MANAGE THE WAREHOUSE OF A RESTAURANT

autore articolo rexhina prifti data articolo 17 January 2019 commenti articolo 0 commenti

Managing the warehouse of a restaurant requires a very careful management of the expenses and a precise calculation of the turnover.

Despite the availability of safe and simple to use programs, people  see analyzes made with paper, pen and calculator.

Often the result of a similar management, unfortunately, is the cessation of the activity.
The road that leads to success also passes through an efficient inventory control of the restaurant.

 

Keeping the warehouse under control with a management system allows:

1.stocks of articles;
2.management of stocks of raw materials (restaurant and bar);
3.sending orders to suppliers;
4.registration and control of purchase invoices;
5.optimization of loading and unloading operations;

In addition to checking and checking stock in the restaurant, you can easily analyze the statistics.

The data are updated in real time and the reports can be customized according to the needs.

Every process related to the administration of stocks is automated to optimize the management of the room with an instant control of stocks in warehouse.

The technological management of the warehouse allows you to check the presence of products available to place orders. All necessary documentation, orders are produced and stored by the software.

The timely verification of any shortages of product allows to identify and control frauds by employees.

Thanks to the history of orders and consumption, the real costs of raw materials and products are calculated.

You can also compare suppliers and identify the most competitive one.

After setting the minimum and maximum quantities of each product, the software will automatically manage the  orders.

The opportunity to easily manage accounting and inventory allows us to intervene:

in the sale: mobile devices for managing tables, orders, accounts;

on dishes: organization of dishes,variations on orders and prints of orders in the kitchen;

on the loading and unloading of products purchased and sold;

monitoring stocks and quantities in stock; cost and revenue analysis;

calculation of prices based on the purchase cost of raw materials;

calculation of daily sales (cash closing) and periodic.

MANAGE THE WAREHOUSE OF A RESTAURANT ultima modifica: 2019-01-17T22:08:16+00:00 da rexhina prifti