home Success stories Head office. Configuration "tavern: head-office v1 business" (main delivery)

Head office. Configuration "tavern: head-office v1 business" (main delivery)

This method is based on the “Pareto Rule”, which general view is formulated as “20 percent of efforts bring 80% of results, the remaining 80% of efforts bring 20% of results.” When applied to restaurants, it can be expressed roughly as “20% of menu items generate 80% of revenue.” In the classic form, the entire assortment is divided into three groups (A, B and C) depending on what percentage of profit these positions bring or what turnover they provide. The objective of the method is to highlight the most significant menu items for the establishment, remove unnecessary ones from it or change them in such a way as to improve the effectiveness of their sales.

A development of the classic ABC analysis was ABC/XYZ sales analysis, which added the factor of stability of demand for menu items. The distribution of goods into classes occurs depending on the coefficient of variation of their sales, which is automatically calculated by the program using a formula defined in the course of mathematical statistics. The higher the coefficient of variation, the more unstable the process of selling a given product. Class X will include products whose sales are the most stable (constant), class Y will include products with less stable sales consistency parameters, and class Z will include products with the most unstable sales parameters.

The percentage ratio between classes can be changed independently, choosing values that are convenient and adapted to each specific format of the establishment.

As a result of generating the report, a simultaneous classification of goods will be obtained in terms of their importance (by profit or turnover) and stability of sales. You can generate a report containing only ABC sales analysis or a report with XYZ sales analysis.

The Menu engineering method allows you to quickly and accurately analyze sales data and get an overall picture of the entire menu, as well as make recommendations for each individual item. All this allows you to increase the establishment’s marginal profit in subsequent periods.

Its authors are considered to be American specialists in the field of restaurant consulting, Michael Kasavana and Donald Smith. This method is based on the Boston matrix model ( BCG Matrix), which Kasavana and Smith expanded and adapted for restaurant business. Since then, “Menu engineering” has been the main tool for analyzing the economic efficiency and balance of the menus of various establishments.

Menu structure analysis determines how much each menu item contributes to the establishment's profit, depending on its profit margin and popularity. Contribution margin is the amount of money that allows you to pay payroll and operating costs and earn an operating profit.

Determining popularity and gross profit each menu item and comparing them with the average values for the entire menu structure, all items are distributed into four groups:

Stars– positions with high popularity and high level of profitability.

Workhorses– positions with high popularity, but low level profitability.

Puzzles– positions with low popularity but high profitability.

Dogs– positions with low popularity and low profitability.

The report is implemented in such a way that the results of the analysis are presented clearly and are convenient for decision-making. Graphic representation allows you to highlight positions that require attention first.

Kidney analytical information allows you to obtain information about what days of the week and hours, what products are in greatest demand among customers, what products are bought by people who make large purchases, what items are sold along with expensive ones, how many employees are needed at different operating hours establishment, what is the average customer service time, how many checks are issued by one or another employee per day, what are the statistics of cancellations/returns/cancellations of checks by cashiers, etc.

All this information provides a good basis for marketing analysis the work of the enterprise and can characterize not only the audience of the institution, but also its format and the characteristics of the location and price category. It often happens that kidney analytics data show discrepancies between the actual format of the establishment and the planned one that was developed by its owners when opening the restaurant.

Such discrepancies in positioning will not allow the restaurant to reach its planned economic indicators and can serve as a reason for reformatting and rebranding the establishment.

This report allows you to determine for the selected period the best and worst positions of the product in terms of profit, revenue and quantity sold. It is a simplified version of ABC sales analysis and is focused on operational control over the operation of an establishment.

This simplified version of sales analysis can be useful in developing a system for motivating the work of the kitchen and hall as one of the quickly calculated control points.

Instability of demand for food in a restaurant can have various reasons. It may be caused external factors(seasonality, fashion, sanctions) or internal (change of supplier, decrease in quality, unstable kitchen operation, poor work of waiters, etc.). It is important to understand these factors and be able to work with them. And for the success of such work, it is important to track food sales over different periods in order to be able to respond to such changes in a timely manner.

The most in a simple way control over failures in sales is the report “Comparison of sales by periods”. It allows you to compare sales across 3 periods at once and calculate performance indicators for each of them.

The report also allows you to calculate the elasticity of demand, i.e. its dependence on the price of the dish, if it changed over the periods under study. If, as the price rises, demand falls, then they speak of “inelasticity of demand,” which may indicate that the upper limit of the price corridor for a given dish has been reached. target audience restaurant or the low perceived value of the dish in the eyes of the buyer. Elastic demand indicates the low sensitivity of buyers to fluctuations in the price of a dish, which provides opportunities to work on increasing the margins of this position.

Accounting

Conducting mutual settlements

The operational work of a restaurant sometimes requires making purchases or other payments in cash, while employees are given cash for which they are subsequently accountable. Sometimes the volume of such operations can be quite significant, so monitoring them also requires special tools. In the Traktir systems they are implemented in the form of special documents “Advance report” and the report “Mutual settlements with accountables”.

The document “Advance report” contains three tabs: advances issued, payments to suppliers and other expenses.

“Advances issued” include cash documents for which the employee received cash. “Payments to suppliers” include the amounts that were spent on purchases from them. “Other expenses” are indicated by filling out the purpose of spending the funds and the expense items to which they will be attributed.

The unspent balance of funds can be returned to the cash desk with the execution of a “Cash Receipt Order” entered on the basis of the “Advance Report”. As a result, a closed cycle of accounting for cash issued to accountable persons will be formed.

You can monitor the status of mutual settlements using the report “Mutual settlements with accountables”

Information on the status of mutual settlements with counterparties for a given period can always be viewed in the “Report on Mutual Settlements,” which includes data on the company’s debts to counterparties and debts of counterparties to the enterprise. It is formed on the basis of documents recording the purchase of goods from suppliers, the sale of goods to customers, as well as bank statements and cash documents used to process payments in the system.

