1 procurement link
Many catering enterprises are very casual in purchasing. They basically look at the warehouse and then go out to buy. This random purchase behavior will bring two bad consequences:
(1) Without estimating the purchase quantity, unscientific purchase is likely to lead to the sales of best-selling products and the backlog of unsalable products;
(2) The occurrence, execution and record of procurement are all completed by one person, without relevant audit and review, and the source, price and acceptance of procurement are not guaranteed, which is prone to procurement corruption.
Tiancai Shanglong online supply chain management system (providing daily and monthly price fluctuation table, which can be used as a powerful tool for purchasing price reference), the purchase requisition can be used as a purchasing plan, generated by warehouse management according to the upper and lower limits of inventory, or a more scientific MRP algorithm can be adopted. After that, the buyer specifies the supplier and determines the order price. Next, the purchasing supervisor reviews the purchase order, which is equivalent to signing a contract. The order can be sent to the supplier's mobile phone through the supplier EDI. Finally, the warehouse administrator confirms the purchase quantity after arrival and forms a receipt document.
Purchasing acceptance must adhere to "unpacking, weighing and tripartite acceptance". Purchasing personnel check commodity prices and sources; Chefs or quality control personnel should check the quality of goods and reject goods that do not meet the standards; The warehouse keeper checks the purchase quantity to ensure that the accounts are consistent with the facts. Through these three levels of approval, the three roles perform their duties, and the procurement acceptance link is controlled. You can use Tiancai Shanglong intelligent electronic scale to print the purchase barcode and generate the receipt document on the scale at the same time, so as to avoid the workload and possible mistakes caused by the second entry in the system.
Step 2 store links
The key points of supply chain management system in warehousing are: daily settlement and scheduled inventory.
Nissin daily closing refers to entering and checking the documents of the day to ensure that the outbound accounts of the day are consistent with the actual outbound accounts. Facts have proved that in fact, more than 80% of the gross profit problem has nothing to do with the real loss, but because of the confusion of accounts caused by statistical errors, which leads to a large number of management loopholes hidden in it and further leads to "connivance of crime."
Inventory on schedule means that goods should have a clear inventory cycle, and inventory should be carried out in strict accordance with the regulations after reaching the cycle. Generally speaking, fast food restaurants should take inventory every day, dinner shops should take inventory every ten days, and the central kitchen should take inventory at the end of the month. This is the most ideal management method, because once the inventory cycle is extended, it will lead to the increase of uncontrollable factors. In the famous "7- 1 1", in order to ensure the accurate and timely supply of goods, half-day inventory is carried out, that is, the shelf life is ensured to be the inventory period twice a day, so as to achieve "no warehouse in the store and all shelves are sold out". However, it is difficult for many catering enterprises, especially Chinese restaurants, to carry out high-frequency inventory. We suggest that we can provide drinks for key raw materials every day and week, and provide them at the end of the month. Due to the dispersion and complexity of inventory, it is impossible to carry out inventory counting effectively. Tiancai Shanglong Supply Chain Management System provides a variety of inventory methods, such as mobile phone inventory, voice inventory and intelligent electronic scale weighing inventory, so as to minimize the inventory workload and help catering enterprises land their inventory.
3. Production links
The key points of supply chain management system in production are: simplifying intervention and strengthening accounting.
Simplifying intervention means minimizing the management of those links that can be managed or ignored. We have met some catering enterprises, and the management of an onion has been refined into five processes: peeling, washing, cutting, picking and using. In practice, these five processes do exist, because any onion must go through these processes from purchase to serving on the table. However, for this enterprise, there is no clear person in charge of each process, and there is no relevant transfer signing mechanism. If a refined management mechanism is hastily implanted, it will easily lead to a decline in efficiency. If this is a food company, there should be a clear person in charge of each process, a clear transfer process between processes, and a clear management mechanism for semi-finished products in each process. However, for most catering enterprises, the current management ability and management cost investment are difficult to achieve these. Therefore, catering enterprises cannot manage for the sake of management, not the finer the better. Finding the most suitable fineness is the best choice. In the supply chain management system of Tiancai Shanglong, for catering enterprises with "semi-finished products" but unable to be carefully managed, the function of "counting by BOM" is provided, and WIP can be automatically pushed back to raw materials by the system, which strengthens accounting and simplifies the management process of semi-finished products.
