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Your first paragraph makes an excellent point. No one is going to type all that in each day. And more importantly - you'd have to type in every ingredient and t

by hanley 13y ago

Your first paragraph makes an excellent point. No one is going to type all that in each day. And more importantly - you'd have to type in every ingredient and the quantity for each menu item in order to get the 'better inventory control' that the website suggests.

fananta 13y ago
We're looking at integrating with POS systems but that isn't very easy. It will only require to enter the quantity of sales for menu items. Most POS systems will produce an overall daily count but won't be able to provide smarter analytics.
- tnorthcutt 13y ago
  We're looking at integrating with POS systems but that isn't very easy. http://paulgraham.com/schlep.html http://paulgraham.com/schlep.html
joshvm 13y ago
Knowing nothing about the food services industry, surely this is something you do once for each menu item and then forget about it. For instance, if you know a cake needs 100g sugar, 100g flour, 100g fat, 1 egg per portion then it's trivial that if you sell ten cakes, you need a kilo of each thing. And actually this would be interesting to chart - does this actually correlate to your kitchen usage? Ideally there should be no wastage in ingredients, but what happens if you find out that each day you're selling 10 muffins but using 20 eggs? I think an ideal-ish system would be either to integrate to the POS system or have some kind of iPad/tablet app so you can tap in orders as they come. Just needs to be a basic counter that tracks how much is sold throughout the day. If you have POS data, then you can be even more canny and see finer resolution data (e.g. early lunch vs late lunch).
michaelmior 13y ago
I don't think you'd need to put in every ingredient. If you know you predict that you're going to be selling twice as many waffles this week, buy more ingredients for waffles. If sales for cheeseburgers are expected to be down, buy less cheese.

by hanley 13y ago

fananta 13y ago

We're looking at integrating with POS systems but that isn't very easy. It will only require to enter the quantity of sales for menu items. Most POS systems will produce an overall daily count but won't be able to provide smarter analytics.

tnorthcutt 13y ago
We're looking at integrating with POS systems but that isn't very easy. http://paulgraham.com/schlep.html http://paulgraham.com/schlep.html

joshvm 13y ago

Knowing nothing about the food services industry, surely this is something you do once for each menu item and then forget about it. For instance, if you know a cake needs 100g sugar, 100g flour, 100g fat, 1 egg per portion then it's trivial that if you sell ten cakes, you need a kilo of each thing. And actually this would be interesting to chart - does this actually correlate to your kitchen usage? Ideally there should be no wastage in ingredients, but what happens if you find out that each day you're selling 10 muffins but using 20 eggs? I think an ideal-ish system would be either to integrate to the POS system or have some kind of iPad/tablet app so you can tap in orders as they come. Just needs to be a basic counter that tracks how much is sold throughout the day. If you have POS data, then you can be even more canny and see finer resolution data (e.g. early lunch vs late lunch).

michaelmior 13y ago

I don't think you'd need to put in every ingredient. If you know you predict that you're going to be selling twice as many waffles this week, buy more ingredients for waffles. If sales for cheeseburgers are expected to be down, buy less cheese.