JAMIX Provides Hungry Planet Comprehensive Tools For Managing Recipes

Posted on 2021-06-082021-06-08 by JAMIX

In the picture: Hungry Planet Culinary Team

St Louis based Hungry Planet has been using JAMIX Kitchen Intelligence System since 2020 for managing their recipes and culinary database. Hungry Planet makes a full range of chef-crafted plant-based meats that are a one to one substitution for conventional meats in any dish across every protein. Hungry Planet is in thousands of venues across the U.S., Australia and Singapore including fine dining, fast casual, university, hospital, retail, grocery, and deli. In addition they have helped provide over 1 million Hungry Planet meals to public K-12. The JAMIX System provides the Hungry Planet Culinary Team easy access to recipes with all essential information related to them. With a built-in carbon footprint calculator, the system also helps in selecting ingredients that are best for the environment.

JAMIX Is The Central Database For Hundreds Of Recipes

”Jamix plays a central role for the Hungry Planet Culinary Team. It is the central database for hundreds of recipes – and is growing weekly. In addition to the recipe database, our Culinary Team uses Jamix to create menus, shopping lists, and to monitor the carbon footprint of our recipes”, says Chief Culinary Officer Ron DeSantis. The whole Hungry Planet Culinary Team uses the system, and each team member has a personal working folder. Individual working folders keep individual chef’s recipes private, but also enables them to share with other users. At Hungry Planet, Culinary Team members develop new recipes in personal working folders, and when all R&D is completed those recipes are added to the shared folder.

System Enables Versatile Utilization Of Recipes

JAMIX Kitchen Intelligence System provides the Hungry Planet Culinary Team easy access to verified recipes. ”Monitoring nutritional information and carbon footprint is easy as the system automatically calculates them for recipes. The system also includes photos of finished dishes and also step-by-step photos”, says Chef Ron DeSantis, listing the benefits of the system.”Our chefs can easily scale recipes for consumers and also for foodservice operators.”

”Operationally we are different from foodservice operators who are serving meals daily. Our use is primarily recipe testing for all areas of the food industry – consumer and foodservice. Having all information in one database allows our culinary team to compare results to other recipes, use recipes as sub-recipes, share ingredients, adjust ingredient quantities to create nutritionally acceptable recipes, and many other solves”, Chef Ron explains.

The Future Is About Sustainability And Systems Help In Pursuing That

Chef Ron DeSantis

”Hungry Planet’s mission is to bend the curve on personal and planetary health with the only full range of delicious, nourishing, plant-based meats. You can see that sustainability is in our DNA”, says Chef Ron.”Improving planetary health means total commitment to sustainable agriculture. Plant-forward food is clearly an answer to many sustainability efforts all over the world. We use Jamix’s carbon footprint feature as a reminder to select ingredients that are best for the environment.”

Chef Ron is optimistic about the future, and sees systems as beneficial tools in pursuing sustainability: ”The future is ours to create. We believe there’s a hunger inside us all. When passion for the delicious meets an appetite for a just world, there’s an opportunity to change things for the better. Systems like Jamix will allow us to monitor our impact and make the necessary changes to create healthy and sustainable food.”

JAMIX System Keeps Procurement And Requisitions In Order In Mikkeli Food Services

Posted on 2021-05-252021-05-25 by JAMIX

Mikkeli is a city located in eastern Finland with nearly 53,000 inhabitants. The city provides food services mainly in schools and kindergartens (K-12). There are 42 kitchens serving 8,000 meals daily. Mikkeli has been using JAMIX Kitchen Intelligence System for managing their food services since 2007. Since the beginning they have used the system extensively: For managing recipes, menus, inventory, procurement, and requisitions. In addition to this, the system is used for internal operational calculations.

Mikkeli Food Services Uses The System Comprehensively

Mikkeli has created shared recipes in the system, and the production kitchens use them in the daily work. They get shopping lists based on menus from the system, and take care of orders and deliveries with it. In addition they manage requisitions and billing with JAMIX, and take reports, lists Production Planner Marja Jussi-Pekka.

