JAMIX Kitchen Intelligence System

Information Management Is A Core Benefit Of The Kitchen System For Antell

AntellAntell is a company known in Finland especially for its corporate dining services. Antell has been using JAMIX systems since 1998, and they utilize the system diversely. ”The system admins use both Food and Stock modules covering recipes, menus, and inventory. This year we have started to use BI Reports and Carbon Footprint Calculator included in the system”, tells Antell’s Development Manager Tanja Valtonen. Antell has around 100 restaurants in Finland. In addition to restaurants, Antell product development uses JAMIX System, as well.

 

”Data Is Easy To Present With JAMIX System”

For long JAMIX System was managed along with other work at Antell. Now they want to actively take the use of the system forward. The company has hired a person who is in charge of especially JAMIX System.

”The general digitalization drives development forward. In addition, the food legislation requires actions which are fluent to present with JAMIX System”, explains Tanja Valtonen as background for using the system. ”Special diets, allergens, and nutritive data are easy to present through the system. This helps to ensure food safety in its part.”

The consumer interest and knowledge of food has increased. It comes through also in the consumer expectations and demands. ”Managing recipes with the system helps you in quality control, as well. It is a tool for maintaining consistent quality.”

”Naturally the cost perspective has also influenced in our will to invest resources in using the system”, tells Valtonen. For example, it is easier to understand the costs for restaurant operations, when you get compiled information from the system. During 2021 Antell plans to start making orders to the suppliers directly from JAMIX System.

 

The System Provides Information To All Users

For you to be able to use the system fluently naturally requires basic skills on information technology, Valtonen points out. When you use the system regularly and actively, you’ll get familiar with the logic of the system, and you will be able to use it faster.

Through the system you will get data behind the restaurant operations. The information is safe in the system, and you can easily find it when needed. One concrete example is that you can move from hand written journals to the digital world. Also, you will no longer need to scan instructions on paper and send them to restaurants, as sharing information is easy. ”In addition, with the system I can easily monitor, what goes on in different sites in the field”, describes Tanja Valtonen the benefits of the system.

 

JAMIX Support Services Widely In Use

”In challenging situations we have always gotten the help needed from JAMIX helpdesk, and maybe even more.” Antell has around 100 restaurants in Finland. Training the system to a bigger crowd remotely is challenging, so Antell prefers on site training sessions whenever possible. ”When we will start the deployment of the Stock module, we need to plan the training sessions carefully”, says Valtonen. The idea is to split the sessions in smaller sections, which makes it easier for users of different skill levels to get along.

Antell has utilized JAMIX Admin Services for database management. Outsourcing administrative work makes it quicker to get non-recurring tasks finished. This saves time for tasks, which you cannot outsource, and which are quicker to do with your own resources. According to Tanja Valtonen the co-operation related to JAMIX Admin Services has been smooth, and JAMIX has carried out the tasks as agreed.

 

The Role Of IT Systems Will Be Big In The Future Of Food Services

Digitalization will continue to go forward in the restaurant business, and you need to have all information quickly available. Consumers want information on the origin of food, the content of food, and the environmental effect. ”Consumers talk about food, and knowledge is a growing trend. Operators will have to be able to answer to that.”

”The role of IT Systems will be distinctly big in the future. The generation that has grown into using systems, cannot live without them.” The user rights management has big significance, as well, as many pieces of information you need every day are behind individual users, reminds Valtonen.

 

Tips From Experienced User To A New JAMIX Customer

”When acquiring the system you need to clarify your needs first. What is it, that you intend to use the system for in your operations. After this you need to make sure, that you have reserved enough resources for using the system”, advises Tanja Valtonen.

No system runs on its own. Running operations fluently requires a person, who gets acquainted with the system and has time to work and communicate with it, knows Valtonen. ”The business requires both ways. If the customer is not responsive to the new features in the system, they won’t be built by themselves as a part of their operation.”


