MenuLink Inventory

Measure, control and reduce food costs by highlighting variances while supporting contract pricing and streamlining communication with suppliers.

• Improve visibility into inventory and recipe management, purchasing, cash management and reporting.

• Increase profitability by comparing and analyzing actual to theoretical costs. Offers dynamic views of the top 20 food cost items. Calculates future sales amounts, product mix and guest count down to the 15-minute interval. Recommends purchase orders based on trend and delivery schedules.

Provides real-time cost of goods sold based on latest prices or FIFO (first in first out) and quick shelf-to-sheet inventory counts with drag and drop configurations.

Supports product transfers including automatic notification and reconciliation.

Brief examples of return on investment (ROI) from using MenuLink Labor & Inventory

Return on Investment (ROI) Examples

Reduces food cost by 1-8%

Account for events that alter sales activity and effect profitability
Recommend purchase orders based on trend and delivery schedules – eliminate waste and over ordering
Translate historical sales consumption and projected sales forecast into production needs
Build custom product schedules by day, shift or prep station

Reduces labor cost by 1-4%

Cut labor cost by eliminating unnecessary overtime and employee administration
Forecast labor scheduling to maximize employee productivity
Support employees between sites for accurate labor cost
Base staffing needs on configurable key volume drivers to ensure optimum guest satisfaction

Saves time in the back office with seamless integrations

A variety of POS systems
Accounting, including GL and AP systems
Payroll and HR
Electronic orders and invoices with all of the popular suppliers
Drive-thru speed of service systems

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