her order. The menu incorporates dish pairing suggestions, most ordered and preferred dishes, guest feedback module and payment module. It will also incorporate payment methods (PayPal, credit cards, etc.).

KITCHEN ORDER TAKING

The guest order is relayed to the printer in the kitchen.

INVENTORY MANAGEMENT

Inventory management forms the heart of our solution. It’s not a typical inventory management software with just inward and outward goods register. The module is capable of pairing the dish with the key ingredients and their availability. For each food item on the menu – key ingredients are recorded, and a real-time inventory of these key ingredients is maintained. If a key ingredient of a dish is out of stock, then the guest can get a notification as soon as the guest selects the dish about the unavailability of the dish. It serves two purposes, one guest can immediately choose an alternate, second, the restaurant clearly knows what food item is stocked-out. This helps to manage the demand better and limits not only stock-outs but wastage also. Inventory is managed at quantity level as well as unit level, depending on the stock keeping unit (SKU).

MIS and Accounting

GT will generate various MIS as per the user requirement (food cost, most ordered dishes, dead dishes etc.). Depending upon the user requirements, MIS reports can be programmed. GT will also offer a complete accounting suite for the restaurant and can be upgraded to function at chain level.

CRM

GT will also offer an integrated CRM module.