Strengthening accounting is very important for catering enterprises. Hehegu put forward the theory of "double kitchens", that is, the central kitchen and the store kitchen. Then there are two production formulas, one is the BOM of the central kitchen, and the other is the cost card of the store. The production of the central kitchen is divided into "split clean material processing" and "combined processing". Cutting material processing, also known as rough machining. In catering enterprises, picking, cleaning, soaking, cutting, dividing, tempering and pre-cooking are all suitable for management with divided net materials. Mesh distribution materials focus on the yield of basic materials and sub-materials, which is an important index to investigate the quality of basic materials and working quality. In the process of pickling, frying, etc. , which is composed of various raw materials, pays more attention to the comparison value between theoretical feeding and actual feeding, that is, the production difference rate, which is an important index to investigate the utilization rate and standardization degree of raw materials in the production process. In the supply chain management system of' Tiancai Shanglong', there is a clear process for joint production and net material splitting, and the actual feeding amount in the production process can be collected by intelligent electronic scales. Clear production accounting statements, showing output, output rate, theoretical input quantity and actual input quantity, and accurately accounting the cost of each batch of production.
4. Distribution link
Self-purchase, that is, the store buys things directly from the supplier without going through the distribution center. Self-purchasing is a very common purchasing mode in a single store, even the only purchasing mode. However, for chain catering enterprises, the more self-employed, the lower the degree of standardization, and the lower the role of headquarters in logistics management and control, and the proportion of this model adopted in dinner restaurants is relatively high. Fast-food and light-food chain enterprises should try their best to reduce self-picking in stores, increase unified distribution at headquarters, ensure the reliability of supply and the standardization of management, and minimize the risk of copying the store opening model.
Direct delivery: that is, the store places an order with the distribution center, and the distribution center does not handle it, but directly transfers the order to the supplier, and the supplier directly delivers the goods to the store. Although this scenario is related to the distribution center, the distribution center will not raise the price of goods or provide logistics, but only deliver the list, which is an "authorized" self-procurement. Compared with ordinary self-purchasing, although the headquarters does not distribute goods uniformly, it has the right to manage the suppliers in the store and can supervise them through system data. Compared with ordinary self-procurement, this model makes the "purchasing department" of headquarters have stronger control ability and higher standardization.
Unified distribution, that is, the store places an order with the distribution center, and the distribution center delivers goods from its own warehouse to the store. This is the simplest and most standard distribution method for chain catering enterprises. If the distribution center increases the reasonable profit in the process of unified distribution by clearly marking the price, then unified distribution is the sales behavior of the distribution center to some extent, which is more in line with the operation mode that the distribution center and the store are independent legal persons for independent accounting, which is a very suitable way under the policy of "increasing the business tax". Therefore, the level of unified distribution represents the standardization level of a chain catering enterprise. Especially for fast food and light food chain enterprises, the proportion of unified distribution should be increased as much as possible. There are two preconditions to improve the unified distribution ratio. On the one hand, the improvement of semi-finished products processing technology facilitates the quality assurance of distribution and reprocessing; On the other hand, the improvement of packaging technology is to change the distribution according to weight into counting distribution as far as possible, which is convenient for statistics and reduces the disputes over receiving goods caused by weight loss during transportation.
