JAMIX Kitchen Intelligence System supports sustainability in the kitchen diversely, starting from the planning phase. JAMIX CO2 Calculator provides information on the carbon footprint of food. In addition, the comprehensive system includes versatile tools for reducing food waste. Reducing waste will significantly reduce the carbon footprint of your kitchen. And it will save money.
The previously mentioned features have been in the JAMIX System already before. Along with our new green appearance and our Sustainable Kitchen symbol we want to bring these sustainability promoting features forward in a more distinct way.
The Environmental Effect Of Food Is Significant
The environmental effect of food is approximately as big as of traffic. Or as big as of water and energy consumption in households. The biggest part of the environmental effect of food comes from ingredients. Animal based foods have in average a bigger environmental effect than vegetable based foods. The problem with food thrown away is not so much the waste generated. The problem is the environmental effect that has been generated for nothing when producing that food.
JAMIX Reduces The Carbon Footprint Of Your Kitchen
Folkhälsan is a Finnish non-profit organization operating in the field of social and health services, including housing and services for the elderly. Folkhälsan has been using the JAMIX System for managing their food services since 2019. Nutrition is an important part of good care for the residents, and Restaurant Manager Ann-Catrine Edfelt uses the system diversely for nutritional monitoring of the residents. The Folkhälsan houses in the Ostrobothnia region want to notice the residents individually: ”Everyone takes care of the residents like they were their own grandparents”, Ann-Catrine smiles.
JAMIX Provides Big Help In Nutritional Monitoring
Folkhälsan’s round-the-clock institutional care units in the Ostrobothnia region perform nutritional monitoring for each resident on a yearly basis. In addition to the yearly monitoring there is a low barrier for taking action. If, for example a resident has lost weight, or if there is some other reason which indicates that the nutritional supply of the resident should be monitored in more detail.
When needed, the food services create individual recipes with JAMIX for the resident for a couple of days. This provides big help both for the care workers and for the resident, as well as for the resident’s family. The system provides accurate calculations for the nutritional supply immediately. When you know precisely how much a certain meal contains protein or energy, no one needs to worry.
In the Folkhälsan house of Mustasaari they added the amount of protein systematically into the meals of all residents. This was after they noticed from the nutritional calculations that the amount of protein was below recommendations at times. Protein supplement was added into bread dough, for example. Now all the residents get at least 18 % of their daily energy from protein. Many residents have gained weight, and the general condition has been improved, Edfelt tells with content.
Co-operation Builds Well-being For The Residents
Ann-Catrine praises the open and natural co-operation with the care workers. This is a huge benefit when taking care of the well-being of the residents. When a new resident moves into the Folkhälsan houses in the Ostrobothnia region, they have an interview where they also ask about the resident’s favorite dishes. The food services try to take these wishes into account as well as possible. The food served has a big impact on the well-being of the residents. Serving your favorite dishes can even help in settling into a new place. This was the case with one resident when the kitchen pampered him with his favorite dessert.
The food services try to take the individual eating habits of the residents into consideration in other aspects, as well. The eating preferences tend to be different in the town area of Vaasa compared to the rural area of Mustasaari. Serving familiar dishes brings back good memories, and it provides topics for conversation for the residents with memory disorders. ”It is delightful when residents can keep their identity as diners until the end of their lives. As long as a resident is able to make wishes, I will try to fulfill them”, tells Ann-Catrine.
JAMIX Provides Accuracy To Nutritional Calculations And Costing
The Folkhälsan houses in Ostrobothnia currently use JAMIX mainly for nutritional monitoring. The system provides huge help in that. ”The thought, that you should do nutritional monitoring with manual calculations is from another planet”, says Ann-Catrine. Along with nutritional monitoring you notice right away if you need to make changes in the recipes. Often little things come up in monitoring. You don’t necessarily notice them in the daily work but you do in the calculations.
In addition to the nutritional issues also the cost aspect is easy to notice when you work on the recipes in the system. Small daily savings accumulate some more money for the end of the year, for example for Christmas meals, Ann-Catrine points out. In the future the chefs will start using the system, as well, so that they can get the recipes directly from JAMIX.
