"tavern: head-office v1 business" configuration (basic delivery). "tavern: head-office v1 business" configuration (main delivery) Full-text data search

55000 r.

Product code: 17147

Manufacturer: SoftBalance

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

Payment methods: cash or bank transfer

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

Purpose

Traktir: Head-Office- a software product based on 1C, designed to maintain a full-fledged management accounting in restaurants, cafes, bars, chain and local establishments Catering.

Traktir: Head-Office allows you to work with the primary documents of the enterprise and helps to analyze the state of the business both for each aspect of the activity, and in general, for the enterprise. As a result of using Traktir: Head-Office business leaders and business owners receive a clear and accessible tool for automating production and making high-quality management decisions.

enjoy Traktir: Head-Office easy and convenient. This became possible due to the observance of several important principles that help to find an individual approach to each enterprise.

Enterprise Oriented restaurant business When designing Traktir: Head-Office the features of many establishments were considered and taken into account: from small chains of restaurants fast food to large manufacturing companies. The applied data structure and the algorithms used make it possible to ensure the high speed of Traktir: Head-Office both in a single establishment and in a network consisting of 15 or more outlets.

Traktir: Head-Office equally well suited for the automation of a mixed business, which includes not only mass food production, but also retail. This approach helps to significantly reduce the cost of accounting and reduces the time required to obtain consolidated reporting across the enterprise.

open source

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

Scalability

Traktir: Head-Office well suited for working with various variants of DBMS. It all depends on the number of jobs in the enterprise and the amount of information being processed. Can be applied as file version(locally or over the network), and the "client-server" option (MS SQL Server, PostgreSQL, IBM DB2, Oracle DB), which ensures a high level of database storage reliability.

For network establishments, there is also support for a distributed mode that allows you to access a single information system with the possibility of limiting the visibility of data by employees of branches.

OS Compatibility

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

Specifications

The product has all the main accounting functions: receipt, issue, movement, write-off, revaluation of goods, returns to suppliers, cash and banking operations, and others.

Production accounting:

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

Additional reports:

Search for occurrences of MPZ in TTK;
Meal cost.
A simplified scheme for the production of sets.

batch accounting

It is possible to maintain batch accounting for each firm individually, or for all firms in the aggregate. Cost calculation methods are supported: FIFO, LIFO, selection of a specific lot.

Commodity and warehouse accounting

Accounting for the movement of goods for several legal entities;
Separation of basic operations (income, 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 heading;
Bar coding subsystem;
Accounting of suppliers of the commodity nomenclature;
Work with prices and nomenclature of suppliers;
Accounting for the turnover of alcoholic products with the formation of quarterly and annual declarations;
Reservation of goods in warehouses;
Work with excesses and elimination of regrading;
Use of commercial equipment when working with documents;
Registration of inventory results.

Mutual settlements

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

Cash

Unlimited number of cash desks and settlement 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 sum balances according to inventory data;
Possibility of using the front office space during inventory.

Support for commercial equipment

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 predetermined;
Convenient equipment loading modes: 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 a click away: loading cash registers, scales, printing price tags and labels, working with TSD.

Connected shop equipment

Barcode scanners (any models);
Data collection terminals;
Scales with label printing.
To work with commercial equipment, you need the software "ATOL: Driver for commercial equipment".

Order Subsystem

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

When automatically calculating orders, it is possible to take into account the deposits of goods in their own warehouses of various shopping facilities and previous orders.

To process many 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 among retail outlets in case of insufficient quantity.

Reporting

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

Service options

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

Name templates

They define the rule for the formation of product names in the "Nomenclature" directory and allow you to make a predefined filling of the main details. Thus, the probability of entering the same product with different names is reduced, as well as the time for filling out the directory.