In the report settings, you can select the desired level of grouping and detail of information output. For some cases, it will be enough to see the general picture of the state of mutual settlements in the company, for others, detailing down to the level of contracts and documents on them is important. System settings allow you to independently select information output parameters for the report, changing the order of groupings, the composition of rows and columns of the information output table.

To collect all the information on the status of mutual settlements with suppliers and the terms of agreements on them, the system implements the “Payment Calendar” mechanism. This processing outputs single schedule upcoming payments in accordance with the provided deferred payments, allows you to generate payment documents for a bank or cash desk and adjust the planned amounts and dates of their payment.

The “Payment Calendar” helps you see the overall picture of the company’s planned cash expenditures and adjust payments based on priorities, which allows you to quickly respond to changes in incoming and outgoing cash flow.

In the Traktir system, this mechanism is built into the configuration and integrated into the formation processes financial documents and distribution documents, which greatly simplifies the process financial planning and control over the status of mutual settlements.

Cost control is an integral part of the financial management process of any institution. In order to control their level, costs are classified into cost items and budgeted, planning their volume in advance. To reflect the fact of the occurrence of costs in the Traktir system, a document “Write-off of costs” has been implemented, which can be entered on the basis of a cash order or payment order. The document indicates the person responsible from among the company's employees, and it is also possible to attach a scan of the explanatory note or any other document to simplify the approval process.

The “Cost Items” directory can be edited to fit the budget format of any institution.

Maintaining technical and technological maps (TTK)

Technical and technological (TTK) and costing cards are the basis of restaurant production accounting and determine the rules for preparing dishes. How many and what ingredients are written off under what conditions in the production of a particular dish, what technological operations and in what order they are done, the form of serving, calorie content and organoleptic properties - all this is recorded in these documents. Their correct composition and careful study with recording of the results in the “Elaboration Act” document, they allow further control of the work of the cooks, reducing the effect of the “human factor” on the final result. In order for the development of a new dish to be as close to reality as possible and take into account execution errors, the configuration has implemented an option for calculating the consumption of ingredients by averaging several developments. To do this, the results of several studies are entered into the “Report of Development” document, and the system automatically averages these results.

Another way to increase the accuracy of working with TTK is to calculate them not for one dish, but for a batch of dishes. “Traktir” allows you to do this by entering into the TTK the parameter “Calculation made on...”, which indicates the number of servings that will be prepared according to this TTK. Because maintaining the accuracy specified in the TTK when preparing, for example, one roll or cutlet is much more difficult than when preparing 100 cutlets or 12 rolls at once - each individual copy may have minor deviations from the norm, but the entire batch as a whole will be close to those specified in the TTK values. The system will correctly write off the ingredients used, and the cooks will use exactly the amount of raw materials specified in the technical specifications for cooking.

In order to keep the TTK up to date, the system has implemented the “TTK Adjustment” mechanism, which allows you to make operational changes to the system, for example, in the composition of a dish or the quantity of ingredients. Such an operation may be necessary in case of temporary replacement of one or more ingredients of a dish with analogues. In this case, the “Transportation Transport Code Adjustment” can be introduced for a limited period, which will be indicated in the document. The system will automatically change the mechanism for writing off products when preparing a dish at the end of the “TTK Adjustment” period, returning the original parameters.

Fraud with the TTC composition is one of the most common methods of fraud among kitchen employees. By slightly increasing the amount of consumed ingredients in the TTC of a dish, a fraudster can create a surplus of products in his warehouse - the program will write off more products each time a product is released than the cook actually uses. This surplus can then be used to cover shortages, spoilage, or simply sold to a nearby restaurant or supplier for half the price. Therefore, recording all transactions with the TTK and monitoring their composition and execution is an important task for restaurant security. Our system provides all the possibilities for this.

Our system, within one TTK, allows you to specify an arbitrary number of stages of processing ingredients, dividing them into cold and heat, as well as calculate the energy and nutritional value of dishes, taking into account losses during heat treatment. This simplifies the accounting of multi-stage processing of ingredients when preparing dishes and semi-finished products, creating a kind of “constructor” and recording changes in properties and composition at each stage of preparing a dish and allowing you to combine ingredients and methods of their processing.

The choice of the type of processing and percentage of yield is carried out from the list of elements of the directory “Yield of ingredients after processing”, subordinate to the ingredient. Yield percentages for each type of processing are stored in the "Ingredient Yield after Processing" directory for a given ingredient and are used to automatically calculate the amount of yield of the ingredient (net) by the amount of consumption (gross) and in reverse side. Yield percentages can also be adjusted manually if one or another value from the reference book is not applicable in this case.

Creating a TTK is the most labor-intensive and routine setup work automated system restaurant. With a medium-sized menu of 100-150 items, such work can take 2-3 days even for an experienced calculator. But the newly created maps still need to be carefully checked! But at the same time, the menu of an average restaurant usually contains no more than 20-30% unique dishes, and they are often based on modifications of previously known recipes.

Therefore, to increase the speed of launching an establishment and to facilitate the work of accountants-calculators, technologists and chefs, loading has been implemented in all Traktir accounting solutions electronic catalog goods and ready-made technical and technological maps and costing cards from the FoodCOST service

Salary and work schedule

Personnel records in the system are implemented through the multifunctional document “Order on personnel changes" The purpose of this document is to set or change each employee’s personnel data (company, place of work, position), and working conditions (that is, parameters used in calculating wages): work schedule, number of rates, current accruals and deductions and their amounts. Depending on the selected type of order, the “Order on Personnel Change” document can perform the following functions: hiring, dismissal, personnel transfer and changing working conditions.

Such a system complements the payroll calculation module, because records all changes in the working conditions of each employee of the establishment.

The flexibility of the salary calculation and payment system is determined by the creation of the required number of options in the “Accruals and Deductions” directory, which in turn is based on the multi-purpose “Performance Indicators” directory. The calculation algorithm is an expression composed of performance indicator identifiers, predefined variables and functions, interconnected by arithmetic symbols and parentheses. It turns out to be a kind of “calculator” that allows you to connect the real results of the company’s activities with employee remuneration.