Web-based System Is Easy To Use And Always At Hand
Ann-Catrin thinks that deploying the system was easy. She was unable to go to Helsinki for the training session, but she attended to it remotely from Ostrobothnia. A trainer from JAMIX had guided Ann-Catrine into nutritional calculations already before the training. ”The homework was of big help, as you could try the functionalities in the system by yourself.” Using the system is really easy. You just need to roll your sleeves, be brave and start working.
Ann-Catrine has used the JAMIX system also with a smartphone. ”In one training session we needed to check some things from the system quickly. There was no computer at hand, so I opened the system in the phone. Remembering the password was the most difficult thing, and the important figures were quickly checked.” The chefs in the kitchens might also face situations, where the computer is not at hand or open, but they always have a phone within reach. This way the web-based JAMIX system goes seamlessly together with the daily work of the kitchen.
”Even If You Don’t Always Know Everything, JAMIX Will Provide An Answer”
When we ask Ann-Catrin about co-operation and customer service, she laughs: ”Well that is the wonderful part. You always get an answer, and usually very quickly.” Ann-Catrin says she has also gotten advice on how you could do things differently so that the system works in the desired way. ”It is so safe. Even if you don’t always know everything, JAMIX will provide you an answer.”
Along with the deployment Ann-Catrin remembers to have been surprised when she was asked about wishes concerning the system. ”I appreciated that JAMIX contacted me and asked me what I want.” Even if the system would not include some specific features, many needs can be fulfilled when you creatively think of alternative ways with the JAMIX experts. At the end of the day these are the little things that mean that they listen to you.
Key Words In The Future: Leading With Knowledge And Living In The Moment
Ann-Catrin believes that the use of systems will increase especially in the care industry. Monitoring will be needed more than before, and leading with knowledge will become a routine in the food services, as well. ”The need for information will increase, and the systems can answer to that need.” The customers want to know that the children will get proper food in kindergartens and schools, or that everything is ok with granny in the senior home. As the number of different trend diets increase, it is easy to check from the system that they comply with the nutritional recommendations.
Ann-Catrine wants to believe that once the exceptional times are over, living in the moment will be emphasized, and we will more often take notice of little things like enjoyment of daily meals. Maybe we will appreciate our loved ones more, when after a long time we will be able to meet them and touch them. ”We could take those grandmas and grandpas for lunch or cup of coffee once a week”, Ann-Catrin suggests. Fifteen minutes a week is not that much, but the meaning of a shared meal is still so big to all of us.
Ann-Catrine encourages new JAMIX customers to bravely start using the system. ”You get lots of benefits with little effort!”
Laitila food services have been using JAMIX Kitchen Intelligence System since the late 1990’s for managing their kitchen operations. Laitila is a town of 8.500 people in southern Finland. It provides food services in schools, kindergartens, and health care facilities. Deploying the web-based JAMIX System recently has boosted the utilization of the system. Along with that the system has provided even more benefits for the food services – both from the economical aspect, as well as through the daily practices.
Web-based JAMIX Provided Motivation For Using The System More
Determination together with the web-based JAMIX System has made things happen. ”All in all it is about the attitude, do you want this or not. We understand the benefits we get from the JAMIX System. That is what pushes us forward”, tells Kitchen Manager Juha Laiho. Food Service Worker Salla Kuoppa-Tiittanen continues: ”We had this enthusiasm towards the web-based system. You can use it on a tablet, as well.”
Juha and Salla are the administrative users of the JAMIX System. In addition to them, the chefs use the system in their daily work. Along with trainings and using the system everybody has a positive attitude towards it. Laitila food services publishes their menus online directly from the system with the JAMIX MENU Service. This way the JAMIX System reaches the end-customers, as well.
