Specifications include, but are not limited to: 2.2.1. Recipe Analysis and Database. 2.2.1.1. Ability to evaluate cost of recipe ingredients. 2.2.1.2. Ability to scale recipes up and down. 2.2.1.3. Ability to convert units of measure 2.2.1.4. Ability to calculate nutrition at ingredient and recipe level. 2.2.1.5. Ability to access step-by-step recipe photos. 2.2.1.6. Ability to access recipes electronically. 2.2.1.7. Ability to manage single recipe and batch/production recipes. 2.2.2. Retail Product Database. 2.2.2.1. Ability to track cost per item and cost per case. 2.2.2.2. Ability to track markup. 2.2.2.3. Ability to track multiple sale pricing. 2.2.2.4. Ability to scan barcodes for product re-ordering. 2.2.2.5. Ability to edit vendor barcodes. 2.2.2.6. Ability to create and print barcodes and labels. 2.2.3. Purchasing. 2.2.3.1. Ability to provide Commissary order ingredient suggestions based on future requisitions. 2.2.3.2. Ability to provide order suggestions based on historical sales. 2.2.3.3. Ability to create purchase orders. 2.2.3.4. Electronic ability to order directly from vendors. • Ability to download current vendor pricing. • Ability to download vendor invoices and add to inventory quantity and pricing. 2.2.3.5. Ability to allow the purchase of the same item(s) from multiple vendors. 2.2.3.6. Ability to purchase the same item(s) in multiple pack sizes. 2.2.3.7. Ability to allow Periodic Automatic Replenishment (PAR) orders. 2.2.4. Commissary Kitchen. 2.2.4.1. Ability to requisition foods/products from Commissary to venues. 2.2.4.2. Ability to track transfer of products to venues. 2.2.4.3. Ability to batch production needs based on orders to Commissary. 2.2.4.4. Ability to batch ingredient ordering needs based on requisitions. 2.2.4.5. Ability to generate production reports by area e.g., bakery, cold prep, etc. 2.2.5. Receiving. 2.2.5.1. Ability to track receiving against a purchase order or without a purchase order. 2.2.5.2. Ability to receive invoices from vendors electronically. 2.2.5.3. Ability to provide profit and loss reporting by venue.