| Menu Planning and Pre-Costing |
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Menu planning is performed from a broad range of perspectives, some of which can be appropriate
to specific seasons. Menus can be
developed which will ensure consistency while providing an interesting
variety.
The Menu Planning Module determines in advance of service the cost of serving any combination of menu offering and the resultant gross profit. All cost computations are made on the latest purchase price using any recipe specified. The Menu Planning Module also provides menu costing for the non-cash, board type environments. A menu modeling program allows food service managers to perform "What if?" analysis for future planning purposes. A menu item cost summary detailing product cost, gross margin, and gross margin variances also aids in menu analysis. Effective planning and control will result in accurate and timely purchasing, the reduction of waste, a more productive operation, and better customer satisfaction through consistent quality and better service. |