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Schedules and staff costs across all production locations.

Six locations, sixty people, one grid: who's short and who's spare, proposed and moved before anyone phones at six. Staff cost per meal, location by location, against the contract target.

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Coverage across all locations, from booked mealsTransfers between locations proposed on their ownCost per meal, by location and by contract
Staff across the six locations, today58 people · 4,180 mealsCoverage
LocationPeopleHoursMeals/hourLabor/mealCoverage North center149812.7$0.58ok South center96315.6$0.55− 2 people Tecno cafeteria85611.1$0.72ok Villa Serena7496.9$1.12ok St. Luke12849.0$0.84ok University8564.3$1.60+ 2 people
South is short because of two sick leaves, the University has two extra people: the solution is already writtenMove 2
Today

Sixty people, six locations, six shift sheets.

Every commissary kitchen makes its own schedules. When two people at South fall ill, the manager calls around at random; meanwhile at the University there are two people too many for today's meals. Nobody sees the picture, and the labor cost per meal is known to the consultant at month-end.

  • Schedules per location, in silos

    South is short, the University is spare, and nobody knows.

  • Emergency replacements

    Phone calls at 6 in the morning, whoever answers goes.

  • Invisible cost per meal

    From $0.55 to $1.60 per meal, discovered with the pay stubs.

Monday, 6:10 AM
Sick leaves at South2
Extra people at the University?
Phone calls made7
Labor per mealFrom $0.55 to $1.60
Coverage

Six locations in one single grid.

For every location and every day, the people on shift against those needed for the booked meals. Who's short and who's spare is visible on the same screen, and Ordinoo proposes the transfer before anyone has to phone at six.

Coverage, week 37Proposal
MonTueWedThuFri North center14 / 1414 / 1413 / 1414 / 1412 / 12 South center9 / 119 / 1111 / 1111 / 1110 / 10 Tecno cafeteria8 / 88 / 88 / 88 / 86 / 6 Villa Serena7 / 77 / 77 / 77 / 77 / 7 St. Luke12 / 1212 / 1212 / 1212 / 1212 / 12 University8 / 68 / 66 / 66 / 64 / 4
People on shift / people needed, on each location's booked mealsApprove

The people needed come from the meals.

Staffing needs aren't fixed: they depend on booked meals, the day's menu and the type of location. A commissary kitchen does 12 meals an hour per person, a nursing home with special diets does 7. Ordinoo knows it per location, and proposes schedules accordingly.

  • From booked meals

    Schools closed on Friday need fewer people.

  • Transfers between locations

    Whoever has the right contract and the right distance, proposed on its own.

The cost per meal

Staff costs per meal, location by location.

In contract foodservice the number that counts is staff cost per meal produced, and it changes by type of location: a nursing home with special diets costs more than a commissary kitchen. Ordinoo calculates it every day per location, against that location's target, and shows who's out of line.

  • Per meal, not per hour

    The number that's in the contract.

  • One target per type of location

    School, nursing home, hospital: three different yardsticks.

Staff cost per meal, AugustBy location
North center$0.58
South center$0.55
Tecno cafeteria$0.72
Villa Serena$1.12
St. Luke$0.84
University$1.60
Every location has its own target: a nursing home isn't a school. The University is outside its own
Month end

Fifty-eight pay stubs, without a single sheet copied out.

Clock-ins with the location, transfers, overtime and contracts go out in one file for the payroll provider. And the staff cost per meal for each contract lands in that contract's P&L: the client paying 2.30 per meal knows what it costs to serve it.

  • Clock-ins with the location

    Who worked where, clocked in from the phone.

  • In the payroll firm's format

    One file, not six.

  • By contract

    The labor cost in each contract's P&L.

Month-end, six locations, one consultantIt gets prepared
31 AugTime clock data for 58 people, 6 locationsClocked in from the phone with the location: 9,240 hoursready
31 AugOvertime and transfers between locations62 hours of overtime, 14 days at another locationready
31 AugContracts, pay rates, part timeWage rules, overtime and accrualsready
31 AugCost per meal for the month, by location and by clientFor each contract's P&Laccounted
01 SepOne file for the payroll provider, 58 pay stubs without questionsAnd the labor cost per contract in the report on the first of the monthsent
Twenty minutes

Bring us the schedules of two locations,
let's see who's short and who's spare

With the schedules and booked meals of two centers, in twenty minutes you see the coverage of both in the same grid, the proposed transfer, and the cost per meal for each. Free and no strings attached: if it's not for you, we'll tell you ourselves.

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  • The schedules of two locations
  • The coverage grid
  • The cost per meal for each
Where it continues

Where it continues, for cafeterias.

Kitchen managementThe meals the requirements come from.Vendor logisticsThe deliveries to the locations.Shift planningThe schedule, location by location.
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