”JAMIX is the guiding thread for our kitchen operations”
Both administrative users recognize lots of benefits from using the system. ”JAMIX provides us financial guidelines for operations. We can see in the system, how we have spent our money. Through optimizing portion sizes, for example, we are able to allocate the money where we want it to be”, says Juha. Salla continues: ”With JAMIX we have been able to keep our budget. On the other hand we have been able to make savings, which we’ve been able to use for something special. For example, we were able to invest more into the Christmas lunch.”
The system provides tools for forecasting sales, and it is easy to make changes for the recipes, if needed. The system provides a huge benefit also for calculating the order quantities: ”I cook for more than 1.000 people. If I was to think the quantities for minced meat and potatoes by myself, it would just be terrible. JAMIX makes ordering so much easier. We order the quantity that is on the recipe”, tells Salla providing an example from real life. Orders that are the right size help in inventory management. ”We have nothing unnecessary here, so it easy to keep the inventory in order”, Juha explains.
The operations run fluently and accurately thanks to the system: ”I weigh ingredients according to the recipe, and I know that the portion sizes and the amount of portions will be enough. No need for guessing”, Salla points out. ”Now that we fine tune our recipes, the portion size will be in place. We order and cook according to that. It has been great to notice along the way, that wastage is nonexistent.”
Juha emphasizes the importance of waste monitoring, as well, and brings up other information management: ”JAMIX has the information you need for food safety. The items include information on prices and nutritive content.” The system and the information it includes provide support for new employees, as well. ”It is also an investment for the future, and not only for us who are working here now”, says Juha.
JAMIX MENU Application Promotes Transparency Towards The Customers
Laitila food services publish their menus online with the JAMIX MENU Service. ”With the MENU Service we can communicate the content of the food we serve. Transparency is our goal, and we work for it”, Juha explains. You can communicate also information on special diets through the JAMIX MENU Service: ”There are customers with special diets, and we have instructed them to find information in the JAMIX MENU application. We aim at having all that information in there”, Salla specifies.
Laitila food services actively promote the JAMIX MENU Service so that customers would start using the application. ”I founded a food committee, and we have students from different schools participating. I took Jamix to the committee, as well, and now the students promote the application forward. It was also rewarding, that one teacher came to tell us, that she had started to use the JAMIX MENU application once it was available, and that she was very pleased with it”, tells Juha. In the future, the online menu will be added into the section ”What are we having in school today”, in the website of Laitila.
Systems Will Play A Big Role In The Kitchen In The Future, As Well
Salla and Juha are concerned about the small number of younger people in the industry. At this moment also external threats, like the Covid-19, raises a concern. On the other hand Juha sees that a system helps to reduce possible threats related to the origin of food, for example: ”The transparency the JAMIX MENU service provides us. You can see what our food is made of. You have all the information there.”
Even if people will physically cook the food also in the future, the role of systems will grow in the future. ”The industry will be faster. The systems you have known at one point, won’t necessarily be the same in the future”, Salla predicts.
Experiences About Deployment And Co-operation With JAMIX
Even if Laitila had used the JAMIX System for a long time, they moved to the web-based system through a deployment project. ”I thought it would be a hard work, and that it would take a lot of time to even update our recipes. Now that I think back on it, it wasn’t that huge once we started to work on it”, Salla recalls. Juha continues: ”The motivation was so strong. This is truly a good system now.”
Juha underlines the importance of training when deploying the system: ”It has a huge significance how you get the people involved, and how you sell the idea to them. Support in the start is such a big thing.” Salla points out, that it is important to start using the system right after the training: ”You are bound to forget the things, if you don’t start using the system right away.”
Both Kitchen Managers are pleased with the co-operation with JAMIX.
Tips For A New JAMIX Customer
”You need to budget time and money for deploying JAMIX. We manage JAMIX along with work, so it is not impossible if you don’t have a person to do it. Still, managing the system requires time and persistence”, Juha points out. ”The system cannot help you if you don’t put your information in it. And the information should be accurate and correct from the start. Once you have the information in the system you will benefit from it in the future. You will get faster with the system as you use it, so you will need less and less time for doing it. And then you will get recipes and all other information out of it. Still, this will not be completed at any point, you need to work continuously”, Salla advises.
