Take the guess work out of determining your food cost
Control Your Food Cost and Inventory Every Day
Enter cost per plate into your POS for every menu item.
Variance Detail Report & Menu Gross Profit Report
Technology to Control Food Cost
>Use barcode scanners to manage inventory quickly.
>Stock can be maintained for all or selected items of menu.
>Quantitative analysis of raw materials and beverages.
>Multiple Units of measurement.
>Maintain consumption of items to identify popular item.
>Create Menu Items along with their Recipes.
>Provision to enter Store Receipts & Issues to Cost Centers.
>Track of Inventories at each Cost Centre, Day End Stock.
>Supplier wise / Item wise Purchases.
>Raw item Issue V/S Consumption Variance.
>Daily Restaurant Profitability.
>Item Consumed for a date, month and year can be determined.
>Item purchased for a date, month and year can be determined.
>Item issued for a date, month and year can be determined.