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  1. Items
  2. Orders
  3. Dish recipe
  4. Banquets
  5. Weight survey
  6. Customer & sales survey
  7. Sales code master list
  8. Sales history
  9. Purchases history
  10. Orders confirmation
  11. Historical data
  12. Suppliers

1.- Items:
This section is used to classify items in the system, as well as to group items by families so they can be located quickly. This is where we take stock, detect lack of supplies based on the set minimum stock parameter, and take inventories.

 

2.- Orders:
Daily operations are prepared in this unit, i.e., it enables you to prepare the orders that will supply not only a specific area or restaurant in the business, but also warehouses. All its functions are explained in the order section.

 

3.- Dish recipe:
Consumption rules per offer or recipe are prepared and planned in this unit, giving you detailed control over the profit obtained with the quantity and the gross and net price of items as well as fixed ratios. All its functions are explained in the recipe section.

 

4.- Banquets:
This section enables you to prepare banquets, with a breakdown of every offer or dish used in each one, as well as orders to warehouses and the expenditure in products, salaries, power and telephone. All its functions are explained later in detail.

 

5.- Weight survey:
This section enables you to make a detailed survey of average consumptions per guest at the table.

 

6.- Customer & sales survey:
This module enables you to carry out several customer and sales surveys for different points of sale. This option is very important since it enables you to keep track of daily client, sales and ratio data, and to estimate their averages, as well as inferring consumptions per person.

 

7.- Sales code master list:
Easy management and maintenance of the sale codes used in the business, as well as a link to each one via their dish recipes.

 

8.- Sales history:
In this section you can record your sales with a breakdown of the products sold in up to 4 different sales shifts per day. It also allows you to make a large number of sales and consumption analyses.

 

9.- Purchases history:
This section is introduced as a complement for those small businesses like restaurants or cafeterias in which a warehouse control system does not exist and purchases must be recorded for strict and exact control.

 

10.- Orders confirmation:
Section for correcting the amounts supplied in the requested orders (order and banquet section) and the confirmation (to history section) or the orders dispatched at warehouse.

 

11.- Historical data:
This is where orders and inventories are permanently stored, allowing you to consult previous operations. It also serves as a basis for making weight surveys.

 

12.- Suppliers:
This section is a kind of address book integrated with the system, which enables you to keep all the key supplier data you need.

 

 
Items
Orders
Dish Recipe
Banquets
Weight Survey
Customer Survey
Sales Code Master List
Sales History
Purchases History
Orders Confirmation
Historical Data
Suppliers
 
 
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