Products:
Menu items, which EatecNetX calls products, are sold through restaurant and concessions, as well as via catering, manufacturing, and airline catering orders. A product may be sold globally throughout the operation, or limited to a specific sales outlet. Products may also be segregated by function, such as catering, restaurant, concessions, retail, etc.

Cost analysis may be performed at the product level. A selling price may be established by specifying the desired cost percentage, margin or markup. In concession environments, prices can be configured to include sales tax.

Cycled menus are easily accommodated. In universities, institutional settings or on cruise ships where products are not really sold, menu item costs can be compared to budgeted amounts.

Sales:
Sales are reported to EatecNetX from point-of-sale systems, via manual entry, upon the invoicing of catering, wholesale and airline orders, and from concessions stand sheets. Interfaces with all major point-of-sale devices are possible, including retail and grocery store oriented systems. The interface is unattended and automated. You may also post daily item sales manually from a "Z" tape. Upon the posting of sales in EatecNetX, inventory is depleted and general ledger account codes are automatically updated.

Buffet Sales:
The term buffet sales is being used in reference to any "all you can eat" scenario, including salad bars and meal plans, in addition to buffets. Buffet sales are usually posted on the point-of sale system so that buffet revenue is known. What is more difficult to determine is the cost of what was sold. EatecNetX facilitates this by allowing the user to keep track of what was consumed on the buffet (i.e., 2.5 pans of lasagna, 12.75 pounds of prime rib). These quantities are quickly keyed into EatecNetX: you can load an entire pre-defined list of buffet items into the posting screen, to which you need only insert quantities. Once this consumption is entered, EatecNetX depletes inventory of the buffet items and enables you to run profit analysis reports just for the buffet. The sales and consumption histories are then available for forecasting.

Analysis:
Numerous printed reports are available to reveal relative sales of menu items, and rate them according to profitability and popularity. Performance is valued in terms of gross contribution and an item's cost/price ratio. Item sales by product type, date range, and outlet (or site) are readily available. Reports may be rendered in graphical format to make seasonal, weekday, or meal period trends clearly visible. In a multi-site business, reports can be generated by store(s), districts, region, concept, and consolidated corporate-wide. With respect to multi-outlet operations, reports can be run on any combination of outlets, including or excluding catering.

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To receive more information on our products please email us at sales@eatec.com
or call 510-594-9011 ext #2 to speak with a representative in your area.