With current trends in the petroleum convenience retail market, food service is rapidly evolving as a critical component of business to remain competitive. Pinnacle’s suite of Food Service solutions ensure you do just that, offering technology solutions to manage the business from consumer to the general ledger. Convenience and food service don’t always go well together, you face the challenge of not slowing the experience for non-food service customers, and it’s critical to keep food costs in check. Pinnacle offers the solutions you need to overcome these challenges, and they fully integrate with your traditional c-store operations.

Consumer Self-Service Kiosk – Managing the customer experience with food service ordering is often the biggest challenge to the petroleum convenience retailer, historically it’s not your traditional business and your employees more often than not are managing the convenience side of the business as well as food service. Allow your customers to order food at their own pace using a graphical kiosk, and take advantage of opportunities to upsell in the process. Configured and updated from the home office, there’s no need to visit store locations when it’s time to update your menu. Pinnacle’s Consumer Self-Service Kiosk integrates with the point of sale to ensure sales activity is merged with traditional sales processes.

Inventory Management – A complete inventory management system that tracks all aspects of your food service business is critical to success. Receiving, sales, spoilage, or shrink; without a way to properly manage inventory you’ll never know where you are making or losing money. Pinnacle’s Food Service Inventory Management integrates with the back office and point of sale to provide a complete inventory solution for the entire store.

Recipe Management – The only way to know if you are making money on food service is to be able to identify margins at the item level. Recipe’s enable you to know exactly what goes into each sellable component, and identify where you are making are losing money.

Receiving – Treat food service components no differently than your traditional merchandise inventories, know exactly what you are bringing in the back door and at what cost. Receive at the raw ingredient, bulk, or sellable item level; or any combination of.

Item Count / Physical Audit – Don’t guess at theoretical inventories, have the systems in place that allow you to calculate real shrink and food costs.

Handheld receiving/audit - Speed up the merchandise receiving process and ensure proper item receiving identification with electronic handheld receiving. Full item count and inventory audit support, regardless of what, when, and how often you want to verify your food service inventories.