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TOPICS WORTH READING ABOUT | ||
 Trainer's TipIn our last newsletter we featured FOOD-TRAK’s Support Center – a convenient hub where you can create a support ticket and manage Help Desk emails. If you haven’t tried it yet, here’s your invitation. Read more... |
 Training Courses & ScheduleWe offer a great variety of training options designed to fit all of your needs including our most comprehensive FUNdamentals Course, Crash Course, Comprehensive Recipes & POS, and FOOD-TRAK University topic-focused sessions. Click here... |
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 Development NewsSCI recommends that all clients use the Last Cost method for inventory valuation if possible. A memo was recently sent to all primary users explaining why – put simply, Last Cost is both the most accurate and the fastest option for FOOD-TRAK report processing. Read more... |
 Welcome to Hosting!The FOOD-TRAK Cloud Service gives you the full capabilities of the FOOD-TRAK System without worrying about hardware, software, backups or upgrades. Reap the benefits of nightly backups, uninterrupted service, updated software and the ability to make configuration changes easily and quickly! Read more... |
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Spotlight: Revealed: Boca West’s Secret Weapon for F&B Report Accuracy
From inventory to attitude: How FOOD-TRAK® mobile scanners streamlined back-of-house operations and energized the Boca West team
Boca West Country Club is one of the largest private clubs in the country. With 8 dining destinations, banquets serving over 600 events per year, and 4 championship golf courses, Boca West is one of the most complex and difficult operations to manage. A FOOD-TRAK client since 2002, the late Jay Di Pietro – the “godfather” of club managers saw the potential for improving club F&B profitability with our software. He and his protégé and successor Matthew Linderman, CCM who is now President, COO & General Manager have been industry pioneers when it comes to using F&B management software. Mr. Linderman took the next step by adding FOOD-TRAK mobile scanners to his toolbox. We interviewed Mr. Linderman to get his thoughts on the impact of mobile scanners on the operation.
"If you're on the fence about adding them , my advice is simple: do it. You'll save time, cut down mistakes, and your team will thank you." Matthew Linderman, CCM
SCI: When did you start using the scanners and how many do you have? ML: “We started using FOOD-TRAK back in 2002, and about ten years ago we added scanners into the mix. At first, we had four. Now we’re up to eleven, and we’ve got three more on the way. Even with that large number, they’ve already paid for themselves many times over.” SCI: What do you use them for? ML: “Scanners are currently used for receiving, requisitions, transfers and inventories. They’ve saved us countless hours every month. What used to take twice as many people and twice as long now gets done in about half the time. And because everything is scanned directly into the system, the reports come back faster and more accurate with fewer mistakes.”
SCI: How have they helped other than time savings? ML: “The biggest difference has been accuracy. No more trying to read messy handwritten notes or figure out what “kitchen language” means compared to what purchasing calls something. The barcodes make sure the right item is entered every single time. And if something doesn’t look right, we can check it on the spot instead of waiting weeks.” SCI: How did you handle the implementation of this technology? ML: “Our storeroom and culinary teams worked together to organize the barcodes in a way that makes sense for them—by storage location, category, shelf, or alphabetically. That simple step has made the process much smoother and easier for everyone involved. Were there challenges at first? Sure. Training the staff, updating barcodes, and getting used to a new system always takes some effort. But once the team saw how much quicker and easier it made their work, the feedback turned positive fast.” SCI: What advice do you have for other club managers with regard to using scanners with their FOOD-TRAK System? ML: “For us, the FOOD-TRAK scanners have been a game changer. They’ve made data collection faster, more accurate, and ultimately made the club more profitable. They’re the single best tool we’ve got to keep things moving and keep everyone accountable. No matter how large the operation is, if you’re on the fence about adding them, my advice is simple: do it. You’ll save time, cut down mistakes, and your team will thank you.”
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Pinnacle Hospitality, Toronto |
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Il Fornaio, Corte Madera |
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Hooters, Cancun Mexico |