DELEGATE GROUP NEWS
On the 9th and 10th of October 2018 the third Management Forum Starnberg took place in Vienna at the FH Campus Vienna. As platinum sponsor we were not only participants of the event but also main sponsor of the two-day event. In addition to the numerous guests from the gastronomy industry, the event was excellently moderated and accompanied by Verena Pliger. A multitude of exciting lectures as well as the visit of the newly renovated canteen “Hannah’s Speisesaal” in the Ministry of Health and the gastronomy at the “Erste Campus” of the EB-Restaurantsbetriebe Ges.m.b.H. were a great enrichment for all participants.
We have also recorded some impressions which we do not want to withhold from you:
On Tuesday, October 9th, at 4:30 pm, our customer, Falkensteiner (FMTG Services GmbH), presented the latest status on the subject of e-invoice (digitization of the process for supplier invoices). Mr. Stefan Unterlader (Director of Group Purchasing IMS&POS Systems) was not only the first customer to focus on e-invoice, but he was also the key driver for the further development of the Delegate enterprise resource planning solution.
Stefan Unterlader is Director of Group Purchasing IMS&POS Systems at FMTG Services GmbH in Vienna. Among other things, he is responsible for merchandise management, POS systems and the entire purchasing of the Falkensteiner Michaela Tourimus Group, which is represented in 7 countries.
The Delegate Australia team will be an exhibitor at the upcoming IHHC Conference to be held in Sydney on October 15-17, 2018. This will be the 10th year Delegate is supporting the IHHC Conference.
IHHC (Institute of Hospitality in HealthCare) is a not for profit organisation and is made up of members representing Support Services in the Healthcare industry from around Australia, also including members from other countries. The focus of the organisation is to improve quality of support services in the Health and Aged Care Industry. The group connect regularly through educational and networking events, sharing valuable expertise.
The Annual Conference brings together Support Service Managers, Foodservice Managers, Executive Chefs, Dietitians, Food Safety Managers, Cleaning and Environmental Services Managers and other professionals engaged in delivering a variety of services to the Health and Aged Care Industry, providing a great opportunity to connect with others in the industry. Over 3 days, a range of quality Speakers present and share motivating material about practical innovations in Healthcare that have demonstrated outcomes in the areas of non-clinical operations.
We hope to see you in Sydney!
Each year the IHHC hosts a National, and at regular intervals an International) Conference bringing together delegates from a variety of health and aged care organisations.
The Organising Committee is committed to engaging with delegates through an energising and informative program of speakers, covering a wide variety of topics relevant to our industry, and facilitating networking and business opportunities for delegates, supporters and exhibitors through an extensive trade exhibition and a dynamic program of social events.
Did you know that 31% of CO2 emissions come from food production? After years of research, Swiss scientists have now succeeded in making the CO2 values of food measurable. With this knowledge and the help of modern analysis tools, tons of CO2 emissions could be avoided every day.
Our partner Eaternity, together with whom we also implemented the CO2 interface, is also present as a speaker and explains what it needs in conjunction with the Delegate application to get started as quickly as possible. The practical seminar is intended to provide concrete implementation aids for the measurement and evaluation of CO2, water consumption and vital values. Your contribution to a positive climate balance as added value for your customers and your company.
When and where:
Tuesday, 23 October 2018 / Stuttgart – FORUM House of Architects
Danneckerstraße 54, 70182 Stuttgart, Germany
Start: 9:30 am
End: 4:30 pm
Where the ingredients for a meal come from is up to the chef; if he buys from the regional organic farmer, the goods are more expensive than from the wholesaler.
Those in charge are constantly caught between the costs and wishes of the guests and have to keep the balance between price and quality on a daily basis.
The seminar takes you out of this discussion trap and shows you tools for the measurable presentation of climate-friendly menus.
The benefits of a climate-friendly kitchen, also in terms of economy, have so far received little attention. A climate-friendly kitchen creates standards and trends, increases demand and guest satisfaction in the constant change of a conscious diet.
Course participants are enabled and motivated to pass on this knowledge – the key to success – to employees and customers.
You can find more information about the event, including the programme, here.
In version 13.10, it is possible to produce Production Items automatically whenever they are depleted from Stock, regardless of the type of transaction (like Sales Order, Transfer, Waste…) which triggered the Stock withdrawal. For example, if a Product based on a Production Item is sold in the SOP module, this is what happens:
– First, the Production Item is produced. This means that the Ingredients are withdrawn from Stock, and the Stock on Hand of the Production Item is increased accordingly.
– Second, the produced Production Item is withdrawn again (because it was sold already). Automatic Production can be activated in Cost Center management.
Delegate North America attend the Association for Healthcare Foodservice (AHF) Conference annually, as a sponsor, this year held at the “Hyatt Regency Minneapolis” – August 21st – 24th 2018.
The AHF 2018 Annual Conference focused on “Exploring the Intersection” looking at how “People”, “Performance” & “Purpose” have an effect on our day to day lives. The conference opened with a fantastic tribute to Prince.
Over the four days, AHF hosted its members for stimulating keynotes, excellent educational sessions, networking events, culinary competition, and of course the AHF’s Marketplace Exhibit Hall. After a long first day, all the attendees jumped on a bus for a short trip to the Nicollet Island Pavilion for a Summer Cookout and networking! As a Sponsor Exhibitor Delegate North America were excited to show the attendees our world class Software. Along with some Swiss and America Chocolates!
