Kebab House
Kebab House: recipes and production, expiry and lot tracking, sales and e-Invoice.
Challenges
- Meat comes in by the kilo and goes out by the portion — the waste in between is never measured.
- Grill/kitchen orders are passed on verbally and get mixed up.
- The relationship between daily meat cost and turnover is invisible.
- Skewer, doner and plate portions come from the same meat, yet they are not costed separately.
Workflows
From meat intake to portion
- Meat purchases enter stock by weight.
- The portion recipe is defined (grammage).
- On sale the portion is deducted and waste is recorded separately.
Service flow
- A table is opened and a check is created.
- The order is sent to the kitchen.
- The bill is settled and the till is closed at day end.
Documents
- Check / sales receipt
- Purchase invoice (meat/vegetables)
- Waste slip
- Stocktake sheet
Reports
- Daily meat consumption
- Portion cost
- Waste ratio
- Sales by item
Metrics
- Portions yielded per kilo
- Meat cost ratio
- Average check
- Waste percentage
Compliance
- GİB e-Archive
- ÖKC integration
- HACCP
- Food traceability (lot)
Glossary
- Grammage
- Recipe quantity
- Waste
- Shrinkage / stocktake variance
- Grill-station order
- Kitchen order line
FAQ
Can I buy by the kilo and sell by the portion?
Yes. Unit conversion plus a grammage recipe turns kilos into portions.
Can I measure waste?
Yes — waste is recorded on its own slip and the ratio is reported.
What is my meat cost?
As purchase prices change, portion cost and margin are updated.
Can I report daily meat consumption?
Yes — kilogram-based consumption and portion yield are reported at day end.
Do orders reach the kitchen digitally?
Yes — check lines flow into the kitchen order record; verbal relay disappears.
Can I cost each portion type separately?
Yes, each portion type is defined with its own recipe; cost and margin are shown separately.
