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Food Service

Order management in food services is the system and software used to receive, process, and fulfill orders from various channels, including dine-in, takeout, delivery, and online orders

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​  At Our Thoughts LSKJ we follow these steps

  1. Order Reception: 

    Orders are received from different sources like phone calls, online platforms, food aggregators, and in-person. 

  2. Order Processing: 

    A centralized system, often a Restaurant Order Management System (OMS), processes these incoming orders. 

  3. Kitchen Communication: 

    The system sends order details to the kitchen, ensuring accuracy and timely preparation. 

  4. Fulfillment: 

    Staff manage the preparation, packaging, and delivery or pickup of the food. 

  5. Customer Interaction: 

    Features like order confirmations, real-time tracking, and post-sales follow-up keep customers informed. 

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Inventory management in food services is the strategic process of monitoring, controlling, and optimizing the supply of ingredients and products to ensure restaurants have the right items at the right time, thereby minimizing waste, controlling costs, preventing shortages, and maintaining high customer satisfaction. 

​  At Our Thoughts LSKJ we follow these steps

  • Receiving & Inspection: Verifying incoming orders against purchase orders, checking for quality and expiration dates, and properly logging the delivery. 

  • Storage: Organizing inventory in designated areas to ensure freshness, prevent spoilage, and maximize space, often utilizing methods like FIFO to prioritize older stock. 

  • Tracking & Monitoring: Continuously tracking the quantities of all ingredients and supplies, from arrival to usage, to identify waste and control costs. 

  • Usage & Waste Control: Monitoring how ingredients are used to adjust recipes, portion sizes, and identify areas for improvement. 

  • Ordering & Replenishment: Predicting future needs based on historical data and current demand to place timely orders, ensuring sufficient stock without over-ordering. 

Inventory management in food services is the practice of systematically tracking, controlling, and optimizing the stock levels of ingredients and supplies to minimize waste, reduce costs, ensure quality, and maintain customer satisfaction.

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​  At Our Thoughts LSKJ we follow these steps

  • Point of Sale (POS) System: A digital tool that manages front-of-house operations, including order entry, billing, and payment collection. 

  • Restaurant Billing Software: Specialized software that handles order management, bill calculations, payment processing, and inventory tracking. 

  • Order Placement: Details of customer orders are captured and sent to the kitchen. 

  • Bill Generation: A detailed invoice is created for the customer. 

  • Payment Collection: Customers pay using various methods, with the system processing the transaction. 

  • Reconciliation: Earnings are tallied with invoices to ensure accuracy and identify discrepancies. 

Kitchen and preparation management involves the strategic coordination of a kitchen's resources—staff, supplies, equipment, and workflow—to ensure smooth, safe, and efficient food production, from ordering and storage to preparation, cooking, and service. 

​  At Our Thoughts LSKJ we follow these steps

  • Staff Management: Assigning tasks, scheduling shifts, providing training, fostering teamwork, and ensuring all staff adhere to hygiene and safety protocols. 

  • Inventory & Cost Control: Managing food inventory, controlling food costs, ordering supplies, and using an inventory system to reduce waste from overproduction. 

  • Food Safety & Hygiene: Implementing strict hygiene practices, such as frequent handwashing and proper cleaning of surfaces and equipment, to prevent contamination and ensure customer health. 

  • Menu Planning: Developing a menu that aligns with kitchen capacity and customer demand, and can potentially be simplified to reduce preparation time and food costs. 

  • Workflow & Layout: Organizing the kitchen layout and specific preparation stations with all necessary tools and equipment to streamline the food production process. 

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Food and menu management in food services is the strategic process of planning, designing, and maintaining menus to meet

customer needs, optimize operations, and ensure profitability. 

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​  At Our Thoughts LSKJ we follow these steps

  • Menu Planning: Strategically designing a balanced mix of dishes that appeal to target customers, considering factors like cuisine, variety, and meal occasions (breakfast, lunch, dinner). 

  • Menu Engineering:  Analyzing menu items for profitability and popularity to make data-driven decisions about which dishes to promote, re-price, or remove. 

  • Cost Control:  Managing food costs through careful ingredient selection, portioning, and inventory management to minimize waste and maximize profit margins. 

  • Pricing Strategies:  Setting prices that reflect ingredient costs, labor, and perceived value while aiming to increase revenue and customer satisfaction. 

  • Supplier Management:  Establishing relationships with reliable suppliers for high-quality, seasonal, and cost-effective ingredients, ensuring the menu aligns with what's available. 

  • Dietary Needs and Allergies: Accommodating guests' dietary restrictions, such as allergies, by creating clearly labeled and separate menu options. 

Food and menu management in food services is the strategic process of planning, designing, and maintaining menus to meet

customer needs, optimize operations, and ensure profitability. 

​  At Our Thoughts LSKJ we follow these steps

  • Menu Planning: Strategically designing a balanced mix of dishes that appeal to target customers, considering factors like cuisine, variety, and meal occasions (breakfast, lunch, dinner). 

  • Menu Engineering:  Analyzing menu items for profitability and popularity to make data-driven decisions about which dishes to promote, re-price, or remove. 

  • Cost Control:  Managing food costs through careful ingredient selection, portioning, and inventory management to minimize waste and maximize profit margins. 

  • Pricing Strategies:  Setting prices that reflect ingredient costs, labor, and perceived value while aiming to increase revenue and customer satisfaction. 

  • Supplier Management:  Establishing relationships with reliable suppliers for high-quality, seasonal, and cost-effective ingredients, ensuring the menu aligns with what's available. 

  • Dietary Needs and Allergies: Accommodating guests' dietary restrictions, such as allergies, by creating clearly labeled and separate menu options. 

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