucher (which you issue, and can be available in any form such as a card, a ticket from a machine, etc., and can be restricted to only certain recipes (for example, a student food voucher could be in the form of an allowance which could only be spent on food and not be spent on alcohol, or confectionery, etc.). Cash can be added by an EPOS operator, (effectively, cash or other payment at EPOS) but it is better to remove cash from the catering environment.
•Enter cash receipts from stand-alone ECRs, credits and invoiced amounts from sales either manually or automatically, with optional ECR programming. Daily cash sheets detailing all income sources.
•Generate suggested orders according to menu cycle/recipe combinations, and suggested requisitions to match automatically generated production schedules. Complete with labelling and batch control, modus operandi, batch traceability, container requirements, resource requirements/scheduling, etc., etc.
•Selection of standard reports including trading account, projected sales versus actual, goods used versus goods sold, performance against budget or criteria or other catering units. Some reports can be output to spreadsheets, etc. Printing is via Windows default printer or a file.
•Multiple hierarchical regions/sites/units each with own budgets, performance criteria, reporting, etc.
•Stock item transfer between units, with effect only on receipt by receiving unit. Full audit trail.
•Hierarchical-Password controlled access only to selected allowed facilities.
•Encrypted database with full security accessible only through system. Optional SQL read-only access if required.
•Full audit trail complete with screen logging, ability to view who did what and when by screen display. Access to a particular item, supplier, recipe, etc. can be searched for, tracked back and monitored,. Reports re-created as originally produced.
•Full alpha matching on items, recipes, suppliers, etc.
•Complete on-line current-screen-related help facility.
•Multiple implementations of CATERMAN allow for testing and staff training without impacting the main operation. The restrictions on use apply only to the number of users.
•Fully browser-powered over the internet - all you need are standard PCs except for EPOS PCs which should have a bar code reader and/or a magnetic stripe card reader and/or a RFID reader, a touch screen (or large programmable-key keyboard), a customer facing display (attached as a printer) and a receipt printer if required.
•Advance ordering for customers by internet, or SMS text message (EU only at present). Can you imagine the savings on waste, queue times, counter space, etc., if customers only need to provide their ID and order number, and you know in advance what they want? Mobile phone owners as Internet customers log in to CATERMAN and enter the date and time for their order and the recipes available at that date/time are presented for selection. A confirmation email is sent to them (and the kitchen if required), and advance orders for any period detailing selections and customer are available to kitchen/counter/management staff. Similarly, mobile phone users can text in their requirements for ASAP or any future date/time in the next week providing they have the menu for that date/time. If you only provide a fixed menu, they only need one, or it can be a poster on public display.
•Looking for efficient and extremely cost-effective cashless catering? Take a look at the brochure extract in "The Product" page!