The usage of JAMIX System is not limited to production kitchens, as the service kitchens use it for requisitions. In addition to kitchens, the administration uses the system to support their operations. The financial key performance indicators in Mikkeli food services are based on internal operational calculations. JAMIX System provides the tools to register and monitor operative performance and costs. Menu planning together with versatile reports are also important tools in leading food production.

Contract Products Run In The System Reliably And Easily Into Menus And Orders

Mikkeli is a part of a food services procurement pool in the Mikkeli region. Contract products are linked to recipes in the JAMIX System. This way the contract products run reliably through the entire food production process. ”This is a really big benefit, as we can allocate procurement into just the right products”, Jussi-Pekka points out.

At present different suppliers have a huge product assortment. If you would not manage procurement with a kitchen system, purchases would easily start spreading around as the kitchens would order items of their choice from any suppliers. Mikkeli food services have worked systematically so that each production kitchen has the right products linked to recipes and orders. Large production kitchens use contract products of the procurement pool, and smaller kitchens follow their own contracts. For example, the kitchens might order the same bread from different suppliers depending on their contract.

JAMIX System Is A Priceless Tool In All Areas Of Food Production

The biggest benefit of the system for Mikkeli food services comes from requisitions management, tells Marja Jussi-Pekka. The service kitchens make requisitions to the commissary kitchens through the system. The system provides delivery and packing lists according to orders for the commissary. Different types of production sheets, as well as diet labels are quick to print from the system. Mikkeli food services cook and deliver 200-400 diet meals daily. The diet meals alone would keep one employee busy, if all information should be registerd manually. ”I truly don’t know what we would do, if we would lose this feature”, Marja laughs.

”If we would do everything I mentioned manually – write menus by hand, and send them in between kitchens, or call orders to the suppliers by phone… Without up-to-date price information we get from the system, we wouldn’t be able to think of the meal costs when planning menus as we do now. And I couldn’t even imagine how we would manage orders from service kitchens without a system. Not to talk about calculating manually the amounts of food to be prepared based on orders. At least the amount of errors would grow”, Marja Jussi-Pekka reflects.

JAMIX Does Not Leave The Customer Alone

Mikkeli food services started the deployment of JAMIX Kitchen System in 2007 with getting computers into all kitchens, and learning how to use them. Only after that they started the actual training sessions for the JAMIX System. The deployment went well, as the staff was motivated and excited about the system. They were also committed to the new way of working. JAMIX System has developed over the years, and training sessions have been arranged whenever needed. For regional training sessions Mikkeli has asked a trainer from JAMIX. The admin user of Mikkeli has taken care of training sessions within own organization, for example for new employees.

Mikkeli food services uses JAMIX Admin Services, that takes care of admin tasks in JAMIX system. To manage the system comprehensively, Mikkeli would need to hire one person to do that. From financial, as well as from HR perspective it is more convenient to handle it with JAMIX Admin Services, tells Marja Jussi-Pekka. An external admin user also sees the system in a different way compared to a person that has used the system for years. Managing information is professional, and the systematic approach shows for example in managing basic data – compared to a situation, where several users would create groupings in the system, and would name items according to their own need or logic.

A big plus is also immediate support. ”A person you know answers the phone in the Admin Services, and you always get help.” Especially when there are more complex issues it is a big benefit that the Admin Services sorts them out and provides the finished answer to the customer. We contact JAMIX Helpdesk when needed, as well.

Kitchen Management Systems Are A Prerequisite For Operations In The Future

Systems include a risk for vulnerability but without these systems we could not operate at all, Marja Jussi-Pekka points out. Cloud services and web based systems aim at tackling the vulnerability challenge, so that technical interruptions could be minimized. IT skills are required of the staff in the food services already now. The customers require this, as well. So everyone has to be able to use a kitchen management system at least to some point. This requires a lot from the managers, as well. They need to ensure the skills for everybody, now and in the future, Marja points out.

