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"This provides B.R. Guest with a true Web-based enterprise system,' explains Michael Jacobs, CFO at B.R. Guest. 'With our old DOS-based application, we had a separate database in each restaurant so we were forced to upload, download and synchronize our data. Now that we have EatecNetX, all of our information resides in one centralized database, accessed over our corporate intranet, so we can have real-time information about our operations whenever and wherever we need it."

Media Coverage


September 2003

Mastering the Food Chain - Bringing order to supply chain management drives efficiency and saves time

B.R. Guest is also concerned with improving the workflow at its fine-dining restaurants. Combining back-office and supply-chain management systems from Avero (www.averoinc.com) and Eatec (www.eatec.com), B.R. Guest rolled out its system enterprise-wide and now counts more than 150 corporate and restaurant users.

The core of the system is EatecNetX, which provides recipe and menu development, inventory management, purchasing and receiving, vendor bidding, requisitions and transfers, and production management enterprise wide.

"This provides B.R. Guest with a true Web-based enterprise system," explains Michael Jacobs, CFO at B.R. Guest. "With our old DOS-based application, we had a separate database in each restaurant so we were forced to upload, download and synchronize our data. Now that we have EatecNetX, all of our information resides in one centralized database, accessed over our corporate intranet, so we have real-time information about our operations whenever and wherever we need it."

In its central commissary, where B.R. Guest produces a wide variety of goods ranging from bread to dim sum, the enterprise system provides production planning and purchasing tools that are driven from sales forecasts or requisitions from the restaurants.

"We now have the ability to control our food costs more effectively," adds Jacobs. "With our old application, we had to gather data from the point-of-sale, upload it into multiple databases and link them with several Excel spreadsheets. This meant that the data was not as current as we needed for a timely actionable review."

This was excerpted from the September 2003 issue of Hospitality Technology and may differ in content or context from the originally published article. To see the full text visit www.htmagazine.com.

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