• Implement a centralized food and beverage management system that will be easy and affordable to expand as the concept grows.
• Develop recipes for chain-wide rollout.
• Create and implement coherent processes for consistency across the enterprise.

One of the critical components to developing a successful chain of quick service restaurants is creating a clearly defined brand and achieving consistency across the enterprise. In this scenario, the corporate office writes the recipes to be used by all locations and uses CorTec to distribute them to the individual locations. Recipes cannot be changed by individual locations. The individual locations are responsible for ordering and updating inventory prices and push information back to the corporate CorTec software. As new units come on line, additional ChefTec clients are added to the company's system.

The corporate office writes the base recipes used initially by all the restaurant locations. Using CorTec, the corporation distributes the recipes, with the unit cost for each recipe item included. The cost reflects the geographical location of the corporate headquarters. Each individual location then modifies each recipe for local ingredients and tastes. The individual location is also responsible for ordering and updating inventory prices. On a regular basis the corporation reviews the financial information from the individual restaurant locations.

• Corporate oversight of food costs and pricing.
• Provide individual concepts flexibility to address location-specific variables.

Fine dining and full service customers expect more sophisticated menu offerings and tastes that reflect local tastes. In this scenario, the corporate office writes the base recipes used initially by all the restaurant locations. Using CorTec, the corporation distributes the recipes, with the unit cost for each recipe item included. Each individual location then modifies each recipe for local ingredients and tastes. The individual location is also responsible for ordering and updating inventory prices. On a regular basis the corporation reviews the financial information from the individual restaurant locations. The individual concept is responsible for physical inventory and tracking shrinkage.

Using CorTec, the corporate office develops and maintains the menu for each restaurant concept. The individual concept CAN NOT make changes to the menu, all updates will be done through the corporate office. The corporation is responsible for purchasing and pushes new prices down to the individual concept. The individual concept is responsible for physical inventory and tracking shrinkage.

At the corporate office each concept will be maintained in a separate profit center. CorTec has the ability to communicate with each concept individually and keep track of information.

• Central recipe writing with individual hotel ordering and updating inventory prices.
• Consistent corporate overview of individual location.

Using CorTec, the corporate office develops recipes with photos included for consistency. The recipes cannot be modified, but individual hotels can rescale recipes for specific functions. Also, the individual hotel can add recipes. The individual hotels can also use separate profit centers in the ChefTec clients to track costs and inventory in the unit's various food & beverage outlets, including bars, and catering operation. The individual hotel is also responsible for ordering and updating inventory prices.

• Daily price, product code and ingredient updates from corporate office to indivual sales staff.

A purveyor has a sales team with ChefTec Client on their laptops. When calling on foodservice operations the sales people are able to do recipe writing/menu development using the purveyor's products. Using CorTec, the corporate office can push ingredients, product codes and pricing to the sales team updating their product line on a daily basis.

A restaurant handles all recipes, but hires a consultant company to handle all the paperwork. Using CorTec all invoicing is done by the consultant, who then pushes pricing down to the individual restaurant.