Enterprise Foodservice Management
Software Combats Supply Chain Challenges

Enterprise Foodservice Management Software Combats Supply Chain Challenges

The Big Picture

In enterprise foodservice management, operators are tasked with driving value in their organization and strategizing cost savings across an expansive health system. To accomplish their goals, operators must be able to identify pain points and how they can address them effectively.
A graphic of a team working on inventory through enterprise foodservice management software

When it comes to costs, production and inventory are often the main culprits. Data from these two key areas of foodservice influences decisions and determines financial success. Ideally, operators should use exactly what they purchase to meet their population’s demands while preventing waste. Furthermore, enterprise health systems should prioritize price assessment of similar items across sites to work towards standardization, unify costs, and avoid unnecessary spending.

Inventory Big Picture infographic explaining the different levels of enterprise foodservice management
Inventory Big Picture infographic explaining the different levels of enterprise foodservice management

The Supply Chain

Unfortunately, there are times when operators have little control over distributor stock availability. Specific items may be unobtainable for numerous reasons: national item shortages, increased demand for seasonal items, unexpectedly low crop harvests, etc. Supply chain challenges mean that accurate enterprise foodservice management is easier said than done.

Without adequate ingredients, staff will struggle to produce certain recipes. What is the potential impact? Consider the following scenarios:

  • Hospital patients may hope for certain meals due to dietary restrictions or preferences. When they discover their desired food items are unavailable, this decreases satisfaction and impacts their stay.
  • Perhaps a potential patron is browsing the operation’s retail offerings, or a returning customer wants to order their favorite dish. They may take business elsewhere if the preferred menu item is out of stock.

Operators can use software to calculate product needs over extended periods to share with distributors to lessen the impact. Combined with a streamlined ordering and receiving process, they can be proactive (not reactive) in planning for potential menu/item changes due to supply chain shortages.

Leveraging Technology

Automation enhances the inventory process by providing operators with advanced measurement and tracking tools.

What are some considerations when seeking enterprise foodservice management software?

Item replacement

The right solution should pinpoint any discrepancies within an operation’s confirmed orders. This way, operators will know if any items are missing and can plan accordingly.

Inventory management

Mobile devices significantly improve the calculation process, especially regarding physical inventory. With a tablet or phone, a user can input counts directly into the system instead of utilizing pen and paper. This decreases the risk of manual error and saves valuable time.

Reporting

A robust foodservice system can store historical data and reveal trends in the operation’s inventory via reports. With heightened visibility, operators can explore potential areas for concern (e.g., spoilage or theft).

What benefits can operators expect from enterprise foodservice management software?

A blue icon of a person's silhouette within a circle. Smaller circles are attached with lines.Standardization
Use a single point of control, thereby maintaining data integrity as well as cost control.

A blue icon of a globe with a person on either side. Two rounded arrows indicate a transfer from one to the other.Consistency
Provide patients and guests with the same feeling and experience regardless of the specific site.

A blue icon of a gear surrounded by two arrows turning in a circular motion.Optimization
Establish standard workflows and processes, keeping staff on the same page.

A blue icon of a long spreadsheet with a magnifying glass hovering over a bar chart.Evaluation
Examine data, like post-meal counts, to spot which items are popular and which need to be adjusted according to consumption and production needs.

A blue icon of a person's silhouette within a circle. Smaller circles are attached with lines.Standardization
Use a single point of control, thereby maintaining data integrity as well as cost control.

A blue icon of a globe with a person on either side. Two rounded arrows indicate a transfer from one to the other.Consistency
Provide patients and guests with the same feeling and experience regardless of the specific site.

A blue icon of a gear surrounded by two arrows turning in a circular motion.Optimization
Establish standard workflows and processes, keeping staff on the same page.

A blue icon of a long spreadsheet with a magnifying glass hovering over a bar chart.Evaluation
Examine data, like post-meal counts, to spot which items are popular and which need to be adjusted according to consumption and production needs.

Automate to Navigate

While unforeseen circumstances will always arise within enterprise foodservice management and the greater supply chain, the right resources will aid an operator’s response. Automating with foodservice software ensures staff can not only successfully navigate operational challenges but thrive in them.