Pass, that is, the store orders from the distribution center, and the distribution center directly forwards the order to the supplier, and the supplier directly delivers the goods to the store. This situation is very similar to direct distribution. Although the distribution center doesn't care about delivery, it needs to increase profits, commonly known as "peeling". Pass is still a kind of "unified distribution" in essence, because from the financial point of view, as long as the distribution center increases profits, it needs to be put into storage and received by the distribution center, which is equivalent to the early delivery and re-delivery of the distribution center, which is no different from unified distribution. However, in actual logistics, the supplier directly delivers the goods to the store, so direct delivery is "only posting, but not shipping", and the sales of unified distribution are completed by direct distribution. However, because the actual logistics is not controlled by the distribution center, the distribution center only cares about "money", so it is prone to over-authorization or poor supervision, which deserves the vigilance of enterprises.
The above four models are supported by perfect tools in the supply chain management system with talent and dragon.
5. Export links
The management focus of the export supply chain management system is to establish a procurement platform and build a network supply chain.
It is a well-known fact that the profits of catering enterprises are getting harder and harder to earn. Therefore, more and more catering enterprises began to find another way to standardize products or semi-finished products and sell them in their own stores and other channels. The export of catering enterprises must not rely solely on offline, let alone the old way that traditional supermarkets are forced to shift from offline to online. Instead, we must take the online as the core from the beginning and occupy the commanding heights of the Internet. This core is to "build a procurement platform and build a network supply chain".
The so-called network supply chain means that all catering enterprises take themselves as the core and connect upstream and downstream through information networks. It may be the downstream of a supplier or the upstream of other catering enterprises, thus forming a cross-enterprise supply chain network and forming the whole chain from the field to the table. The development process of catering enterprises to new retail is actually the transformation process from traditional linear supply chain to network supply chain. The seamless connection between Tiancai Shanglong Shangyun procurement platform and supply chain management system helps catering enterprises and suppliers to build their own online procurement and sales platforms, and realize the transformation of raw material procurement, commodity sales and opening up their own upstream and downstream, from supply chain to supply ecology.
6. Store links
The management focus of the supply chain management system in the store link is: operation, direct operating costs and joining orders.
The core of store operation is "open source". Then it is subdivided, including passenger flow structure and food structure. Through appropriate member marketing means, we can increase the passenger flow, enhance the conversion rate of members, enhance the consumption stickiness and customer loyalty, and continuously improve the turnover of enterprises. Through the analysis of the cost and profitability of dishes, the structure of dishes is adjusted, the menu is reduced, the sales of high-margin dishes are increased, and the loss-making dishes are eliminated. Tiancai Shanglong supply chain management system helps catering enterprises to identify their own catering structure problems and improve the catering structure by analyzing the theoretical gross profit margin before discount and combining with the four-quadrant analysis of catering management system.
The core of direct operating costs is "throttling". Since all the assets of a direct store are the direct assets of the boss, it is particularly important to control its cost. Otherwise, the hard-earned "open source" sales are easily wasted by excessive costs, and there is little profit left after a busy year, which is a puzzling thing for many catering enterprises. Each store is an independent legal entity, so each store should have an independent system for its own procurement, warehousing and sales. The "five-step" store cost control advocated by Tiancai Shanglong is a replicable management system. Combined with the application of Tiancai Shanglong supply chain management system, it helps catering enterprises to manage each of their direct stores well.
The core of franchise order is to "supervise" the cross-selling list of franchise stores, because ordering from headquarters is not only an important guarantee for the profit source of headquarters, but also an important guarantee for maintaining the uniformity of brand taste. Therefore, for franchise stores, cross-selling goods and running orders are often intolerable by chain headquarters. For this aspect of supervision, the most important thing is to speak with data, find the problem stores, dig deep for evidence and conduct targeted investigations. Tiancai Shanglong's supply chain management system adopts the method of horizontal comparison of the ratio of purchase to sales, which can intuitively find the suspicion of cross-selling and running orders of franchise stores without inventory, and provides a powerful tool for headquarters to dig up clues about problems.
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