Grub Stub, the industry’s leading meal management system, has had an exciting redevelopment! The new updates will further help transform the organisation of crew, delegate and artist meal tickets.
Suitable for a range of events and projects, the system is more accessible and cost effective. The range of new features and practical tools will help eventprofs save time, money and food. Users will benefit from features such as managing bulk meal orders, viewing menus and powerful new editing tools.
So, what can you expect?
The new online system vastly reduces the administration time for the management of meal tickets. Through Grub Stub, project managers can delegate the planning admin to nominated managers but stay in control with meal limits. They can also manage multiple catering points and accept or reject additional meal requests.
Users can opt to use a digital Grub Stub or a single printed Grub Stub. This replaces the need for numerous meal tickets, cuts queues in the production office and reduces the risk of lost tickets.
Grub Stub has exciting new features & practical tools
The new Grub To Go feature makes bulk collection orders possible. A nominated person can collect multiple take-away orders at an agreed time, with registered dietary requirements accounted for.
The catering interface provides increased visibility in the kitchens. It allows caterers to plan for dietary requirements, access live data and manage large orders with ease.
Created in line with GDPR, Grub Stub helps promote the safe management of personal data to aid compliance with the new regulation.
Lou Fitzpatrick, Managing Director at Grub Stub, said: “We are thrilled to launch an enhanced version of Grub Stub with a range of powerful new features and tools that we know will benefit our users. By using Grub Stub ourselves and from client feedback, we have been committed to developing a system that makes the complex task of meal management as light as possible. We cannot wait to see the new system in practice, it’s very exciting.”
Grub Stub, which revealed that on average 40% of crew meals go uneaten, provides valuable insights. The updated system is in a unique position to understand the reasons why meals go uneaten. As a result it offers caterers and event managers the tools to accurately estimate the number of meals to cook. Therefore reducing the negative impact on budgets and the environment.
To find out how Grub Stub can transform the management of your crew, artist or delegate meals, contact email@example.com.