1. Recipe Manager © Vydata Systems Demonstrations Recipe Manager Demonstration Supreme Foodservices – Benefits 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) We are providers of technology solutions, based in United States but sell in over 20 other countries!

3. System is presently around 80% utilized with some tasks still being performed manually costing countless extra hours of employee effort MenuWriter module (built in) is perfect for doing bids allowing highly accurate food cost estimates scaled to any given head count Future sites can be easily “dropped in” to the global enterprise all managed from a single user interface (in SITEmanager software) Production and waste is not being fully tracked now (and should be) since even the slightest extra waste percentage can escalate costs into the thousands per month per DFAC Vendors / Suppliers: system can track who has stock now, best prices, etc. to decide where to order raw materials from quickly Daily Production Schedules and planning is not currently used Nutritional Analysis and Labeling (full USDA integrated database) Supreme Benefits Overview Expansion of Recipe Manager Enterprise – Areas not being Utilized

4. What is left to do? For the system to provide all the information needed by Supreme, we have already worked with IT to identify these missing areas requiring some customizations. There is a pending quotation that will handle all needed additional reports and a new “Head Counts” module that will track the detail needed at each DFAC stored in the existing SQL Server accessible globally. The estimate to deliver this quotation was only 3 weeks from start to finish. Training is also needed to ensure all benefits of the system and customizations are used to its full potential. FYI: Recipe Manager Product Web Site : www.recipemgr.comwww.recipemgr.com Supreme Benefits Overview

5. Introduction (Summary)…

6.  Recipes & Sub Recipes are maintained centrally (from Dubai)  Recipes & Sub Recipes are updated from central office (Dubai) to all DFAC locations via a running Middle Tier Server  Invoices and Counts are imported via Excel  Usage is estimated and Production Schedules are ran (?)  B-52 Report is Printed and Inconsistencies are Researched The System - Currently

7. Missing: Stock Management The System can Drive Supplier Orders Automatically 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

8. Missing: Raw Material Ordering Perform a “Session In” Request – asks for stock from another DFAC Perform a “Session Out” Transfer – sends stock requested to another DFAC 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?

9. Missing: Handling Bids Quickly create any type of menu for a customer… Create a “BID” Menu and Assign Products… … then simply scale the entire menu with the click of a button to whatever the required head count will be. Done! A mock production can be ran to analyze costs and set prices!

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

11. Missing: 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.

12. Missing: Nutritional Analysis 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”)

13. 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!

14. 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.

15. FYI: 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!

16. FYI: 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!

17. FYI: 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…

18. FYI: Food Cost Control This Level of Detail Generates Detailed Reports!

19. FYI: Food Cost Control All Site Reports can be Summarized for Mgmt!

20. Summary: Integration of all Sites Each Site System is Stand-Alone … … but is also part of the Global Network! All DFACs must be included to manage everything

21. Summary: 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 Dubai) 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!

22. Summary: 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

23. Scenario: a Single Mismanaged Site Costs can easily escalate out of control… Let’s assume accidental production WASTE at a DFAC is only 1%, so it is not tracked (not including normal throw-away waste from processing raw materials such as skin, bones, etc.). If each shift (breakfast, lunch, and dinner) has a head count of 800, that’s around 24 plates “wasted” per day. If each plate cost is $2.50, the “true” cost per plate is actually $2.53! The WASTE cost alone per day is $60. For this DFAC alone, that’s a monthly WASTE of $1,860, and this is only a 1% waste for an average DFAC! If employees know this is not tracked, generally they will be more careless! NOTE: Identification of this waste by mandating tracking in the system (have a waste form that must be filled out daily) will allow you to “see” these numbers and adjust prices or procedures accordingly!

24. Our Recommendation Move forward with the final customization requirements right away. Schedule an on-site training week with all key people to identify areas not currently being used and move to full system utilization. Expand Recipe Manager to all DFACs not currently using it immediately following training and put in Standard Operating Procedures (SOPs) to mandate the proper usage of the system, cost tracking, production, reporting, etc.