Customers can unleash the power of SSCS’s precise approach to tracking recipe items and ingredients with our latest Foodservice video.

More than a way to create market distinction

It’s easy to forget, but in the early 1980’s there was no scarcity of retail petroleum pundits who were firm in their conclusion that the computer was nice to-have, but not a necessity.

We all know how that turned out.

It wasn’t so long ago that Foodservice was considered in much the same way: as a nice way to create market distinction if you were motivated enough to do it. After all, keeping track of all the quantities and costs that go into recipes and ingredients was pretty intimidating. Where would one start? All that detail!

Well, it’s almost 2020 and if we know one thing, it’s that Foodservice is here to stay. It may not be as invaluable to a convenience store as a computerized back office, but with the blurring of channels in the retail food market—see this article on how restaurants now view c-stores as a legitimate competitive threat—you really probably should have some version of Foodservice if you are looking to grow your operation and thrive in the new, blended market.

Realizing that its customers would need a dependable way to make sure their Foodservice programs stayed on track—no matter how varied they might be in design—SSCS began to engineer a Foodservice Manager module for our Computerized Daily Book (CDB) back office system in 2011 and released it in early 2012. We developed it with input from customers, some of whom happened to be Foodservice visionaries in their own right.

A major benefit of the CDB

Seven years later, Foodservice has become one of the major selling points of the CDB, creating market distinction for us as well as our customers. It’s the kind of win-win SSCS strives for.

Foodservice Manager helps our customers maintain precision inventory and cost on Foodservice items. Every ingredient is assigned an ideal food cost established by the cost of ingredients based on sales history or industry standards. The CDB compares the ideal profits of purchased Foodservice items with the actual profits as tracked by the system. The system then displays a variance, which may indicate waste, spoilage, or theft.

This means an operator can maintain accurate food costs and price items with acceptable profit margins. It’s easy to track spoilage, waste, portion size adjustment and inventory turns, so you can keep your operation profitable. And with printable recipes listing detailed preparation instructions, you can maintain the quality that keeps your customers coming back for more.

Introducing our refreshed Foodservice video

If you are an SSCS customer who has not yet delved into the potential of Foodservice for your store, you will be pleased to know that we have gone back into our existing Foodservice video and completely revised it, expanding it and adding more details about how it works. Please find it here.

Since the video resides on our customer-exclusive SSCS Portal, if you aren’t a user, you won’t be able to access it. However, if you are interested in what SSCS Technology can do to get your Foodservice offerings profitable, positioning you to move your business forward, please feel free to call our Sales Department at 831 755-1800 and get all the details!