The “Payroll” document performs the final operation of calculating employee salaries for the month. At the same time, for each employee the following are brought together: the accruals and deductions established for him, the balance of working time (that is, the planned work time, which is taken from work schedules and actual working hours, which is taken from the timesheet), all necessary performance indicators are calculated and, on their basis, the amounts of accruals and deductions are calculated in accordance with the algorithms specified for them.

The accrued salary for each employee accumulates in the system as a debt to the counterparty specified in the employee’s card and according to his “Salary Agreement”. It can be paid in any way accepted by the institution (for example, expenses cash orders or payment orders), indicating these counterparties as recipients. Based on the completed document “Payroll”, it is possible to enter the document “Salary Payment Sheet”, which also simplifies the process of payment and generation of payment documents.

The results obtained can be clearly shown to employees in reports on accruals and deductions, which will be detailed down to the type and calculation algorithm. Such transparency and consistency in the processes of calculation and payroll helps not only to minimize labor costs in this process, but also increases the transparency of accruals, which has a positive effect on the motivation of the establishment’s staff.

Preventing unauthorized access to data

Teamwork in back-office systems involves sharing the responsibilities of employees for working with documents. Traktir solutions provide for separate access to various documents, restrictions on the performance of certain functions, as well as restrictions on the visibility of documents in different retail facilities.

The most common user role settings are done in user modes. More fine-grained rights settings are available through the configurator.

For example, in Tavern: Head-Office and user mode, the following rights restrictions are configured:

Receipt of goods from suppliers;
Shipment of goods and products to external contractors;
Changes in supplier prices;
Changing the names of the nomenclature;
Changing documents in a period closed for editing;
Work with “Client Bank”;
Sealing of documents and editing of sealed documents;
Much more

Additional restrictions become relevant for network enterprises:

Employee access to documents only of his own retail facility.
Access to view all documents on the network.
Full access to all documents on the network.

In addition to setting rights for each user of the program, you can set which workplaces will open by default, the main values for substitution in documents, which panels will be displayed, and how the user will work with retail equipment.

All this makes working with the Tavern safe and convenient.

Tax accounting

The reporting block allows you to analyze the activities of the enterprise, determine the profitability of the work, identify groups of goods that bring the main profit or loss, and identify the causes of errors leading to misgrading of goods. The reporting system in Traktir: Head-Office is distinguished by the following points:

Flexible options for customizing reports allow you to receive any information in a form convenient for analysis;
Setting modes for advanced users and beginners;
Ability to save report settings.

The reporting block is supplemented with kidney analytics, allowing for more detailed analysis retail sales, adjust the range of goods and more effectively build a discount system.

Evaluating the effectiveness of each establishment in the network

The work of “Traktir” is based on the principle: “Each restaurant in the chain is part of one whole well-oiled mechanism and at the same time it is an independent unit with its own specifics and responsibility for everything that happens within it.”

Part of a whole

The structure of the distributed network is determined by the user. An unlimited number of central bases with a wide range of capabilities and peripheral bases with a number of restrictions.
Predefined exchange rules that ensure correct synchronization of all information databases included in the network.
Internal order system. Work with a distribution center can be based on the formation of requests by restaurants and their satisfaction within the capabilities of the warehouse. Centralized formation of orders to the supplier, taking into account the needs of the restaurant.
United price policy. Manage the availability of price categories within shopping facilities.
Unified discount system and customer base.

Independent unit

Any changes in the network relating to a retail facility cannot be made without the knowledge of responsible persons. Documentary appearance of goods and changes in restaurant retail prices occur only through a confirmation mechanism.
Each restaurant, which has its own information base belonging to the chain, has its own retail price category, access to change of which is strictly limited. Having its own retail price category allows the restaurant to adapt more flexibly to market conditions.
Retail facilities operating as a peripheral base have access to only “their own” documents, which avoids excess information that is irrelevant for the restaurant.

Inventory planning

To work with supplier orders in Tavern: Head-Office, you can use a special wizard that allows you to automatically calculate the required quantity of goods for an order based on minimum balances, average sales, or short deliveries from previous periods.

For chains of establishments, it is possible to place internal orders, including with a central distribution warehouse.

After determining the quantity required for an order, you can manually adjust the suppliers and the required quantity for each product. Orders can be transferred to the supplier in in electronic format using the built-in CommerceML format.

Planning the work of the establishment

Working with events is a separate business process in catering, which for many establishments can constitute an important or even the main part of the activity. Banquets and buffets can be more cost-effective than serving customers according to the classical scheme due to the fact that the need for dishes is known in advance, which means their preparation and purchase can be calculated and optimized. This allows, even with a reduction in menu prices, to obtain greater profits by reducing costs.

But at the same time, accounting for events carries an additional burden on the establishment. After all, the customer needs to be offered several menu options in advance with different contents, different levels of service and prices. In this case, each option needs to be calculated, checked for profitability and product availability, discounts taken into account, etc.

Traktir supports several options for working with events. They are determined by the types of the “Menu Plan” document and are taken into account in the context of events (corporate seminar, wedding, banquet, etc.), menu types (breakfast, lunch, dinner, etc.) and menu options (budget, regular, luxury, etc.).

In general, one event may include several meals. In turn, each of them can be planned and calculated in several options, differing, for example, in the selection of dishes or service.

For each menu option for an event, we can estimate the cost, revenue and profit for the entire banquet and per guest.

Directly from the menu planning workplace, it is possible to quickly recalculate the banquet for a different number of guests.

A special report is generated for the chef and buyers, which indicates the shortage of products for the event and a calculation of what needs to be prepared. The tool allows the manager to keep control over all special events held in the restaurant and quickly make changes to the menu in accordance with the wishes of the guests.

Carrying out inventories

Accounting solutions provide for a full or partial inventory, as well as a partial inventory taking into account all characteristics.