Full text data search

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

Saving the tabular part of documents in the clipboard

The clipboard allows you to copy the tabular part of the 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;
Ability to barcode documents to facilitate their search;
Reflection of the author and date of creation of printed forms;
Possibility of binding arbitrary text files, descriptions, images to the elements of any directories;
Flexible settings for selecting and sorting elements in directories and document journals;
Use of categories and properties of documents;
Sealing of documents;
Batch processor in documents (loading commercial equipment and printing a document);
Complex operations that require increased attention and a clear understanding of the operation are equipped with master assistants;
Tracking the loading of commercial equipment from documents;
Built-in classifiers of units of measurement, countries of the world, world currencies;
Possibility to send a proposal to developers directly from the program;
Calculation of banquets;
Buffet accounting.

Work in a chain of restaurants

The work of Traktir: Head-Office is based on the principle: "Each restaurant of the network is part of a whole well-functioning mechanism and at the same time it is an independent unit with its own specifics and responsibility for everything that happens inside it."

Part of a single whole

The structure of a distributed network is defined 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 infobases included in the network.
System of internal orders. Work with the 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 outlets.
Unified discount system and customer base.

independent unit

Any changes in the network regarding the trading facility cannot be made without the knowledge of the responsible persons. The documentary appearance of the goods and the change in the retail prices of the restaurant occurs only through the confirmation mechanism.
Each restaurant, which has its own information base belonging to the network, has its own category of retail prices, access to which is strictly limited. The presence of its own category of retail prices allows the restaurant to adapt more flexibly to market conditions.
Trading facilities operating as a peripheral base have access to only “their” documents, which allows you to avoid excess information that is irrelevant to the restaurant.

Contents of delivery

Distribution disk;
Documentation;
Software registration form;
Electronic security key Guardant Stealth II.

This method is based on the "Pareto Rule", which is generally formulated as "20 percent of the efforts bring 80% of the result, the remaining 80% of the efforts bring 20% of the result." When applied to restaurants, it can be expressed as something like "20% of the menu items bring in 80% of the revenue." In the classical 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 purpose of the method is to highlight the menu items that are most significant for the institution, remove unnecessary ones from it or change them in such a way as to improve the effectiveness of their sales.

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

As a result of the report generation, a simultaneous classification of goods will be obtained in terms of their importance (by profit or turnover) and sales stability. 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 marginal profit of the institution in subsequent periods.

Its authors are American experts in the field of restaurant consulting Michael Casavana and Donald Smith. At the core this method lies the Boston matrix model ( BCG matrix), which Casavana and Smith have expanded and adapted for the restaurant business. Since then, Menu engineering has been the main tool for analyzing the cost-effectiveness and balance of the menus of various establishments.

Analysis of the menu structure determines how much each menu item contributes to the establishment's profit, depending on its marginal profit and popularity. Marginal profit is the amount of money that allows you to pay the costs of wages and operating costs, as well as earn operating profit.

By determining the popularity and gross profit of each menu item and comparing them with the averages for the entire menu structure, all items are divided into four groups:

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

Workhorses– positions with high popularity, but low profitability.

Puzzles– positions with low popularity, but a high level of 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 visually and are convenient for decision-making. Graphical representation allows you to highlight items that require attention in the first place.

Kidney analytical information allows you to get information about what days of the week and hours, what products are used most in demand from buyers, what goods are bought by people who make purchases for large amounts, what items are sold together with expensive ones, how many employees are needed at different opening hours of the establishment, what is the average customer service time, how many checks a particular employee issues per day, what are the statistics cancellations/refunds/annulment of checks for cashiers, etc.

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

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

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

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

The instability of demand for dishes in a restaurant can have various reasons. It can be caused by external factors (seasonality, fashion, sanctions) or internal factors (supplier change, quality decline, unstable kitchen operation, bad job 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 the sales of dishes for different periods in order to be able to respond to such changes in time.

The simplest way to monitor sales dips is the Comparison of Sales by Period report. It allows you to compare sales for 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 during the periods under study. If demand falls when the price rises, then they speak of “inelasticity of demand”, which may indicate that the upper limit of the price corridor for this dish has been reached. target audience restaurant or the low perceived value of the dish in the eyes of the customer. Elastic demand indicates the low sensitivity of buyers to fluctuations in the price of a dish, which makes it possible to work on increasing the marginality of this position.

