The Ballantyne Hotel & Lodge Selected Clear Sky Software's Food & Beverage System

  • Clear Sky Software, Inc.
  • 04.10.13
Clear Sky Software's  FOOD & BEVERAGE product which provides an inventory control system to help manage all food & beverage inventory, was selected by The Ballantyne Hotel & Lodge.

The Ballantyne Hotel & Lodge Implements Clear Sky Software's F&B Inventory Control System Resulting in Greater Efficiency and Cost Control

Clear Sky Software, Inc. ® announced that The Ballantyne Hotel & Lodge has implemented the company’s food & beverage inventory control system to help manage all food & beverage inventory. 

The Ballantyne Hotel & Lodge, located in Charlotte, selected Clear Sky Software and has been busy shifting control of F&B product inventory over to the Clear Sky system.  Called Clear Sky FOOD & BEVERAGE, this is a comprehensive, perpetual inventory system that tracks and controls all F&B products.  Functions include purchasing, receiving, outlet transfers/issues/returns and physical inventory.  This luxury hotel took their implementation a step further wishing to take advantage of Clear Sky’s full suite of inventory tracking options.  In addition to Clear Sky FOOD & BEVERAGE, Ballantyne installed Clear Sky’s KIOSK feature for increased tracking of F&B product movements, the company’s interface to the Micros® POS system, and Clear Sky’s food vendor interfaces to include FreshPoint ®, Sysco ®  and US Foods ®.  All of these software tools allow management at this busy hotel to report F&B costs by location, product, and product category and update food costs automatically through Clear Sky’s food vendor interfaces.  Other features allow staff to report product fast-movers, slow- movers, cost variances, and order/vendor discrepancies.  An expanded event management module is also part of the core system installed at The Ballantyne.  This bar code-based software, hardware, and services combination will ultimately help The Ballantyne Hotel & Lodge manage their food & beverage inventory with greater efficiency while maintaining lower F&B costs.

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