Put our food service software to work so you can easily adapt your menus to manage the shift in service concepts away from self-service to employee-served meals and prepackaged grab-and-go options.

Using built-in features that enable lean processes, you can cut down on waste and get a better picture of inventory turnover. Close any gaps and accurately forecast for the future using daily and weekly reports that identify overproduction, waste, menu financial performance, cost of goods sold, and inventory activity.  

While these benefits hold true in any campus food service environment, each industry has its own unique priorities and goals, so we invite you to select yours below to learn more.