Accounting

Settlement management

The operational operation of a restaurant sometimes requires purchases or other cash payments, with employees being given cash for which they are later accountable. Sometimes the volume of such operations can be quite significant, so their control also requires special tools. In Traktir systems they are implemented in the form of special documents "Advance report" and the report "Mutual settlements with accountants".

The Advance Report document contains three tabs: advances paid, payments to suppliers, and other expenses.

The “advance payments” include cash receipts, according to which the employee received cash in his hands. The "payments to suppliers" are those amounts that were spent on purchases from them. "Other expenses" are indicated with filling in 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 cashier with the execution of the “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 control the status of mutual settlements on them using the report "Mutual settlements with accountants"

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 that record the purchase of goods from suppliers, the sale of goods to buyers, as well as bank statements and cash documents, which were used to make payments in the system.

In the report settings, you can choose desired level groupings and detailing the output of information. For some cases, it will be enough to see a general picture of the state of mutual settlements in the company, for others, detailing to the level of contracts and documents on them is important. The system settings allow you to independently choose the parameters for displaying information for the report, changing the order of grouping, 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 contracts for them, the system implements the "Payment Calendar" mechanism. This processing displays upcoming payments on a single schedule in accordance with the provided payment deferrals, 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 to 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 processes of generating financial documents and commodity circulation documents, which greatly simplifies the process financial planning and control over the status of mutual settlements.

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

The "Cost Items" directory can be edited to suit the format of the budget of any institution.

Maintenance of technical and technological maps (TTK)

Technical and technological (TTK) and costing cards are the basis of the restaurant's production accounting and determine the rules for preparing dishes. How many and what ingredients under what conditions are written off in the production of a particular dish, what technological operations and in what order are performed, the form of serving, calorie content and organoleptic properties - all this is recorded in these documents. Their correct compilation and careful study with fixing the results in the “Act of study” document allow you to further control the work of 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 in the configuration, a variant of calculating the consumption of ingredients by averaging several studies has been implemented. To do this, the results of several studies are entered into the “Act of study” document, and the system automatically averages these results.

Another way to increase the accuracy of working with TTCs is to calculate them not for one dish, but for a batch of dishes. "Traktir" allows you to do this by entering the parameter "Calculated for ..." in the TTC, which indicates the number of servings that will be prepared according to this TTC. Because it is much more difficult to comply with the accuracy specified in the TTC when preparing, for example, one roll or cutlets than when cooking 100 cutlets or 12 rolls at once - each individual instance may have slight deviations from the norm, but the entire batch as a whole will be close to those indicated in the TTC values. The system will correctly write off the used ingredients, and cooks use exactly the amount of raw materials specified in the TTC when cooking.

In order to keep the TTC up to date, the system implements the “TTC Adjustment” mechanism, which allows you to make operational changes to the system, for example, in the composition of a dish or the number of ingredients. Such an operation may be necessary in case of temporary replacement of one or more ingredients of the dish with analogues. At the same time, the “TTC Adjustment” may be introduced for some 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 validity period of the "TTC Adjustment", returning the original parameters.

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

Our system within one TTC 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 dishes, taking into account losses during heat treatment. This simplifies the accounting of multi-stage processing of ingredients in the preparation of dishes and semi-finished products, creating a kind of "constructor" and fixing changes in the 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 the percentage of output is carried out from the list of elements of the reference book "Ingredient output after processing", subordinate to the ingredient. Yield percentages for each type of processing are stored in the “Ingredients Yield after Processing” reference book for this 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. Output percentages can also be adjusted manually if one or another value from the directory is not applicable in this case.

Creating a TTC is the most time-consuming and routine work on setting up an automated restaurant system. With an average-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% of unique dishes, and they are often based on modifications of previously known recipes.

