Restaurant Material Handling
Material in a restaurant - Impossible to track!
Or not. I think it is difficult task to accomplish, but I most certainly don't agree it is impossible. But main problems to solve are really big:
- Very frequent and very fast material exchange between warehouse and location of preparing food
- Usually, no available skilled personnel to do data entry for material as it happens
- Difficult inventory checks, because of frequent changes and so many different materials
- So many ingredients in food articles, difficult to calculate
To solve those formiddable obstacles several unique procedures are adopted!
Material groups
All material is grouped into categories according to its type and its unit of measure in a free tree form. Every branch in category true should share the same unit of measure. If set up so, those categories will enable you to take quickest possible inventory checks. You don't count all bottles of Heineken beer and check this in inventory list, you just count all bottled beers at once, and quick check overall with overal bottled beer figure.
Bartender order material
One of two functions of Bartender client is material ordering and inventory for preparing location. Bartender (and kitchen workers) order the material from warehouse, demanding quantities in a upmost straightforward and automated manner, using touch screen terminal. Stockmaster review that order, and can change ordered quantities to what it really dispatches.
Stockmaster review orders and enters inputs
Stockmaster approve orders and enters all inputs into reastaurant by entering each invoice for bought goods.
Material reports
Warehouse has its own inventory list. All preparing locations also have theirs inventory lists. There is one inventory list for the whole restaurant showing exactly how much of each material there is in a restaurant currently.