Phase 1
Assessment & Strategy
How We Work With Your Team
Phase 2
Phase 3
Phase 4
Design & Planning
Implementation & Training
Monitoring & Optimization
Implementation & Training
Once orders are placed, our systems turn towards operations. Before an order arrives, our team places a folder of the items being delivered into our inventory tracking software. Your team is able to scan in items as they arrive and scan items out as they are used, allowing for real time inventory tracking and management, eliminating the need for the traditional paper and pen inventory system. Your teams will be able to utilize our custom prep lists and standardized recipes to support new efficiencies.
Monitoring & Optimization
With inventory being automated and up-to-date, we are able to actively alter and edit upcoming orders to reflect current inventory and usages. Based on food price fluctuation and outside factors we are able to adjust menu items and production schedules. When all of our services are in place, and integrated with your staff, these operational efficiencies lead to drastic cost-savings.
Assessment & Strategy
After skimming through your financials and purchase history of past summers, we team up with our diverse group of vendors seeing how we can cut costs. We have a mix of vendors that are tied to national GPO’s that offer competitive and discounted pricing, which also enables us to leverage pricing with other national distributors and local vendors.
Design & Planning
After working through product interest with our vendors and distributors, we shift our attention to expertly planning your menus. A well planned menu makes use of the case sizes that vendors use, plans for potential leftovers, and maximizes ingredient yield all while being balanced, nutritious, and delicious. Once the menu is planned we focus on creating the recipes, prep-lists, and orders to satisfy the menu. These orders then go to our vendor management team to capitalize on competitive pricing and bring you the maximum amount of savings.