Kitchen team

Your caterer and kitchen team work hard every day to create fabulous meals for your guests. If your guests have provided meal preferences, food allergies or intolerances, this vital information needs to be communicated to the kitchen staff for their day to day planning.
This information must be stored in the Guest Profile as part of your growing guest database.
Reports such as the Operations chart can also assist with a weekly or monthly view of the number of guests that require catering.

ResRequest has reports that enable you to quickly and easily get this information for your kitchen staff.

Guest History Report  

This Guest History report can be set up as a profile which your lodge or kitchen manager can export to Excel or email to the relevant departments on a weekly basis. This report is useful as it can highlight guest details specific to the kitchen, such as:

• Dietary requirements.
• Arrival and departure dates so dietary requirements may be planned accordingly.
• Guest numbers for meal planning.
• Personal info or whether the guest has stayed before can also assist the dining host to communicate with the guests.

Export the report to Excel to make any additional edits, e.g.:

Operations Chart

The Ops’ chart can be used for many different purposes and may be generated in several different ways. It may be used for meal planning as it shows the guest headcount per day.

Export the report to Excel to make any additional edits, e.g. the following report shows the guest numbers arriving, staying over (actual number in-house) and departing.

If you use different rate types for meal plans, i.e. Rack All Inclusive, the Ops chart can include this in your report for catering purposes.