The module is fully integrated with the company’s management module, and uses the menus and recipes set up for the purchasing to provide reports.
The Croydon-based tech firm says the new module will save its clients time and money.
“Allergen information has been available within Inhouse Manager for a number of years, and this new module was the next natural development,” said Anita Carthew, business development director.
“We wanted to make it easier and quicker for clients to be able to access accurate reporting within the minimum of work. The system already knows what is being cooked, and the ingredients being used, so why make clients input this information all over again to produce nutritional reports?”
The analysis module features charts that show the recipes behind the day and allows users to alter them to meet the standards, which it says automatically changes the purchasing and the production reports/pick lists provided to the kitchen.
The upgrade aims to enable clients to select or input whichever standard they wish to measure their menus and recipes against while producing reports on both an even uptake and actual uptake gives clients the clearest picture of the nutrition provided by their offering.
Inhouse manager also recently changed its ordering system to allow larger catering firms to have more direct control over its use.