Creating more planned, efficient and functional production systems in a market where competition constantly increases and differentiation among products or services decreases can be achieved only by leveraging information systems effectively.

The Lesis food production management software, developed for all kinds of catering companies, is an enterprise resource planning (ERP) system which can easily be adapted to corporate needs and deployed rapidly. Lesis runs on SQL Server. The appearance of the program can be customized according to users.

Modules
Materials Management
Sales Management
Production and Planning
Cost
Purchase Management
Finance Management
Hygiene Quality Control
Active Report Technology

Materials Management:

• Stocks can be followed up effectively, and unneccessary stock costs are prevented.
• The required materials can be accessed easily.
• Stocks can be followed up on the basis of kitchen points.
• Internal demands can be monitored. (Material demand transactions can be managed among kitchens.)
• Warehouse counts can be done in a rapid and practical way.
• Material and product limitation can be made on the basis of kitchen points.

Sales Management:

• The process from offering and contracting to delivery and invoicing can be followed up accurately.
• Sales contracts can be defined in a detailed way in the system.
• Routes can be defined on the basis of meals.
• Additional material and unwanted food can be followed up.
• Collective delivery note can be created.

Production and Planning:

• Different recipes for products can be created on the basis of kitchen points.
• Material utilization ratios can be defined for different scales in recipes.
• Multiple monthly menu templates and customized menu plans from menu templates can be created.
• Products to be produced daily or at a desired date range can be listed in detail according to customer with a single click; a delivery note for customer can be prepared over the same list; labels that include product and customer information can be printed.
• Production planning can be done rapidly, forms of production exit pertaining to raw materials can be created automatically during production entry.
• Weekly material requirement reports can be prepared; start of day, planned and end of day stock values can be followed up daily in the report.
• Planned and realized material utilization reports can be received.
• Reports pertaining to products to be produced at a desired date range can be received. Information such as the amount of materials to be used and the number of dishes to be produced for each company can be followed up in the report.
• Monthly food cost values can be reported instantly, and food cost reports as per project can be prepared.
• Daily menu sales of kitchens can be viewed.
• Menu identifications as per kitchen point can be monitored.
• Bulk product and material changes can be made over menus and recipes.

Cost:

• Menu and contract based costs can be followed up in a timely and accurate way.
• Profit/loss analyses can be carried out on the basis of proportion and amount, deviations from standard costs can be viewed at the right time.
  
• Detailed cost analysis on the basis of kitchen points at every stage can be made.
  
• General expenses can be followed up.
  
• Instant menu costs can be viewed.
  
• Comparative reports pertaining to actual and planned menu costs can be received.
  
• Daily costs can be followed up over menu templates, total and average menu costs of the prepared menu template can also be viewed instantly on the same screen.
  
• Day-based distribution of menu costs can be reported as a graphic or a list.

Purchase Management:

• All purchase demands from kitchen points can be gathered and managed from a single center.
  
• Thanks to order planning, delivery and order dates can be defined, and the program can notify the user on the day of ordering.
  
• Orders given to suppliers can be followed up, forms for purchasing with a single click can be created on the same screen.
  
• Products to be ordered can be viewed instantly on the list of "Orders To Be Given." The list can be prepared whether on the basis of supplier or project for a date range as desired. Orders can be created for as many products as desired on the same list with a single click, and internal demands can be entered.
  
• Supplier limitation on the basis of kitchen points can be made.

Finance Management:

• Financial monitoring and reporting over a fast, reliable and secure structure is provided for companies which aim at realizing financial management in the most accurate and efficient way.
  
• Analysis skills are achieved.
  
• Cashe, Bank, Cheque, Invoice and Currency Account modules are provided.

Hygiene Quality Control:

• Hygiene quality controls of all kitchens can be made using company-specific questions and scorings.
  
• Control results can be viewed instantly and monitored on a constant basis.
  
• Hand and device samples can be monitored.
  
• Detailed reports can be received as a result of the controls.

Active Report Technology:

• Company-specific reportings can be made rapidly and easily. All reports have a dynamic structure; column-based ranking, filtration and grouping can be made. Besides, reports can be saved in different formats according to users.
  
• The program has an advanced authorization feature. Detailed authorizations can be made at all points, and it can be determined which personnel can use which parts of the program.