Streamline production and reduce waste by forecasting your service requirements. Forecasts can be based on your patient data so production accounts for select menus, diet census, personal preferences, dislikes and other related data. Or, you can forecast your needs based on history and current service expectations. Create customized reports including yield specific recipes, checklists, temperature checks and more.
Know what to make, when to make it and where it is going (cafeteria, patient feeding, catering, etc.). Print production reports by area or add the MealSuite Touch production module to display production requirements and scaled recipes on touch screens in your kitchen so you can eliminate paper completely.
Produce only what you need by forecasting and scaling recipes.
Manage multiple service and production areas (patient feeding, employee feeding, doctor’s lounge, catering, etc.).
Full support of HACCP controls in your kitchen; with MealSuite Touch, you can document temperatures in the system!
Combine production or generate requirements by service location.
Utilize a variety of production reports, by area on paper or on touch screens with MealSuite Touch.
Track production for off-site box-lunch/Meals-on-Wheels programs separately.
"MealSuite gives our company the capability of delivering restaurant style dining and continually changing monthly menus to our residents. The extensive recipe database keeps our resident excited about all the new menu creations."
Tim Travis, Corporate Chef
"For 16 years, we have enjoyed using MealSuite in our dining operations. It is amazing how quickly our staff has learned to use MealSuite. As always, the Support Team has done a great job of helping us along the way."
Shirley Smith, RD/LD
"Mealsuite is a way to stay on top of all necessary tracking and monitoring areas of high priority in the safety aspect of our field of business. Also the excellent cost control and inventory part of MealSuite is remarkable."
Allen B. Alvarado, Executive Chef
"MealSuite gives you the ability to create and cost menus and recipes, forecast and assign production areas, manage resident profiles and meal delivery areas, generate food orders, and track inventory all in one place without having to use multiple forms or programs. "
Jeremy Williams, Sr. Executive Chef, MD
Contact us to schedule your personal demo
3330 Keller Springs, Suite 205
Carrollton, TX 75006