1. Front office operation part

Ordering, cashiering, takeout, payment, reservation, queuing, ordering for meals... Among them, the most common ones for ordering and cashing are scanning QR codes. Ordering, WeChat ordering, smart POS, mobile/computer ordering, tablet ordering, smart plates, self-service ordering machines, smart table signs, tableside payment... Choose according to the characteristics and management needs of different restaurants .

2. Member Marketing

(1) Drainage (coupons, red envelopes, bargaining, group buying and other marketing interactive games...);

(2) Intelligent recharge (full recharge or discount for consumption...);

(3) Electronic menu;

(4) Online mall (points exchange, product sales) ...).

3. Kitchen management

Open up the front office and back kitchen, timely reminders of orders, planning of dishes, meal preparation, meal delivery, timeout reminders, one-click synchronization of dish information, and back-of-the-house kitchen staff Performance statistics and more.

4. Supply chain management (this area is more complicated)

Purchasing, inventory, distribution, production, processing, and store management.

(1) The unified procurement platform and the intelligent replenishment plan in procurement can accurately give the daily purchase order quantity required by the store through the assessment of turnover, so as to avoid the shortage of short-term food ingredients due to too much reservation. It also prevents customers from leaving disappointed due to insufficient ingredients of signature dishes;

(2) Mobile inventory management method, mobile phones can make orders and check accounts anytime and anywhere, and scan QR codes to take stock , record and disk immediately, can set the upper and lower limits of different warehouses, inventory management is more reasonable, and can also be used when the network is disconnected; smart electronic scales are essential for kitchen inbound and outbound weighing;

(3 ) Distribution centers are uniformly assigned to reduce communication costs and errors, and the reconciliation method of stores, centers, and suppliers is more flexible;

(4) Processing and splitting must be flexible. It supports the combined processing of semi-finished products and the splitting of raw materials. Through the comparison of theory and actual data, it analyzes the yield rate of base materials and the output rate of raw materials. It also compares and analyzes the theoretical and actual consumption of raw materials during production and processing, and helps enterprises analyze through data. Waste and loss in the production process.

5. Financial management

Cost accounting issues in the catering industry, a catering-specific financial system, special templates, and one account set can handle multi-store accounting, and easily complete various financial indicators accounting and management.

6. Management and decision-making

This area mainly uses tools to conduct big data analysis on the restaurant's operating data, and upgrades internal and external management of the enterprise.

7. Chain operation management

For example: supervision of store inspections, store assessments, image surveillance, video surveillance, customer statistics, store manager management, etc.

The above is a brief explanation of the functions of our system. Regarding all aspects of catering operations, you are welcome to click on the avatar to ask us questions.