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Restaurant Management¶

4Geeks Perks includes a full restaurant management module for on-site cafeterias and food service operations. Track ingredients with nutritional data, build menus from recipes, and manage meal orders.

Overview¶

The restaurant module includes:

• Ingredients — Raw materials with full nutritional data
• Nutrition Reports — Aggregate nutritional analysis
• Menu Manager — Build meals from ingredient recipes
• Meal Orders — Process and track employee meal orders

Ingredients¶

Track every ingredient used in your restaurant with detailed nutritional information.

Adding an Ingredient¶

1. Navigate to the Ingredients tab
2. Click Add Ingredient
3. Configure:
4. Name — Ingredient name (e.g., “Chicken Breast”, “Brown Rice”)
5. Category — Protein, Grain, Vegetable, Fruit, Dairy, Sauce, Other
6. Unit — Measurement unit (g, oz, cup, piece)
7. Cost Per Unit — Purchase cost
8. Supplier — Vendor name
9. Allergens — Common allergens (gluten, dairy, nuts, etc.)
10. Enter nutritional data per serving:
11. Calories — kcal
12. Carbohydrates — grams
13. Fat — grams
14. Protein — grams
15. Fiber — grams
16. Sugar — grams
17. Sodium — milligrams
18. Click Save

Nutritional Data¶

Each ingredient includes comprehensive nutritional information:

Ingredient Categories¶

Allergen Tracking¶

Flag ingredients with common allergens:

• Gluten
• Dairy
• Nuts (tree nuts, peanuts)
• Eggs
• Soy
• Fish
• Shellfish
• Sesame

Allergen information flows through to meals and is displayed to employees when ordering.

Nutrition Reports¶

Generate nutritional analysis across your menu and meal orders.

Report Types¶

Using Nutrition Reports¶

1. Navigate to the Nutrition Report tab
2. Select the report type
3. Choose date range (for order-based reports)
4. View the analysis
5. Export as PDF or CSV

Nutritional Benchmarks¶

Compare your restaurant’s output against recommended daily values:

Menu Manager¶

Build meals by combining ingredients into recipes.

Creating a Meal¶

1. Navigate to the Menu Manager tab
2. Click Create Meal
3. Configure:
4. Name — Meal name (e.g., “Grilled Chicken Bowl”)
5. Description — Meal description
6. Category — Breakfast, Lunch, Dinner, Snack
7. Price (Points) — Points cost for employees
8. Image — Meal photo
9. Add ingredients:
10. Click Add Ingredient
11. Search for the ingredient
12. Enter quantity (in the ingredient’s unit)
13. Repeat for all ingredients
14. Review calculated nutrition (auto-calculated from ingredients)
15. Click Save

Meal Nutrition Calculation¶

Nutrition is automatically calculated from ingredient quantities:

Grilled Chicken Bowl:
- Chicken Breast (200g): 330 kcal, 0g carbs, 7g fat, 62g protein
- Brown Rice (150g): 165 kcal, 35g carbs, 1g fat, 4g protein
- Broccoli (100g): 34 kcal, 7g carbs, 0g fat, 3g protein
- Olive Oil (10ml): 88 kcal, 0g carbs, 10g fat, 0g protein
─────────────────────────────────────────────────────
Total:                 617 kcal, 42g carbs, 18g fat, 69g protein

Managing the Menu¶

• Activate/Deactivate — Show or hide meals from the ordering system
• Seasonal menus — Create different menus for different periods
• Price updates — Adjust points costs as ingredient costs change
• Recipe scaling — Adjust ingredient quantities for portion control

Allergen Summary¶

Each meal displays a combined allergen list from all ingredients, helping employees with dietary restrictions make informed choices.

Meal Orders¶

Process and track employee meal orders.

Order Flow¶

graph LR
    A[Employee Orders] --> B[Pending]
    B --> C[Preparing]
    C --> D[Ready]
    D --> E[Served]

Order Status¶

Viewing Orders¶

Navigate to the Restaurant Orders tab:

Managing Orders¶

1. View details — Click an order to see full details
2. Update status — Move orders through the workflow
3. Cancel orders — Cancel pending orders (points are refunded)
4. Filter — By status, employee, date, or meal

Order History¶

All completed orders are retained for:

• Nutritional reporting
• Cost analysis
• Popular meal identification
• Employee spending tracking

Daily Operations¶

Opening the Restaurant¶

1. Review the day’s menu
2. Check ingredient stock levels
3. Activate available meals
4. Mark unavailable meals as deactivated

During Service¶

1. Monitor incoming orders
2. Update order statuses as meals are prepared
3. Manage special requests or modifications
4. Track stock depletion

Closing the Restaurant¶

1. Mark all remaining orders as served or cancelled
2. Record end-of-day stock counts
3. Review daily order summary
4. Plan next day’s menu based on ingredient availability

Best Practices¶

1. Keep ingredients current — Update nutritional data and costs regularly
2. Monitor allergens — Ensure allergen flags are accurate
3. Track popular meals — Use order data to optimize the menu
4. Manage stock — Keep ingredient stock levels updated
5. Communicate changes — Notify employees of menu updates

What’s Next¶

• Points System — How points are used for meal purchases
• Reporting & Analytics — Restaurant performance metrics

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