There are thousands of catering packages available in the software marketplace today, none were specifically created with and for hospitals except HospCater.

HospCater supports some fundamental hospital needs. To name a few specific to hospitals:

· Weekly meal plans and rotations

· Diet Types

· Allergen Recognition

· Interface to Nutritional interface software – such as Foodworks.

· Haccp, yield and batch control with recipe creation

· Auto purchase order creation based on patient numbers

· Satellite kitchen interface

· Contract pricing and costing reviews and warnings

· 10 level recipe creation, this supports minced and vitamised diet types

This is excluding all the standard other features that catering offers.

Hospitals are about giving patient care. This includes the right nutritional balance, e.g. Not too much or too little. Most catering software cares about wastage and costs. Even though these matter, they are not the primary areas of concern. Getting recipes made and dispatching yields as planned, plus having full batch control is important. This is what HospCater does.

Simply put, this radically reduces administrative work. In one hospital the automated purchase orders replaced 4 staff to reduce this to .25 of one staff member’s time. HospCater has been an ongoing development for more than 25 years with hospital kitchen and admin personal so that we can offer you a system that really is designed to work for your hospital catering staff.

When a hospital kitchen plans its menu, costs are calculated based on the last cost average, plus or minus an amount that the chef believes will occur – we call this the “Chefs Cost”. With all items you will purchase them in one manner but use them in another manner. E.g., Tomato paste is probably purchased by the box, but used by the gram. HospCater handles this automatically for you.

Once a contract is agreed upon then the chef’s price can be moved automatically to a “Contract Price”, and this means that at the time of the agreement this is the expected costs you had on products for the contract.

At any time, you can print a report giving you a % difference of active recipes (those in diet runs) to their last cost. Here is an example of how this helps. Let us imagine a recipe calls for fresh tomatoes. At the time of the contract, they were $5 per kilo, but now they are $15 per kilo – due to seasonal change. If the chef is aware they may be able to use canned tomatoes as a change. This will allow the chef to know of possible issues and resolve this. It may also mean swapping a meal type in the diet. Without knowing of the problem, the chef cannot come up with a solution.