Purchasing on demand when requisitioning and placing orders

In the past, without enough data to support them, kitchen chefs mostly prepared and ordered meals based on experience. As a result, there may be a large discrepancy between the estimated requisition and the actual demand for ingredients, seriously affecting the restaurant's profitability.

When requisitions are too large, the unused ingredients can build up a backlog of inventory, resulting in wasted costs. Requisition too little, there may be an oversupply of early sold out of the situation, affecting the restaurant's turnover.

Dining chain ordering, in the background, import or enter a predetermined plan, the system will automatically generate a requisition according to the plan, and then determine the corresponding procurement plan based on the actual inventory. You will be able to see the stock level of the ingredients, the recommended requisition level and the number of available days at the time of requisition. The ordering of goods is no longer a matter of thought, which reduces the unnecessary cost of waste.

2. Comparison of goods, to the ingredients set the most reasonable price

Control of the purchase price of ingredients is also an important factor in the effective control of the cost of purchasing ingredients, but sometimes the restaurant does not understand the market price, cost control there is a certain degree of difficulty.

The "price fluctuation" function of the ingredients in the meal chain allows you to view the purchase price of the same ingredient in real time, and refer to the price level of the same industry, so that you have a clear idea of the price level of the ingredients.

3. Standardize the procurement and receipt of goods standard, to put an end to the cat waste

In addition to the price of the ingredients, the restaurant receipt of goods caused by the scene of the disguised waste also to the food business to bring a lot of losses, invariably increase the procurement cost.

Traditional procurement receipt, no standards, no records, often appear "lack of catty", "substandard", "wrongly called messy" phenomenon, which the restaurant bosses The company's main goal is to provide the best possible service to its customers.

Procurement clearly on the phone to order 10 pounds of food, the supplier to send 15 pounds, or even 20 pounds also signed. The extra food is not used up, and it is a waste of money for the company.

With the meal chain intelligent electronic scales receipt, you must unpack the boxes and bags, weighing, taking pictures, the system will automatically be the number, variety, price, specifications, consignee, time, site photos and other data real-time uploaded to the system. Moreover, catering companies can also set up not to allow overweight receipts, so that the number of actual receipts and the number of orders is the same, so as to control costs.