Feature Requests

It’d be nice to add a “Restock complete menu” feature (to automatically synchronize menu items in the incoming items screen) and then add the possibility to generate “Product availability” reports on the Inventory screen. For the report: Add a filter by menu field, so that it exports just the products contained in a given menu. Auto-hide products where inventory hits 0 Particularly useful for managing wine lists.

Costing forms that contain data about: Number of meals planned Allocated cost/meal Cost per department

File with cost breakdowns, cotaining the following information: Ingredients Quantities Unit cost Value Cost %

File with meal specifications combined with recipe cost breakdowns - it contains the following information: Ingredients and quantities (per ward Question Mark and total) Preparation methods “Costed price per person” (with ingredients, cost per unit, total spend “Actual cost per person” Cost per portion

File containing: Dish/beverage count per week (e.g., Cereal [Sundays] - 1 per week; Porridge [Mon-Sat] - 6 per week) Dish/beverage quantities per person / day Dish/beverage quantities per person / week Dish/beverage quantities per ward Question Mark, based on number of servings per week Total quantity ➡️ Grouped by meal (breakfast, morning tea, lunch, etc.)

We could generate reports with supplier information only. NID’s files contain the following info: Supplier name Password Delivery detail (e.g., every day, once a month, etc.) Account number Address Vat number Telephone number Person (of contact) Email address Stock (product type)

We could add the possibility to generate a shopping list based on the inventory items. NID’s shopping list includes the following information: Supplier (name) Stock items Units “What we need” (quantities) “What we have” “What we buy”

We could create a new procurement report to submit purchase order requests. Reports should be supplier specific and contain the following info: Supplier, date, order number Item, budget code, quantity, amount Info about who is submitting the request (name, department, signature) Motivation for purchase

Once the in/out ingredients are managed, suggest dishes I could include on my menu to use ingredients - with a priority given to about to expire goods.