Marriott Brooklyn Bridge integrates beverage, food purchasing with Adaco

Marriott Brooklyn Bridge integrates beverage, food purchasing with Adaco

Some of the best views of Manhattan are claimed among the 665 spacious rooms at the New York Marriott’s Brooklyn Bridge facility, literally knocking on the door of the heart of Manhattan. Recently renovated and equipped with state-of-the-art hotel amenities, the facility includes upscale contemporary dining at The Archives as well as kosher catering services on-site.

Yet until recently the property relied on standalone beverage ordering software and paper systems to order and track food. Today the hotel is using leading-edge Adaco for all its food and beverage procurement and inventory.

“Adaco delivers so many details about our day-to-day needs that makes our lives easier,” said Jenna Mackey, Marriott’s on-site purchasing manager. “I can send purchase orders to our liquor rep and easily retrieve any item history, giving us visibility to costs we didn’t have before.”

Mackey said after only two hours of training, the hotel’s restaurant manager began ordering and tracking beverages; with similar introductions to the software, several sous chefs began entering their food requisitions online. After a week’s training herself, Mackey said she made templates for kitchen managers to send the daily bread order (citing one example), instantly making a previously time-consuming daily ordering task infinitely easier.

“The Brooklyn Bridge staff successfully turbo-charged a fully manual operation in a matter of weeks,” said Eddie McDonough, Adaco’s Vice President of Sales. “They brought enthusiasm for their job as well as a sense of the possibilities that Adaco opened up for them, making what could have been a challenging deployment one of the smoothest I have witnessed.”

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“There are so many features that I have not had a chance to explore them all,” Mackey said, but she says especially appreciates the Receiving Costs Re-cap because “it shows me what I’ve spent on food each day, giving us a better idea of what our food costs will be long before the month is over.”