Technology that can streamline and expedite day-to-day F&B tasks remains high on the wish-list of those in the hospitality and gastronomy industries, as the challenges of menu engineering, recipe creation and inventory management are just some of the activities that consume valuable time and resources that could be better spent elsewhere
How can FutureLog’s Recipe Management solution help?
With automation and accessibility our top priorities, we’ve designed a comprehensive recipe management tool with today’s F&B teams in mind. It’s a flexible, intuitive solution for the creation and management of recipes and menus, with easy POS connectivity for efficient, automated stock decrementation, all available in our native mobile app for working while on-the-go
Empowering teams across your organisation
- Culinary teams will appreciate the clear, detailed instruction guides for recipes and menu creation and preparation notes, supported by photographs which are easily added with our Mobile App
- Automated and comprehensive nutritional information is provided for all recipes, saving time, and automatically updated with any ingredient substitution or modification
- Our native mobile app provides seamless access to all recipes, including ingredients and allergens, a useful tool that can be utilised for Front of House teams as well as the kitchen
- The streamlined inter-outlet recipe-sharing tool and automated processes for stock and inventory management will appeal to operational teams
- Financial teams will have access to thorough cost calculations and breakdowns at their fingertips, alongside real-time menu-engineering reports
Some of our most popular features include:
- Flexible recipe categorisation and assignment; all within your control
- Adding ingredients per recipe directly to your shopping cart with just one click
- Automated detailed additive, allergen and nutritional value information
- Complete costing calculation is available per dish including raw ingredient costs to manpower requirements, and ability to add ingredients from internal preparation kitchens
- A calculator function for simple scaling, enabling teams to quickly adapt ingredient quantities for increased or decreased demand
- Reliable, real-time inventory updates for stock-on-hand and decrementation
- The ability to manage production kitchen, bulk preparation and internal recipe transferring by quantities
More insights = reduced costs
- “Best price” insights to determine the alternative pricing options, facilitating easy substitution and if the ‘Best price’ is not selected, a ‘Opportunity Cost’ report available to review cost impact of such decisions
- Minimise the risk of over-ordering and combat food wastage
- Robust reporting to identify your strongest / weakest selling items to make pricing and menu engineering decisions
Seamless integrations and cloud-based accessibility
Available via our desktop and native mobile app, all our procure-to-pay solutions are fully cloud-based and easily integrated with POS and finance systems, with no upfront capital expenditure
To find out more about how your hotel, restaurant, pub, club or venue can benefit, please contact Benjamin Krieg for an obligation-free demonstration
COMPANY CONTACT DETAILS:
Benjamin Krieg
Vice President Operations at FutureLog Oceania, Sydney
+61 424 954 881
Benjamin.Krieg@futurelog.com