Therefore, in order to increase the speed of launching an institution and facilitate the work of accountants, technologists and chefs, in all accounting solutions of Traktir, the download of an electronic catalog of goods and ready-made technical and technological cards and calculation cards from the FoodCOST service has been implemented.

Salary and work schedule

Personnel accounting in the system is implemented through the multifunctional document "Order on Personnel Change". Purpose this document- assignment or change for each of the employees of personnel data (company, place of work, position), and working conditions (that is, parameters used in payroll): work schedule, number of rates, current accruals and deductions and their amounts. Depending on the type of order chosen, the document “Order on Personnel Change” can perform the following functions: hiring, dismissal, personnel transfer and changes in working conditions.

Such a system complements the payroll module, as records all changes in the working conditions of each employee of the institution.

The flexibility of the system for calculating and paying salaries is determined by the creation of the required number of options in the "Accruals and deductions" directory, which in turn is based on the "Performance Indicators" multipurpose directory. The calculation algorithm is an expression made up of identifiers of performance indicators, predefined variables and functions, interconnected by arithmetic symbols and parentheses. It turns out a kind of "calculator", which allows you to link the real results of the company's activities with the remuneration of employees.

The document "Payroll" performs the final operation of payroll for employees for the month. At the same time, for each employee, they are brought together: the accruals and deductions established for him, the balance of working hours (that is, the planned work time, which is taken from the work schedules and the actual working time, which is taken from the time sheet), all necessary performance indicators are calculated and, based on them, the calculation of the amounts of accruals and deductions, in accordance with the algorithms specified for them.

The accrued salary for each employee is accumulated 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 by any method accepted in the institution (for example, cash orders or payment orders), indicating the data of counterparties as recipients. On the basis of the document “Payroll”, the input of the document “Wage payment sheet” is provided, which also makes it possible to simplify the process of payment and formation of payment documents.

The results obtained can be visually shown to employees in reports on accruals and deductions, which will be detailed to the type and calculation algorithm. Such transparency and consistency in the processes of calculating and accruing salaries helps not only to minimize labor costs for this process, but also increases the transparency of accruals, which positively affects the motivation of the institution's staff.

Exclusion of unauthorized access to data

Collective work in back-office systems involves the division of responsibility 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 a restriction on the visibility of documents in different retail outlets.

The most requested user role settings are performed in user modes. A more fine-grained setting of rights is available through the configurator.

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

Posting goods from suppliers;
Shipment of goods and products to external counterparties;
Changes in supplier prices;
Changing the names of the nomenclature;
Change of documents in the period closed for editing;
Work with "Client Bank";
Sealing documents and editing sealed documents;
Much more

For network enterprises, additional restrictions become relevant:

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

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

All this makes working with the Traktir safe and convenient.

tax accounting

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

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

The block of reports is supplemented with kidney analytics, which allows you to analyze retail sales in more detail, adjust the range of goods and build a discount system more efficiently.

Evaluation of the effectiveness of each institution in the network

The work of "Traktir" is based on the principle: "Each restaurant of the network is a part of one whole well-functioning mechanism and at the same time it is an independent unit with its own specifics and responsibility for everything that happens inside it."

Part of a single whole

The structure of a distributed network is defined 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 infobases included in the network.
System of internal orders. Work with the 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 outlets.
Unified discount system and customer base.

independent unit

Any changes in the network regarding the trading facility cannot be made without the knowledge of the responsible persons. The documentary appearance of the goods and the change in the retail prices of the restaurant occurs only through the confirmation mechanism.
Each restaurant, which has its own information base belonging to the network, has its own category of retail prices, access to which is strictly limited. The presence of its own category of retail prices allows the restaurant to adapt more flexibly to market conditions.
Trading facilities operating as a peripheral base have access to only “their” documents, which allows you to avoid excess information that is irrelevant to the restaurant.

Inventory planning

To work with orders to a supplier in Traktir: 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 underdeliveries of past periods.