Juha points out the results you get for the work invested in the system: ”When you have patience to do things thoroughly, it will reward you, and we have experienced that. We have praised JAMIX weekly. So it does require time and money, but it will pay it back. We generate a minimal amount of food waste.”
The objective of sustainable development is to ensure that the future generations have at least similar possibilities for growth and development, that we have now. If we want to achieve this objective, environmental and humanity issues should be taken into account in all actions and decision making, in addition to financial aspects.
Finding and utilizing sustainable modes of production play a key role, when you think of food production as part of sustainable development. All of us can effect with our purchase decisions. Especially when the producers or service providers inform us openly about the modes of production.
Sustainable Development Goals
United Nations´ Sustainable Development Goals aim to end poverty in all its forms. The goals also support development, that cares for our common environment. Food production and good nutrition are connected naturally in almost all of these goals.
No Poverty, Zero Hunger
In addition to lack of money poverty also means, for example, malnutrition, low level of health, and insufficient opportunities to study. Livelihood of many people is often somehow associated to food production. One important factor in decreasing poverty is to ensure adequate livelihood for everyone, from primary production to services.
Food security is a fundamental right for all people. Food security actualizes when everyone of us has access to sufficient, safe, and nutritious food that meets the dietary needs for an active and healthy life. According to Natural Resources Institute of Finland (LUKE) there could already be enough safe food for everybody, if we could get every part of the food production chain to work perfectly. The baseline of course is that no food goes to waste in any part of the food production chain. So, in addition to environmental aspects, decreasing food waste is important because of food security.
Health, Well-being, And Education Possibilities With Sustainable Food Production
Good nutrition is an important factor for health and well-being. In addition to nutritional deficiencies, malnutrition is a risk factor for many non-communicable diseases. And it can also have an impact on studies. It is difficult to concentrate on studying if you are hungry. So malnutrition can endanger the school performance. School feeding programs are an effective way to support the goal of good education also in lower income countries.
With JAMIX Kitchen Intelligence System you can easily ensure the nutritional quality of the meals you serve. In the system you can compare the nutritional values of the menu to the nutrition recommendations in the system. When you plan food based on know-how and accuracy, and not on gut feeling, the cooks can just focus on adjusting flavors in place for the nutritionally balanced meals.
Decent Work And Responsible Consumption Also In Food Production
In addition to climate aspects, food production is an important factor related to human rights. The objective of the Fairtrade International is that farmers also in developing countries have possibilities for decent livelihood, and more control over their lives and their future.
Decreasing food waste is one example of responsible consumption that all of us can participate in. According to the report of the UN environmental program UNEP, approximately 17 per cent of all produced food goes to waste. In addition, the amount of food waste in households is likely to be larger than what has been estimated earlier. JAMIX Kitchen Intelligence System helps professional kitchens to decrease the amount of food waste. When consumption of the meals is documented in the system, you can utilize the information in production planning. This way you won´t be preparing too much food just to be safe.
Climate Actions In The Water And On The Ground
About one fifth of the human-caused climate emissions is related to food production. Methane that warms climate is released in the air for example from the ruminant livestock and rice farming. According to UNEP, food waste alone is responsible for about 10 percent of greenhouse gas emissions of the world. Life in the oceans is threatened by overfishing and climate warming, but also because of the eutrophication of coastal waters. Eutrophication is largely caused by fertilizers that leak in the water from the farming fields. So food production really is a climate change matter.
Water sources are limited, and one important environmental aspect is paying attention to water usage in agriculture. Forests are also disappearing rapidly, partly because of the soy and oil palm plantations. Demanding sustainable production modes for the products we purchase is an efficient way to have an impact. In addition to climate emissions, also the water footprint and land use are important tools when evaluating the environmental impacts of food production.
Cooperation And Partnership
To reach the goals of sustainable development, we need adequate amount of good quality data about our progress in different sectors. We need to cooperate as equal partners for our common earth to achieve these goals. With JAMIX Kitchen Intelligence System leading with knowledge easily becomes part of the everyday practice.
