What Is the Value or ROI of a Food Service Management System

Chef Ron DeSantis, CMC
Director National Accounts

One of the challenges for the Jamix sales team is to help a potential customer realize the value, or ROI, of Jamix Kitchen Intelligence System. In many instances a potential customer will scroll to the *bottom line* of a quote, look at the figure and think, “I can’t afford that” (I’ve been guilty of this behavior). While the *bottom line* is important, understanding the value of the quote is equally important.

Here’s an example of context – assume a single kitchen operation…..if you were able to save time, save money and improve profitability, ensure the quality of your operations, further develop your business, and operate responsibly by promoting sustainability for the price of 1 entrée per day, would that be of interest? By looking at Jamix from an operational perspective, the real value becomes apparent.

There are fundamentally 3 Operations enhanced by Jamix:

1. Kitchen Operations
2. Office Operations
3. IT Operations

Jamix supports kitchen operations with:

• Production Planning
• Accurate Food Ordering
• Inventory and Storage
• Controlling waste

Office operations are supported through:

• Recipe and Menu Management
• Optimizing Procurement
• Accurate Reporting
• Centralized Customer Information (nutritionals, allergens, labels, and others)

IT operations are streamlined in a cloud-based infrastructure and the ability to access Jamix with smartphones, tablets, and laptops.

Let the Jamix Team help you to fully realize the power of Jamix.

The following Culinary Perspective will have tips, tricks, opinions, and anything related to a chef’s work. After all, Jamix IS a kitchen tool!

JAMIX Culinary

Spring in the US Northeast is a love-hate relationship for me. I love the longer days, the above frozen temperatures, the return of songbirds, tulips, daffodils, and buds on trees. What I hate is that winter doesn’t give up easily, the wind out of the north keeps things chill, and for some inexplicable reason…fall leaves show up so that spring leaf collecting can commence.

The food of early spring almost always starts with ramps, mushrooms, asparagus, and tender lettuce. This is followed by peas, snow peas, rhubarb, spinach, baby beets, carrots, and radishes. And as spring warms we will have an abundance of berries.