For networks of establishments, it is planned to place internal orders, including those with a central distribution warehouse.

Once you have determined the quantity you need to order, you can manually adjust the vendors and the required quantity for each item. Orders can be transferred to the supplier electronically using the built-in CommerceML format.

Facility planning

Working with events is a separate business process in catering, which for many establishments can be an important or even main part of the activity. Banquets and receptions 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 that their preparation and purchase can be calculated and optimized. This allows even with a decrease in the price of the menu to get more profit by reducing costs.

But at the same time, accounting for events carries an additional burden on the institution. After all, the customer needs to offer in advance several menu options with different content, different levels service and prices. At the same time, each option needs to be calculated, checked for profitability and availability of products, take into account discounts, 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.).

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

For each menu option for the event, we can estimate the cost, revenue and profit in general for the banquet and in terms of the 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, the calculation of what needs to be prepared. The tool gives the manager the opportunity to control all special events held in the restaurant and quickly make changes to the menu in accordance with the wishes of the guests.

Conducting inventories

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

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

For carrying out the inventory, the use of data collection terminals, barcode scanners, front-office programs is provided.

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

In order for the inventory to take less time, mobile inventory is well suited, i.e. inventory using various technical means, which can be divided into 3 classes of devices: mobile phones with specialized software, data collectors with a barcode scanner and data collection terminals (TSD). Consider the pros and cons of each type of equipment.

Mobile phones with specialized software

If for another 5 years the market was dominated by the TSD mobile inventory market on Windows CE, then in recent years the trend has changed dramatically - in 2017, more than half of specialized inventory devices 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 software for conducting inventories 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 due to the need for the camera to focus on each barcode. Ordinary mobile phones are rarely made in a dustproof case and do not work well at negative temperatures - this will affect the ability to conduct inventories in the kitchen during work and in refrigeration rooms.

Technical and technological maps downloaded from the site include bookmarking standards, cooking technology, requirements for design, implementation and storage, microbiological and organoleptic indicators, as well as food and energy value dishes.

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

Positioning of objects of chain restaurants or some marketing tasks local restaurant may require different cooking options for the same dish. For example, for lunches, the soup may be “poorer” in terms of ingredients than on the regular menu, or in a chain restaurant in the city center, there is more fish in a roll than in establishments on the outskirts. If chain restaurants are located in different cities or districts, then they may have difficulty purchasing exactly the same ingredients, and this will also require the presence of several simultaneously operating TTCs of the same dish for different network facilities.

In our system, for each dish, there can be several TTC, which is currently valid, in the card of the nomenclature unit, on the "Calculation" tab, it is marked with a checkmark. This property is bound to the implementation object in order to automatically determine the current costing for a given restaurant.

The following methods of estimating inventories upon disposal are supported:

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

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

In addition to the standard options for choosing the method of accounting for balances, Traktir: Management has implemented a mechanism that allows you to choose for the type of item, accounting will be conducted "by average" or by FIFO. This will allow, for example, for filing alcohol declarations, to select the FIFO accounting method for the item with the type "Alcohol", and for the type of item "Dishes" - "by average".

Inventory Management

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

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

Turnover can be managed 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 dishes of the menu in order to improve their turnover.

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

4. Working with suppliers - increasing the efficiency of deliveries, reducing the batches available for order. This will allow you to keep a smaller inventory of items in stock, reordering it in small batches as needed.

Resorting is an intentional or accidental error in which another commodity item is used (sold or processed) instead of one commodity item. In this case, for one position, a surplus is formed, which is detected during the inventory, and for the other, a shortage. Overshoot is always a negative situation. Even if instead of an expensive position they accidentally used another, cheaper one. We must not forget about reputational losses, because. as a result, the consumer was deceived and received dishes prepared from other, cheaper ingredients.

It should also be borne in mind that deliberate regrading is a common way of stealing in a restaurant. The difference resulting from such sorting can be monetized by attackers or taken out in the form of surplus products.

