1. Recipe Manager © Vydata Systems Demonstrations July 2012 Recipe Manager Demonstration Karam Services – System Overview

2. Who we are… Corporate Headquarters 9151 Interline Ave. Baton Rouge, LA 70809 United States of America www.vydata.com 1-866-272-6767 (Toll Free) 1-225-272-6767 (Office) 1-225-275-1603 (Fax) Today’s Presenters… Kevin Rawls Technology/R&D Director We are providers of technology solutions, based in United States but sell in over 20 other countries! Mike Alexander Global Marketing Director

3. Basic introduction to Recipe Manager Enterprise General System Overview – the Benefits for Karam Services System Introduction Inventory: Stock Management (Low Stock Detection) Vendors: internal (warehouse) versus external (suppliers) Menus and Creation of daily Production Schedules Checking raw Stock Levels to ensure we can produce – the Pre-Prep Check Process Nutritional Analysis and Labeling (full USDA integrated database) Food Cost Control: Tracking Waste, Purchases, Usage, Sales, etc. Consistency, Standardization, and Control among ALL Sites Global Control of Sites from Central “Home” Location (via SITEmanager) Today’s Agenda - Overview Karam Services – General Overview

4. Introduction to Recipe Manager… What is Recipe Manager? Recipe Manager is an application designed for total food data management. It is designed to track detailed information at all product levels from individual ingredients to final production. It can be utilized to track detailed product cost, nutrition, inventory levels, vendor purchases, sales orders, product packaging/shipments, menu design, and to control production levels. Manage your operation with precision with Recipe Manager. Product Web Site : www.recipemgr.comwww.recipemgr.com

5. Introduction (Summary)…

6. Benefits for Karam Services Instant Low-Stock Detection for Re-orders Automatic Portion Control (Unit Scaling) Immediate Identification of Waste Problems Handle Both Internal “Transfer” Orders along with Supplier Purchase Orders Stock Level Reconciliation Accuracy Strict Control of Food Costs at the Micro- Level Standardization of ALL Locations from a Corporate-Driven Data Structure Nutritional Analysis and Labeling Powerful Reporting for all Local Managers (in Recipe Manager) and Senior Management (in SITEmanager)

7. What the System is Designed to do… System Introduction  Store, scale, and size an unlimited number of recipes and sub-recipes  Instantly analyze recipe and menu costs by portion/serving or yield  Update prices or change ingredients with the touch of a button  Cost an entire event or catering job in a few clicks  Analyze the nutrition of any size recipe, plate, menu, catering event, etc.  Add pictures of plate turnout, or plate layout, training videos, etc.

8. Windows-Explorer based UI (User Interface) throughout the System Simple access to Help, Tools, File Groups Access to System “Lists” for Customizations Runs in Multiple Languages System Introduction

9.  Recipes & Sub Recipes can be maintained centrally (from Kuwait)  Recipes & Sub Recipes can be updated from central office (Kuwait) to all Catering Units.  Attach photographs, videos and plate diagrams to recipes to achieve maximum consistency across the enterprise  Use current, highest, lowest or average inventory prices for recipe costing System Introduction

10. Note #1: it is important to properly set up your inventory Categories, Locations, and Physical Units (the “Lists”) Inventory: Stock Management How does this work? Can be an inventory item Can be used in a recipe Can be used in a menu Can be sold or Consumed Each recipe item… Note #2: after the inventory is ready, stock can be transferred between locations or reordered from external suppliers

11. Inventory: Stock Management Summary: Important System Stock Level Markers PAR Level – the “re-order” point (defines when stock is considered “low”) MIN Quantity – the minimum order quantity allowed from vendor MAX Quantity – the maximum order quantity allowed from vendor NOTE: The MIN Quantity and PAR can be adjusted based on order delivery time to ensure stock is filled to the required levels

12. Vendors: Internal vs. External Perform a “Session In” Request – asks for stock from another site Perform a “Session Out” Transfer – sends stock requested to another site Perform a “Transfer-to-Use” – marks items consumed without production (such as non-food cleaning goods) Create a “PR” (Purchase Requisition) – requests stock order from a supplier Create a “PO” (Purchase Order) – a stock order to a supplier to be received later How do we get/send stock in a local system?