Followed by the fantastic “Fusion” a mix between a DJ and a Live Band;
All attendees really let their hair down
It was great to meet so many committed individuals wanting to make the Patient’s & Resident’s experience better! For those who we did not get to meet this year we look forward to seeing you next year. For those who were unable to attend this year we would recommend you look at the AHF website and we look forward to seeing you next year.
Save the Date – the 2019 AHF Conference will be August 6-9 at The Westin Kierland in Scottsdale, Arizona. See you there!
If you have any questions or queries about any of the Delegate Suite of Products, please do not hesitate to contact Adam Johnson.
In version 13.10, a new functionality has been introduced to search for specific Set Menus and Set Menu Groups in the Requirements module.
Please be aware that these fields are not inherently connected. So, if the User chooses a specific Set Menu Group, he can still select any Set Menu regardless if the Menu is actually part of the group. But the result will be different. If the Set Menu is assigned to the Menu Group, Items are listed in the module. On the other hand, if the Set Menu is not assigned to the chosen Group, the resulting list is empty.
Keep the Date – Delegate North America and DM&A will be exhibiting at the “Food & Nutrition Conference and Expo” being held in Washington D.C. 20th – 23rd October 2018, at the Walter E. Washington Convention Center, 801 Mt Vernon Place NW, Washington, DC 20001
Delegate and DM&A will be show casing our Stella Cloud Based, Food Service Management Software.
STELLA is a healthcare food service software that provides you with a solution for managing your recipes, menus & production. The database includes 1000’s of recipes, up to a 21-day patient menu plan and up to a 5-week retail menu plan. Menu plans are customizable to your facility. Recipes and menus include Nutrition Facts. You are able to manage patient information i.e., diet orders, food allergies, likes and dislikes without this information leaving your secure network. With a cloud-hosted solution, you do not need to have staff resources to maintain the recipes and menus.
What is FNCE?
Each fall, the Academy of Nutrition and Dietetics sponsors the world’s largest meeting of food and nutrition experts — more than 10,000 registered dietitian nutritionists, nutrition science researchers, policy makers, health-care providers and industry leaders attend the annual meeting — and address key issues affecting the health of all Americans.
Our customer (Otto-Betriebsgastronomie) is currently undergoing a radical change. The new culinary flagship of the traditional Hamburg store is the restaurant “Kochwerk Elbe” – a stylish oasis of well-being with top culinary performance.
Facts and details about the project:
New opening – autumn 2017
Investment – 4 Mio. €, 850.000€ for kitchen technology
Area – 1.850 qm
Kitchen Manager – Florian Kerl
Opening hours – 11.30 a.m. to 2.p.m
Employees – 17 kitchens, 6 dishwashers
Seats | Food – 730 | up to 1.500
Average voucher – 4,13€
Planning – Reissner and Frank
Equipment – Ubert (Kitchen)
Inventory Software & implemented solution – Delegate Food Service
The current issue of gv praxis (July/August) reports in detail on 5 pages about the project “Kochwerk Elbe“.
The complete merchandise management system was divided into four phases and introduced in parallel with other systems during the conversion work.
Phase 1: Master Data
Phase 2: Digital onboarding of suppliers
Phase 3: Central Production
Phase 4: Digital Signage
During the implementation, high importance was attached to the labeling of vegetarian & vegan dishes. Therefore all precautions within Delegate were taken for the corresponding labeling of recipes and menu plans in order to provide the necessary information on external monitors by means of digital signage. The established database contains an incredible 4,000 recipes that are available for daily menu planning.
All further details and the complete report can be found in the current issue of gv praxis:
The current issue of the gv-praxis (7-8/2018) magazine is entitled “Inventory Management made easy”. In line with this topic, we have also summarized current inventory management topics such as central production, electronic invoice import and CO2 footprint briefly and crisply for all readers and interested parties. We have decided to chose these topics because there is currently the greatest demand from our customers and we have also implemented many ideas from our customers in this area.
On page 59 of the journal you will find a brief explanation and description of the topics mentioned above. Besides the inventory management topics, you will also find a small photo gallery of the IMF Network Event 2018, on page 70. Our team was able to successfully master the table soccer tournament despite initial start difficulties and even finished first. Congratulations once again to the entire team for their active commitment.
Our partner Eaternity together with FehrAdvice & Partners had the opportunity to show what can already be done for climate protection in an impressive way during a energy research project in the city of Zurich.
Six staff restaurants in the city of Zurich competed against each other in a competition with the aim of reducing the consumed CO₂ values of the menus as much as possible. Eaternity investigated which measures of staff restaurants are particularly effective in reducing climate and environmental pollution. The restaurants independently took up to 25 different measures to reduce the average climate impact per main meal and to motivate their guests to choose particularly environmentally friendly menus. All companies reduced the CO₂ load per menu by 19% on average and were able to save around 9 tons of CO₂ during the 8-week competition. That is the same amount as 300 trees a year can save.
The winner of the competition, the ewz staff restaurant in Oerlikon, even achieved a reduction of 42 percent. The largest absolute reduction in terms of quantity was achieved by the police’s Lindehöfli staff restaurant with almost six tonnes at CO₂.
The guests were also satisfied, and more than a third of them were even more satisfied. Around 70 percent of the guests rated the project with the climate-friendly menus as good to very good. The measures were best received by the younger guests. Negative reactions were, with a 3 percent exception. The number of guests remained more or less constant or even increased.
The project shows that climate-friendly nutrition in staff restaurants is feasible with increasing guest satisfaction.
Here you will find the detailed final project report and a summary can be found here.
Find out how we can effectively, profitably and practically implement our pioneering achievements in climate protection.
The science programme “nano” (3sat) broadcasted a contribution to this competition at the end of January 2018 – see video here.