Includes EZ-Core features, plus

General

Quick changes to products and recipes using Scan.

Allows changing codes of already entered items.

Numerous maintenance utilities.

Products

Supports importing product setup information from vendor ASCII files.

Inventory

Additional sorting methods: By stockroom location , by item#.

Worksheets can include/exclude par stock and perpetual levels.

Zero interim purchase counts before beginning end-of-period.

Recovery procedures for overwritten beginning inventories.

Cost using vendor quotes (replacement costs).

Purchasing

Find best buys through automated vendor price comparisons.

Electronic import of prices from Gordon Food Service and Sysco.

Prints bid worksheets for distribution to vendors.

Make-or-buy compares the cost of making to the cost of buying pre prepared items.

Catches pricing errors on vendor invoices by comparisons to vendor quotes.

Provides suggested order quantities (grocery lists) based on menu forecasts or past purchases (with percentage increase/decrease.

Supports par stock ordering.

Provides printed and ASCII accounts payable summaries.

Print invoice audit trail as entered or summarized by cost category.

Reprint posted invoices.

Make changes to postings to accounts payable.

Export/import purchase orders to Gordon Food Service and Sysco.

Menus

Supports serving dates, serving locations, meal types, and meal periods.

Track planned, prepared, shipped, returned, served and waste by menu line item.

Forecasts based on different trends in different serving locations.

Supports both dollar and count based serving locations.

Allows copying between dates, locations and types.

Has daily and weekly bulletin board format reports.

Summarizes costs and counts by day, by meal type and meal period.

Kitchen Operations

Combine recipes and products into menus by day, meal and meal type.

Stock issue sheets list ingredients to pull from storerooms.

Production worksheets list recipes to prepare.

Temperature logs simplify the monitoring of serving temperatures.

Production recipes are available for the ingredients needed for daily preparation requirements.

Pre prep worksheets list foods having required advance preparation steps.

Usage

Supports stock issues (within a site) and transfers (to other sites).

Sales analysis target profitable and unprofitable items, based on :

Counts

Sales

Costs

Margins

Electronic links to many cash registers capture sales by PLU.

Sales by PLU explode recipes to calculate target ingredient usage.

Departmental Billings

Monitor sales, costs and markups by department.

End-of-month auto pay sets departmental balances back to zero.

Cost plus calculations keep selling prices in step with changing costs.

Bill catered events.