Dates, covers and requirements,
separate from the regular service.
Every event with its date, its covers and its menu. The requirements come from the recipes, the orders go out on the right day, and the event's inventory stays separate from the service's: on Saturday night nobody goes short of anything.
The event and the service steal each other's goods.
The 180-cover wedding and Saturday night's dining room draw from the same stock. The event's requirements are guessed by eye, the order goes out late, and in the evening someone finds out the peeled tomatoes for the dining room ended up in the banqueting. The event's margin you know at month end, maybe.
- One stock for two
The event uses up what the service needed.
- Requirements by eye
“How many cases for 180?” Depends on who answers.
- Late orders
The vendor delivers on Thursday, the order goes out on Friday.
The menu times the covers makes the list by itself.
Every course on the menu is a recipe with its portion weights. For 180 covers Ordinoo works out how much of every ingredient is needed, compares it with what you have in stock, and prepares the orders for the difference. With the safety stock you decide.
Recipes × covers − stock = orders.
It's the same arithmetic you'd do with a calculator, done on real portion weights and real on-hand counts. And the orders come out already split by vendor, on the right day so they arrive before the event, not after.
- From the portion weights
Not from the memory of whoever did the last wedding.
- Orders on the right day
Fish on Thursday, prosecco on Tuesday: it knows.
The wedding doesn't muddy Saturday's food cost.
The event has its own requirements, its own stock in, its own depletion and its own extra staff. The regular service carries on with its own numbers. So Saturday's food cost stays true, and the event has a margin of its own, not a muddled total.
- Separate inventory
What comes in for the event goes out for the event.
- Two sets of accounts
The restaurant and the banqueting, without mixing them up.
Ten days, and the real margin at the end.
From the confirmed quote to the next day's actuals, every step stays attached to the event: requirements, orders, packing slips, extra staff. And when it's over, you know how much you really earned, not how much you hoped to.
- From the quote
The forecast margin, on the recipes.
- To the orders
On the right day, per vendor.
- To the actuals
The real margin, the next day.
Bring us your next event,
we'll do the requirements in five minutes
Menu, covers and date: watch the requirements appear from the recipes, the orders split by vendor, and the forecast margin before you confirm. Free and with no commitment: if it's not for you, we'll tell you ourselves.
- Your next event, with the menu
- The requirements from the recipes
- The orders, split by vendor