We appreciate and are able to relate to your passion to serve Great Food and create a Unique Model
for Restaurant.

Lots of Planning and efforts to execute the planning are required to start the restaurant like Right Location, Lay-out, Right Menu and Menu Size, Table and Seating Arrangements, Interiors, etc. All these are part of creative ideas of yours and your partners’. Having crossed this very important and critical milestone,
it is the right time to focus on increasing the revenue and running successfully.

While starting the Restaurant is based on your Ideas and Passion, the success of the Ideas and Passion depend on the following Key Factors:

• Maintaining and Increasing the Foot Falls through Multiple Channels like Social Media, Web Page, etc.
• Image is Key and this is largely dependent on the efficiency of Staff of the Restaurants –Soldiers are important for a battle win. A Mechanism and Process to monitor this is important
• Data Analysis for Corrective Action - Are the Menu served right? Is the Portion of the Menu correct size? Fast vs. Slow Moving Menu, Margin on Menu, Which Hour of the Day or Which Day of the Week has Highest and Lowest Sales?
• Cost Control – Is the cost incurred commensurate to Sales? Is Material Cost within the expected percentage of Sales? Does the shift pattern of employees ensure that there is right level of Staff during peak hours and no idle staff during lean hours?
• Sales Recognition – Are all the Sales items accounted
• Integrated Information – Planning to Procurement to Order to Kitchen to Sales to Feedback, etc.

In the beginning it might appear easier to manage through Manual records or with Office Tools like Excel. As the growth happens there would be a tendency to implement Systems in progression and might end up Disparate Systems – One for Sale, Another for Purchases, Third for HR and Payroll, Another for Accounting, etc. resulting in NO-SINGLE source of information and at times Conflicting Information.

The story is same across and all the Entrepreneurs like you are going through the same issues and constraints

The need and solution is an End-to-End, Integrated and Industry Specific that is easy to use. Systems should synchronize with the standard business processes and should not force the standard processes to be modified.

e10 –Result of Passionate Approach – Consists of 15 Modules fully integrated and flexible to implement at modular level with the possibility of integrating other modules as the requirement raises. Matured over 16 Years

Would like you to personally taste instead of reading pages.

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The whole business model changes – right from Procurement to Production to Sales – McDonalds success story is a case in point as to how they adopted to Restaurant Chain from a single Restaurant.

Conceptually a single Restaurant Business Model, Menu Offerings and Size, Menu Cost, etc. depend largely on the location and type of patrons they focus upon. So a success in Location A does not guarantee success in Location B. A menu in high demand in Location A may not be popular in Location B. In a Restaurant Chain this will have an impact and needs to ensure that the offerings appeals to patrons with different background.

The Restaurant chain derives benefits of Centralized process of Procurement and Production which a single Restaurant cannot. In order for these centralized process to be effective and efficient, the back and forth communications between the outlets and Central processing units need to be robust. Unlike a Restaurant where the Owner can personally supervise the operations, in a Chain direct supervision is not possible. There has to a mechanism of processes and systems in place. Real time visibility is required to ensure that there is no over-stock of certain menu ending up unsold in an outlet while another outlet has to turn the guests away due no-stock.

From our experience, we believe that success of a Restaurant Chain largely depend on:

• Work-flow of Items request and Supply between Outlet and Central Office
• Tracking of Sales by Outlet, by Shift, by Counter, by Sales Agents, etc.
• Ability to move Men and Material from an Outlet of Surplus to an Outlet of Demand
• Pricing update to all shops from the Head/Central Office and Visibility of Stock at Central Office and Outlets
• Transmission of Online or Telephone Order to closest outlet for delivery

A POS system at each outlet or a Procurement system at the Central office will not be able to support the ‘hub and spoke’ operation of a Restaurant Chain. While these are good to have for basic controls it is devoid of integrated and single source information. An end-to-end integrated system designed for the unique business processes is the key for controls and increased Revenue.

Please take a few moments to visit our product page and understand how our solution can help you in:

• Central Production Planning based on the outlets’ projected demand
• Optimizing Procurement Cost through Centralized Purchases leveraging economies of Scale
• Online visibility of Sales Activities at Outlet level
• Effective Man-power planning
• Profitability at Outlet level, Menu Level, Fast/Slow movement of Menu, etc.

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What we know about Contract Catering/Food Management Companies?

