Traditional Restaurant
Traditional Restaurant: daily set menu, floor plan and checks, corporate accounts, end-of-period consolidated invoicing.
Challenges
- The daily menu changes and neither price nor cost can be tracked.
- In set-menu/buffet service the cost per portion is unknown.
- The month-end consolidated invoice for corporate customers is prepared by hand.
- Leftover food at the end of the day is not recorded, so the real waste is unknown.
Workflows
Daily menu
- The day's dishes are set up with their recipes.
- Ingredient requirements are derived from the expected number of guests.
- At the end of service it is compared with actual consumption.
Corporate customer invoicing
- A corporate account is created and daily consumption is posted to it.
- A consolidated invoice is issued at period end.
- Collection and due dates are tracked.
From menu planning to cost
- The day's menu is defined together with its recipes.
- Ingredient requirements are derived from the expected head count.
- Actual consumption is compared with the plan and the portion cost is updated.
Documents
- Sales receipt
- Period-end consolidated invoice
- Purchase invoice
- Stocktake sheet
Reports
- Daily menu cost
- Corporate customer consumption breakdown
- Ingredient requirement report
- Account ageing
Metrics
- Cost per portion
- Daily covers
- Food cost %
- Days of collection delay
Compliance
- GİB e-Invoice / e-Archive
- HACCP
Glossary
- Set menu (table d'hôte)
- Fixed menu / service package
- Consolidated invoice
- Period-end summary invoice
- Daily menu
- A dated set of prices and recipes
- Set meal
- A service item costed per person by portion
Frequently Asked Questions
Can I issue a single invoice at month end?
Yes. Daily consumption is posted to the account and invoiced on a single document at period end.
Can I see the daily menu cost?
Yes — the recipe-based cost is calculated daily.
Can it derive ingredient needs from headcount?
Yes — recipe × headcount produces a requirements report.
Can I manage the set-menu price separately?
Yes — the set menu is defined as a package item and stands as its own line in the price list.
Can I see the stock-count variance?
Yes — the period-end count slip reports the stock variance.
Can I record leftover food as waste?
Yes, the portions left at the end of the day are entered as a waste record; the daily waste rate is reported.