Client Spotlight: Ohkay Hotel Casino

Expanding the use of FOOD-TRAK for next level results!

When General Manager Dan Hallmark joined Ohkay Hotel Casino, he felt strongly they would benefit from the F&B management system he used at his previous casino and implemented FOOD-TRAK.  His primary objective was to improve inventory procedures with a focus on their warehouse operations. Read more...

  TOPICS WORTH READING ABOUT

Trainer's Tip

Introducing a visual way to see if a recipe contains an inactive ingredient.  Version 5.8 included a new feature where an inactive recipe ingredient is highlighted in orange on the Recipe Designer screen.  Replace an inactive ingredient with an active one for more accurate costing. Read more...

Fundamentals & Advanced Training

FOOD-TRAK University offers multi-day comprehensive virtual classes for Fundamentals and Advanced Recipe & POS. This interactive training experience is with a live instructor and includes a comprehensive training guide. Mark your calendar for our upcoming dates! Click here...

Development News - Popular Interfaces!

Our interface department has been busy updating our most popular vendor interfaces.  Some of our interface partners are replacing FTP (File Transfer Protocol) with the more secure sFTP (Secure File Transfer Protocol).  Others are replacing older non-standard file formats with more standardized EDI (Electronic Data Interchange) formats.  Most of these changes have little impact on your current integration processes, so making the interface switch is easy! Read more...

NEW! FOOD-TRAK University Crash Course

For a quick way to get someone up to speed on FOOD-TRAK basics consider the Crash Course!  It is a compilation of FOOD-TRAK University courses covering database and template management plus invoice and inventory entry.  In addition, it includes an hour of consultative training time on any topics you’d like to discuss.  Total training time is 7.5 hours that can take place in one or more sessions when convenient for your team. Read more...

When General Manager Dan Hallmark joined Ohkay Hotel Casino, he felt strongly they would benefit from the F & B management system he used at his previous casino and implemented FOOD-TRAK.  His primary objective was to improve inventory procedures with a focus on their warehouse operations.  As it can happen, a staff reduction in the warehouse led to the system being underused.

Enter Bonnie Woolsey, Purchasing and Warehouse Manager who joined in 2013.  Bonnie recognized the team wasn’t using FOOD-TRAK fully and rose to the challenge.  She believed it would be important to expand their use of the system to maximize the financial reporting as requested by their CFO.  Bonnie was manually entering invoices, creating POs, and entering inventory for all the departments. Seeking a way to make this easier for other users, she embarked on a plan. 

First, Ohkay Casino needed to upgrade FOOD-TRAK as they were several versions behind.  

Next, they took steps to move from an on-premise system to the Cloud.

Once they moved to the cloud and had all the benefits associated with the current version, Dan and Bonnie felt the time was right to expand the system to other departments like the Gift Shop. The Gift Shop was calling in their orders, signing the invoice and submitting invoices to Accounting – all manual work.   SCI worked with Bonnie to build a new Gift Shop database, create new inventory and purchasing templates, and train their Manager.  Now, all items with SKUs are in the FOOD-TRAK system.  The Gift Shop Manager says her favorite FOOD-TRAK tool is the Waste Tracking Report to help her manage inventory.

To help all their outlets and warehouse streamline the inventory process, they purchased new FOOD-TRAK Mobile Partner scanners for taking monthly inventory in the warehouse, food operations and the gift shop. According to Bonnie, in addition to the scanning processes being so much faster than the old inventory sheets, another significant time savings occurred as she no longer does any manual entry.  Their accuracy has greatly improved and they no longer have errors indicating 30 cases instead of 30 cans!

Another big bonus for Bonnie as Purchaser is the Price History Report, saving her considerable time from the previous weekly reviews of vendor pricing to monitor increases.  Now, she just runs a report to spotlight items needing attention.

Overall, Ohkay Hotel Casino’s expanded use of FOOD-TRAK has improved their inventory management by reducing time and labor, increased accuracy, and enables them to consistently monitor price fluctuations for better profitability. 

