Managing food operations is way too complex, especially across multiple dining locations.
When a meal is served to you, there is a web of planning, inventory tracking, coordinating with the right teams, and compliance. And yet, many large-scale restaurants and dining operators, like corporate cafeterias, universities, and hospitality groups, still rely on outdated methods. The systems in place are outdated, including manual spreadsheets and disconnected tools, making it difficult to manage this complexity.
This results in inefficiencies, errors, and unnecessary workload. This is where Eyvo comes in. With our all-new menu planning and inventory module, we can help the hospitality industry immensely by eliminating outdated methods and guiding them toward success.
When it comes to menu planning, inventory tracking, and labelling, these functions are handled in a separate system. As a result, teams spend most of their time switching systems.
Chefs and operators will spend significant time manually entering recipe numbers, updating spreadsheets, and ensuring all information is consistent.
More often than not, shopping lists are created without knowing how much inventory is on hand. This results in ordering excessive quantities or running out of items.
Because of poor UI/UX, it takes users, especially experienced ones, longer to complete tasks, and thus, the time spent training leads to greater frustration.
Dining teams and nutritionists often struggle to preview menus for dietary compliance before menus are finalized.
Many teams lack visibility into recipe-level wastage. This usually makes cost control arduous and prone to neglect.
Making a last-minute change to the menu or substituting items is complicated logistically.
The food's quality and consistency
Ability to comply with dietary and allergen regulations
Staff productivity
Total operational costs
Operating in today's fast-paced dining environment makes anything inefficient seem large; thus, the smallest inefficiencies can become extremely large.
Eyvo's Menu Planning System adds value to a customer's operation by integrating all processes and functions into a single solution, rather than relying on numerous individual tools.
Thus, Eyvo can provide operations with a complete solution for their menu-planning needs without requiring separate applications.
Create a multi-week meal schedule across multiple locations
Organize meals by day (breakfast, lunch, dinner) or time (period) and by station/recipe during that time
Copy or modify meal schedules quickly
This allows chefs to create menu plans easily through structured menu planning, without a spreadsheet and with less manual work.
Automatically pulling the ingredients required for the selected recipe(s)
Adding up the total amount of each ingredient required
Subtracting how much of each ingredient is still on hand
As a result, you will receive your list of required items for ordering in seconds, with no guesswork. Hence, changes to ordering will no longer occur!
Food allergens and dietary needs are both extremely important; when managed correctly, they give your guests the best possible experience. However, more often than not, these two areas of information come from two different systems.
Eyvo addresses these two problems by:Connecting recipes to food allergens and dietary needs
Assisting in the workflows and processes to generate all required labels
Allowing easy, fast updates to the recipes (aka substitutions made)
As a result, the labor burden is reduced, and there is less risk for human error in producing the correct item.
Unlike other systems, Eyvo is built for users who will actually use the menu planning feature every day.
An intuitive interface with a clear hierarchy
Fast recipe search
A streamlined workflow requiring the fewest clicks possible
As a result, the chefs and operators can focus on executing their work without getting bogged down in complex systems.
Along with planning, a great menu often balances profitability and cost control.
Eyvo helps businesses to:Calculate a portion size.
Set the selling price for that size.
Determine the cost of recipes and dishes.
Having all this access gives teams more insight into the financial aspects of menus and allows them to make informed decisions about how they price items, budget, and manage operational performance. Therefore, instead of guessing, teams now have facts to support their decision-making in menu planning!
Nutritional values and composition of recipes
Meal ingredients
Dietary restrictions
Allergen information
Completed menus can be sent for dietary preview and review once they have been finalized to ensure the menu meets all dietary standards before being served.
Food waste will affect an organization’s operational costs directly. Eyvo enables organizations to effectively manage these costs using recipe-based yield and food waste calculations.
Eyvo calculates the following:Ingredient usage by recipe
Yield per recipe
Waste percentage
Quantities needed for production
This enables dining teams to reduce excess purchases, improve forecasting, and increase kitchen efficiency.
Modern dining operations need better-connected systems rather than more tools.
Eyvo allows businesses to:No longer use spreadsheets or manual processes in the workplace
Have a central location for Menu Creation, Inventory Control, and Supply Ordering
Have the ability to rapidly respond to changes in the business environment
Drive higher levels of efficiency throughout your locations
Menu planning can be simple for you. By putting the right system in place, you can create a smooth, efficient way to make better decisions, reduce waste, and improve your entire operation.
Eyvo is at the forefront of making the menu planning process seamless, automatic, and easy to use.
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