CBORD Foodservice Suite (FSS) is UWM Dining’s all-in-one food service management solution. It supports key operational functions including menu management, inventory control, purchasing, production planning, recipe management, and nutrition analysis. Its modular design allows UWM to scale functionality as operational needs evolve, ensuring efficient and effective management of campus dining services.
Features
- Menu & Recipe Management – Create, maintain, and standardize recipes, menus, and ingredient lists across dining locations. This helps ensure consistency in food quality, portion sizes, and nutritional information.
- Inventory Management – Track food and supply inventory levels, monitor stock usage, and reduce waste through accurate inventory control and reporting.
- Purchasing & Vendor Management – Generate purchase orders, manage approved vendors, and track food purchases. This helps UWM streamline procurement processes and maintain budget controls.
- Production Planning – Forecast customer demand and calculate production quantities based on menu cycles, historical sales, and participation trends. This supports efficient food preparation and minimizes overproduction.
- Nutrition & Allergen Analysis – Analyze recipes and menu items for nutritional content and allergens, supporting UWM’s commitment to providing students with accurate dietary information and accommodating diverse dietary needs.
- Cost & Operational Reporting – Monitor food costs, inventory valuations, purchasing activity, and operational performance through reporting and analytics tools. These insights help Dining Services make data-driven decisions and manage resources effectively.
Available To
Select staff and student employees in Dining and Retail Services.