Reduce opportunity loss and unknown loss Product System Functions
Visualize unknown loss Product and Inventory Management
You can flexibly set the shelf allocation of products used in stores according to the store and business type.
By setting the shelf allocation according to the size and layout of the store, you can improve the efficiency of inventory tasks.
You can grasp the difference between the theoretical usage amount derived from the ingredient composition (recipe) and the sales volume and the actual usage amount (unknown loss).
- Efficiency of inventory work
- Since registration is done for each shelf, such as refrigerators and freezers, work can be done efficiently.
- Monitoring of shipping and receiving status
- By daily registering inspection and loss, you can grasp the actual usage amount in real time.
- Visualization of unknown loss
- By combining POS sales information and menu recipe information, you can check the current theoretical inventory at any time.
It reveals usage discrepancies and unknown losses.
Improve order accuracy and reduce loss Order Management
Realize multiple ordering methods according to the types of ingredients and supplies, and achieve highly accurate automatic ordering.
Efficiently manage daily ordering tasks without burdening the person in charge of ordering.
- Improvement of order accuracy
- Displays highly accurate order guidelines based on daily budgets, sales performance, and inventory information. It is expected to reduce ordering mistakes, shorten ordering time, and decrease lost sales opportunities.
- Efficiency of inspection work
- Improves the efficiency of inspection work through system ordering and strengthens supplier management (such as out-of-stock rates).
- Reduction of paperwork management
- Accurate billing verification by utilizing delivery slips with item, unit price, and quantity.
Manage products, menus, and recipes seamlessly Product, Menu, and Recipe Management
You can connect product, menu, and recipe masters into one and manage them seamlessly.
From the menu information sold in stores, you can calculate the theoretical inventory number for each ingredient, and perform cost calculations based on changes in menu ingredients and recipes. Changes in ingredients, menus, and recipes are updated in real time for inventory and cost calculations, achieving accurate inventory and cost management.
- Seamless management of products, menus, and recipes
- Since products, menus, and recipes are connected, there is no need to make individual changes to the master.
- Cost calculation when changing recipes and menus
- If there are changes in the ingredients used, the cost is immediately reflected and recalculated.
- Reverse menu search for ingredients
- You can easily see which menus are affected if you stop purchasing certain ingredients.