Built-in mechanisms allow you to optimally structure the entire process - from preparing inventory sheets to entering data into the accounting system and comparing the results of several inventories.

To carry out inventory, the use of data collection terminals, barcode scanners, and front office programs is provided.

As a result, the alignment of quantitative and total balances according to inventory data is achieved.

To ensure that inventory takes less time, mobile inventory is well suited, i.e. inventory using various technical means, which can be divided into 3 classes of devices: Cell phones with specialized software, data collectors with barcode scanners and data collection terminals (DCTs). Let's look at the pros and cons of each type of equipment.

Mobile phones with specialized software

If for another 5 years the market was dominated by TSD mobile inventory on Windows CE, then last years the trend has changed dramatically - in 2017, more than half of specialized devices for inventory are sold on operating system Android. Ordinary mobile phones with a camera can also be used as terminals. Additionally, you will only need to install inventory software that is compatible with the inventory system.

But along with the obvious advantages in terms of launch speed and cost of the solution, there are also disadvantages: a mobile phone camera is not able to read any barcodes, and in a room with insufficient lighting, the quality of reading barcodes drops catastrophically. The reading speed of each barcode is quite slow - this is due to the need to focus the camera on each barcode. Conventional mobile phones are rarely housed in a dust and moisture-proof housing and do not work well at sub-zero temperatures - this will affect the ability to take inventory in the kitchen during work and in refrigeration rooms.

Technical and technological maps downloaded from the site include stowage standards, cooking technology, requirements for design, sales and storage, microbiological and organoleptic indicators, as well as the nutritional and energy value of dishes.

Another option for using the FoodCOST service can be to check the TTC created by your employees for their compliance with standard technical and technological maps, to identify errors or deviations in the TTC. Such a comparison allows you to look at the restaurant menu from the outside, correct inaccuracies or gain new ideas.

Positioning of chain restaurant properties or some marketing objectives of a local restaurant may require different options for preparing the same dish. For example, for lunch, soup may be “poorer” in ingredients than on the regular menu, or in a chain restaurant in the city center there is more fish in the roll than in establishments on the outskirts. If the chain's restaurants are located in different cities or regions, then they may have difficulty purchasing completely identical ingredients, and this will also require the presence of several simultaneously operating TTC of the same dish for different chain facilities.

In our system, for each dish there can be several TTK, acting on this moment, in the item card, on the “Calculation” tab, is marked with a tick. This property is tied to an implementation object in order to automatically determine the calculation that is in effect in a given restaurant.

The following methods for valuing inventories upon disposal are supported:

at average cost (only in the products “Tavern: Management” and “Tavern: Back-Office”);
at the cost of the first in time acquisition of inventories (FIFO).

Different assessment methods can be applied independently for each legal entity (depending on the PP).

In addition to the standard options for choosing a method for accounting for balances, Tavern: Management has implemented a mechanism that allows you to choose for the type of item whether accounting will be carried out “by average” or by FIFO. This will allow, for example, to submit alcohol declarations select the FIFO accounting method for the item type “Alcohol”, and “average” for the item type “Dishes”.

Inventory Management

The key parameter characterizing the commodity turnover of an enterprise is inventory turnover, which is expressed in days and determines the rate of sale of the average inventory stored in a warehouse. At the same time, turnover and average inventory are calculated for the same period, which is determined depending on the purposes of the analysis. It is clear that the faster the average inventory is sold, the better - money from the inventory is quickly returned to circulation, where it can be used again.

Turnover is calculated by groups of stored goods, while ensuring that the turnover of each item in the group is within acceptable limits.

You can manage turnover in several ways:

1. Work with the restaurant menu, entering or removing items from it.

2. Ensure that the main items are included in 3-5 menu dishes to improve their turnover.

3. Working with prices, promotions, and marketing activities to increase sales.

4. Work with suppliers - increasing the efficiency of deliveries, reducing the quantities available for order. This will allow you to keep a smaller inventory of an item in the warehouse, ordering it in small quantities as needed.

Misgrading is a deliberate or accidental error in which instead of one product item another is used (sold or processed) commodity item. In this case, a surplus is formed for one item, which is revealed during inventory, and for the other - a shortage. Re-grading is always a negative situation. Even if instead of an expensive item they accidentally used another, cheaper one. We must not forget about reputational losses, because... As a result, the consumer was deceived and received food prepared from other, cheaper ingredients.

It should also be taken into account that deliberate mis-grading is a common method of theft in a restaurant. The resulting difference as a result of such re-grading can be monetized by attackers or taken out in the form of surplus products.

Therefore, work to analyze misgrading and identify persistent patterns of abuse or systematic errors by employees is extremely important. For this purpose, the system implements the “Misgrading Analysis” report, which is built on the basis of the “Misgrading Report” documents. The data displayed in the report can be sorted in ascending or descending order of the quantity, amount or accounting amount of goods being recorded or written off, as well as goods that are “paired” with them when creating a regrading act.

The “Product Flow Analysis” report helps to find out the causes of problems with turnover. It summarizes in a single table all transactions related to sales, write-offs and receipts of goods in the establishment, along with coefficients showing an analytical picture of the nature of such movements. These are the ratios of balances (analogous to the turnover ratio), sales (the ratio of sales to purchases and capitalization) and write-offs (the ratio of write-offs to sales). The values of the coefficients allow you to quickly track the output of product distribution characteristics from planned norms or parameters of product distribution of similar goods.

The Balance report clearly demonstrates general position affairs in the institution, displaying the balance at the beginning and at the end of the period and the difference between them, and also shows the turnover for the period and the financial result of the company’s activities in the form of a simple and visual report that fits on one screen form.

The report includes:

Balance sheet items:

Goods in warehouses – the cost of goods in warehouses at purchase prices.

Goods in transit - the cost of all goods moved from one warehouse to another, but not yet confirmed. This is possible only if the company has a network of restaurants (warehouses).

Cash – the amount of cash at the tills in foreign currency management accounting.