JAMIX Assists In Reaching The Sustainable Development Goals In Food Production
JAMIX Kitchen Intelligence System helps to bring different parts of food production visible. For instance, you can require food suppliers to fulfill certain criteria. You can also communicate these qualifications to your customers. Such as the Fairtrade mark, the Heart-Check mark, or the Fisheries Certificate of Origin.
Food production can work as a pendulum for both directions. At its worse, food production can trample human rights and escalate the climate warming and biodiversity loss. But at its best, food production can even help to fix existing damages, for example through carbon farming and the Fairtrade.
Is there still somebody thinking that it is ONLY about food production.
Antell 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 administrators 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 the JAMIX System, as well.
”Data Is Easy To Present With The JAMIX System”
For long the 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 the JAMIX System.
”The general digitalization drives development forward. In addition, the food legislation requires actions which are fluent to present with the 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 is emphasized also in the consumer expectations and demands. ”Managing recipes with the system helps in quality control, as well. It is a tool for maintaining consistent quality.”
”Naturally the cost perspective has also influenced in the 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 the JAMIX System.
The System Provides Information To All Users
Fluent use of the system 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 it is easy to find it when needed. One concrete example is moving 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 on site training sessions are preferred 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 System Administrator Services for database management. Outsourcing administrative work makes it quicker to get non-recurring tasks finished. This saves time for tasks, which cannot be outsourced, and which are quicker to do with your own resources. According to Tanja Valtonen the co-operation related to System Administrator Services has been fluent, 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 all information needs to be quickly available. Consumers want information on the origin of food, the content of food, and the environmental effect. ”Food is discussed and knowledge is a growing trend, to which the operators will have to be able to answer.”
”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 needed 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.”
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.
In the beginning of a new year we are often optimistic about the future. The new year brings a promise of a new start. Now that promise is present perhaps more concretely and with more anticipation than before. Emerging trends in the restaurant business are of interest in the exceptional conditions, as well.
I doubt that anyone of us could foresee a year ago, what 2020 would bring along. The past year was especially hard on the restaurant business, and many food services have been operating like they were tossed around by a storm. The amount of customers have been more difficult to predict than before. New ways of operations have been implemented in a fast pace.
But we have survived. In these exceptional circumstances we might have found new possibilities, which we would not have noticed, if the operations had been running as before. As the streams of customers have gone quite, there is also more time to focus on the efficient deployment of existing resources. And more time to polish your processes ready for the more busy times.
The Pandemic Shows In The Customers’ Consumer Behavior
A few weeks ago I heard from a food service professional, that even more than before consumers appreciate easiness and quickness when preparing food. When I think of my own consumer behavior during last year, I believe she was right in her opinion.
Many of us work remotely at home, and lunches in a down-town restaurant have become relatively rare. When you have to prepare the lunch in your own kitchen during the lunch break, speed and easiness are truly appreciated. Not to mention those situations, when your endlessly hungry youngsters crash with no previous warning into home school and to the fridge, whenever the covid situation it requires.
Online ordering and home deliveries have become more popular last year, and the use of food-delivery apps has more than doubled (MarketWatch). In Finland, according to a study by the Finnish Hospitality Association MaRa, 13 % of the consumers intend to use more restaurant home-delivery services compared to the time before the pandemic.
Kitchen Management System Helps In Adapting To New Ways Of Operation
Ordering restaurant meals at home requires different ways of operation from the restaurants compared to serving customers dining in the restaurant. The Food Code in the US, for example, requires certain information for packaged food, such as the Ingredient Statement. Some states also require dating the products with best before, expiration or sell-by -information. Bringing this information to the customers is easy with the JAMIX Kitchen Intelligence System.
As predicting the amounts of customers has become more challenging, it is reasonable to minimize wastage by planning the production of food batches as efficient as possible. With the unique Food Bank functionality in the JAMIX Kitchen Intelligence System you can easily manage food that has not been sold. You can bring it up in the system, for example, when planning the production for the next day. In addition, if you plan and execute the sales and wastage registrations appropriately, it is easy to separate donated food from food waste.
