Operational systems and databases

Kitchen, restaurant and catering teams dealing with scattered spreadsheets, repeated data entry or records they cannot rely on.

We review how information moves through purchasing, storage, production and dispatch. We look at the tools in use, who enters the information, how it is checked and which reports people need.

Database construction can cover ingredients, suppliers, orders, goods received, stock locations and movements. It can also include standard recipes, yields, portions and food costs. We agree the fields, units and links between records, with checks to reduce inconsistent entries.

For food safety work, the agreed database can include ingredient and recipe allergen records, SOP versions, monitoring logs and corrective actions. We define who checks the information, who can change it and how updates reach the team.

The work includes deciding who will maintain the records and what training they need. We first assess what the existing tools can do, then specify any new platform, migration or integration required.

We need examples of the spreadsheets, databases, procedures and reports currently in use. We agree access and handling arrangements before receiving confidential records.