Restaurant Stockmaster Terminal
Material handling to the best!
The most difficult job in restaurant business is keeping track of provisions. There are so many events to cover, so many requests, that this job is hard to accomplish without introducing some complications that will slow down all the process of deliviring orders to the customers. I have opted for a solution that introduces minimal effort to bartenders, stockmasters, and manager, but delivers quick insight of material flow in a complete restaurant:
- Material is divided into category tree (all categories in one branch of a tree have the same unit of measure, so they can be summarized, and those sums have meaning)
- All reports are for categories, subcategories and material alike, so quick inventory is possible (you don't need to count all Heineken beers, you just count all bottled bears and you are done with inventory)
- Price for all ingredients is calculated and maintained completely automatically
- Reporting covers all material changes in all the shifts
- After initial effort put into entering correct recepies for all menu items, that work is repaid many times with ease of automatic calculation of material spent in a process
This is the part of my Restaurant Software that I am the most proud of!
Look at Stockmaster in action!
Screenshots