The business of supplying Food to Factories, Camps, Educational Institutions, Hospitals, Oil Rigs, etc. is called differently in different part of the world. It varies from Industry Catering to Institution Catering to Contract Catering to Remote Site Catering to Food Management Companies. And we understand the Industry

The Restaurant chain derives benefits of Centralized process of Procurement and Production which a single Restaurant cannot. In order for these centralized process to be effective and efficient, the back and forth communications between the outlets and Central processing units need to be robust. Unlike a Restaurant where the Owner can personally supervise the operations, in a Chain direct supervision is not possible. There has to a mechanism of processes and systems in place. Real time visibility is required to ensure that there is no over-stock of certain menu ending up unsold in an outlet while another outlet has to turn the guests away due no-stock.

The industry operations and the supply of meals are influenced by the Culture and Eating habits of the regions they operate. While in SASC or Middle East, the food prepared and supplied is Hot Meal where as in Europe and Americas it is more of a Cold Meal. And we understand these intricacies and complexities.

Seventhsense was started by group of Industry Experts who were in Senior Management position for the main reason that there were no solutions available in the market that caters to the unique business processes of the industry.

Some of the major issues faced by the industry and experienced by the Promoters of Seventhsense in their previous role are:

• Consolidation of Material Requirements from Multiple Locations for procuring from Worldwide Suppliers to leverage the advantages of economies of scale
• Inability to estimate the cost of ingredients for Planning. While the cost varies the sale price is fixed for a period. 65% of the Food Cost is Materials Cost
• Chain of processes from Procurement to Supply to Production to Sales is long involving Multiple Stake Holders and Sections. Establishing link for the entire operations is difficult and not done effectively
• Due non-availability of integrated information,Planning becomes at best Reactive. This results in Over or Under Supply of Materials, Excess stock and Wastage, Local Procurement at higher prices, Lack of Flexibility in Locations Transfers of Men and Material, etc. All these impact EFR (Effective Food Response) which is a key for success
• Inability to monitor the Efficiency as the Cost vs. Revenue is available only at the Global Level and not at the Unit of Sale level.
• Lack of Right Information at the Right time. By the time the impact is seen it is too late with damages already
• Lack of end–to-end integrated ERP designed specifically to address the unique operational requirements. While there are Point Solutions for Procurement or Financial or HCM, there is no solution available that integrates the entire process from Menu Planning to Sales to Collection.

It is a given thing that the revenues are determined by external factors and not in control. Efficiency of Operations, Cost Monitoring and Control are internal and that is the major source for getting that extra dollar.

e10 – Contract Catering has been designed to address the issues faced by the Industry. e10 is an end-to-end integrated ERP that includes the unique Recipe & Menu Management Module, Procurement & Store Module, Contract Management & Sales Invoicing, Operations and Industry Specific Finance and HCM modules. The product is in use with 2 of the Top 4 Global Leaders

Please take a few moments to visit our product page and understand how our solution can help you in:

• Generating Material Requirement Planning to the lowest level to consider the brand name from Menu Plan for a period
• Tracking of information to the lowest level of Cost Per Meal vs. Revenue per Plate
• Monitoring the efficiency of each business process in Silos to eliminate the hiding of inefficiency of operation of a business process by efficiency of operation of another business process
• Visibility of Stock in all Stores and Wastage Control
• Effective Man-Power Planning and Flexibility in Moving Men & Materials across Locations
• Analyzing the Financial Information in 8 different Dimensions

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Airline Catering or Inflight Catering is an important touch-point between the Airline and its Passengers. The customers’ overall flying experience and Airline Brand Image are highly influenced by the quality of the inflight meal. Studies conducted by various industry associations have highlighted the fact that passengers consistently rated catering and on-board services as a key factor from a list of parameters for them choosing an airline.

Airlines operate with thin margin. With severe competition among Airlines, unstable Fuel prices, static passenger count, airlines flying on the same route increasing - every airline is in fierce competition for the same pie. Airlines which are operating on a low margin are forced to look at avenues for saving every penny possible, to operate the Airline profitably.

The Restaurant chain derives benefits of Centralized process of Procurement and Production which a single Restaurant cannot. In order for these centralized process to be effective and efficient, the back and forth communications between the outlets and Central processing units need to be robust. Unlike a Restaurant where the Owner can personally supervise the operations, in a Chain direct supervision is not possible. There has to a mechanism of processes and systems in place. Real time visibility is required to ensure that there is no over-stock of certain menu ending up unsold in an outlet while another outlet has to turn the guests away due no-stock.

