Only James Barber

US Patent:

20040107141, Jun 3, 2004

Filed:

Nov 29, 2002

Appl. No.:

10/307137

Inventors:

Jeffrey Conkel - Roca NE, US
John Barber - Lincoln NE, US
Only Barber - Lincoln NE, US

International Classification:

G06F017/60

US Classification:

705/015000

Abstract:

A method of managing food service operations is provided which determines variances between the actual quantity of ingredient items used from inventory as compared to the ideal quantity of ingredient items needed to produce food services to identify ingredient waste and/or ingredient pilfering, and/or ingredient loss, and/or incorrect inventory and/or incorrect recipe ingredient quantities, and/or incorrect point-of-sale terminal order entry options, the method of managing also including inventory ordering and inventory receiving reporting by a central management system to allow quantity pricing benefits and to allow immediate adjustment of payments to suppliers and to allow immediate updating of inventories for individual food service operations and to allow immediate determination of individual food service operations minimum inventory quantities. The method further can include immediate determination of individual food service operations minimum inventory quantities for comparison with inventory quantities for previous user selected time periods and/or for comparison with inventory usage projections to assure that proper quantities of inventories are maintained in view of impending business demands and the method also can include using the determined variance between the minimum quantity of ingredient items needed to produce the menu items sold and the quantity of ingredient items used from inventory during the user selected period of time is used to provide incentives to food service workers.