Emerging Trends – Environmental Friendliness And Safety
In the latest World Wide Restaurant Trends survey (by Kespro, the Finnish wholesaler in the foodservice business) environmental friendliness, as well as health and safety have been pointed out as the emerging trends in the restaurant business. A reliable kitchen management system is of utmost importance when you want to ensure food safety. With the JAMIX MENU service you can easily bring the restaurant’s offering for your customers to see. In the service you can easily share information on the allergens, nutritive data, or the CO2 values of the menu items.
CO2 calculation is most definitely one of those things, that will take big leaps in the near future. The consumers have been getting more interested in this subject for long. Bit by bit there starts to be data for the calculations available. Interesting observation in the field of CO2 calculation is for example compensating the nutritive density of food items in the carbon footprint. Another one is the environmental footprint, which takes also other environment straining factors, such as the usage of water and soil, into consideration in addition to the green house gasses.
Successful Brightening Of Your Day Requires The Filling Of Your Expectations
According to the Finnish restaurant trends survey eating out has become an everyday thing. The most important reason for dining out was ”brightening your day”. Even if during the pandemic we could have brightened our days with restaurant food only in a limited way, the trend doesn’t seem to be going away. A survey by the Finnish Hospitality Association MaRa points out that the quality of food has come back as the most important factor effecting the choice of restaurant.
The customers actively search for information on the restaurants, and they set their expectations based on the information they have found. Customer satisfaction requires filling the customers’ expectations. It is very important that the information on the restaurant is up-to-date and comprehensive enough. And above all easy to find. With a kitchen management system the information related to your menu items runs fluently and directly from production all the way through to your customers.
Change In The Ways Of Operation Brings Along New Possibilities
The pandemic has changed at least my world view and behavior a lot, and not only with regards flying or wearing a mask. The spring to come will probably bring along a lot of things we could not have expected. I’m sure there will be good things, too. Change is always a possibility – maybe to change your ways of operation even better than before.
Validia provides housing and rehabilitation services for people needing help due to brain or spinal cord, or other injuries. Validia has been using the JAMIX Kitchen Intelligence System for managing their food services since 2016. Validia operates nationally in Finland, and it has 18 production kitchens and 6 service kitchens. Centralizing functions with the JAMIX System saves time in Validia, and thanks to shared recipes the food has consistent quality.
The System Serves Both The Administration And The Kitchens In The Daily Work
Validia uses the JAMIX System comprehensively, and it is in daily use both in the administration and in the kitchens. The administration plans the recipes and the menus, and the chefs in the kitchens can view them on their own screens. When the chefs register the sales data of prepared food into the system, the administration can monitor the information both as a whole, as well as kitchen specifically.
Validia’s kitchens use the JAMIX System also for orders, which they can send directly from the system to the suppliers. The service kitchens in their part make food orders to the production kitchens with the system. Information transfers easily in the cloud within the users, and it is always up-to-date. In addition to the previously mentioned functions, Validia uses the JAMIX MENU e menu service for publishing their menus directly from the system online for customers.
The System Saves Time And Thanks To It The Food Has Consistent Quality
”With the help of the JAMIX System we can centralize procurement, and all kitchens can use the shared recipes in the system. Centralizing functions saves time, and thanks to shared recipes the food has consistent quality and content in all kitchens.”, tells the Validia Food Services Manager Erja Ruuttila. ”We track sales with the JAMIX BI reporting tool, which helps us manage finances better. Without the JAMIX System we would not get any statistics. We also manage the billing related to internal food orders with JAMIX.”
Deployment One Area At A Time
Erja tells, that the deployment of the JAMIX System went well after the first hassle. ”The system is easy to deploy one area at a time. The field thought so, too. Of course new things are always difficult to some extent.”, Erja says.
In Validia the role of the system will grow along with new features deployed, and along with possible new sites.