Non-cash money – the amount of non-cash funds (on current accounts) in the currency of management accounting.

Mutual settlements:

We owe all the company's debts to all contractors.

We are owed - all the combined debts that all counterparties owe to the company.

Total: - this is the difference between what the company has (goods in warehouses, goods in transit, cash, non-cash money and debts of counterparties to the company) and the debts of the company (“We owe”).

A separate block shows the turnover for the selected period. Financial results– the difference between sales profit (taking into account excesses) and costs.

Thus, the “Balance” report is a control panel for obtaining operational information on the current financial situation restaurant. This report allows you to identify those areas that require detailed attention of the manager, helping him to collect information from a wide variety of accounting objects in a single report.

In addition to the costs that can be attributed to a particular type of activity of the enterprise, there are general costs. Those that are related to the work of the entire company as a whole or those that are difficult to attribute to any one specific species activities. For example, this is renting premises or wage administration and accounting staff.

From a financial management point of view, such costs can be written off from overall profit, but it is known that the more specifically the owner of the costs can be determined, the easier it is to manage them. And such “total costs”, as a rule, remain “nobody’s” and do not affect anyone except the owner of the company, sometimes greatly distorting the financial picture of the results of activities of a particular area.

The “Tavern: Head-Office v1 BUSINESS” configuration provides the ability to take into account total costs and their subsequent automatic distribution among the company’s activities, in accordance with the specified distribution method. For this purpose, a reference book “Types of Activities” is provided, the elements of which have weighting coefficients that allow their contribution to be taken into account when distributing total costs. Moreover, these weighting coefficients can be periodic, change correctly and be recalculated depending on the situation.

The “cost items” themselves can be distributed by type of activity both automatically and manual mode when creating the document “Distribution of total costs”

The more accurately it is possible to link the costs incurred to the type of activity that caused them, the more accurate, from a financial point of view, restaurant management becomes. Traktir configurations feature convenient tools that make it easier to control costs.

Kitchen management

It is known that to reduce losses during storage and processing of food, it is important that one key ingredient is included in 3-5 dishes on the restaurant menu. This will ensure its turnover in such volumes as to avoid damage to the product from too much long-term storage due to the rare order of one unique dish. But the opposite situation often occurs when the key ingredient, for example chicken fillet, included in 7 or more products. This is great for its turnover, but what does it look like on the menu? After all, competition in raw materials is no less dangerous than a shortage of raw materials.

In analyzing such a situation, the restaurant chef is well helped by the “Raw Material Matrix” analytical tool, implemented in Traktir: Head-Office. His task is to count the number of occurrences of the main ingredients in a restaurant menu. A small number of occurrences (rare ingredient) is dangerous because the consumption of the product will be small, which will lead to its damage during storage. A large number of entries will make the menu monotonous and boring or overly bloated. In this case, it makes sense to think about removing such monotonous dishes from the menu and balancing it with other ingredients.

Exceptions to this rule may include those goods that can be stored for a long time without loss of quality. Or those that make your restaurant unique and are part of its signature dishes. Of course, if such dishes sell well.

A well-balanced menu is the key to the economic health of any restaurant!

Accounting for alcoholic beverages

Traktir solutions implement a full cycle of alcohol accounting, which allows you to control the correspondence of balances in the Unified State Automated Information System to real balances alcoholic products at the enterprise. Several mechanisms are used to solve this problem:

These tools allow you to keep accurate records of alcohol at the enterprise and show the correspondence of the alcohol balances in the Unified State Automated Information System with the actual balances at the enterprise.

The following operations are supported:

Loading and comparison of classifiers of organizations and alcoholic products;
Loading incoming documents EGAIS consignment note;
Formation and sending of acts of confirmation, refusal or discrepancies according to incoming TTN documents.
Entering the document Receipt invoice according to fully or partially confirmed TTN.
Request for company balances.
Creation of TTN EGAIS based on movement between separate units and return of goods to the supplier, which makes it possible to reflect transactions of movement of goods between separate divisions and return of goods to the supplier through EGAIS. *
Working with outgoing TTN EGAIS - waiting and processing confirmation, rejection, report of discrepancies from the recipient. Working with the discrepancy report.

A more detailed description of working with the mechanism is included in the software update kit.

* This functionality is supported by all Traktir accounting solutions, except for the Nano version.

Submission of alcohol declarations for a large number of restaurants and cafes has been an integral part of quarterly reporting since 2012. In 2014 federal Service on regulation of the alcohol market (RAR) has made changes to the procedure for filing alcohol declarations. We will present how declarations should be submitted by public catering establishments today.

When developing declarations in Traktir back-office solutions, SoftBalance took into account the following issues.

1. Who must submit alcohol declarations

Declarations must be submitted by all organizations that sell alcoholic beverages, as well as individual entrepreneurs, which offer a selection of beer and beer drinks.

In the Tavern it is possible to prepare declarations separately for each legal entity, including those divided into separate divisions.

2. When it is necessary to provide declarations

The declaration must be submitted by the 20th day of the month following the reporting period. If the last date on which reports can be submitted falls on a weekend or holiday, then it is postponed to the first working day after the weekend.

It will only take a few minutes to prepare declarations in the Tavern, because... All primary documents that are created for maintaining management or accounting reports are used for the formation.

3. In what form can declarations be submitted?

Declarations since 2014 can only be submitted electronically. Reporting will require availability electronic signature and cryptographic protection means.

The data must be prepared in a special format based on XML.

In the Tavern you can control the appearance of declarations in the form of a report, compare the data with primary documents and upload files in the required format for further sending.

Files can be sent through specialized software from PAP, or through third-party services, for example, 1C-Reporting, available through an ITS subscription.

4. What declarations do retailers need to file?

For catering establishments in the Tavern, 2 declaration forms are used:

Form 11 – for strong alcohol, wine and other similar drinks;
Form 12 – for beer and beer drinks, cider, poiret and mead.