IT Architecture Is Worthwhile When Deploying A Kitchen System

Marja’s tip to a new JAMIX customer is, that before deployment you should think carefully what you want from the system. In addition, you need to think which functions you will use, and how you will use them. You need to consider the resources you have, both with regards time and personnel, and define responsibilities for management. You should also plan well appropriate user levels for different user groups, and decide who manages your database. ”When you use the system, you need to remember that everything has effect on everything. If you change something in the basic data, you need to think where that change will affect BEFORE making it”, Marja points out.

”Co-operation with JAMIX has always worked well for us. JAMIX is a good partner, as they listen to the customer’s wishes, as well”, Marja concludes.

Folkhälsan Uses JAMIX System For Nutritional Monitoring – ”Lots Of Benefits With Little Effort”

Posted on 2021-04-082021-04-13 by JAMIX

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!”

JAMIX System Is The Guiding Thread For The Kitchen Operations In Laitila

Posted on 2021-03-242021-06-30 by JAMIX

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 admin 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 smoothly 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.”

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

Posted on 2021-02-182021-06-30 by JAMIX

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 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.”

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

Posted on 2021-02-012021-02-01 by JAMIX

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.

Contact us for more information on JAMIX Kitchen Intelligence System and how it makes your work in the kitchen easier everyday!

The Kitchen System Serves The Administration And The Kitchens In Validia

Posted on 2021-01-142021-01-14 by JAMIX

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.

Fresh Ideas Selects Jamix As New Kitchen Intelligence Partner

Posted on 2019-10-282019-10-29 by JAMIX

Boston, Massachusettes, US – October 28, 2019

Fresh Ideas will be the first Foodservice Management company in the US to implement cloud-based Jamix Kitchen Intelligence System for managing their food service operations. Fresh Ideas is a food service management company serving academic institutions, corporations, and senior living communities in the Midwest, South, and Southeast. The agreement with Jamix will cover 35 locations.

Foodservice Management magazine recently named Fresh Ideas one of the Top 50 foodservice companies in the US, and selected Fresh Ideas as one of the “6 Companies to Watch”.

Technology is one of the corner stones of innovation in Fresh Ideas and the company has been internationally featured for technology and forward-thinking. Innovation and future-forward thinking have been a priority in Jamix, as well, since the start of the company 30 years ago. True to Jamix’s heritage, it’s development engineers continue to publish almost 100 system enhancements and updates every year. Each enhancement or update simplifies and improves the user experience.

Fresh Ideas’ Chief Technology Officer, Bob Love has this to say about Jamix:

“From the first time we reviewed at the Jamix solution I thought to myself “Finally someone has created a solution for real culinarians vs. some tech that culinarians can try to use if they can figure out how to use it!”. Not only that but, the solution is built with enterprise proven technologies that can be configured for modern kitchens, techniques and methodologies. We were developing our own solution in frustration not being able to find a solution for our culinary teams. But, as soon as we reviewed the Jamix solution; we knew that we had to find a way to create a partnership so that we could get the solution in the hands of our culinary teams. Again, another magic moment; the team at Jamix (including the CEO) has been with us every step of the way answering every question and providing resources to help us with our decision process. There is no other solution that I am aware of that has a Master Chef as part of their team! “

In addition to satisfied customers, Jamix’s innovative approach was recently recognized with 2019 National Restaurant Association’s Kitchen Innovations Award. KI Award recipients reflect the trends and topics most important to hospitality today and showcase the future of the industry.

Jamix is the leading supplier of kitchen intelligence systems for professional kitchens with 30 years of experience. Building on Jamix’s long history, the company is now operating in the United States for a couple of years now.

”We are excited to start co-operation with a forward thinking food company like Fresh Ideas”, says Mikko Jaatinen, founder and CEO of Jamix.

