Streamline Your Billing with Alto Invoice for Facilities

Alto invoice for Facilities

[Music] we wanted to completely change the image of Cobo Center and it was essential for us to do that that we weren't only catching up to the industry we wanted to leapfrog them and put us in a position where we were industry leaders and we felt that investing the dollars in the wreaths arm process for an important part of that and because we wanted to set a new standard for food service in the convention industry what the refirm system does it allows us to adjust we plan our days well in advance it allows us to pre plate meals a day ahead of time without any compromise to the freshness or quality of the food the really nice thing about the playroom system and having the comm bees and the blast chillers is that I know that we can precisely cook all the food and then cool it down quickly after cooking it in a moist environment so the foods not going to be dried out it's gonna retain its natural flavors and colors because we're plating a day ahead of time I can make sure my cooks are being really meticulous and neat and I can inspect literally every single plate and the next day we don't have to touch the plates they're gonna go straight on the rack into the oven touched once and given right to the guest I know that the plates are going to be a higher quality and fresher for our guests with the old system of the conveyor belt plating up hot you would hope for about 500 plates an hour with the plate REE therm we have six combi ovens 78 plates per oven we can produce 468 fresh meals every 10 minutes it allows us to have a significant reduction in labor costs without any compromise to guest service since we've implemented the system we've seen a reduction in labor of about 52 percent with that system a 10-minute ticket time is more like a restaurant fine dining quality food versus the traditional Convention Center food I know from my end as a banquet manager that I rarely get called out on stuff or for guest complaints my servers have more time to spend with the guests instead of worrying about whether the quality of food is bad or taking food back to the kitchen our service scores have increased 9% since the implementation of the program because of the expansion here at Cobo Center we've been able to take clients and events from other properties around town that have either outgrown the space or have been too satisfied with the service the quality and freshness of food as well as the service expectations here have been able to retain these guests and keep them going back