If there were no sales of alcoholic beverages, but the enterprise has a license to sell alcoholic beverages, then it is necessary to submit “zero” declarations.

5. Corrective declarations

If errors or inaccuracies are detected in the declaration, reporting period you need to submit a corrective declaration, which will reflect information with clarifications of the original declaration. The corrective return must be filed within the quarter following the reporting quarter.

In the Tavern, the choice of declaration, primary or corrective, occurs when generating reports with declarations.

6. Responsibility for violating the rules for filing declarations

For violation of deadlines for filing declarations or failure to provide declarations, distortion of data, organizations can receive a fine of 50 to 100 thousand rubles. The director of an enterprise can be fined from 5 to 10 thousand rubles.

If a violation related to declarations is detected again within a year, the enterprise may be deprived of its license to sell alcohol.

In order to avoid fines, in addition to the high speed of declaration generation, the Tavern has implemented the ability to reconcile with supplier data, which shows discrepancies in volume. This will allow you to correct erroneously entered invoices and avoid problems with inspection authorities.

Thus, Tavern allows such important work to be done in the right time and with high quality, which will certainly affect rational use employees' working hours and financial condition enterprises.

Production accounting and planning

In cases where production planning in public catering is possible, economic efficiency establishments increases significantly. Industrial canteens with a stable flow of visitors, factory kitchens, establishments with predictable attendance, banquet and wedding restaurants - all these types of establishments can purchase only the necessary ingredients and only at the right time, optimizing purchases, minimizing storage losses and spoilage, reducing the amount of diverted money funds.

This business process in the system is based on the “Menu Plan” document, which can be the basis for “Product Release” and “Pantry Requirements”, on the basis of which, in turn, procurement planning documents for missing ingredients can be generated. The settings of the “Menu Plan” document allow you to optimize it for working with “Banquet” or “Buffet”.

Production accounting at public catering enterprises can be built according to a “direct” and “reverse” scheme. In the first case, a classic scheme is used, based on successive stages, starting with production planning, purchasing and preparation of ingredients, product release and its sale. But this scheme is well suited for canteens, factory kitchens, banquet restaurants and is not always feasible in classic establishments, where the process of forecasting production is complex - chefs prepare the dishes that customers have ordered, they do it quickly, paying all attention to the quality and efficiency of their work . At the same time, accounting issues of writing off actually used ingredients are resolved after the fact, usually at the end of a shift. This accounting scheme is called “reverse”, when production documents and product distribution documents are generated based on the fact of sale ready meals per shift. Our system does this automatically, based on sales reports - the accounting system will reflect the release of sold dishes, if there is a shortage of ingredients in production warehouses, “movements” will be generated - the system “adjusts” accounting documents to real processes “retroactively”.

This approach allows you to reduce the cost of accounting in an institution, because these tasks can be solved by an accountant-calculator in a free mode and in its own schedule, not tied to the real time of the facts of economic activity. If at the same time there are constant reconciliations and inventories of the data obtained in this calculation method with real balances, then the quality of information in the accounting system will not suffer from such simplification.

Purchasing products for production in public catering is often faced with the need to replace one or another ingredient with a similar one - price increases, change of supplier, seasonality, etc. Only a few restaurants can afford to work with a fixed list of purchased products; the rest often use what they could buy right now. In order to take this feature into account and facilitate the work of accounting for such product substitutions in the TTC, our system has implemented a mechanism for working with analogues of ingredients.

To do this, in each card of the used nomenclature it is possible to enter a list of analogues, indicating the priority of their use. After this, when carrying out “Product Release” documents, if a shortage of ingredients is detected, the system will be able to replace them with those analogues that are available in accordance with the specified priority. This makes it possible to greatly simplify the work of an accountant-calculator in accounting for products and reflects the real situation in the kitchen of an establishment - this is exactly what chefs should do in the event of a lack of necessary ingredients and use their analogues.

However, such automation requires special control over the compliance of real goods movements with calculated ones. Cooks in the kitchen may make mistakes and use other analogues instead of the recommended ones, which will lead to accounting errors. But with well-established interaction between kitchen staff and administration, such errors are quickly corrected and do not lead to serious consequences.

In general, if the warehouse specified in the document lacks the ingredients necessary to produce a given quantity of products, then the “Product Release” document becomes impossible. However, in reality, if a cook needs 200 grams of product for cooking, but only 190 grams are available, he will still prepare the dish. To take into account such situations, the system has implemented a mechanism for accounting for underpayments. When the “Allow under-investment” flag is set, it is possible to produce products with under-input of missing ingredients by an amount not exceeding a predetermined permissible percentage (but not more than 9%).

Such a mechanism was created to reflect real situations that arise in public catering establishments, and helps to bring the data in the accounting system as close as possible to real data, and therefore increase their reliability and usefulness.

A buffet is a method of serving food in which many dishes are placed side by side, and the food is plated by the guests themselves. This technology is very popular in banquet restaurants, hotel restaurants or entertainment centers and is very well received by guests. A type of buffet can be considered the “buffet”, “banquet” or “buffet” formats, in which only part of the dishes (for example, desserts, appetizers or salads) are served using this technology.

Production accounting of such an establishment's operating technology is not an easy task. After all, you can simply write off all the products used in preparing dishes for the buffet, recording the total final sales revenue. But the real picture is much more complicated! What to do with leftover dishes, how to take into account staff meals, different payment options for a buffet? Our system implements flexible mechanisms that allow us to reflect various options for working using this technology, both with the direct and reverse accounting methods.

The basis of the technology is the “Buffet Report” document, which collects all the information about the event - prepared dishes, payments made, actual sale of dishes, returns to the kitchen and write-offs for staff meals. Based on this data, the system automatically generates all necessary movements of goods and funds, displaying real information in the accounting system as completely as possible.

Work using the "Buffet" technology is difficult to control, because... gives great opportunities for abuse, both from guests and staff. But with well-established accounting and management control, this technology becomes not only attractive to guests of the establishment, but also profitable for its owners. “Tavern” provides all the opportunities for this.

