Save Money, Ensure Quality, Develop Business with JAMIX Kitchen Intelligence System

Save Money, Ensure Quality, And Develop Business With A Kitchen System

A comprehensive kitchen system supports food service operations diversely both in planning and in production. System saves time and money, and improves profitability. With a system it is easier to maintain coherent quality. In addition, with versatile reports it is easy to monitor operations and develop them.

 

Time Is Money In Food Service Operations, As Well

JAMIX Kitchen Intelligence System saves time in the kitchen, as all information is systematically in one place and always up-to-date. Thanks to cloud service, information is also easy to access regardless of place, or  device you are using. The system saves time in the kitchen as it imports information electronically into the system, and exports it from the system. In addition, the system saves time as it takes care of all the calculations you need. When you need less time for office chores related to preparing food, you will need less resources for them and you will save money. However, cost savings from the system are not limited to time savings, and benefits are not limited to cost savings.

 

Profitability With Appropriate Margin And Inventory, And Minimal Food Waste

With JAMIX System you will not need to guess the profitability of your recipes. The system will automatically calculate costs for recipes and menus based on ingredient prices. In a similar way, the system will calculate margins based on your sales price. You can easily adjust the margin to a desired level by editing either the sales price or the recipe.

If you have surplus ingredients in the inventory, they tie money for no reason. In addition, there is a risk that those ingredients get outdated and end up in wastage. When you order ingredients just according to need, money won’t be tied in surplus inventory, and money won’t be wasted along with food waste. JAMIX System makes it easy for you to order ingredients according to need, as it calculates a shopping list based on your menu. With the system you can easily monitor the amount of ingredients in the inventory, as well.

In addition to inventory, food waste can be generated in production. Or there can be leftovers from the service line, or from the customers’ plates. All food ending up in wastage equals to money wasted. JAMIX Kitchen Intelligence System helps in reducing food waste throughout the process. Accurate production quantities based on the amount of diners help reduce food waste both in production and in service. When you monitor customers’ leftovers you can adjust portion sizes to better match consumption, or you can adjust the content of the menu to better match customer preferences.

 

Accurate Information Ensures Coherent Quality And Food Safety

Coherent food quality is an important factor in keeping up customer satisfaction and customer loyalty. In JAMIX System you can easily scale recipes according to the amount to be prepared. This way the quality of food stays coherent regardless of the amount you are preparing. In addition to ingredients, you can register detailed instructions and methods in the system, as well as pictures of different steps and the finished dish. This ensures that the quality of food stays coherent regardless of who is preparing it.

All in all information in the system is accurate and precise, which minimizes the risk for errors. The system holds ingredient lists, allergens, and nutrition facts – so information related to food safety is easy to access. You can register traceability information related to ingredients in the system, as well.

 

Develop Your Business With Data And Promote Sustainability

With JAMIX Kitchen Intelligence System you can easily monitor key figures of your operation: Margins, purchases, sales, wastage, and inventory balance. Based on accurate information it is easier to plan, adjust, and develop future operations. With JAMIX System you can also easily collect customer feedback and develop you operations to better match your customers’ needs.

Today sustainability is undoubtedly included in some form in the agenda of all organizations. JAMIX Kitchen Intelligence System helps kitchens operate in a sustainable manner. It helps in reducing food waste already starting from the planning phase. In addition, with JAMIX CO2 Calculator you can consider the carbon footprint of food already when planning your recipes and menus.

 

Tidiness and order in stations and storage form one of the corner stones for running kitchen operations smoothly. For a smooth-running kitchen you also need to have data that is in order and easy to access. A comprehensive kitchen system keeps all data related to the kitchen’s core operations in order, and automatically takes care of calculations. In addition, a system transfers information both inside the organization, and to/from external operators. Work in the kitchen runs easier, faster and more efficiently with a system. It brings numerous benefits to any food service operation, large or small.

Save Time with JAMIX Kitchen Intelligence System

Save Time In Restaurant Kitchen By Letting A System Do All The Maths

There are many types of calculations related to commercial kitchen operations, and doing calculations manually takes a lot of time. In addition, there is always a risk for errors when calculating things manually. JAMIX Kitchen Intelligence System automatically takes care of all essential calculations for the kitchen. Information is linked within the system which minimizes the risk for false or incomplete information. In addition, thanks to linkages you don’t have to register the same information in many places.

 

Many Types Of Calculations Related To Recipes

Once you have created a recipe in the system, it will be easy to scale it to any amount of portions as the system automatically calculates the quantities for ingredients according to the new value. If needed, you can easily change the portion size, as well. JAMIX Kitchen Intelligence System automatically calculates also the costs for recipes based on ingredient prices in the system. If you set a sales price to the recipe, the system will calculate the margin for the recipe.

In many food service operations the nutritional information of food is important, as well. JAMIX Kitchen Intelligence System automatically calculates nutrition facts for recipes based on nutritive values in the system. JAMIX also calculates the carbon footprint for recipes if you have added CO2 values for ingredients in the system.

