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I am looking for advice on utilization and set up from any one that is currently using GP in the hospitality industry. We currently use GP for our aviation company, however, the owner has recently partnered with a Chef and opened a catering business through his personal investment company. He would like to utilize GP to manage the catering and event services. I am specifically interested in how the inventory and costing is set up for the food industry because we do not use that module for our aviation company. Any resource suggestions or demos would be great. Or, I would love to discuss one on one how your company uses GP to manage your restaurant accounting.
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I serviced a very prominent customer in the Metro Atlanta area who used Microsoft Dynamics GP to run their hospitality company - they run a golf club, 2 hotels, a wine store, a winery, and 2 restaurants on their property very successfully. Massive use of integrations between the restaurant system and GP, but if you know the business, the systems shouldn't be an issue. I will be happy to talk to you about your particular situation, but please reach out to me by internal message.
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