Therefore, work on the analysis of sorting and identification of persistent patterns of abuse or systematic errors of employees is extremely important. To do this, the system implemented the report "Resort Analysis", which is built on the basis of the documents "Resorting Act". The data displayed in the report can be sorted in ascending or descending order of the quantity, amount or accounting amount of goods being credited or written off, as well as goods that are “paired” with them when forming the sorting act.

The report "Analysis of the movement of goods" helps to find out the causes of problems with turnover. It summarizes in a single table all transactions related to sales, write-offs and posting of goods in the institution, 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 receipts) and write-offs (the ratio of write-offs to sales). The values of the coefficients allow you to quickly track the output of the characteristics of the distribution of goods from the planned norms or parameters of the distribution of similar goods.

The balance sheet 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, as well as showing 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 items:

Goods in warehouses - the cost of goods in warehouses in purchase prices.

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

Cash - the amount of cash in cash in the currency of 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 counterparties.

We owe - all the debts taken together, which all counterparties owe the company.

Total: - this is the difference between what the company has (goods in warehouses, goods on the way, cash, non-cash money and debt of counterparties to the company) and the debts of the company ("We must").

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

Thus, the "Balance" report is a control panel for obtaining operational information on the current financial position restaurant. This report allows you to identify those areas that require detailed attention of the manager, helping him to collect information from a 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 particular type of activity. For example, is it renting a room or wage administration and accounting staff.

From a financial management point of view, such costs can be deducted from the overall profit, but it is known that the more specific the owner of the costs can be, the easier they are to manage. And such “general 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 performance of a particular area.

The Traktir: Head-Office v1 BUSINESS configuration provides the ability to account for total costs and their subsequent automatic distribution by type of company activity, in accordance with the specified distribution method. To do this, a reference book "Types of activities" is provided, the elements of which have weighting coefficients that allow taking into account their contribution in the distribution of total costs. Moreover, these weighting coefficients can be periodic, correctly changed and recalculated depending on the situation.

The "cost items" themselves can be distributed by type of activity both automatically and manually when generating the document "Distribution of total costs"

The more accurately you can link the costs incurred to the activity that caused them, the more financially accurate the management of the restaurant becomes. In Traktir configurations, convenient tools have been implemented that seriously facilitate the work of cost control.

Kitchen management

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

In the analysis of such a situation, the “Raw Material Matrix” analytical tool, implemented in Traktir: Head-Office, helps the restaurant chef well. Its task is to count the number of occurrences of the main ingredients in the restaurant menu. A small number of occurrences (a rare ingredient) is dangerous because the consumption of the product will be small, which will lead to its deterioration 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 be 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 products

Traktir solutions implement a full cycle of alcohol accounting, which allows you to control the compliance of balances in EGAIS with real balances of alcoholic products at the enterprise. To solve this problem, several mechanisms are involved:

Alcohol inventory. In the special document "Inventory of alcoholic products", alcohol is recalculated in the context of alcohol codes and the data is checked against the balances downloaded from the EGAIS system. According to the discrepancies, the documents "Act of writing off the EGAIS" and "The act of putting on the balance of the EGAIS" are formed, which adjust the balances in the EGAIS, taking into account the real balances of alcohol. Alcohol conversion is performed by both a 2D barcode scanner and a data collection terminal. If alcohol is sold only in whole containers, then the results of the recalculation of alcoholic products can be transferred to the document "Inventory of goods" to equalize the balances in management accounting.
Reflection of sales in the EGAIS system for public catering. During the shift in the front-office systems Traktir: Front-Office or ATOL: Fronol, the opening of containers for the sale of alcohol sold in portions or by glasses is recorded. At the end of the day, information about the opened container is transmitted to the back-office solutions of Traktir, where, based on the data received, a special document "The EGAIS write-off act" is formed for alcoholic products that are not subject to registration in the EGAIS.
Fixing the sale of alcohol in the Unified State Automated Information System for retail. In Traktir: Front-Office, when selling alcoholic products in a whole container, it is mandatory to read the excise stamp. At the time of closing the check, information on all labeled alcoholic products is transferred to the EGAIS system, and the guest is issued a check containing a QR code, which can be used to check the legality of the purchased alcohol.
Fixing other expenses. Sometimes there are situations when it is necessary to write off the purchased alcohol. As a rule, this happens with spoilage, loss of alcohol, marketing expenses and other expenses when it is impossible to reflect the implementation. In this case, in back-office solutions, an "EGAIS write-off act" is drawn up.

