TOUCH-BASE with industry standards:-
CONSULTING - Per request
- Upon a preliminary site audit, provide models for business reform applied to all areas.
- Follow-up and routine spot-checks on new adopted LEAN business models, managed onsite or remote via email.
- Procurement, supplier’s bids and materials price comparison for food & beverage.
- AUDITS – (Conducted in all catering sectors/areas)
- TRAINING – (Provide management & staff training skills related to all catering sectors)
A brief overview of the actions conducted, managed in 3 stages:
1st Stage
Conduct a site audit on food flow, management and administrative process, to have a comprehensive understanding of client existing situation and objectives, in order to entitle the presentation of an adequate operational catering services proposition containing:
- Alteration to Organogram and job profiles, (if required).
- Services reform to equate to integrated systems implementation.
- In house standard practice instructions with procedures for Purchasing, Warehouse, Physical Inventory count and Costing.
- Suggestion of project manager.
Project explanation, discussion and approval
- Project manager election.
- Full implementation of our solutions calendar chart.
- Implementation savings forecast plan.
2nd Stage
Staff training and procedures implementation, covering
- Menus costing
- Purchasing
- Stores
- Materials physical inventory
- Production
- Food cost control (in-house daily audit)
- Billing
- Management of above areas
3rd Stage
- Periodic remote Operational controls (by e-mail) analysis and follow-up of corrective actions.
- Food cost P&L/ Implementation savings forecast plan deviation analysis.
- On site Audits on all Departments & functions, as per Implementation Project Plan.
PER REQUEST
Procurement and supplier's bids for Food and Beverage.
Consultancy Services for clients using MPPiTEC software solutions
To assist MPPiTEC clients to take maximum advantage of the data provided by our ENTERPRISE catering solutions.
To improve the caterers daily operational performance results, applying TFC (THEORETICAL FOOD COST) analysis available on-line 24h00 immediately upon flights being catered.
To allow caterers to obtain operational P&L (Actual Food Cost ) within 24h00 -48h00 of closing period (cut-off).
To enable corporate companies to compare operational results of their affiliate / remote catering stations, unified under a single standard procedure, 72h00 upon closing period.
A preview of our logged "Case Studies" or our clients "Project Page".