instore - August 2017 - COMM - 11

Tech

One of the features of Data Central is a dimensional cube analytics engine that can
provide real time query analysis, with responses taking about three seconds.

world of duplicate data," as Starobin
puts it.
"They're more likely to succeed, to get
ROI they can live with, if they don't
have to throw three people at one project," he says.

Made-to-order technology
Tampa, Fla.-based Restaurant Magic
Software's Data Central system allows
commissary and production kitchen customers to prepare batches in anticipation
of potential orders, or to fulfill orders
and create batches as needed, says Greg
Kingen, the company's vice president of
sales and marketing.
"Our system is a full food cost system to
the ingredient level, so the PK or commissary can build the ingredients and
subsequent recipes in our system," he
says. "They place orders to their ingredient providers electronically within our
system, and receive those orders electronically as well."
The Data Central system also can automatically generate suggested orders to
food providers based on historical trends
of past performance, Kingen says. And
Restaurant Magic offers a full inventory
system and a full suite of reporting and
analytics to determine food cost analysis
and other factors.

it, and hoping the demand meets the
production," Kingen says. "Also, clients
want all information available in real
time, on any device, with access to all of
the data and analysis tools provided in a
simplistic UI."
To meet those and other evolving customer needs, software providers need to
be market-driven, Kingen says.
"We allow our clients to provide input
into core functionality development,"
he says. "There has been an increased
need in being able to identify profitability, quadrant analysis of items being produced and analytical analysis."

"The questions that customers are
asking are becoming more sophisticated and therefore we have continued to build more powerful analytics
capabilities," he says. "We believe
that customers running production
kitchens and commissaries have
unique needs around full integration
between systems and enhanced reporting capabilities."
Those clients, Kingen says, have a need
to keep a close eye on margins and
overall profitability of any given item,
and to be able to execute "what if?"
scenarios as they relate to recipe ingredients as the market cost of items they
procure has in many cases become
more volatile.

Clean Label is the
New Normal

TM

Simply Soup Bases

TM

Organic Certified and Traditional Bases
* No Gluten
* No MSG, HVP or AYE
* No Artificial Colors, Ingredients or Flavors

"Our solution is fully integrated to all
other data sources within their enterprise - POS, accounting, payroll - and
we provide scheduling and labor management across the enterprise."
When it comes to trends, Restaurant Magic has seen more and more commissaries
adopting a just-in-time philosophy, one
supported by advancements in production management and other technologies.
"We've seen a larger portion of the industry only creating batches based on
fulfilling orders as opposed to building

Integrative

®
WB E Ce rtifi ed

COOK'S DE
MANUFAC TURER OF

ph (219) 879-8236
sales@integrativeflavors.com
www.integrativeflavors.com
commissary INSIDER * AUGUST 2017 * 11

®
SES
LIGHT GOURMET BA
http://WWW.INTEGRATIVEFLAVORS.COM
Table of Contents for the Digital Edition of instore - August 2017
