Welcome to ServiceLink, brought to you by Food Services of America. ServiceLink is just one of the many services available to you as one of our valued customers. These services are designed to provide tools that help you better manage your business.

Your sales associate will work with you to choose the tools that are appropriate for your operation. Here is what ServiceLink has to offer...

ServiceLink is a PC-based order entry system that installs on the user’s computer and features our unique Order Entry Program and Profit Management System.

Order Entry Program

• Connects through the Internet to the Food Services of America server
• Enables you to order at your convenience
• Allows for placement of future orders
• Displays stock levels for all available products
• Expanded item descriptions help you to find the right products
• Access to pricing at anytime
• Access to accounts receivable information
• Allows you to develop multiple order guides
• Local order guides can be customized independently of other users
• Global order guides can be shared among multiple users; ideal for multi-unit operators
• Order guides can be customized in "Shelf to Paper" or "Pantry Order" sequence for fast and efficient inventory counts
• Provided to Food Services of America customers at no charge

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Profit Management System

Inventory Manager

• Controls inventory and promotes a profitable, efficient and labor effective operation
• Reduces inventory dollars
• Orders product in less time
• Reduces loss and theft
• Computes accurate food costs
• Streamlines the inventory process
• Supports prepped or processed recipes
• Automatically accounts for price changes
• Helps kitchen staff develop keen inventory management skills and practices

Recipe Manager

• Quickly and easily builds accurate recipes
• Converts volume, weight and count measurements automatically
• Includes a recipe within a recipe such as stocks, sauces or plate sets
• Provides total plate cost and food cost percentage based on sell price. Change either the margin or sell price to analyze the impact on profitability.
• Provides a consolidated list of all menu items with overall pricing and cost to analyze individual menu item profitability
• Costs the menu based on historical or future pricing to analyze impact on profits
• Increases kitchen management’s awareness of profit making potential

Food Profit Analysis and Reporting

• Compares actual to theoretical cost of goods and targets profit opportunities

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