Restaurant use cases
A system fitted to how your restaurants prepare and sell food
Shared suppliers, a central kitchen, products assembled at the counter and pay-by-weight service all need a different method for measuring usage. We configure TasteMetrics around what happens in your restaurants.
Examples of how TasteMetrics is configured
During implementation, we identify the source of usage data and map ordering, receiving and transfers. These four examples show how the setup changes with the restaurant model.
Centrally managed restaurant group Multiple locations, shared suppliers POS sales, recipes and the stock balance of each location
TasteMetrics calculates usage and requirements for each restaurant. It then prepares or sends supplier orders and assigns deliveries and documents to the correct location.
Head office stops collecting daily purchasing lists. It receives an alert when a product is unavailable, a price changes or another issue needs a response.
Central production Central kitchen and transfers Restaurant requirements and recipes for products and prep items
Sales and stock levels determine how much each restaurant needs from the central kitchen. The system converts that demand into a production plan, raw material purchases and transfers.
The central kitchen receives a production plan. When a restaurant accepts a transfer, the system adds the prep item to its stock and assigns the cost to that location.
Products assembled at the counter Customer-composed products Ingredients and actual portions recorded during preparation
The preparation module records which ingredients went into the product and how the portions differed from the standard. TasteMetrics uses that record to update usage, stock and food cost.
Inventory deducts the ingredients actually used instead of applying one averaged recipe to every order.
Buffet and hot-hold counters Pay-by-weight food service Food put out, refills, leftovers, waste and total sold weight
Changes in the weight of each dish show how much was served. TasteMetrics compares the total with the weight sold through the POS and converts each dish into ingredient usage.
The owner sees the cost and waste of each dish even though the customer pays for the combined weight of the plate.
Show us how your restaurant group works
During the demo, we will map the way your restaurants work and show how TasteMetrics would calculate usage, supplier orders and cost in that setup.
Book a demo Choose a time directly in Google Calendar.