Posted Date : May 12,2020
Product (RFP/RFQ/RFI/Solicitation/Tender/Bid Etc.) ID : SW-33560
Government Authority located in Mississippi; USA based organization looking for expert vendor for menu and food service management software.
[A] Budget: Looking for Proposal
[B] Scope of Service:
Vendor needs to provide menu and food service management software.
• Provide the user with the ability to edit and overwrite selected fields in a file (as opposed to only being allowed to overwrite an entire file)
• Provide the software administrator the ability to grant read-write, read-only, or hidden access on a field-by-field basis to other users
• Receive ingredient cost and data updates from vendors
• Add and update ingredients
• Calculate amount of food to be ordered where some waste is expected as part of the food preparation process (as opposed to edible portion)
• Electronic transmittal of food orders to vendors
• Maintain quantity and cost inventory
• Ability to use menus to calculate the quantities of food to be ordered. Calculations shall incorporate information from the menu, forecasted and actual census needs, on-hand inventory, and anticipated use linked to vendor stock numbers.
• Enter and edit recipes
• Calculate portion sizes and yields based on entered recipe to assist in identifying ingredient and recipe errors.
• Must allow for alterations in yield based on cooking loss and gain. (E.g., fried foods gain fat and many foods lose water based on time cooked.)
• Capable of adjusting recipe to production scale
• Show difference between recipes for ready to serve (RTS) product, scratch product, and product with embedded recipe
• Automatically create tally of patient menus
• Use the information from automatic tally to generate production, inventory, ordering, and shipping reports
• Provide production forecasting
• Provide production reports including pull lists, advance production, special handling, and ingredient control measurement lists
• Provide hazard analysis and critical control points (HACCP) and tracking reports
• Provide lists for tube feeding and floor stock delivery
• Utilize par stock concept to maintain and replenish stock
• Allow multiple serving sites at one time
• Calculates and display cost and nutritional content as menu is developed
• Capable of one-time correction for menu in use without loss of original cycle
• Ability to identify potential allergens in foods and in existing menus
• System must be able to selectively eliminate foods per patient preferences and cultural restrictions
• Maintain historical data and provide reporting tools for trend analysis and identification of potential problems with production, distribution, purchasing, inventory, product sources, waste and pilferage
• Provide production forecasting
• Allow for multiple approaches to forecasting
• Provide customizable reports. Report settings shall provide the ability to filter the data. Report settings shall be able to be saved for future use. These reports shall be viewable on the screen, printed, or exported to a variety of other formats such as Excel, PDF, HTML, Rich Text, and graphic.
• Provide costing reports that analyze user defined periods
• Display costs on-screen during recipe and menu implementation
[C] Eligibility:
- Onshore (USA Organization Only);
[D] Work Performance:
Performance of the work will be Offsite. Vendor needs to carry work in their office location.
Budget :
Deadline to Submit Proposals: May 15,2020
Cost to Download This RFP/RFQ/RFI/Solicitation/Tender/Bid Document : 5 US$
![]()
Product (RFP/RFQ/RFI/Solicitation/Tender/Bid Etc.) ID : SW-33560
Government Authority located in Mississippi; USA based organization looking for expert vendor for menu and food service management software.
[A] Budget: Looking for Proposal
[B] Scope of Service:
Vendor needs to provide menu and food service management software.
• Provide the user with the ability to edit and overwrite selected fields in a file (as opposed to only being allowed to overwrite an entire file)
• Provide the software administrator the ability to grant read-write, read-only, or hidden access on a field-by-field basis to other users
• Receive ingredient cost and data updates from vendors
• Add and update ingredients
• Calculate amount of food to be ordered where some waste is expected as part of the food preparation process (as opposed to edible portion)
• Electronic transmittal of food orders to vendors
• Maintain quantity and cost inventory
• Ability to use menus to calculate the quantities of food to be ordered. Calculations shall incorporate information from the menu, forecasted and actual census needs, on-hand inventory, and anticipated use linked to vendor stock numbers.
• Enter and edit recipes
• Calculate portion sizes and yields based on entered recipe to assist in identifying ingredient and recipe errors.
• Must allow for alterations in yield based on cooking loss and gain. (E.g., fried foods gain fat and many foods lose water based on time cooked.)
• Capable of adjusting recipe to production scale
• Show difference between recipes for ready to serve (RTS) product, scratch product, and product with embedded recipe
• Automatically create tally of patient menus
• Use the information from automatic tally to generate production, inventory, ordering, and shipping reports
• Provide production forecasting
• Provide production reports including pull lists, advance production, special handling, and ingredient control measurement lists
• Provide hazard analysis and critical control points (HACCP) and tracking reports
• Provide lists for tube feeding and floor stock delivery
• Utilize par stock concept to maintain and replenish stock
• Allow multiple serving sites at one time
• Calculates and display cost and nutritional content as menu is developed
• Capable of one-time correction for menu in use without loss of original cycle
• Ability to identify potential allergens in foods and in existing menus
• System must be able to selectively eliminate foods per patient preferences and cultural restrictions
• Maintain historical data and provide reporting tools for trend analysis and identification of potential problems with production, distribution, purchasing, inventory, product sources, waste and pilferage
• Provide production forecasting
• Allow for multiple approaches to forecasting
• Provide customizable reports. Report settings shall provide the ability to filter the data. Report settings shall be able to be saved for future use. These reports shall be viewable on the screen, printed, or exported to a variety of other formats such as Excel, PDF, HTML, Rich Text, and graphic.
• Provide costing reports that analyze user defined periods
• Display costs on-screen during recipe and menu implementation
[C] Eligibility:
- Onshore (USA Organization Only);
[D] Work Performance:
Performance of the work will be Offsite. Vendor needs to carry work in their office location.
Budget :
Deadline to Submit Proposals: May 15,2020
Cost to Download This RFP/RFQ/RFI/Solicitation/Tender/Bid Document : 5 US$