In the past, there was not enough data to support it. Most kitchen chefs prepared meals and ordered food by experience. As a result, there may be a big difference between the expected purchase amount and the actual demand of ingredients, which will seriously affect the profit of the restaurant.

If the purchase volume is too large, the unused ingredients will cause inventory backlog and lead to cost waste. If the purchase quantity is too small, there may be a shortage of goods and early sales, which will affect the turnover of the restaurant.

When clicking the food chain, the reservation plan is imported or entered in the background, and the system will automatically generate purchase orders according to the plan, and then determine the corresponding purchase plan according to the actual inventory. When buying, you can see the inventory of ingredients, recommended purchase quantity and available days. Ordering by sales is no longer a hit, which can reduce unnecessary cost waste.

2.？ Shop around and set the most reasonable price for ingredients.

Controlling the purchase price of ingredients is also an important factor to effectively control the purchase cost of ingredients, but sometimes restaurants do not understand the market price and it is difficult to control the cost.

The "price fluctuation" function of ingredients in the food chain can check the local purchase price of the same ingredient in real time and refer to the price level of the same industry, so as to understand the price level of our ingredients.

3.？ Standardize purchasing and receiving standards, and put an end to greasy waste.

In addition to the price of ingredients, the disguised waste caused by the restaurant receiving scene also brings a lot of losses to the restaurant enterprises, which invisibly increases the procurement cost.

There are no standards and records for the traditional purchase and receipt of goods, and there are often phenomena such as "short weight and short weight", "shoddy" and "misnaming", which makes restaurant owners complain bitterly.

It is clear that the purchase order on the phone needs 10 kg of vegetables, and the supplier sends 15 kg or even 20 kg to sign for it. Those extra dishes can't be used up, which brings waste to enterprises.

When receiving the goods, the intelligent electronic scales of catering chain must be unpacked, weighed and photographed, and the system will automatically upload the data such as quantity, variety, price, specification, consignee, time and on-site photos to the system in real time. Moreover, catering enterprises can also set that overweight goods are not allowed to be received, so that the paid-in quantity is consistent with the ordered quantity, thus controlling the cost.