Airline Caterers who solely depend on Airlines, its Revenue and its Margin need to constantly reinvent, innovate and provide services at a competitive price despite raise of the input cost. With limited option or flexibility in getting higher price, the major focus needs to be to reduce wastage, innovative menu planning, efficient processing, avoid duplication, effective monitoring of cost of each process, seam less process integration, etc.

Seventhsense was started by group of Industry Experts who were in Senior Management position for the main reason that there were no solutions available in the market that caters to the unique business processes of the industry.

In the ever volatile situation, Airline Caterers need to be ever watchful to take care of the following key issues:

• Equipment used right from Kitchen to storage to on-board are expensive, requires regular maintenance and needs to be tracked. Movable assets like Expensive cutleries sent on board might end up in other locations that need to be tracked
• Business processes and models differ dependent upon the type of services provided by Airline. It can be Low Cost where the passengers pay for their meals – caterers need to have controls in place to account for the meals sold and unsold and returned. Or it can be VIP or Private Jet where the menu is not pre-set and requires very high level of personal care and touch.
• Airlines provide booking details to Caterer but this is not FINAL. The list gets updated based on the New Bookings & Cancellations and with each update the Meal Preference provided earlier also changes. The updates take place till minus 6 hours before departure for some Airlines.
• Caterers serving different Airlines need to ensure that the Respective Airline Menu Agreed, Menu Portion, Cutleries, Magazines & Newspapers, etc. are provided and services of other Airlines are not mixed up. Assembly line needs to be well structured as mix up can lead to confidence deficit and loss of business
• Caterers provide services to multiple Airlines. Even though Airlines have their own specific Menu, quite a few ingredients are common to these disparate menu requirements. Material Requirement planning needs to consider the combination of Common items as well Airline Specific Items. Excess or Miss-out can lead to issues in services. Caterers need to consider various factors like Booking List for Count & Meal Preference, Recipe of the Menu for Ingredients list & portion, Common and Airline Specific Cutleries, Non-Meal Items to be provided, etc.
• The billing is based on actual uplift and the billing cycle can be even monthly. There are multiple divisions involved in Airline in clearing the billing – Confirmation of Actual Uplift count by the Cabin Crew by each Service, Verification of confirmation as attachments to the billing by Operations, Verification of Contract terms by Finance, etc. Billing support, back-up record, application of Contract Terms, etc. are all to be thoroughly followed by the Caterer.
• In addition to the Meal Services, Caterers in general provide onboard Alcoholic Beverages which are typically Custom Bonded Goods. Comprehensive measures required to provide details at any point of time on the status of goods – onboard, in warehouse, in cart, etc.
• Some Caterers provide on-ground services like Aircraft Cleaning, Replacing Seat Covers, etc. This requires a parallel Material Requirement Planning with different parameters.
• Man-power planning needs to prepare the roster and ensure that the right skill sets are available like Chefs with Specialization of the Menu Planned, Quality Controllers, support staff for the meal services and if on-ground cleaning services is provided then the required team. Further, part of a day like late evening or night might have higher number of departures and arrivals as against during the day. This also needs to be factored.
• Vehicle planning is another area that needs to be planned as these loading vehicles are expensive and in situation where there are multiple departures and arrivals at short intervals, the planning of vehicles and drivers should ensure that the services are not delayed

As briefly mentioned above, Airliner Catering Industry requires a thorough planning to the minutest level, a flawless execution and back-up plans for any contingency. There are multiple touch points and the flow of activities with ownership at each logical level should be clearly defined. In the chain of activities wherein output of one process becomes input of another process, the information flow should be seamless and validated.

e10 – Airline Catering has been designed by hands-on experts who spent long years with leading Caterers and has been perfected by implementing in a major Airline Caterer who operates in multiple airports. The solution team was guided by BOA (Board of Advisors) comprising Industry leaders who

managed/turned around billion dollar catering majors. The unique processes and methodologies adopted by these leaders that gave Unique advantages form the basis of business logic/rule definition in e10 – Airline Catering.