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Development News

Our interface department has been busy lately updating our most popular vendor interfaces.  Some of our interface partners are replacing FTP (File Transfer Protocol) with the more secure sFTP (Secure File Transfer Protocol).  Others are replacing older non-standard file formats with more standardized EDI (Electronic Data Interchange) formats.  Most of these changes are technical in nature and have little impact on your current integration processes, so making the interface switch is easy!  Here’s a short description of some of the recent interface changes.

• US Foods.  We have updated our interface to support an EDI format for bids, orders, order acknowledgements and invoices. In addition, this interface now uses sFTP.  If you would like to use this new interface we will help you initiate the request with US Foods, so please contact us for that assistance.  
• Shamrock Foodservice.  We have updated our Shamrock Orders interface to support sFTP.  Shamrock is switching all clients to sFTP technology. 
• Sysco.  We have two different Sysco interfaces - an EDI 4010 invoice import interface as well as proprietary eSysco/Sysco Market file format for bids, orders, order acknowledgements and invoices.  We updated the EDI 4010 interface so that it now supports sFTP.

Not using a vendor interface?  Why enter invoices into FOOD-TRAK manually when you can import invoices?  Or even a bigger why – why type your orders into the order entry system when you can push a purchase order from FOOD-TRAK to the vendor?   There are a number of ways interfacing FOOD-TRAK with your vendor’s ordering system can save time and money – and increase costing accuracy within the system!   Let us know if you are interested in discussing this.  We’d love to fill you in on the details! 

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FOOD-TRAK University

Fundamentals and Advanced Recipe & POS Integration Training

Train from virtually anywhere! The 4-day Fundamentals and the 1.5-day Advanced Recipe & POS Integration training courses are designed for convenient distance learning and are led by a live instructor with complete training guides. Working on your own computer workstation and the latest version of FOOD-TRAK, your instructor will take you through a series of lectures explaining the “how to” functionality of each process, followed by practice exercises outlined in the comprehensive training manual. This “real world” foodservice operation approach prepares you to return to your place of business with a clear path and the knowledge to meet your goals, control costs and maximize cash flow using your FOOD-TRAK System.

The Fundamentals course was created to teach clients how to operate and maintain an effective food and beverage database while practicing inventory techniques and methods, forecasting, ordering and procurement approaches that help drive cost savings to your bottom line.

Our main objective with the Advanced course is to provide you with a working knowledge of the FOOD-TRAK System process flows, task operations and reports related to recipes and the integration with your POS system to gain even tighter control over your food costs.

Mark your calendar for our upcoming dates!

March 9-10, 2022 Advanced Recipe & POS Integration

March 22-25, 2022 The Fundamentals

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NEW! FOOD-TRAK University Crash Course

The FOOD-TRAK® University Crash Course is the latest addition to FOOD-TRAK University and offers a streamlined approach covering FOOD-TRAK basics. This online course provides a jump-start on system utilization for both new and existing staff. Topics covered include inventory and purchasing as well as their correlating standard reports. The curriculum is designed to give students the confidence and knowledge needed to be effective and efficient using FOOD-TRAK as a powerful tool! The Crash Course is a curated selection of FOOD-TRAK University material and includes one hour of customized Advisory Services training to cover or supplement any FOOD-TRAK topics of interest.

Sign up by contacting us at 800-553-2438 or ftsales@foodtrak.com.

Click here for the brochure.

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Trainer's Tip

Introducing a visual way to see if a recipe contains an inactive ingredient.  Version 5.8 included a new feature where an inactive recipe ingredient is highlighted in orange on the Recipe Designer screen.  Replace an inactive ingredient with an active one for more accurate costing!

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Welcome to the Cloud!

Welcome to the Cloud: Loma Linda University Loma Linda, CA

Welcome to the Cloud: Copper Mountain Copper Mountain, CO

Welcome to the Cloud: Cajundome & Convention Center Lafayette, LA

Welcome to the Cloud: 89th Airlift Wing US Air Force Andrews AFB, MD

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