Omnia Services Manager Tarja Hämäläinen, Food Services Coordinator Timo Martin

Shared Recipes And Procedures Lead The Everyday Work In Omnia’s Kitchens

In the picture: Omnia Food Services Manager Tarja Hämäläinen, Food Services Coordinator Timo Martin

Omnia, The Joint Authority of Education in the Espoo Region in Finland, has been using the JAMIX systems since 2003. In the beginning JAMIX was used for teaching in the classes for the Restaurant and Catering Services. The food services of the school, offering vocational education in several areas, followed along in 2006. The education department and the food services utilized the system for long as separate units with their own databases. In 2019 the databases were combined, and Omnia extended the use of the system with new features. At this point it was reasonable to continue to use the system from square one, so they kicked off a deployment project.

 

The System Is Diversely A Part Of The Everyday Life In The Kitchen

In Omnia, the administrators create a shared menu, which the kitchen managers then utilize in their kitchens. They edit their own portion amounts and portion sizes into it, and print recipes for the staff. ”When you have multilingual and international staff in the kitchen, it is important that the managers take responsibility of leading. It is also important to have shared recipes and joint procedures.”, tells Tarja Hämäläinen, Omnia Food Services Manager, and continues: ”This way it is easy to rotate tasks and arrange replacements in the everyday work environment.”

Omnia already actively utilizes the JAMIX MENU Service, which enables them to publish the menus online directly from the system. Each kitchen in Omnia Food Services publishes their own e menu. Once the kitchens get used to the e menu publishing, Omnia plans to extend the JAMIX MENU Service with the Customer Feedback feature.

Along with the combining of the databases and the deployment project, Omnia added the JAMIX CO2 Calculator in their system. It automatically calculates the carbon footprint for the recipes and the meals in the system. Monitoring the carbon footprint of food is an everyday thing in the production kitchens. Omnia has seen the interest in this subject also in the feedback from the students.

 

The System Brings Many Benefits

The JAMIX System has clarified the work of the tutoring managers in Omnia, which according to Tarja is a great help. You can create the menus in one go into the system, and it is easy to edit the recipes. As the information is in one place, you can easily check the detailed information, such as the nutritional data and the allergens. ”The time savings have multiplied compared to the past. Luckily we allocated resources into this also along with the deployment.”, says Tarja.

 

Support For Deployment From Jamix

In the beginning of the deployment project there was a lot to think about, including the evaluation of the content generation with regards own operations. Existing information including the recipes needed to be reviewed, and nutritional data was updated.

According to Tarja, utilizing JAMIX Training was important to both the tutoring managers and to herself. It made it easier to implement the system with the kitchen managers. The JAMIX Support Services and the Training was good, and Omnia had several meetings with JAMIX during the deployment. The project was moved forward step by step.

Tarja acknowledges JAMIX for customer oriented approach: ”They have listened well, what the customer wants or needs.”

 

The Everyday Work Does Not Run In The Kitchen Without A System Anymore

The future in the kitchen without a kitchen system? ”No thanks”, says Tarja.

The managers and the staff, as well as the customers have been excited of the e menu, published with the JAMIX MENU Service. You can show the menus in digital displays, and it is easy to communicate changes. Everybody has responsibility.

In Omnia there are multilingual and international people both in the kitchen staff, and in the customers. This challenges you to deploy new digital ways of operations. Recipes and content generation is no longer only on papers and printouts. Omnia Food Services does not see you could run the everyday work without a kitchen system. Not now, nor in the future. The next feature extension planned is the utilization of electronic orders directly from the JAMIX system to the suppliers.

 

Greetings To A New Jamix Customer

Tarja sends her greetings to a new JAMIX user: Take time to yourself and to the managers. Select the responsible persons. Start courageously. The system is easy to use and it provides a lot of opportunities to generate your own content and to utilize information. Prioritize the areas in your everyday work which you want to solve first. Recipes, menus, inventory, or something else?

Tarja has noticed, that the interest and the enthusiasm grows along with the experience on the benefits of the system. ”Share responsibility, do not presume to be ready. Continuous maintenance and co-operation with the staff, and with JAMIX especially with regards training.”, Tarja summarizes.