The buffet management module is designed for foodservice operations that have any "all you can eat" scenario, such as salad bars, employee dining rooms, complementary breakfasts, and buffets. The buffet management module enables you to view actual consumption versus revenue, so as to better manage the profitability of your operation. Usage history can be retained for future forecasting, production and purchasing functions.

Menu Items:
Menu items for each meal period for each day of the week are set up in EatecNetX. Entry of the menu items is easy - simply type in a few letters and select from a drop-down list, or categories may be accessed, which present a drop-down of all the possible items. Menu item quantities can be in terms of servings, batches, pans, trays, pounds, etc. Once the menu is complete, it can be viewed in its entirety and printed for easy reference.

View Projected Revenue, Costs, and Food Cost Percentage:
Once a target guest count and anticipated consumption ratio for each item is established, you can view the forecasted costs and revenue, including an overall food cost percentage.

Modify Buffet Plans with Up-to-the-Minute Information:
New buffet plans can be created for each week. Or, if the same items are served week after week, a one-time plan can be developed, and called up repeatedly to make changes and/or modify guest counts and serving ratios.

Requisitions:
A buffet plan can be called up to auto-determine what to requisition from both the storeroom and the commissary/production kitchen. EatecNetX will display each inventory item and the suggested quantity to requisition. The numbers can be adjusted individually or the system can auto-apply one of up to ten different par levels.

Generate Kitchen Worksheets:
To know what to prepare in the kitchen, simply highlight the items in a meal period, and print a kitchen worksheet, which scales ingredients to the appropriate number of batches or servings.

Tracking Buffet Consumption and Auto-Calculating What Was Sold:
Using a worksheet printed by EatecNetX, buffet consumption can be recorded. The quantities prepared and quantities left over are entered into EatecNetX; the system will use this information to determine what was consumed, or "sold." You can also record the time you ran out of an item.

Posting Sales and Buffet Profit Analysis Reports:
In buffet operations, the point-of-sale system typically records the revenue, which will be imported by EatecNetX. If you have a per meal budget in the employee dining room, this "selling price" can be entered as revenue. When consumption is posted, inventory items are automatically depleted and the cost of sales is updated. A buffet profit analysis report, for any selected date range, can be generated, and the historical revenue and cost numbers are now also available as a basis for future planning.

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