Specifications include, but are not limited to: • Keep an on-hand inventory of both food and consumables. • Have expiration dates available on all food items so they can be rotated and used prior to expiration. • Have, at the least, an eight (8) week menu. • All recipes loaded into the software must be certified by a licensed dietician for adult and juvenile use. The recipes shall contain the information needed to prepare special diets (Vegetarian, Medical, Vegan, Kosher and Halal at the minimum). • Ordering of food and consumables from your facility. • The ability to have staff dining/ordering options and the ability to transact purchases on a Point-Of-Sale (POS) system for the staff. • Report-upon-demand such things as meals served, food waste, price per meal, food ordered, list of food near expiration date, etc. This is not meant to be a comprehensive list but an example of what is required.
