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CBORD Fusion: Campus Dining Solutions Guide

Explore how CBORD Fusion optimizes campus dining operations with tools for cost control, efficiency improvement, and menu optimization. Enhance production planning, track nutrition, manage allergens, and reduce operational inefficiencies.

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CBORD Fusion: Campus Dining Solutions Guide

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  1. CBORD Fusion Presented by: Shan Li, Senior Implementation Manager

  2. CBORD Confidential Agenda • Fusion Overview • FSS vs. Fusion • Questions?

  3. CBORD FusionTM is a fully web-based, hosted, SaaS (Software as a Service) solution for campus dining with tools designed for managing both retail and board dining. • Reduce costs • Improve production efficiency • Optimize menu design • Identify operational inefficiencies through usage & waste tracking, menu cost analysis and inventory analysis. • Analyze nutrition and track allergens to ensure reliability and student safety.

  4. Fusion Food Cost Control Planning Menu / Forecast Customer Count Pre-Cost Inventory & Cost of Goods Analysis Purchasing & Production Execution Analysis Post-Cost Analysis Service Track Usage & Sales

  5. Systems Overview

  6. Vendor Items vs. Non Recipe Item (General Item) Tomato Non-Recipe Item (General Item) Hamburger on a Bun Recipe Vendor Items Prime vendor $20.04/30# Gino’s $1.99/Pound McDonald’s Farm $20/bushel

  7. Improve Production Efficiency Tools for better production planning Production Temperature worksheet lists advance withdrawal and advance production Advance Preparation List Multiple Portion Recipes

  8. CBORD Confidential

  9. Optimize Menu Design Forecasting Tracking actuals and help forecasting Enter actuals using Tablets Service Worksheet with temperature report Inventory Variance reports/Cost Summary Reports

  10. Optimize Menu Design Time Saving Menu Planning tools – Site-specific costs of ingredients, recipes and menus Ability to see costs, margins, nutrition, allergens and purchasing information during menu creation. Ability to use actuals for future forecasting and planning Additional menu engineering tools on the Roadmap for Q1 2019 – Weekly menu planning

  11. Identify Operational Inefficiencies Streamline operations tools – Usage & waste tracking Forecast driven purchasing Menu cost analysis Inventory analysis

  12. Stop Throwing Away Your Profits

  13. CBORD Confidential

  14. Forecast for People, Not Compost

  15. Uncertainty Is Costly Manage to Reduce Waste

  16. Forecast-Driven Purchasing Forecasting based on actuals Right product, right quantity and right quantity from the right vendor => Order Worksheet Orders can be generated based on forecasts, inventory and/or pars

  17. Menu Cost Analysis

  18. Inventory Analysis Cost of Goods report Comprehensive Inventory Analysis Report Inventory Usage Variance report Post Production Cost Analysis report

  19. CBORD Confidential

  20. CBORD Confidential

  21. CBORD Confidential

  22. CBORD Confidential

  23. Ensure Student Safety Offering solutions to meet the dietary needs of your students.

  24. Safety & Risk: Allergies on the Rise • Food allergies increased 50% • Every 3 minutes, a food allergy sends someone to the emergency room • Are you properly prepared? ?

  25. Better Access to Nutritional Information Service Reports: Production Recipes with Nutrition Item Nutrition Labels 2x4 Recipe Nutrition List Data Export: Service Menu Item Export Item and Recipe Export

  26. Publish Nutrition & Allergy Information

  27. Controlling Costs & Maximizing Revenues Lower costs across the board in any college and university operation.

  28. Efficient & Effective Workflow

  29. Know Your Numbers • Customer Count/Sales= Average Check • Food Cost/Sales= Food Cost % • Sales-Food Cost = Gross Margin • Aggregate/ Venue / Concept • Menu Item Analysis = cost, margin, contribution

  30. Analyze and Refine Meat purchases decreasing Soda purchases decreasing Fresh produce purchases increasing

  31. How Profitable?

  32. ROI – How much will you save? • Purchasing Right product, right quantity, right vendor, right price • Production Cut waste • Menu Analysis Accurate cost/margin information

  33. Gain Dashboard-Style Visibility Into All Cost Centers Consolidated Cost of Goods report Inventory Usage Facility Summary report Consolidated Post Production Cost Analysis report Descending Usage Report Consolidated Purchase Summary by Account Code

  34. Fusion vs FSS • Web-based, easy to deploy • CBORD hosted, upgrades occur regularly, low cost of ownership • Database hierarchy • Menu building blocks & serving stations for menu building • Menu sales performance reports • Menu engineering tools on the Roadmap for Q1 2019 – Weekly menu planning • Order Worksheet – easier, more transparent, more trustworthy • Drill down capabilities everywhere • Unattended and seamless integrations with external vendors (many) • Variances report: Actual costs vs. Perfect costs

  35. We want your feedback! Please evaluate this session in the ERMobile app. Your feedback helps usimprove future sessions. Find this session in the app,and touch COMPLETE SESSION SURVEY. Thank you!

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