Accounting for cash transactions

When closing a shift, the establishment automatically generates reports cash register shift. These reports can be loaded into "Tavern: Back-Office", "Tavern: Management" and "Tavern: Head-Office". When posting these documents, you can set up the automatic generation mode of “Product Release” and “Movement of Goods” documents for those dishes that were sold during the shift. In this case, the products will be written off from the warehouse where the ingredients are stored and production takes place, and the finished products will be carried out directly to the retail warehouse from which the sale takes place. This approach to working “after the fact” can significantly simplify the tasks of accounting for ingredients for the accountant-calculator, which will allow him to devote more time to actually monitoring the movement of inventory in the establishment.

The necessary patterns for the movement of products and dishes must be indicated in advance on the “Product Movement” tab in the item card.

Maintaining records for several legal entities in one database. All legal entities of the organization can have their own accounting policy and apply your tax regime. This approach allows the organization to significantly optimize tax costs while fully complying with the requirements of fiscal legislation.
As a rule, enterprises allocate a legal entity for trading alcoholic products, work with which imposes additional requirements on the type of legal entity and the applicable taxation system. At the same time, the rest of the turnover is carried out through another legal entity that applies a preferential tax system.

This division requires additional effort in accounting, but allows significant savings on taxes. Traktir systems make it possible to simplify such accounting as much as possible by automatically dividing payments into the required ones cash registers, forming intra-company movements, taking into account separate cash flows and generating the necessary regulated reporting.

Traktir back-office solutions support data exchange with a wide range of specialized cash register software products, which makes the configuration of the establishment’s accounting system more flexible. The owner of the establishment can choose a cash register system to suit his needs or leave the previously used system, replacing only the Back Office module.

For catering establishments, downloading of sales data has been implemented for the following solutions:

Tavern: Front-Office
Tavern: Solo
Frontol Cafe
Frontol Restaurant
R-Keeper v.6 and v.7

In the most common case, data exchange is carried out in a two-way mode, when data on sold items and retail warehouses is uploaded from the back-office solution to the front office, and data on sales per shift is loaded from the front office to the back-office solutions.

For a number of solutions, it is possible to receive data not only at the end of the shift, but also operational data on current sales, which allows you to obtain up-to-date information according to the current balances of goods, dishes and semi-finished products in the warehouse. This feature will be useful for conducting sudden inventory and placing orders with suppliers.

Traktir: Head-Office supports exchange not only with restaurant front-office solutions, but also with retail cash registers, which allows you to automate a mixed business, including catering and food service, in one information base. Currently supported cash systems are Frontol, Shtrikh-M, Retail-Service, Set: Riteil.

RUB 55,000

Product code: 17147

Manufacturer: SoftBalance

Configuration "Tavern: Head-Office v1 BUSINESS" (Main delivery), code 17147

Payment methods: cash or bank transfer

License: Configuration "Tavern: Head-Office v1 BUSINESS" (Main delivery), code 17147

Purpose

"Tavern: Head-Office"- a 1C-based software product designed for maintaining full-fledged management accounting in restaurants, cafes, bars, chain and local catering establishments.

"Tavern: Head-Office" allows you to work with the primary documents of the enterprise and helps analyze the state of the business both for each aspect of activity and for the enterprise as a whole. As a result of use "Tavern: Head-Office" Enterprise managers and business owners receive a clear and accessible tool for automating production and making quality management decisions.

enjoy "Tavern: Head-Office" easy and convenient. This was made possible by observing several important principles that help find an individual approach to each enterprise.

Focus on restaurant business enterprises When designing "Tavern: Head-Office" the features of many establishments were reviewed and taken into account: from small fast food restaurant chains to large manufacturing enterprises. The applied data structure and the algorithms used make it possible to ensure high speed work of “Tavern: Head-Office” both in a single establishment and in a network consisting of 15 or more retail outlets.

"Tavern: Head-Office" equally well suited for automation of mixed business, which includes not only mass production food products, but also retail trade. This approach significantly reduces accounting costs and reduces the time required to obtain consolidated reporting for the entire enterprise.

Open source

The modern configuration of the 1C: Enterprise 8 platform will allow you to adapt standard solutions for the unique features of doing business. The use of data composition systems will help to obtain detailed reports that have complex structure, as well as containing a set of tables and diagrams. This approach is ideal for adaptation software product to the specifics of management accounting at an enterprise.

Scalability

"Tavern: Head-Office" well suited for working with various DBMS options. It all depends on the number of jobs in the enterprise and the amount of information processed. Both the file option (locally or over the network) and the “client-server” option (MS SQL Server, PostgreSQL, IBM DB2, Oracle DB) can be used, which provides high level reliability of database storage.

For network establishments there is also support for a distributed mode, allowing access to a single information system with the ability to limit the visibility of data by branch employees.

OS Compatibility

Windows 98 / ME / NT / 2000 / XP / 2003 / Vista / 7 / 8.

Characteristics

The product has all the basic accounting functions: receipts, releases, transfers, write-offs, revaluation of goods, returns to suppliers, cash and banking transactions, and others.

Production accounting:

Formation of technical and technological maps and cost calculation;
Product release (list);
Automatic generation of “Product Release” documents based on sales results;
Maintaining a directory of analogues to account for replacement of ingredients, adjustment of technical specifications;
Accounting for processing of ingredients;
Accounting for cutting raw materials into semi-finished products;
Formation of a production plan, requirements for the pantry;
Additional printing forms:
Implementation Act finished products kitchens OP-12;
Invoice for goods release OP-4;
Act on write-off of goods, dishes and semi-finished products;
Act on damage, damage, scrap of goods and materials TORG-15;
Procurement act OP-5.

Additional reports:

Search for occurrences of MPZ in the TTK;
Cost of food.
Simplified kit production scheme.

Batch accounting

It is possible to maintain batch records for each company separately, or for all companies in the aggregate. The following cost calculation methods are supported: FIFO, LIFO, selection of a specific batch.

