Digitalisation in Production Planning and Catering

A production planning process that ensures that all recipes are followed precisely to maintain quality and consistency.

The process of predicting future sales based on historical data, market trends, and other relevant factors.

Determining the ideal quantity of ingredients or products to order to meet anticipated demand while minimizing waste and maximizing profits.

A production planning objective that aims to eliminate any unnecessary waste of ingredients or resources.

A production planning objective that focuses on maximizing profits by optimizing production processes based on demand and cost factors.

Digital products are services offered to customers, often automated and delivered without direct human involvement. These services can be standalone or integrated with physical goods.

Digital processes encompass using data to represent and manage a company's operations. Companies with high digital maturity can fully control their operations by implementing data models that map out entire processes.

Digital networking involves connecting different processes within a company and with external stakeholders, such as customers and suppliers, through digital systems.

Digital business models are built around providing digital products or services to customers. These models rely on highly digital processes and involve customers through process data.

The application of data and algorithmic systems for new or improved processes, products, and business models.

Converting analog information, like paper forms, into a digital format.

A process of transforming companies or industries using technology, encompassing significant changes in strategy, organization, and culture.

The process of making real-world processes virtual through data and networks.

Sharing information freely across different systems and platforms.

Organizing business operations around online platforms, using data as a central component.

Digital data can be accessed and used simultaneously by multiple individuals or platforms.

Switching from manual paper-based tasks to digital processes.

Collecting and storing information about guests, including their preferences, requirements, and special needs. This data helps tailor services and marketing.

A system that enables guests to order food and drinks directly from their table using a digital interface.

Managing the allocation and reservation of tables within the restaurant, often using online platforms or software.

A system that allows guests to book a table at a restaurant in advance, often through online portals or dedicated apps.

The point of sale system is the heart of a restaurant's operations, managing orders, payments, and customer interactions.

Using digital tools to analyze and manage a restaurant's finances, including costs, revenue, and profitability.

Managing the restaurant's staff, including recruitment, training, scheduling, and payroll.

Analyzing and monitoring key metrics related to the restaurant's kitchen operations to optimize efficiency and performance.

The value chain in food and beverage encompasses all activities that add value from the customer's perspective, starting with raw materials and ending with the customer experience.

The process of establishing the right price for a product or service, taking into account customer perception and willingness to pay.

The process of managing the cost of food and beverage items throughout the entire operation, from purchase to sale.

The stage where raw materials are purchased for use in the production of food and beverages.

The process of receiving and verifying the quantity and quality of goods delivered to the establishment.

The process of storing food and beverage items in a safe and efficient manner, maintaining quality and minimizing spoilage.

The process of issuing food and beverage items from storage for use in preparation, ensuring accurate stock records.

The initial preparation of food and beverage items, often involving basic tasks like cleaning, portioning, and prepping.

Manually adjusting and communicating information to employees who aren't present, like weather details, absences due to illness, or duty roster changes.

Checking past duty rosters, sales records, and internal events to prepare for future schedules.

A method of double-checking critical decisions by having two individuals review the same information.

Employees' availability for work, often displayed as a schedule. It can be manually created or generated by a system.

The legal regulations that govern maximum working hours, rest breaks, and work on weekends and holidays.

Calculating overtime hours for employees who work beyond their regular schedule.

Manually entering duty roster information and adjusting it to reflect changes in employee availability or schedule.

Checking bookings, forecasts, and internal events to plan future work schedules.