“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).
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.
Receipt and issuance of items and packaging
- Receipt (entry) of raw materials and packaging via internal and external notes of receipt
- Transfer of items and packaging from one cost place (CP) to another and write-off
- Item substitution (replacement)
- Creation of price lists, external orders, delivery notes and returns
- Issuance (exit) of food and beverages, which can be expressed in foodstuffs or products
- Invoice creation and collection
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 and reports
Daily calculation of material and financial entry and exit, stocks, items and packaging prices
Creation of gastronomy journals for a day or period
Monitoring stocks by cost places and in total
List of insufficient foodstuffs at the facility level and by cost places, acquired based on the minimum necessary stocks
Overview of minimum and current foodstuff stocks by cost places
List of costs by meals and by days
List of the initial state, entry, exit, inventory differences, and the final state of foodstuffs
List for entering the total amount, entry, exit and inventory
Daily and periodical viewing of the foodstuff and item entry and exit for a cost place
List of VAT calculation and consumption tax calculation
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.
- Update of packaging and connection between packaging and items
- Transfer receipts, return receipts and packaging inventory
- Monitoring of packaging quantity by cost places
- Stock by supplier
- Monitoring packaging stocks and packaging cards
Inventories, calculations, reports, analyses
Inventory of items and packaging
List for entering and viewing the entered inventory state
Conversion of inventory into foodstuffs, average price calculation, entry of inventory differences and updating stocks
List of inventory calculation for a cost place
List of inventory differences by sales prices; List of tax calculation for shortages and write-offs
Updating foodstuff sales prices; Updating calculation groups and sales price calculation
Collecting à la carte turnover from POS cash registers for the purpose of exit processing and data analysis
Analysis of à la carte sales prices, incomes, margins, VAT, costs, consumption tax according to various criteria (groups of items, items, cost places, waiters, time,…)
Boarding house analysis according to various criteria (consumption methods, groups of items, items, cost places,…)
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.
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.
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.
They enable a graphic representation of key performance indicators of the food and beverages department.