About Fresh Ideas

Fresh Ideas is a dynamic food service management company serving academic institutions, corporations, and senior living communities in the Midwest, South, and Southeast. Fresh Ideas is committed to promoting sustainable practices through culinary craft and professional accountability by creating and advancing programs which strive to balance social equity, environmental health and economic prosperity.

www.freshideasfood.com

About Jamix

Jamix is a Finnish company specializing in cutting-edge restaurant software for professional hospitality and food service operations to plan and organize recipe, menu, inventory and ordering management, and internal logistics. Founded in 1990 by a young Finnish student, in 30 years Jamix has grown from a small local business into a software company with 2500 + clients all over the world. Headquartered in Jyväskylä, Finland, the Jamix US office is based in the Boston. “Thousands of customers use Jamix to produce hundreds of thousands of meals, every day!”

www.jamix.com

JAMIX Kitchen System keeps your recipes in order and makes pricing easier

Posted on 2018-08-282020-05-12 by JAMIX

HH Ravintolat is a restaurant chain including different types of restaurants, such as restaurant Iso Paja in Helsinki offering lunch and catering services, and Panorama Bistro located in Europe’s busiest port in Helsinki West Harbour where the menu includes sandwiches and warm dishes prepared on the spot.

Consistency and efficiency for recipe management

– For me the best thing about JAMIX is that we can keep our recipes stored and in good order, tells Henri Häkkinen, the entrepreneur of HH Ravintolat.

– Selection of the active items on the menu varies but when we store the recipes in the system, we can bring passive items back on the menu because we will remember that we have good items in store.

– We want to offer a good and genuine experience to our customers, whether you’re visiting our restaurant Iso Paja or one of our cafés or bistros at the ports. We use JAMIX software for efficiency and maintaining regular practices. In this way, we can create recipes and make sure that the food is always made the same way, when we come up with a good idea.

Help for pricing and planning

– I like JAMIX because it makes pricing easier. I can see the ingredient costs in the system and when I calculate some labour costs there on top, I am able to price better, explains Teija Majanen, the restaurant manager of Iso paja.

– It is great that you can predict and make long-term planning. And then, if needed, you can still make changes. And it speeds up ordering.

Better customer experience

– With JAMIX we are able to control what we are selling and we have all the necessary information on the items and ingredients, and it’s available for the customer, as well, summarizes Henri Häkkinen the benefits of the system and Teija continues: We serve vegan food and have a relatively new set of recipes for that. We can store the recipes and keep track of all the allergens, and get an overview of the food with the help of JAMIX.

– Through all these we can offer better customer service, and have menus with regular variation. And as a result it is nice to have lunch at our restaurants, states Henri.

– And then this program is user-friendly, as well. I can use and manage the program well, even though I haven’t had any specific IT training, praises Teija the system.

JAMIX Kitchen System Ensures the Quality of Food and Saves Time

Posted on 2018-08-162020-05-12 by JAMIX

Aleksia is a public utility providing foodservices for over 40.000 people in the Finnish community of Nurmijärvi. Aleksia’s services include daily meals for children in pre-schools and elementary schools, for employees of the community and for senior citizens at care facilities. In addition, Aleksia provides catering services for meetings and events.

– JAMIX streamlines restaurant operations by assisting us in preparing right amounts of food and odering right things at the right time, tells Teija Määttä who is the Food Production Advisor at Aleksia Food and Cleaning Services.

”Good and tasty food of high quality”

– We have 12 commissary kitchens, and in total there are 50 sites where food is served and consumed. We prepare 14.000 meals per day. Each kitchen used to have their own recipes and own ingredients, so the quality of food probably varied. Now we are able to produce food of uniform quality and everyone is aware of the ingredients a certain meal contains, explains Teija Määttä.

The program provides time savings while taking care of critical calculations

– It would be impossible to manage this number of kitchens and sites without a kitchen management software. The program saves time as it calculates order quantities for us. You don’t need to gather any paper sheets or notes and calculate what and how much needs to be ordered, summarizes Teija Määttä the benefits of the system.

Menu in a mobile application

– Thanks to the free JAMIX MENU mobile application our customers can browse the menus of schools and kindergartens on their smart phones. In addition to the menu content, ingredients and nutritional values are available in the application. Our kitchens that serve meals utilize the mobile application, as well – it works as a tool for them as it contains the latest and correct information about the food, says Määttä.