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

The following operations are supported:

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

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

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

The filing 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 the regulation of the alcohol market (PAP) has made changes to the procedure for filing alcohol declarations. We will present how declarations should be filed by catering establishments today.

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

1. Who must submit alcohol declarations

Declarations must be submitted by all organizations that sell alcoholic products, as well as individual entrepreneurs, in the range of which there is beer and beer drinks.

In Traktir, it is possible to prepare declarations separately for each legal entity, including those with division into separate divisions.

2. When to submit declarations

The declaration must be submitted by the 20th day of the month following the reporting period. If the last due date falls on a weekend or holiday, it is moved to the first business day after the holiday.

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

3. In what form can declarations be submitted

Since 2014, declarations can only be submitted electronically. Reporting will require electronic signature and means of cryptoprotection.

The data must be prepared in a specific XML-based format.

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

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

4. What declarations do retailers need to file?

For public catering establishments in the Tavern, 2 forms of declarations 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 products, but the company has a license to sell alcoholic products, then it is necessary to submit "zero" declarations.

5. Corrective declarations

If errors or inaccuracies are found in the declaration, a corrective declaration must be submitted during the reporting period, which will reflect information with clarifications of the original declaration. The corrective declaration must be submitted within the quarter following the reporting one.

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

6. Responsibility for violation of the rules for filing declarations

For violation of the deadlines for filing declarations or failure to provide declarations, distortion of data, organizations can receive a fine in the amount 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 company may be deprived of a license to sell alcohol.

In order to avoid penalties other than high speed Forming a declaration in the Tavern, the possibility of reconciliation with the data of suppliers is implemented, where discrepancies in volume are shown. This will allow you to correct erroneously entered receipts and avoid problems with inspection bodies.

Thus, Traktir allows such responsible work to be done on time and with high quality, which will certainly affect the rational use of employees' working time and financial condition enterprises.

Accounting and planning in production

In cases where it is possible to plan production in catering, economic efficiency institutions are increasing significantly. Canteens with a steady flow of customers, factory kitchens, predictable occupancy establishments, banquet and wedding restaurants - all these types of establishments can purchase only the right ingredients and only at the right time, optimizing purchases, minimizing storage losses and spoilage, reducing the amount of diverted cash. 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 the missing ingredients can be generated. The settings of the "Menu Plan" document allow you to optimize it for working with the "Banquet" or "Buffet".

Accounting for production at catering establishments can be built according to the "direct" and "reverse" scheme. In the first case, a classical scheme is used, based on successive stages, starting with production planning, purchasing and preparation of ingredients, product release and its sale. But such a scheme is well suited for canteens, kitchen factories, banquet restaurants and is not always feasible in classical establishments where the process of predicting production is complicated - 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, the accounting issues of writing off the actually used ingredients are decided after the fact, usually at the closing of the shift. This accounting scheme is called "reverse" when production documents and goods movement documents are formed upon the fact of sale ready meals for a shift. Our system does this automatically, based on sales reports - the accounting system will reflect the releases of sold dishes, if there is a shortage of ingredients in the production warehouses, “movements” will be formed - the system “adjusts” accounting documents to real processes “backdating”.