 

System Calculates The Need For Ingredients, And The Amount Of Food To Be Prepared

Utilizing your recipes in the system, you can easily create menus in JAMIX Kitchen Intelligence System. Linkages ensure that all essential information follows along. As for single recipes, the system calculates costs, margins, nutrition facts, and carbon footprint for menus. You can easily compare the nutritive content of your menu to nutritional recommendations.

Amounts of portions and portion sizes are easy to update in the menu. The system automatically calculates the need for ingredients for recipes on the menu based on the new values. You can utilize the shopping list directly when making orders. You will get all the needed information – recipes and ingredients – from the menu for production, as well.

If you need to take earlier prepared food into account – salad dressing, for example – the system will take care of calculating the quantity you need to prepare. The unique Food Bank functionality in JAMIX Kitchen Intelligence System automatically calculates how much you need to prepare a certain food in addition to the amount you have in store.

System makes work easier also for commissary kitchens by automatically calculating all requisitions together. The commissary will easily get information on the recipes to be prepared.

 

System Keeps You Updated On Ingredients In The Inventory

When you utilize inventory management features in JAMIX System, you will stay up to date with ingredients in the inventory including their value. The system automatically calculates inventory balances for ingredients based on deliveries and withdrawals registered in the system. The system also calculates the inventory value based on inventory balance and price information.

 

Accurate Calculations Save Money And Environment, As Well

In addition to time savings, accurate calculations in the system save money and environment. With margin calculations it is easy to adjust your sales prices to a profitable level. And if you cannot increase the sales price, with the system it is easy to adjust the recipe and find a suitable cost level. When you order ingredients just according to your need, money won’t be tied in the inventory. In addition, there won’t be items expiring on the shelves, and ending up in wastage. And, when you prepare food just according to need, you can minimize wastage of prepared food which saves both money and the environment.

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

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.


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

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

LaitilaLaitila 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.”

JAMIX Kitchen Intelligence System

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

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

 

”Data Is Easy To Present With JAMIX System”

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

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

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

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

 

The System Provides Information To All Users

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

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

 

JAMIX Support Services Widely In Use

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

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

 

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

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

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

 

Tips From Experienced User To A New JAMIX Customer

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

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


Omnia Services Manager Tarja Hämäläinen, Food Services Coordinator Timo Martin

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

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

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

 

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

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

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

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

 

The System Brings Many Benefits

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

 

Support For Deployment From Jamix

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

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

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

 

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

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

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

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

 

Greetings To A New Jamix Customer

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

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


Validia Housing Services uses JAMIX Kitchen Intelligence System

The Kitchen System Serves The Administration And The Kitchens In Validia

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.

Profitability Food Service Restaurant

Tips For Improving The Profitability Of Your Food Service Operation

By Anna Skyttä

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

menu online - JAMIX Kitchen Intelligence SystemThe 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

Serving JAMIX Kitchen Intelligence System

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

Menu Items JAMIX Kitchen Intelligence SystemWhen 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

Food Inventory JAMIX Kitchen Intelligence SystemWhen 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

JAMIX Kitchen Intelligence System

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.

Attention To The Amount Of Food Waste Helps In Reducing It

In the U.S. the amount of food waste is estimated to be 30-40 percent of the food supply. A kitchen system helps food service operators in reducing food waste. The customers can also affect the amount of food waste in restaurants. In September the yearly arranged national Food Waste Week in Finland aims at raising the appreciation of food and educating consumers of the importance of reducing food waste.

By Matleena Autio

I was enjoying peaceful breakfast in a hotel lately, as I was on a business trip and there was no scheduled meeting in the morning. My breakfast is usually a pretty dull concept – some bread, yoghurt and too many cups of coffee with milk. During my kitchen career, I have become so familiar with many of the food products that a hotel breakfast rarely gets me to differ from my routine.  Most of the hotel guests seem to feel just the opposite. A buffet makes quite a few to load huge amounts of food on their plates and at the end a lot of it becomes food waste.

As I walked through the breakfast room, I embarrassedly watched the scenery that could have been from the paintings of ancient Rome feasting. Table after table was full of half-eaten servings, which the waiters cleaned away to make room for the next customer´s towering portion. Nobody seemed to care about the amount of food waste.

Are you eating with your eyes or for a need?

According to studies the number of dishes available has an impact on appetite. In circumstances when appetite is lost, you can enhance the amount of ingested food by increasing the number of the served dishes. This also works the opposite way. When there’s only one or two dishes available, the total amount of food you eat usually remains less than in a banquet.

It is also known that the size of the plate influences the size of a customer´s portion in a buffet. We easily pick more food on a large plate than a smaller one. The location of dishes in a buffet line can influence what we take more. Usually you take more of the dishes that are in the beginning of a buffet line than the dishes that are at the end of the line.

Minimizing the food waste

Restaurants are minimizing food waste in many different ways. Psychological ways that I mentioned before are often used. But also, for example info boards are placed for customers to pay attention to the amount of food waste. According to studies, as much as one fifth of the food produced in food services goes to wastage in the EU. In the U.S the amount of food waste is estimated to be 30-40 percent of the food supply.