Commodity and warehouse accounting

Accounting for the flow of goods across several legal entities;
Separation of basic operations (receipt, expense) by areas of responsibility;
Accounting for returnable packaging;
Accounting for natural loss;
Unlimited number of warehouses;
Simultaneous accounting in sales prices and at cost;
Any number of characteristics for a product item;
Bar coding subsystem;
Accounting for suppliers of product range;
Work with prices and range of suppliers;
Accounting for the turnover of alcoholic beverages with the formation of quarterly and annual declarations;
Reservation of goods in warehouses;
Working with excesses and eliminating misgrading;
Usage commercial equipment when working with documents;
Registration of inventory results.

Mutual settlements

Mutual settlements in the context of commodity accounting documents and/or contracts;
During payment transactions, control of the balance of mutual settlements;
Control over cash payments between legal entities under contract;
It is possible to automatically distribute the payment amount for unpaid documents according to FIFO.

Cash

Unlimited number of cash registers and current accounts;
Accounting for funds in different currencies;
Accounting for collection operations.

Inventory

Full and partial inventory, as well as partial inventory taking into account all characteristics;
Alignment of quantitative and total balances according to inventory data;
Possibility of using the front office spaces when conducting inventories.

Trade equipment support

All equipment interacts with the software product according to a single standard, which greatly simplifies its connection, configuration and maintenance;
Control of uploaded prices: price categories for commercial equipment are strictly predefined;
Convenient loading modes for equipment: the entire assortment, according to the document, according to the balances, taking into account the mandatory assortment of the store;
Convenient work with equipment is just a click away: loading cash registers, scales, printing price tags and labels, working with TSD.

Connected retail equipment

Barcode scanners (any model);
Data collection terminals;
Scales with printed labels.
To work with retail equipment, you need ATOL: Retail Equipment Driver software.

Order subsystem

Internal orders for the operation of chain restaurants, incl. with a central distribution warehouse;
External orders for working with suppliers;
Wizards for creating orders that support calculation algorithms:
on minimum balances;
based on average sales, taking into account the fact that the goods are in stock during the analyzed period;
for shortfalls in past periods.

When automatically calculating orders, it is possible to take into account stockpiles of goods in the own warehouses of various retail facilities and previously placed orders.

To process multiple internal orders, a mechanism is provided that allows you to automatically process applications and generate movements taking into account the availability of goods in the warehouse and its “fair” distribution between retail outlets in case of insufficient quantities.

Reporting

The reporting block allows you to analyze the activities of the enterprise, determine the profitability of the work, identify groups of goods that bring the main profit or loss, and identify the causes of errors leading to misgrading of goods.
Flexible reporting options allow you to receive any information in a form convenient for analysis.
Setting modes for advanced users and beginners.
Ability to save report settings.
A block of reports with kidney analytics, which allows you to analyze retail sales in more detail, adjust the range of goods and more effectively build a discount system.

Service capabilities

Workplaces for operator, merchandiser, manager
Workplaces allow you to always have at hand important information: current balances, current sales, exchange rates, financial indicators. Most business operations are available at a distance of one click: entering documents, viewing payments, generating reports.

Name templates

They define the rule for forming names of goods in the “Nomenclature” directory and allow you to pre-determine filling in the basic details. Thus, the likelihood of entering the same product with different names is reduced, as well as the time it takes to fill out the directory.

Full text data search

The capabilities of the 1C:Enterprise 8.2 platform were used. The full-text search mechanism allows you to quickly find data objects (documents, directory elements, etc.) containing text that matches the search query. For example, you can quickly find documents that contain a specific text string in the description, comment, payment details, or any other text field.

Saving the tabular part of documents to the clipboard

The clipboard allows you to copy the tabular part of a document online for its further use in other documents. Any tabular part, in whole or in part, can be saved in the configuration and used at any time in any other document, the number of such saved tabular parts in the configuration is not limited, such specifications are open to change.

What else?

Group processing of goods, dishes;
The ability to barcode documents to make them easier to find;
Reflection of the author and date of creation of printed forms;
Possibility of linking arbitrary text files, descriptions, images to elements of any directories;
Flexible settings for selecting and sorting elements in directories and document journals;
Using document categories and properties;
Sealing of documents;
Batch processor for documents (loading commercial equipment and printing the document);
Complex operations that require increased attention and a clear understanding are provided with assistant masters;
Tracking the loading of commercial equipment from documents;
Built-in classifiers of units of measurement, countries of the world, world currencies;
The ability to send proposals to developers directly from the program;
Calculation of banquets;
Buffet accounting.

Working in a restaurant chain

The work of “Tavern: Head-Office” is based on the principle: “Each restaurant in the chain is part of one whole well-oiled mechanism and at the same time it is an independent unit with its own specifics and responsibility for everything that happens within it.”

Part of a whole

The structure of the distributed network is determined by the user. An unlimited number of central bases with a wide range of capabilities and peripheral bases with a number of restrictions.
Predefined exchange rules that ensure correct synchronization of all information databases included in the network.
Internal order system. Work with a distribution center can be based on the formation of requests by restaurants and their satisfaction within the capabilities of the warehouse. Centralized formation of orders to the supplier, taking into account the needs of the restaurant.
Unified pricing policy. Managing the availability of price categories within retail facilities.
Unified discount system and customer base.

Independent unit

Any changes to the network relating to a retail facility cannot be made without the knowledge of the responsible persons. Documentary appearance of goods and changes in restaurant retail prices occur only through a confirmation mechanism.
Each restaurant, which has its own information base belonging to the chain, has its own retail price category, access to change of which is strictly limited. Having its own retail price category allows the restaurant to adapt more flexibly to market conditions.
Retail facilities operating as a peripheral base have access to only “their own” documents, which avoids excess information that is irrelevant for the restaurant.

Contents of delivery

Disk with distribution kit;
Documentation;
Software registration form;
Electronic protection key Guardant Stealth II.