 Client Spotlight - Snowshoe Mountain Resort
It’s our pleasure to introduce you to Chris Cutright, F&B Systems Coordinator with Snowshoe Mountain Resort of 27 years! Chris is sharing some of her 14 years of experience and best practices using the FOOD-TRAK system that you may be able to apply to your F&B operations. As always, we look forward to hearing from you, fellow FOOD-TRAKERS, on your feedback and experiences.
What were your goals for using FOOD-TRAK?
Answer: To have more accurate inventories therefore resulting in more accurate COGS. Product cost is always up-to-date using FOOD-TRAK. I can now be sure that the value of inventory is correct.
Were you successful in meeting your goals? If so, would you please share in more detail?
Answer: Yes. The cost of products is updated every time an invoice is entered so no more manually updating forms we were using prior to FOOD-TRAK. The old process was not always efficient and of course you ran the risk of items not being current in cost because you didn’t have time to update them as often as needed.
How has the FOOD-TRAK System made a difference in your operations?
Answer: We now have more consistent processes that help to reduce labor and COGS.
What best practice with FOOD-TRAK would you like to share with your fellow FOOD-TRAK professionals?
Answer: I would recommend that you update to the latest versions as they are released. This keeps your operations on top of the latest technology with FOOD-TRAK.
If you were to give FOOD-TRAKERS a piece of advice, what would it be?
Answer: Always be looking for new technology available in FOOD-TRAK to make use of the system easier for the employees and more efficient for your business. The easier it is for them the more likely they will use it to its fullest potential. For example, the mobility platforms. The FMA is an app that we just recently implemented. The employees can now use FOOD-TRAK on the spot without being tied to a PC. There is no uploading or synchronizing. They are working directly in the system. This makes it easier for them while making it labor efficient for your business.
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 News You Can Use - Recipes!
Expand your use of the FOOD-TRAK System with recipes! Get your culinary team involved and learn how simple recipe building can be with this incredible tool. The FOOD-TRAK System calculates recipe costs, margins and food cost percentages in real-time for every recipe in your database. No more manual recipe costing! Since costs are updated with every invoice, the decisions you make on menu management and pricing for catering events can actually result in your desired margin.
We talked with several new clients who are embarking on their FOOD-TRAK recipe phase and thought we’d share their goals and strategy with you. Whether you’re a long time FOOD-TRAK user or a newbie, it’s never too late to expand your use of FOOD-TRAK to include recipe functionality. Not only will your recipes be automatically costed, but you’ll be able to see real-time costs whenever you size, model, adjust or print recipes. And with this information, you can feel confident about making changes as needed. Notice what Eric Seifferlein, Executive Sous Chef at Cobo Center in Detroit, MI has to say about sizing recipes…
"Having implemented the FOOD-TRAK System 6 months ago, our biggest win has been inventory. The handhelds have cut our inventory time in half - and I believe it's more accurate. Now we're turning our attention to recipes. We've got a huge show coming up and we want to use the recipes in FOOD-TRAK to be able to forecast what we need to buy. The food purchasing for this event has been an enormous task in past years - partly done with spreadsheets and partly manual, so FOOD-TRAK will be a huge help to us this year."
Once recipes are in the system, you can further expand the value of the FOOD-TRAK System with a POS Interface. By adding sales information to the system, all types of menu analysis and menu engineering reports – including the new graphical analytics – become available. And perhaps most important, the system will calculate your ideal food costs compared to your actual cost on a summarized AND item-by-item basis, providing inventory variance reporting. You’ll not only know what your theoretical food cost is, but you’ll be armed with information on what items are preventing you from reaching your theoretical goal. Let us know how we can help you take advantage of FOOD-TRAK’s robust recipe features! We can even enter your recipes for you.
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 Tech Corner
Do you have a vendor interface that you aren't utilizing? Did you know that if you switch vendors and need to exchange interfaces we can do that for you? Vendor interfaces are one of the biggest time savers because you can eliminate manual invoice entry by simply importing the invoice directly from your vendor!
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 Trainer's Tips
Looking for a quick way to locate all of the products that exist in your database? In some cases, it may be challenging to track down a list of all your Sold Items if you don't know where to look. While the Product List report is a great option, we thought some clients might be interested in seeing a list on screen. Our trainers have offered up a helpful tip to point you in the right direction!
Steps:
Go to Database - Elements - Items
Select the Active Items: Options view
Click on the filter in the Sold column
From the menu select Text Filters > Contains
Enter an X in the empty field
Click OK
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 Featured Offering - Mobile App!
Earlier this year we introduced the FOOD-TRAK® Mobile App (FMA) as our latest addition to the FOOD-TRAK System’s mobility platform. We suggested you HOLD THE PHONE and you did!
In this issue's featured spotlight, Chris Cutright, super user with Snowshoe Mountain, mentioned this when using the FOOD-TRAK Mobile app, “the employees can now use FOOD-TRAK on the spot without being tied to a PC. There is no uploading or synchronizing. They are working directly in the system.”
We agree with you, Chris, and we want all our clients to take advantage and HOLD THE PHONE too! Offering – sign up for 2 FMA classes and get the 3rd class FREE ($100 savings)! Sign up by November 30, 2018 to take advantage of the offer, take the classes anytime within the next 12 months.
Classes offered:
PRO 240: Requisitions/Transfers with FOOD-TRAK Mobile App
Using the FMA to create requisitions from templates, create transfers from a blank form and from a requisition. Participants: Purchasing, Outlet Staff. Duration: 60 min
ACCT 202: Inventory with the FOOD-TRAK Mobile App
Taking inventory with the FMA. Participants: Warehouse, Outlet Staff, Accounting, Inventory Staff. Duration: 60 min
ACCT 302: Receiving with the FOOD-TRAK Mobile App
Use the FMA to create invoices from receivers or purchase orders. Create receivers from purchase orders. Participants: Warehouse, Accounting. Duration: 60 min
Sign up here!
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Welcome New Clients
| Welcoming our new client:
Cobo Convention Center - Centerplate
Detroit, MI |
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Welcoming our new client:
Booth One Restaurant by Lettuce Entertain You
Chicago, IL |
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Boot Camp Q1 2019
January 21 - 24 Scottsdale, AZ
Turn your 2019 F&B goals into tangible results by joining us for Boot Camp! This 4-day instructor led training seminar provides attendees with an interactive and engaging classroom experience, including lectures, demonstrations, hands-on workshops and valuable interaction with other users. Boot Camp dates and locations have not been finalized for 2019, so if you would like to host a seminar at your facility let us know! Fill out the form below to submit your location.
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Client Spotlight - Snowshoe Mountain Resort
Tech Corner
News You Can Use - Recipes!
Trainer's Tips
Featured Offering - Mobile App!