Erja provides her tips to a new JAMIX customer: ”Plan the deployment well. Don’t deploy the whole system at once, but rather one area at a time.”
Support Services And Co-operation Work Well With JAMIX
Erja as the administrator of the system is happy with the support she has gotten from JAMIX: ”I have always gotten help at an excellent level. Some times I feel that I ask too much, but on the other hand I have never felt to have done so.” With regards training Erja prefers efficient remote trainings where you go through only one or a few issues at a time.
”All in all the co-operation with JAMIX has been seamless and good.”, Erja summarizes.
Reducing food waste is more topical than ever. There is a lot of information, tips and guides available. Reducing food waste interests both the consumers and the food industry, as well as the food service operators – which is great! Increasing knowledge about the meaning of reducing food waste promotes the concrete actions, as well.
In the USDA website you can find a lot of information on Food Loss and Waste, and how to fight it. Donating food is one good way for reducing food waste. USDA provides information on donating, as well.
Food That Can Be Donated Should Not Be Wasted
Preventive actions are the most important when we talk about reducing food waste. Data is a key element that supports preventive actions. With the JAMIX Kitchen Intelligence System you can monitor the amount of food waste based on facts. When you have accurate data in hands it is easy to set targets for reducing food waste. With the system you can follow how the targets are reached, as well.
Despite preventive actions you might still generate some food waste. Food that is suitable for donation should not be wasted. Less waste equals to savings in wastage costs and less strain on the environment. In addition, donating food provides valuable help to food charity customers.
Monitor The Amount Of Donated Food In Your Kitchen System
JAMIX Kitchen Intelligence System helps you manage donated food. You can register surplus food in the system with the unique Food Bank functionality. This way you will stay in control of the amount of prepared foods you have in the inventory. The Food Bank functionality also enables you to monitor the amount of food donated. When you register the actual food waste in the system, as well, you will stay up-to-date with the big picture, which helps you to plan the future more accurately.
Information On Food Easily Available For The Customers
You need to include information on the possible allergens in the donated food. In the JAMIX Kitchen Intelligence System information on the ingredients, allergens and nutrition facts is automatically up-to-date and easily available. You can even print food labels including that information directly from the system, and use them for the packed food that will be donated.
Profitability is a precondition for operations and continuity regardless of the industry you are in. At a minimum, a profitable operation ensures that you can cover costs, and pay for your employees. Profitability that rises above the minimum level enables you to improve your operation through investments. Related to restaurant or food service operations, external factors influencing the profitability are often brought up. Such as the costs for the property, costs related to your employees, taxation, and competition, to name a few.
You cannot deny the influence of the external factors. Still there are many factors that are within the operator’s scope of influence. The right sized margin enables you to cover the necessary costs, and by minimizing waste you can make savings. And you shouldn’t have too much of ingredients lying in your inventory, as it ties up your capital. There are a lot of details related to all of these, which enable you to fine tune your profitability and make it better. And as we know, small streams have their own significance in the big picture.
Margin Calculation Forms The Base For Profitable Operations
The margin is what is left in between the sales price and the costs. With the profitability in mind, you should always define a target level for the margin. Often the target margin is defined in percentage. Some times it might make more sense to define it in dollars.
You are often forced to set the sales price following the market situation or the competitors’ pricing. In order to reach your target margin the costs should not go over a certain price point. If the target margin cannot be reached with the current costs and you cannot raise the sales price, you need to find out if you can reduce the costs in some way. For example by changing some ingredient or supplier into another. If you are not forced to set the sales price into a certain level, you can calculate it based on your costs and the target margin. So depending on the type of operation or the competition, you can look at the margin calculation from different perspectives.
The margin calculation is basically quite simple mathematics. Simple can still become complex or at least challenging if there’s a lot of information to be managed in the background. A kitchen system will help you with this, as it calculates the costs and margins for recipes, portions or whole menus automatically and accurately. With the system it is also easy to experiment how different sales prices effect on the margin, or how different sized margins effect on the sales price.