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

The purchase of products for catering production is often faced with the need to replace one or another ingredient with a similar one - price increases, supplier changes, seasonality, etc. Only a few restaurants can afford to work with a fixed list of purchased products, the rest often use what they can 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 that, when posting the “Product release” documents, the system, if it detects a shortage of ingredients, will be able to replace them with those analogues that are available in accordance with the specified priority. This greatly simplifies the work of an accountant-calculator for accounting for products and reflects the real situation in the kitchen of the institution - this is exactly what chefs should do in the absence of the 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 a mistake and use other analogues instead of the recommended ones, which will lead to accounting errors. But with well-established interaction between the kitchen staff and the administration, such errors are quickly corrected and do not lead to serious consequences.

In the general case, if the warehouse specified in the document lacks the ingredients necessary for the release of a given quantity of products, then it becomes impossible to post the “Product release” document. However, in reality, if a cook needs 200 grams of a product for cooking, and only 190 grams are available, he will still cook the dish. To take into account such situations, the system implements a mechanism for accounting for underinvestments. When the “Allow underinvestment” flag is set, it is possible to release products with an underinvestment of the missing ingredients by an amount not exceeding a predetermined allowable percentage (but not more than 9%).

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

Buffet - a way of serving food in which many dishes are displayed side by side, and the food is sorted into plates by the guests themselves. This technology is very popular in banquet restaurants, hotel restaurants or entertainment centers and very well received by the guests. Buffet, banquet or buffet formats can be considered as a kind of buffet, in which only part of the dishes (for example, desserts, snacks or salads) are served using this technology.

The production accounting of such a technology for the operation of an institution is not an easy task. After all, you can simply write off all the products used in the preparation of dishes for the buffet, fixing the total final sales revenue. But the real picture is much more complicated! What to do with leftovers, how to take into account staff meals, different payment options for a buffet? Our system implements flexible mechanisms that allow you to reflect various options for working on this technology, both with 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, the actual sale of dishes, returns to the kitchen and write-offs for staff meals. Based on these data, the system automatically generates all the necessary movements of goods and funds, displaying real information in the accounting system as fully as possible.

Work on the "Buffet" technology is difficult to control, because gives great opportunities for abuse, both on the part of guests and staff. But with well-established accounting and management control, this technology becomes not only attractive to the guests of the institution, but also profitable for its owners. "Traktir" gives all the possibilities for this.

Accounting for cash transactions

When a shift is closed in the institution, reports are automatically generated checkout shift. These reports can be uploaded to "Traktir: Back-Office", "Traktir: Management" and "Traktir: Head-Office". When posting these documents, you can set up the mode of automatic generation of the "Product output" and "Movement of goods" documents for those dishes that were sold during the shift. In this case, products will be written off from the warehouse where the ingredients are stored and production is carried out, and posting finished products will be carried out immediately to the retail warehouse from which the sale is taking place. This approach to work “after the fact” makes it possible to significantly simplify the task of accounting for ingredients for an accountant-calculator, which will allow him to devote more time to the actual control over the movement of stocks in an institution.

The necessary schemes for the movement of products and dishes must be indicated in advance on the "Goods movement" tab in the stock list card.

Keeping records in the context of several legal entities in one database. All legal entities of an organization can have their own accounting policies and apply their own taxation regime. This approach allows the organization to significantly optimize the cost of taxes in full compliance with the requirements of fiscal legislation.
As a rule, enterprises allocate entity for trade alcoholic products, work with which imposes additional requirements for 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 taxation system.

Such a division requires additional efforts 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 necessary cash registers, forming intra-company transfers, taking into account the separate movement of funds and generating the necessary regulated reporting.

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

For public catering enterprises, the loading of sales data for the following solutions has been implemented:

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

In the most general case, data exchange is carried out in a two-way mode, when data on the item being sold is uploaded from the back office solution to the front office. retail warehouses, and data on sales per shift is downloaded 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 makes it possible to obtain up-to-date information according to the current balances of goods, dishes and semi-finished products in the warehouse. Such an opportunity will be useful for conducting a sudden inventory and placing an order with suppliers.

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

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