Food waste caused almost 10 percent of the human-made greenhouse gas emissions in 2010-2016. The U.S and the EU have announced a goal to reduce food waste by 50 percent by the year 2030. For example, the EU required it´s member countries to report the amount of food waste produced to the EU commission.

Natural Resources Institute of Finland (LUKE), together with the operators of the food sector and ministries, has initiated a project to build a national monitoring system for food waste. In Finland we have also had a specific food waste week every year in September since 2013. The purpose of this food waste week is to make consumers pay attention to the amount of food waste.

Kitchen Intelligence System helps kitchens but customers must take responsibility, too

There are already good tools for documenting the amount of food waste. In the JAMIX Kitchen Intelligence System, you can document food waste and food consumption directly into the menus in the system. You can also update that information to the margin calculations of the menus. With the BI feature this information is also available in a visual format. The system enables printing complete lists of the dishes of the day or the week with the planned production quantity to assist documentation in production.

Thus, documentation on food waste and food consumption can enhance the estimations of sales and help decrease the food waste of a buffet. The system also calculates the actualized portion sizes of a buffet, based on the documentation on produced food, sold portions and food waste remaining. A rather practical tool to predict the consumption of a buffet.

So, The Kitchen Intelligence System helps professional kitchens to decrease the amount of food waste in production and in a buffet. You can influence plate wastage, too, for example in ways I mentioned before. But in the end the responsibility is ours, the customers. Only take food on your plate just the amount that you surely can eat and take more if you need – but not for good measure.

Food that you leave uneaten is expensive for us customers, but also for the restaurants. And the most expensive of all to our common environment.

More information about food waste and related actions in the U.S: FDA: Food Loss and Waste

cost control kitchen software - JAMIX Kitchen Intelligence System

Kitchen Management Software Provides Tools For Cost Control

Cost control is one notable benefit you get from using a kitchen management software system. Costs are linked to several functions in the commercial kitchen. Orders, menu planning and inventory – they all play their own role in kitchen cost control.

By Matleena Autio

The Covid 19 pandemic has definitely had an impact on all of us, one way or another. In the turn of the year few of us could guess, that a new type of corona virus identified in China would have an impact on the whole world in this scale. At the moment the tightest restrictions are being removed in Europe and it seems possible that the restaurants will be opened step by step in the beginning of summer. Even if most of the societal functions slowed down or stopped completely due to restrictions caused by the pandemic, many public food service operations have been functioning almost as before despite the restrictions. Food is being prepared and served ongoingly in hospitals and different types of service facilities. Large amount of schools have also maintained food services in some form.

Benefits of kitchen management software?

Luckily the pandemic has had only little effect on my own life. The biggest challenges seem to have been related to scheduling and serving food – despite the fact, that I have got a decade of working experience in commercial kitchens. When you have to arrange food twice a day into the same table, which during this state of emergency has also been working as my office desk, I have many times missed the routines that are familiar from working life. Often that essential ingredient needed for preparing a certain meal has been missing from my pantry. Or some item has expired, even if I thought that I just bought it a few days earlier. Money and time is wasted – I know, that in the commercial kitchen setting this type of activity would not be appreciated.

”JAMIX is like a multi-tasking employee” is a quote from Certified Master Chef Ron DeSantis – in my case maybe a colleague, whom I’ve been missing. With JAMIX it is easy to plan your menus so, that you won’t be accidentally serving soup on five meals in a row (as happened to me). The system also helps you in ordering the right amount of ingredients at the right time – so that you don’t have to replace a part of the wheat flour with corn flour (this has happened to me, as well). Oh, I also managed to ruin one pot of soup, because of slipping too much salt in it. If I had followed a standardized recipe and measured my seasoning, this would not have happened.

With the Food Bank functionality in the JAMIX system you can take food that has been prepared earlier into consideration when planning production. In its part, it helps in minimizing food waste. I missed this function for communicating to my youngsters, that the casserole I made the day earlier was really meant for being heated and consumed.

Kitchen software helps in cost control and saves time

Even if, little by little, life starts to get back to normal, many things have changed. And in many aspects the work is just beginning. Economical effects of the pandemic are extensive and we need new innovations. Luckily, ”old buddies” can help a lot, as well. Kitchen management software system helps in cost control in many ways. You can minimize food waste when you make orders based on the portion sizes and portion amounts, that you have planned on your menu – as well as based on the real inventory balance versus gut feeling.

In addition, the post-production function helps you in serving your customers food they prefer. It also enables you to predict the real sales or consumption of different menu items. For example, mac and cheese might be more popular among students compared to baked beans. This is worth taking into consideration when setting the portion sizes. You don’t have to start planning special diet foods each morning from the scratch, as the kitchen system provides you the information regarding special diets: For which special diets the menu items of the day are suitable, and what special diet foods still need to be prepared. In addition to costs, a notable amount of time is saved, which generates cost savings, as well.

We at JAMIX are ready to help, when it is time to roll your sleeves again. Let us find together, how the system can help your business in the best way. Together we are more.