The leading back-of-house management system introduces its newest feature to revolutionize the restaurant training process.
Marketman was founded five years ago on the idea that restaurateurs needed a deeper look at their back-of-house operations. Specifically, the management system was created to provide detailed and data-backed insights regarding purchasing, inventory and menu costing. One of the leading functions of the system involves accurate menu planning. This feature was designed so that restaurateurs can get better insights on their costs and have an easier time tracking inventory and analyzing things like which items are yielding the most gross profit, which items need adjustments and which ones should be taken off the menu.
“We were able to use the menu planning feature within the system to provide perpetual inventory management,” said MarketMan Co-Founder and CEO Noam Wolf. “The insight on inventory that comes from the menu planning feature will trigger reorders and alert operators when inventory is low on a certain item. It will also alert operators of any ‘shrinkage,’ meaning things like waste or theft.”
Since its launch, operators utilizing the MarketMan platform — specifically the menu planning feature — have realized that the tool is the most reliable and up-to-date repository of all of their recipes. In fact, it became a growing trend for MarketMan customers to print the information in the menu planning tool and use it for employees and franchisees in training to better learn the menu. That’s why MarketMan decided to develop a tool that could be used for these purposes without the worry of spillage on printed paper – the Cookbook.
“We started interviewing customers to better understand what they would like to see with a feature that would better serve them for training employees to learn the menu,” said Wolf. “We added the option to upload pictures for an item, include the cooking procedure and additional data about the menu item and made everything compatible for both tablet and phone views. Now, users can pull menu items up on their tablets in the kitchen when they are going through employee training, eliminating the worry of stained or outdated papers in the kitchen.”
To utilize the program, employees can simply search for a specific menu item, like “candied bacon.” On the page, they will find the preparation time, cook time and the amount of time the product takes to be completely prepared. Employees can find the ingredients including quantity and unit type of each ingredient, as well as a detailed procedure of how the item is to be prepared. Franchises or employees in training will also find an image of the completed menu item on the page as a reference of how the final product is to look.
“Back of house operations are so important to making sure a restaurant is running to the best of its ability,” said Wolf. “With MarketMan, we are giving back-of-house operations the attention it deserves. We are so excited about the new Cookbook feature because it will allow for a simpler way for operators and employees in training to learn the restaurant’s menu through detailed cooking instructions, without the worry of instructions being lost to stained paper or kitchen messes.”