is a complete and adaptable procurement and inventory management solution designed specifically for the hospitality and leisure markets to manage and control and report on the entire spectrum of business. It focuses on all processes to maintain stock par-levels, set pricing strategy, manage recipes and menus, maintain vendor contracts and quality, and reduce cost of goods. is centralized or decentralized as needed (single site or multi-property enabled), highly scalable, feature-rich, and user-friendly. It interfaces seamlessly with many leading Point Of Sale systems (including Xn POS , Reservation Assistant and Micros 8700 / 9700 ) and accounting packages. The technology is optionally B2B-enabled, allowing vendors to quote and compete in your ‘walled’ marketplace where you set the controls. Its familiar Microsoft Office look and feel ensures it is easy to follow and understand defined workflows and is also bar-code and handheld device supported. delivers and integrated solution that automates the supply chain, inventory and production aspects of your business, thus ensuring control over costs, errors, wastage and manipulation. Without it, the difference to your bottom line is immeasurable.


Hotels and food & beverage businesses are as operationally diverse as they are exciting. A need to procure and manage stock, foods, beverages, uniforms, guest supplies, and much more are a day to day task for all departments involved. Management of this wide and varied component of business is mission-critical. For hotel and food and beverage chains, this complexity multiplies with group-wide cost management, vendor contract negotiation, transfers and par-level of stock in all sites, as well as group-wide consolidation of data.





Both inventory and non-inventory items are managed by Recurring, shelf-life, perishable or one-off purchases, goods procured or goods on consignment. It’s all a breeze with; tracking food & beverages, supplies, housekeeping, maintenance equipment, retail merchandise, catering equipment, sundry items and more.


Minimum, maximum and up to 8 par levels can be defined, preferred suppliers defined, order lead times calculated, economical order quantities and much more, are standard features. Ordering via market lists, B2B portals, via issued purchase orders from internal order requisitions, are handled with customizable workflows you define.


All inventories and purchasing are handled from a central database with relevant user-access rights, or by local or departmental users with reduced or limited rights, as per your configuration needs. Segmentation can be group/chain, by site, department, cost centre and outlet.




Orders can be generated based on current sales averages and stock on hand, calculating order lead times and delivery days as well as minimum order quantities if defined. A bid sheet can be used which automatically selects the vendor based on price X lead time and/or quality rank. Up to 10 order authorization levels can be set, ensuring no unauthorized or incorrect orders are placed.


Locked down supplies can also be defined based on a head office contracts which requires the property to use only that vendor at that price. Alerts and deviations from contract price, inventory levels, and variations from theoretical and physical stock are all standard within


Recipe Management
Recipes may consist of raw, unfinished or finished ingredients, disposables, and sub-recipes. Default conversions for ingredients may be adjusted within the recipe to account for shrinkage and wastage. Recipe batch sizes and servings can be expressed in any unit of measure. Recipe costs are automatically updated with each related product delivery.


User-defined text areas, preparation instructions and photos can be lined to a recipe. Shelf-life or finished products can be specified and used when calculating production quantities. A recipe-card can be printed as needed for a chef to follow. calculates the daily quantities of items to be produced from forecasts, kitchen, catering, wholesale, concessionaire’s orders, etc. Outlet requirements can be combined or generated separately. scales the raw ingredients in each recipe to the required item count, & automatically generates the appropriate kitchen worksheets. Where insufficient stock on hand is realized, the system can automatically generate an order requisition for actioning.








Menu engineering is a core component of to aid in the business of ensuring you are making the most of your menus, pricing strategy and subsequent stock management. Analysis of portion sold (by quantity and revenue), contribution to profit, cost and sales mix, are presented to users in a simple and consistent way, enabling the user to keep track of current costs of food, beverages and other costs, as well as identify with those menu items which do or don’t sell and do or don’t contribute to revenue. Drill-down capability by date, time of day and outlet, can be identified as well as menu item drill down to identify any cost blow outs or pricing changes that affect the sales mix.




Receiving goods, measuring quantity and cost against orders, vendor quotes, weighted or last purchase price, identifying short delivery for back order, tracking goods returned, identifying taxes, freight and landed costs, are all part of the standard solution you would expect from Receiving directly, receiving from a purchase order, or using a hand-held bar code scanner, are all done with ease.


Additionally, managing stock levels and issues and transfers between cost centres and outlets, between departments, concessionaires, and even properties, is a simple process managed between the requestor and the issuer. enables the additional control of ensuring no issues or transfers exceed par levels, and is maintained using pick lists, authorization and sign off.


With concessionaires (as well as owned cost centres or outlets), offers the added benefit of enabling handling fees, adding taxes and mark up costs for on-charging. provides users with significant transparency in tracking inventory across a business, tracking movement thereof and identifying with deficiencies of stock, based on on-hand, sales analysis and forecasted business.








One of the unique design features of is its scalability and its ability to configure its database according to each individual and unique deployment. Single sites that grow can add on departments, outlets and the like, and hospitality and leisure chains that add more properties can be done within the database configuration without needing any redeployment or complex re-engineering. Thus, is inherently a multi-property edition (MPE) as well as a single property edition (SPE) as the case may be.


Deploying in a multi-property fashion ensures you can define business units by country, by chain/brand, by region, state/city and down to a site level by department, and cost centre. In a multi-property environment, adds consolidation of inventory and reporting, controls vendors and contract pricing across the organization or region, manages multiple currencies for each location, and provides a level of transparency across all business units, depending on user access rights.


In today’s challenging market, group purchasing is necessary to reduce cost and ensure consistency. Furthermore, consolidation of stock across all properties and group-wide reporting is paramount to containing costs and getting the best performance from your suppliers. handles it all with ease.





Trade Analysis


Unique to, Trade Analysis is an extensive yield management and reporting module, enabling users an extensive ability to identify issues, review costs any cost blow-outs, match costs to revenues, audit stock movements, and analyse consumption analysis.


Subsequently, this allows users an ability to have controls across every aspect of the business, right down to the branch, revenue centre/outlet, and department/cost centre. It also enables a complete drill-down by each day, time of day, and can assist the user go right down to a transaction level to identify any root cause of an issue.