Site Operations

Food Production and Inventory Management

NetMenu automates and simplifies the inventory and production processes to help you reduce food waste, decrease menu costs, and increase operating efficiency.

Each location can create local recipes based on the central database and enterprise templates, so they can make locally appropriate decisions and respond to local demands. Costs reflect your contract pricing rules for each location. NetMenu makes it easy to:

• Generate a shopping list and purchase requirements from your forecasted menus.
• Keep track of inventory for each location.
• Interface with your national suppliers and local vendors for accurate costing.
• NetMenu helps ensure site orders are created for the right product, from the right vendor, at the right price, driving compliance that’s essential to your profitability.

Food Production

The menu and the forecast are what drive production. NetMenu provides scaled recipes, production sheets, pull lists, and prep lists to help streamline kitchen operations. NetMenu’s post-service analysis completes the loop, providing the information you need to reduce waste/slippage and loss. Tracking actual use and sales gives local managers the information they need to improve operations.

NetMenu organizes prep work for any number of venues, coffee carts as well as any grab-and-go locations. With centrally tested recipes and the ability to accurately forecast, your local directors can manage a growing business while keeping tight control on quality, consistency, cost, and patient safety.

Ordering and Receiving

Take the buying decisions out of local hands. With NetMenu, shared data, central control, and local configuration work together to ensure the right product at the right price. Create orders from menu need, par, or template and ensure that the right product is ordered for the right application. NetMenu’s electronic receiving feature updates product inventory and pricing. Accounts Payable Integration completes the process.

Inventory Tracking

NetMenu supports physical and perpetual inventory models. Inventory can be scanned electronically with a handheld device or entered on a tally sheet. The system makes it easy to issue and transfer product to and from units, including supplying floor stock.

Mobile Inventory

CBORD Mobile Inventory is an optional add-on that simplifies workflows by letting your employees use a tablet or other mobile device to take physical inventory counts anywhere you have inventory—even freezers without internet connectivity. It eliminates the need for paper inventory counts and ensures accuracy, efficiency, and data integrity.

The app runs on both Android and iOS mobile devices, and it works whether you’re connected or not. The count is saved in the device’s cache until it’s able to connect. CBORD’s Mobile Inventory solution is easy to use and requires little training. Just log-in and select your production unit, select a storage location, and start counting!

Inventory Analysis and Reporting

NetMenu supports each kitchen through a process of planning, execution, and analysis. From purchasing, production, and service to tracking usage and sales, information is collected at each stage of food production. NetMenu separates costs for service units with shared production and inventory.

Reports make it easy for each operation to know its costs and easily identify opportunities for savings. In-depth inventory analysis gives visibility into the movement of product and theoretical vs. actual cost.