Hott Off the Presses
AHRESP (Portuguese Association of Hotels and Restaurants) launches today the new digital platform TASCA (www.tascaportuguesa.pt) that aims to publicize the unique characteristics and distinctive flavors of traditional Portuguese gastronomy, as well as the places where it can be enjoyed. The TASCA project is aimed, for now, at consumers in the Spanish, French, British, German and United States markets, through an extended digital dissemination campaign, integrated in the Taste Portugal/Prove Portugal initiative, co-financed by COMPETE 2020, Portugal 2020 and the European Union, through the European Regional Development Fund (ERDF), which also promotes Portuguese gastronomy worldwide.
Products on the Market
Galley Solutions, a software company providing digital tools to back of the house operations in the foodservice industry, announced new features to its culinary operating system (COS). Most recently, Galley announced the introduction of Production Scheduler, Actual vs Theoretical Inventory Reporting (AvT), and Invoice Scanning. The features in Galley are operationalizing kitchens all day long, starting with the recipe as the foundation. That recipe is the guide for everything, such as ordering, daily production tasks, and engaging customers. These latest feature releases are the next evolution of the Culinary OS that Galley offers, and they are game-changing. Production Scheduler recipes can be scaled and broken down into actionable tasks that make kitchens super-efficient with everything, from gathering ingredients at the right time to consider shelf life, to producing components for each recipe, and tracking progress along the way. On top of that, Galley released complementary features that go hand-in-hand with Production Scheduler. Invoice scanning allows users to simply scan an invoice on their phone and have it update inventory as well as pricing in the user’s catalog. Next, Actual vs Theoretical Inventory reporting solves a problem that has plagued the industry. Understanding the gap between your actual inventory vs what you expect based on service can help identify the causes (inefficient prep, supplier issues) and address them quickly to unlock improved margins. Multi-unit operators can compare this variance between locations to improve best practices.