Please take a few moments to visit our product page and understand how our solution can help you in:

• Establishing Controls through Process Streamline, Workflow with Seamless Integration, Uniform Process on best recognized business process, Standard Validation, etc.
• Bringing in Efficiency through Improved Work-flow efficiency, information based Planning for reduced Inventory Cost, Ageing Analysis on the outstanding for better collection efficiency, Procurement efficiency through optimizing order quantity and vendor performance, Man-power efficiency through optimum planning, etc.
• Enabling Compliance to Statutory, Industry Standards, Contractual, Legal, etc.
• Centralized management of Recipes for Menu Planning
• Compliance with HACCP processes for Recipe and Critical Control Points (CCPs) within the Recipe Instructions
• Accessing a Pre-built Analytics specific to Airlines catering industry like Cost per meal, etc.

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Low Cost Carriers invariably operate in the same airport as the Full Service Carriers operate. The cost of operations pertaining to Crew and Ground Employees Salary, Fuel, Landing & Parking, Engineering Maintenance, Overflying, etc. do not greatly vary between LCC and FSC. LCC survives and its USP is selling seats at a relatively lower price as compared to FSC.

With LCC spending at the same level as that of FSC on majority of the cost components, there are only few areas that LCC is able to keep the cost low by charging the Passengers. Major Services charged are - Onboard Service, Preference Seat and Baggage.Of these, the On-board services are normally outsourced to Caterers.

Caterers who provide Meal and other onboard services to Airlines adopt different approaches and processes for Low Cost Carrier and Full Service Carriers.

On-board services provided to Low Cost Carriers are characterized by:

• Combination of services that is Chargeable and Un-chargeable to Passengers. Normally water is not charged but beverages and food are.
• Airlines provide Caterers, the list of booking for which payment is made by the Passenger at the time of booking but also provide the expected load at times for the Caterers to plan the uploading of extra Meals and Beverages that the Passengers might buy onboard
• Major difference between FSC and LCC onboard services is the payment part – LCC does not pay the Caterer but on the contrary takes a percentage of the Sales Value as its share. Caterer also needs to pay a percentage to the Cabin Crew for the Sales made. Unsold items will be returned and being Eatables has a short life time and cannot be used again.
• The Sale and Collection Process are completed at each service level.
• Caterers need to have well defined process for handing over the items for onboard services and collecting the returns. The difference is items sold – the collection could be Cash collected onboard by the Crew or collected by the Airline at the time of booking. Caterers need to ensure that both are collected and accounted.
• Caterers provide as a choice a ‘combo-meal’. This is a combination of a beverage, snack and meal. If taken together the charges discounted as against buying them as an individual item. There is a possibility that Cabin Crew report as combo-meal sale of the individual items sale of the combo-meal. Caterers need to have a process to address this
• Caterers recognize that the items loaded for onboard services cannot be considered as Sale. Meals being a short life item cannot be taken back as stock. Not loading the right level of quantity might result in loss of sales. Caterers need to plan based on the past history and load the right quantity. Same applies to beverages upload as well
• The process of handling the Returns of the Items loaded onboard need to consider if the items can be used or not. It may not be possible to use the Meal Returns whereas the beverages can be used Caterers might provide onboard services other than Meals and Beverages like personal goods, souvenirs, etc. These items are to be considered as Inventory and accounted accordingly
• There is a possibility of Sales taking place with payment through Credit Cards. Caterers need to ensure that all the information are taken from the Crew for the billing and realization of money

Based on the characteristics of Caterer services to LCC described above, it is clear that Caterers need to have well-defined process with effective controls to handle the followings:

• Recording of Items handed over to Crew and Returns collected from the Crew.
• The collection for the Items sold on board can be in Cash, Online Sales or Credit Card. The source of the details of payment is Airline booking and Crew. The recording of the Sales Collection need to have checks and balances to ensure that there is no error of omission or commission
• Separation of Items loaded on board based on if it can be reused or discarded. This is required to account the Items when returned and take in to Stock
• Recording of Stock status – If it is on ground/Stores or onboard and the flight details – both quantity and the value
• Tracking of Commission paid to Airline and Crew with the Sales made
• Validated past information to plan what Items should be considered for onboard sales and the quantity of the same
• Recording of onboard sales a device enabled function through usage of barcode scanner and other devices

e10 – Buy on Board has been designed to enable Caterers to have an effective control on the processes and provide them a tool to plan loading of items onboard with minimal wastage. The product has been designed with active participation of SMEs and has been in production use for more than 6 years. Customer has been able to arrest Revenue Leakages and effectively plan the Sales.

