“Food and beverages management (F&B)” is an application intended for use in hospitality and catering industries. It enables planning, monitoring and controlling the passage of food and beverages through gastronomical cost places (kitchens, food preparation facilities, restaurants, bars,…), following the technological transformation of material into money.
Encompasses processes from the receipt of food and beverages, over their storage and processing, to their issuance. The system offers the most important information about entry, exit, stocks, costs, income and profitability, and various other statistical and financial indicators about the food and beverage department operation.
The application is used by the following operative staff: controlling, control, food technologists, cooks, material bookkeepers, storage workers, and operative and top management: head chefs, food and beverages department directors, and company administration.
Food and beverages are divided into three technological groups: raw materials, foodstuffs and products (including intermediate products). Raw materials are accepted from suppliers through notes of receipt, entered into the system, and processed (according to disassembly recipe) into foodstuffs. Foodstuffs are then used to create intermediate products or products according to normatives (assembly recipe). Guests are issued foodstuffs, intermediate products or products. Different types of exits are à la carte, boarding house, non-standard product (e.g. wedding, New Year’s Eve, banquet,…) and write-off (ullage, breakage).
Basic functions:
Parametrisation and basic information
Definition and entry of information on: business periods and capacities; suppliers, organisational units, cost places and food preparation facilities; relations between supplier and own unit measures; raw materials and their disassembly; foodstuffs and their nutritive ingredients; standard and non-standard products and their normatives (recipes), work, equipment and material spent; technological, statistical, tax and other groups; cash registers and their assortments; sales prices, consumption methods,…
Entry of orders and meal plans
Internal ordering between a cost place and the central kitchen (food preparation facility, bakery,…) and issuing work orders for the kitchen.
Based on the information on the announced and expected number of guests, a meal plan is entered in foodstuffs or products. In doing so, the price of meals is automatically calculated by guest and in total (material cost) and compared to the receipt amount. A list of necessary foodstuffs and their stock state is also obtained, based on which the head chef can determine if anything is missing.
The sales price for non-standard products (formal dinners, banquets,…) is also calculated using the plan and entering information on the desired margin.
Entry/exit of items and packaging is a group of programmes that are used in everyday work of the gastronomy services bookkeeping. It consists of a programme for updating the material and financial state through documents (entry, transfer, exit, write-off, replacement) and a programme for viewing a list of documents or individual documents.
Daily calculation programmes convert the entry purchase prices of items into average weighted purchase prices used to calculate exit documents. At the same time, CPs are materially and financially leveraged and deleveraged for all entries, transfers, exits and write-offs according to created documents, ending with the last daily calculation date. Daily calculations can be started for a single day or for a period of time.
The item inventory calculation performs data conversion by turning all information into foodstuffs. Conversion is made according to information on the disassembly of raw materials (if the inventory information is expressed in raw materials) or according to information on the product assembly (if the inventory information is expressed in products). The calculation of inventory differences is made simultaneously.
Other
Updating actions and action assortments.
Defining entry rules for USALI reporting.
Defining entry rules for automatic creation of a bookkeeping order to be entered in the main book.
Bookkeeping orders can be printed out or obtained in electronic format.
Optional modules with GAS
GAT module for monitoring commercial goods sales
The GAT module is primarily intended for monitoring restaurants and bars that, in addition to gastronomy services, sell commercial goods such as cigarettes, ice cream, etc. However, it can also be used in other places that sell a smaller assortment of commercial goods, e.g. the sale of postcards at front desks and currency exchange offices, souvenir shops, etc.
MISH POS module (cash register)
As a standard, MISH GAS is connected to the MISH POS application through which à la carte exit is being monitored. The product assortment with prices is sent from GAS to POS, and the realised turnover is sent from POS to GAS.
MISH KPP – Key performance indicators for GAS
They enable a graphic representation of key performance indicators of the food and beverages department.