Automation Eases ‘Revenge Dining’ Trend

Alongside the often discussed ‘revenge-travel- trend in the hospitality industry at the moment, lies a counterpart trend in the Food & Beverage sector according to FutureLog Oceania Vice President, Benjamin Kreig.

“Unable to dine in their favourite hotels and restaurants for so long during the global pandemic, customers are now trying to make up for lost time and are exhibiting ‘revenge dining,’ behaviours,” explains Kreig.

“While this growing trend is a relief to the industry it’s putting renewed pressure on chefs, kitchen teams and all those involved in the F & B e-procurement journey to stay in control of their ordering, inventory taking and recipe management process.”

FutureLog’s Recipe Module – designed with the hospitality industry in mind, brings time saving automation to tasks such as adding nutritional and allegen information to recipes. With full POS integration, inventory decrementation is recorded automatically and efficient, real time menu engineering can be completed in just a few clicks.

FutureLog develops a range of e-procurement solutions tailored to the hospitality, catering and gastronomy industries. Cloud-based and fully interfaced, it offers market-leading functionality that differentiates it from other procure-to-pay platforms.

Helping customers to automate manual tasks, streamline stakeholder communication and digitally transform their ordering, inventory management and invoicing processes is what makes us tick. We offer easy-to-use solutions for each step of the digital procurement journey, with intuitive, transparent experiences along the way.

“Data also lies at the heart of what we do. Supported by robust analytics, customisable reports and dynamic visualisations, our new Business Intelligence module brings simplicity and clarity to customer data, helping our clients to identify trends and make data-driven decisions,” says Krieg.

The FutureLog platform also has a strong F&B focus. Our recipe and inventory management modules can be interfaced with client POS and finance systems for automated menu engineering and recipe management with real-time costs; a “must-have” for today’s gastronomy teams.

“We also understand hospitality’s fastpaced nature and the need for agility and responsiveness. Available on both desktop and mobile devices, our application makes it easy to complete P2P journeys while on-the-go.

“Alongside our centralised master data management and seamless tech stack integrations, our solutions can be fully implemented in less than a month, with onsite/remote onboarding options available. As it’s completely cloud-based, there is no large upfront investment, only monthly turnoverbased subscriptions that keep your operational costs to a minimum.”

Led by Benjamin Krieg, the Oceania office is located in Sydney and serves customers across Australia, New Zealand and Fiji. With some of our first New Zealand-based customers now preparing to join us in the coming months, we’d love to discuss how FutureLog can assist your business. Contact Benjamin now to arrange a complimentary, obligation-free pilot. ■

Benjamin Krieg, Vice President Operations +61 424 954 881

Benjamin.Krieg@futurelog.com