Please take a few moments to visit our product page and understand how our solution can help you in:

• An end-to-end automated process from Procurement to Stores at multiple levels to Crew Handover to Sales to Returns to Accounting
• Establishing Controls on Inventory with clear status of Location, Quantity and Value
• Seamless integration of all the processes enabling the information flow across all business processes
• Usage of device enabled function to avoid error of omission or commission
• Control Forms or Loading Sheet that can support optimum loading of items in Cart
• Clear ownership at every hand shake points like Stores, Dispatch, Ramp Dispatch, Crew Handover, Crew Returns, Store Returns, etc.
• Accounting of transactions right from Procurement to Sales to Closing Stock

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Event Catering is unique as compared to other Catering Business types. Guest types, Guests Count, Menu Plans, etc. are not in set pattern and tend to vary from event to event. Further, invariably the Event Caterers are typically expected to provide Services other than Catering as well like Stage Shows, Compering, Decoration, etc. So Event Caterers need to equip themselves to provide allied services as well in addition to core Catering Services.

Event Catering Services is characterized by:

• Every Event is Unique on its own and planning needs to consider the unique requisites for the Event
• Event Caterers are expected to provide non-catering services as well as part of the overall services requirements.
• Event Caterers may not be able to provide all the services requested by the Customer and may need to engage Sub-Contractors to provide certain services that they are not offering
• Event Caterers are responsible for the services that are sub-contracted. There should be a back-to-back agreement with the Sub-Contractors to ensure that the terms of services delivery are passed on to Sub-Contractor and responsibility is defined
• Definite count of Guests is normally not provided in advance and only indicative count is provided. Caterer should have contingency plans to meet the situations when the count is increased and also plan in such a fashion that there is no wastage.
• Unlike other types of Catering Business, Event Caterers need to be innovative and need to create new concepts and ideas when providing services
• Events can be of different sizes requiring different count of Men & quantities of Material. While Materials can be procured, Men with right skills are difficult to ramp-up. Event Caterers need to have well-structured mechanism to handle the ramp-up requirements
• Event Caterers need to maintain certain level of skilled resources even during the period when there is no event. This cost needs to be considered while quoting for an Event
• There can be situations where there could be more than one Event on a day that Caterer needs to provide services. Caterers needs to have contingency plans in place to handle these situations

Based on the Characteristics of Event Caterers described above, it is clear that the Business Orders will have Peaks and Leans, Caterer on his own may not be able to provide end-to-end services, etc. Event Caterer to be successful needs to have the following in place:

• Nature of the business is Peaks and Troughs and can be Seasonal like Christmas. Event Caterers need to have proven partnership models with details of agreement to meet the Peaks and ensure that the Cost is minimal during the Troughs.
• The agreement with the Sub-Contractors should clearly define the Terms and Conditions for the Services contracted. This should form the basis of the quote given by the Event Caterer to the Customer so that there is pay-out from hand.
• In the situations where Sub-Contractors services are used, the Event Caterer should have Checks in place to ensure that Sub-Contractor is paid only on receipt of the payment from the Customer.
• Menu chosen by the Customer may not be repetitive. Also some of the Menus are seasonal and depending on the Occasions / Events. Event Caterer should have comprehensive procurement process and Agreement in place to ensure that the cost of materials is as planned for the rates quoted
• The nature of business is such that the Guest Count is given as indicative and there is a possibility for it to be more or less. As part of the agreement, Event Caterers should have as part of the agreement as to what extra percentage will be provided at the same rate and beyond that on a premium rate. Further, as part of the Menu Plan for the indicated guest count, they should also consider the acceptable extra percentage. The Menu Plan should consider the Ingredient requirements and related man-power requirements

e10 – Event Catering has been designed specifically to address the unique business process requirements of Event Caterers.

Please take a few moments to visit our product page and understand how our solution can help you in:

• Creating a comprehensive Vendors List with Items Mapped to them to enable the Procurement Process a seamless
• Creating Menu Plan for the event that considers all the services agreed to be provided. Menu Plan feature in the system help in automatically generating the list of Ingredients with the quantity, brand, etc. for the Meal Services. For the non-meal services it will automatically generate services that are required to be provided by Partners or Sub-Contractors.
• Creating Purchase order automatically from the Menu Plan process explained above.
• Creating Accounts Payable activity from the goods and services received through logging in Vendors Invoices
• Ensuring that the payment to Sub-Contractor or Partner is made only after the payment is received from the Customer
• Automated Billing based on the Contract terms by updating the details of services provided

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