Swan’s Manna software has a long pedigree within the healthcare sector, working with a number of NHS hospitals and trusts throughout the UK. The Manna solution easily handles the differing demands of hospital catering departments and care or residential homes.

Manna is a dedicated catering solution with many features and options and can operate in organisations using a variety of production styles. It is capable of supporting a trust wide solution, served by one or more Central Production Units (CPU) using cook freeze / cook chill methods through to a multiple site organization with each site running their own local stock control, purchasing, recipes, ingredient management and seasonal menus.

It has been developed to capture ward and retail wastage through integrated POS and mobile devices. With multi-location stock control, flexible menu planning and a support for a variety of production methods, Manna is a comprehensive easy to use system for all catering service users, from patients, to staff and visitors.

Key Features of Manna catering management

  • Stock Management: fully integrated multi-location stock control for wards, in house restaurants and meetings (events)
  • Food production: from recipes to multiple menu options, kitchens can be managed for food production using traditional cook, bought in, cook chill, cook freeze and flexible production planning with the option to create finished goods
  • Wastage: measure and review wastage from food preparation through to service
  • EPoS: integrated café, restaurant and general shop sales including option for EFTPoS and cashless payments
  • Portion Management: linked back to production scheduling for differing portion sizes
  • Purchase Ordering: automated and manual purchase ordering, with template and call off orders and integrated invoice matching
  • Nutritional Analysis: analyse the composition of an ingredient, recipe, menu or complete menu cycle, against a number of dietary and nutritional criteria

Benefits of using Manna catering management

  • Finance integration - to external finance and accounting systems to ease data replication and administration errors
  • Budget analysis - records all transactions performed within a department and tracks income and expenditure
  • Purchase ordering and replenishment - to keep control of your cash, control ordering based on usage levels and to manage the stock levels of ingredients and bought in goods
  • Enhances service levels to the patient and ensures all menus are nutritionally balanced
  • Control over portions to reduce wastage and dietary requirements are met.
  • Patient satisfaction surveys and food quality questionnaires which can be quickly and easily evaluated provide invaluable information to catering managers
  • Business Intelligence (BI) reporting providing visual graphical reports with easy to change key performance criteria