Profitability Through Optimizing The Menu Items And The Portion Sizes
The food that is left uneaten on the customer’s plate ends up in waste. This waste equals to ingredients, that have been prepared for nothing and tossed away in the end. However, these ingredients have already created costs and weakened your margin. So the food waste coming from the customers’ plates eats up your profitability in addition to putting strain on the environment.
In order to reduce the food waste from the leftovers you should look into your menu items, as well as the portion sizes. Is there some part of the dish that is left uneaten more often than others? If it is left uneaten completely, you might consider replacing it with something else or leave it out altogether. If it is left uneaten partly, you might reduce the amount of it in the portion. In a service line operation the previously mentioned are similarly valid for reducing the waste from the service line, and partly for reducing the leftovers on the plates, as well. For reducing the leftovers on the plates in a service line setting, reminding the customers to ’take only what you can eat’ is important, as well.
When you have the recipes and the menu items in a kitchen system, it is easy to make changes to them. When you change the portion size, the system automatically calculates the ingredients, the costs and the margins according to the new portion size. If you want to experiment a menu item or a recipe with a modified content, you can copy the original one as a base for the new version. This makes it easy to create a new version, and the original will still be available in the system, as well.
Sales Forecast To Promote Profitability
When you are able to forecast sales as close as possible to the actual sales, you won’t be ordering too much of ingredients or preparing too much of food. The first mentioned will help you to reduce wastage in the inventory, and the latter wastage from the leftovers. Sales data from the past is often useful when forecasting future sales. When you have that data in your kitchen system, you can easily utilize it for planning. In the JAMIX Kitchen Intelligence System you can easily utilize sales data from the past directly as the production quantities on the upcoming menu.
Despite precise and accurate forecasts, every now and then you experience situations, where the previously made plans are not valid anymore. With regards profitability, especially a need to downsize your forecast might lead to excessive amounts of ingredients ordered or excessive amounts of food prepared. In the JAMIX System you can easily make changes to the portion amounts even at the last minute. The system will automatically calculate the need for ingredients according to the new portion amount. If you made the changes before ordering ingredients, you will be able to order the right amount of them. If the need for changes turns up just before production, you can easily adjust the production quantities with the system.
Drive Profitability By Taking Control Of Your Food Inventory
When you are able to keep the quantity of the food items in the inventory at a level corresponding to the need, excessive capital won’t be tied up in the inventory. You could utilize that capital for something that develops your business. When the inventory balance is at an appropriate level you shouldn’t be experiencing problems coming from outdated items. JAMIX Kitchen Intelligence System automatically calculates the need for ingredients based on the portion sizes and the portion quantities on you menu. You can use the shopping list directly as a base for you orders in the system. This makes it easy to order ingredients just according to your need.
The system helps you to stay up-to-date with the food items you have in the inventory. When you register deliveries, as well as withdrawals in the system, you will have the real-time inventory balance right on your screen. If you have several storage locations, the benefit of the system is emphasized even more. In addition to registering withdrawals related to production, it is important to register the wastage that originates in the inventory. Waste can be generated for many different reasons. When you register those reasons in the system, it is easier to get a grip of the big picture. Monitoring waste coming from the inventory enables you to set targets for reducing wastage. And less wastage drives you to better profitability.
A Kitchen System Increases Efficiency Which Leads To Improved Profitability
A kitchen system is a great tool for managing the previously mentioned things, which already improve profitability as such. Utilizing systems and technology comprehensively in the kitchen operations increases efficiency. In addition to the earlier mentioned costs related to ingredients and wastage, technology brings savings related to your staff. With the help of a system, you can perform many tasks in the kitchen simply faster, and partly even automatically. This reduces the need for staff related to those tasks. The system also reduces the amount of possible human errors. This in its part enables your operation to run more fluently.
In the labor intensive food service industry you should utilize the possibilities of technology to the fullest. In the kitchen there are still a lot of things to do, which the systems or the equipment cannot handle. If you are able to delegate part of your work to technology, you will have more time for the tasks which it cannot do for you … as decide, which means you want to implement in your restaurant in order to improve the profitability.