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Requisition Management and Tracking

In any foodservice operation there are multiple users of food services. In some cases the cost of serving these users is often left un-recognized, as to the impact on the foodservice budget. Dietary Manager provides a sound easily managed process to manage and track cost of requisitioned by department served. Even if cost is not transferred out it is important to understand what they are for planning purposes.

Month End Accounting Report (used to assign cost to specific departments):

Accounting Report | Dietary Management | Food Service Management | Food Cost Control | Foodservice Industry

Volume Report by Department (helps to identify excessive usage):

Volume Report | Foodservice Management | Food Service Cost Control | Brimstone Allon

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