13. Menus and Production Schedules The Menu Writer application allows the user to build custom production schedules (menus) and control the amount prepared of each assigned product (recipe) for any given time period. This tool bridges the gap between the raw inventory materials used for consumption and final goods that are produced (added to stock). How is Consumption Handled?

14. Menus: Automated Recipe Scaling! Any recipe can be scaled up or down to review detailed cost and nutrition information based on a standard 2,000- calorie diet and how ever the yield and portions are configured. Costing and nutritional information transfers when you include recipes as an ingredient into other recipes. How are Portions Controlled? NOTE: Raw and Cooked Weight can be tracked as well… at all levels!

15. Menus: Production Planning When you do a Pre-Prep Check before production, the system will tell you exactly if you have enough stock or not! Detailed analysis and reports shows you every single ingredient and totals what you need to produce each product… in any unit of measure you want! Identify Inventory Problems Quickly!

16. Menus: Production Analysis We can easily determine exactly what we need to produce, purchase, etc. to meet demand! NOTE: Print custom reports from here – Grocery List, Product Production sheet, etc. PROCESS: Items in white are fine. Items in red are low. However, production can still take place.

17. Nutritional Analysis and Labeling Build ‘Nutrition Facts’ Detail on Anything! Automatic unit conversions from ingredient-entered elements USDA database included, but importation from external sources is also available Easily change, add, or remove Nutrition Facts label elements Report on any tracked nutrient Print or export an entire list of recipes with similar nutritional data Build custom menus off recipes with high or low nutritional elements (for example, a “low carb menu”)

18. Nutritional Analysis and Labeling Advanced Labeling / Packaging is Available! Create labels using industry standard tools (BarTender or Crystal)! Generate custom product packaging with Nutrition Facts included!

19. Nutritional Analysis Reporting Nutrition is NOT just for Labels! Analyze nutrient element levels in all products or raw materials! Compare nutrient levels among product categories, types, etc.

20. Food Cost Control Automatic unit conversions from inventory purchases Automatic cost / price number adjustment when recipes are scaled Analyze recipe and menu costs by single portion or yield Calculate cost and profit margins by several different accounting methods Cost an entire menu, event, or catering job in just a few clicks ALL Micro Cost Detail is Tracked at ALL Levels!

21. Food Cost Control Variances in stock levels must be explained! Forces a standardization among all sites If a spillage or spoilage is not recorded, for example, the system will show a shortage at your next count! Overages and shortages are tracked and controlled! Track Waste and Identify Problems Early!

22. Food Cost Control A beginning inventory level starts each “period” Total purchases are added within the period Total consumption or sales are subtracted within the period Total waste is subtracted within the period = SOH A variance from the calculated SOH is called a shrinkage or overage Transactions can be analyzed…

23. Food Cost Control This Level of Detail Generates Detailed Reports!

24. Food Cost Control All Site Reports can be Summarized for Mgmt!

25. Integration of all Sites Each Site System is Stand-Alone … … but is also part of the Global Network! An example of how this is done with another customer…

26. Integration of all Sites Each Local Database is running a ‘Middle Tier’ The ‘Middle Tier’ Server runs (in the background) on the same machine as each local database (profit center) The ‘Middle Tier’ Server has connection information to ‘Home’ SQL Server (in Kuwait) The ‘Middle Tier’ Server sends/receives transactions to/from the ‘Home’ location It runs on a timer (in PC memory)… if the Internet connection is down, it simply tries again later!

27. Integration of all Sites Management can View/Analyze ALL Sites! SITEmanager is the tool used to view all locations at once! Regional Managers can log in and see only their locations Site Managers can log in and see only a their single location Global reports are generated from here This is a tool only for managers

28. Summary and Q&A The implementation of Recipe Manager (and SITEmanager) will ensure better control and traceability on daily operations both from a stock control and financial perspective. The cost benefits alone from strict control of WASTE (and other factors) to stop serious issues as they arise will pay for the system in a matter of months (or less) after going live. Standardization, automation, and control will free up employee time and move away from manual Excel-driven reporting. Recipe Manager is a proven product in this industry.