English football team AFC Bournemouth has been using the time during lockdown to streamline its food and beverage processes.
Outside of the current restrictions, the Championship football club would normally cater for 11,500 spectators each match day, accounting for around 4,000 transactions.
In addition, there is a hospitality area for meetings and events as well as the first team’s requirements both pre and post-match, which involves catering for 35 players and staff.
Faced with a rapidly expanding operation and a host of manual, disjointed processes, the team – lead by head of catering operations Paul Fudge – began looking for a system that could manage recipes, menu costing and allergens centrally for each of their outlets.
Similarly, with orders and inventory, the club wanted to manage stock orders and transfers around the various stadium departments, while having sight of all this in one central place.
It chose to implement F+B Engine from Kitchen CUT, which allows it to see which products have been ordered by different departments, to track stock movement between outlets and to limit any inefficiencies in its operation.
Both nutritional information and allergen management are seamless, with allergen information for each product coming from the supplier and automatically passing directly to each recipe, sub-recipe, spec sheet and, ultimately, to a digital menu on a real-time basis.
Mr Fudge said: “As we are all well aware, we have been through a major period of unprecedented times and industry uncertainty. I have used this time to put in place systems and structure that will future-proof the business and make it more robust when we ‘eventually’ come out on the other side.
“F+B Engine is enabling me to put all my procedures and policies under one roof and build the business on solid foundations so that we can move forward quickly, efficiently, and economically once we see the light at the end of the tunnel.”