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Chef and storekeeper apps

A tablet in the kitchen lets the chef start and finish production, record leftovers and plate waste, log fridge temperatures and keep food samples. A tablet in the store lets the storekeeper issue indents, receive deliveries with batches, count stock and write off waste.
PLANSScale only
Built and in testing, not in the app stores yet; not yet run on a real tablet.
Compare plansHow it works

The problem it solves

  • The chef cooks from memory and nobody knows how much rice went into today's biryani.
  • The fridge log is filled in at the end of the month, all in the same pen.
  • Leftovers are thrown away without a record, so the forecast never improves.
  • The storekeeper writes deliveries in a register, and use-by dates are found when the milk turns.

How it works

  1. Add a device under Food Service > Counters > Counters and Devices > Devices with Mode Chef (and its kitchen) or Storekeeper (and its store). Pair the tablet with its code.
  2. Chef: the kitchen's managers with the Kitchen Manager role log in with their PIN. The Kitchen tab shows today's production orders with their standard ingredients.
  3. The chef taps Start, then Done with the quantity Made; the ingredients used are scaled from the recipe and can be changed.
  4. After a meal, the chef records each item left over with what happens to it, and the plate waste in kg. Under Safety, they type temperatures, answer the day's checks and mark samples kept.
  5. Storekeeper: the store's keepers log in with their PIN. The Store tab has Stock, Issue, Receive, Count and Waste.
  6. Each action is sent to the server at once and applied only once; stock, food cost and the forecast use it.

Everything it does

Chef: Kitchen tab

  • Production: today's production orders, Start and Done, Made against planned, ingredients used
  • Nothing planned today when the back office has not planned production
  • Leftovers: per session, items with Reuse, Staff meal, Donate or Discard, and Plate waste (kg)
  • Safety: a temperature per piece of equipment with its allowed range; Out of range: tell the kitchen manager
  • Safety: checks today answered Yes, No or N/A; a failed critical question tells the kitchen managers
  • Safety: Keep a sample of a dish cooked today; Samples to discard after the kitchen's keeping time

Storekeeper: Store tab

  • Stock: on hand, reorder level, par level and batches with use-by dates; low items marked and counted in the tab title
  • Ask for more on one item, or Ask for what is low in one indent; Asked, not yet received
  • Issue: indents from other stores with Approve and issue, or Issue when already approved
  • Receive: per purchase order line, Accepted and Rejected with a reason, the Batch and the Use by date
  • Count: Blind count hides what the stock says; every line counted, 0 when none
  • Waste: item, batch, Quantity wasted and the reason; large amounts wait for approval

Rules

  • A chef device works only for its own kitchen; a store device for its own store
  • Both need the network
  • Indents, count differences and wastage go through their approval chains

Who uses it

Chef or kitchen managerRuns production, records leftovers, plate waste, temperatures, checks and samples.
StorekeeperIssues indents, receives deliveries, counts stock and writes off waste.
Food administratorApproves count differences and wastage above the chain's amounts.

Where you use it

  • The Food Counter tablet app, all-jobs build, in Mode Chef. Built and in testing, not in the app stores yet. The separate SmartMy Feast Kitchen app does not open a Chef device yet
  • SmartMy Feast Store on an Android tablet in Mode Storekeeper (built and in testing, not in the app stores yet)
  • Web: Food Service > Kitchen and Stores menus hold the same records, recipes, production plans and counts
  • Not built: weighing scales; plate waste is typed in kg

What you control

Settings

  • Per device: Mode Chef with its kitchen, or Storekeeper with its store
  • Per kitchen: managers (who log in), equipment with allowed temperatures, checklists, Keep Food Samples (h) on the Entity
  • Per store: keepers, reorder and par levels per item
  • Approval amounts: count differences above 500 and wastage above 200 to start with, on their chains

Approvals

  • Indent: storekeepers, kitchen managers and food administrators
  • Stock count difference: above 500 to start with, food administrators
  • Wastage: above 200 to start with, food administrators

Notifications

  • Food Temperature Out of Range and Food Safety Check Failed: to the kitchen's managers, at once at any hour
  • Food Stock Below Reorder Level and Food Batches Expiring (within 3 days): to the store's keepers each morning
  • Request Waits for Your Approval: to the approvers of an indent, count or wastage
  • In the back office inbox and by email; app push is built in and not switched on yet

Questions

Can a cook record production without the kitchen manager?

The chef tablet logs in the managers of its kitchen who have the Kitchen Manager role and a PIN. Name the head cook a manager of the kitchen and give them both.

Does the store app work without Wi-Fi?

No. The store and chef modes need the network. Each action is applied once on the server.

Can the storekeeper see what the stock should be while counting?

Not with Blind count on. Then only the counted quantity is typed, and the difference is worked out on the server.

Which app does the chef install?

Today the all-jobs build of the tablet app opens a Chef device. The separate SmartMy Feast Kitchen app runs the kitchen display only.

Related features

KITCHEN PRODUCTIONRecipes, forecasts and production plansWrite each dish as a recipe with its yield, preparation loss and cost. Each meal gets a forecast of how many will eat and what to cook. The kitchen's day becomes a production plan with the raw materials it needs. Any shortfall goes to the store in one click.KITCHEN PRODUCTIONFood cost, leftovers and plate wasteRecord what was left after each meal and what became of it, and weigh the plate waste. Every night SmartMy Feast works out the cost per plate and food cost % of each outlet and meal. It sets what was cooked against who came, with the reasons in plain words.KITCHEN PRODUCTIONTemperature logs, checklists and food samplesKeep the kitchen's food safety records in one place. These are fridge and freezer temperatures with their allowed range, and daily, weekly and monthly checklists made by themselves. Also food samples kept for 72 hours. A reading out of range or a failed check reaches the kitchen managers at once.STORES AND PURCHASEStock per store with batches and use-by datesKeep the stock of your main store, kitchen store and outlet stores apart, with each batch and its use-by date. Stock that expires first goes out first, and each store asks for more by itself when an item falls below its reorder level.STORES AND PURCHASEStore issues, stock counts and wastageThe kitchen asks the main store for what it needs with an indent, the store approves and issues it, and every movement is recorded. Stock counts show what is really there, and wastage is written off with a reason, with an approval when the value is large.PORTAL AND APPSCaptain, kitchen screen and kiosk appsThe same tablet code runs three more jobs. A captain takes table orders on SmartMy Feast Counter. The kitchen works its tickets on SmartMy Feast Kitchen. Customers order and pay by themselves on SmartMy Feast Kiosk.

See it with your own menu.

Tell us how many outlets you run and how people pay today. We will show you a day in your mess or canteen on SmartMy Feast.
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