Improve menu management with production and menu cycle software

Creating and managing seasonal menus

Proposing menus that change with the seasons can make your establishment more attractive in commercial catering. Customers are increasingly aware of the importance of eating seasonal produce, both for reasons of taste and respect for the environment.

By incorporating seasonal ingredients into your dishes, you can thus offer a culinary experience that evolves throughout the year, encouraging customers to return to discover your new creations.

Optimizing costs with local and seasonal produce

Using local and seasonal products also helps reduce procurement costs. Seasonal products are generally cheaper and easier to find, which can contribute to better margin management. What's more, by working with local suppliers, you can reduce transportation costs and benefit from fresher, higher-quality produce.

Please note that this is not an exhaustive list.

Automated menu cycles

Manual management of menu cycles can be time-consuming and error-prone, especially in multi-site catering establishments. Automating menu cycles with dedicated software not only saves time, but also improves the consistency and quality on offer.

Here's how it works and the associated benefits:

• Optimization of time and resources

With menu planning, managers can free up time to concentrate on other aspects of the operation. The software plans and updates menus according to seasonality, consumption trends and available stock, dramatically reducing the time spent on manual planning.
With dedicated software like Adoria, you can automate your orders from the menu cycle. By entering staff numbers, a production forecast is drawn up, and take rates per dish enable you to calculate precisely the quantities of ingredients required.

• Enhanced adaptability and flexibility

Menu cycle management software enables great flexibility in adapting offers. For example, in the event of changes in season or ingredient availability, the system can automatically adjust menus. What's more, new recipes can be tested and their performance evaluated without disrupting the overall cycle.

Ingredient and recipe management

Ingredient and recipe management is a complex task requiring rigorous organization and efficient centralization of information. With production and menu cycle software, all ingredient and recipe data is centralized in a single platform, greatly simplifying the day-to-day management of operations.

Information on ingredients, suppliers, costs, available quantities and best-before dates is updated in real time, reducing errors and optimizing stock utilization. What's more, centralized recipes ensure consistency in dish preparation, guaranteeing that every dish is prepared to the same quality standards.

In addition, the software can generate detailed technical sheets for each recipe, including costs and margins, helping to better control production costs and maximize profitability.

Customizing menus according to customer preferences

Menu customization has become a priority for foodservice establishments seeking to maximize customer satisfaction. Thanks to menu production and cycling software, it's possible to use precise data to adapt offerings and respond to specific guest preferences.

• Utilizing customer data: by analyzing consumption data and customer preferences, managers can customize menus to better meet expectations. This makes it possible to offer dishes that appeal more and increase customer satisfaction.
• Adaptation to dietary requirements: software makes it easy to manage information on allergies and dietary restrictions. This makes it possible to create menus tailored to the specific needs of each customer group, whether gluten-free, vegetarian or other.
• Customized dish proposals: taking into account customer feedback and consumer trends, menus can be adjusted to include more popular dishes or innovative new recipes.

Discover our production and inventory management software for commercial and institutional foodservice.