Moreover, such records must be kept up-to-date and done accurately. Trying to save a few hours by cutting back on the time needed to keep inventory records may be money poorly saved. The simplest method for tracking inventory is using a spreadsheet. A simple spreadsheet might list all of the products that are regularly purchased, with the current prices and the numbers on hand at the last inventory count. The prices can be updated regularly as invoices are processed for payment, and a schedule can be set to count the product on hand.
In large operations, the systems need to be more sophisticated as there are more people involved. Purchases might be made by a separate department, inventory records might be kept by a storeroom clerk, and the tracking and counting of inventory might be tied to a system using scanners and barcodes, which in turn may be linked with your sales system so that there is always a record of what should be in stock.
No matter the depth of detail used, having a system to track inventory gives managers a good idea of supplies on hand and a tool to use to manage costs. The primary reason for establishing a consistent method for accepting ordered goods is to ensure that the establishment receives exactly what has been ordered. Errors frequently occur, and unless the quantity and quality of the items delivered are carefully checked against what was ordered, substantial losses can take place.
When receiving procedures are carefully performed, mistakes that could cost the restaurant time and money are avoided. In addition, an effective receiving method encourages honesty on the part of suppliers and delivery people. The most important document in determining if the goods received are the goods ordered is the invoice. An invoice is an itemized list of the goods or products delivered to a food preparation premise. An invoice shows the quantity, quality, price per kilogram or unit, and, in some cases, the complete extension of the cost chargeable.
Only by carefully comparing and checking can you be sure that the information on the invoice tallies with the products received.
Whenever possible, the receiver should check the invoice against the purchase order or purchase request slips. This will ensure that the quantity and price of the goods shipped match those listed on the order form.
If the invoice is not checked against the purchase order when the goods arrive, there is the potential that you will be missing products you need or receive products that were not ordered or are in incorrect quantities. In addition, the quality of the goods should be determined before they are accepted. For example, boxes of fresh produce and frozen foods should be opened and inspected to ensure quality. When you are satisfied that the delivery is in order, sign the invoice.
In most cases, the invoice is in duplicate or triplicate: you keep the original and the delivery driver retains the other copy or copies. Once you have signed, you have relieved the delivery company of its responsibilities and the supplies now belong to your company.
You may, therefore, become responsible for any discrepancies between what is on the invoice and what has been delivered. It is good practice to bring any discrepancies or errors to the attention of the driver and have him or her acknowledge the mistake by signing the invoice. If a credit note is issued, that should also be marked on the invoice by the driver.
Take the signed invoice and give it to whoever is responsible for collecting invoices for the company. The receiving of deliveries can be time consuming for both the food establishment and the delivery service. Often the delivery people particularly if they are not the supplier will not want to wait while these checks are done. Once the invoices have been signed, put the delivered products in the proper locations.
If you are required to track incoming inventory, do so at the same time. When a supply leaves the storeroom or cooler, a record must be kept to track where it has gone. In most small operations, the supplies go directly to the kitchen where they are used to produce the menu items. In an ideal world, accurate records of incoming and outgoing supplies are kept, so knowing what is on hand is a simple matter of subtraction. In a smaller operation, knowing what has arrived and what gets used every day can easily be reconciled by doing a regular count of inventory.
In larger operations and hotels, the storage rooms and coolers may be on a different floor than the kitchen, and therefore a system is needed that requires each department and the kitchens to requisition food from the storeroom or purchasing department, much like a small restaurant would do directly from the supplier. To control inventory and to determine daily menu costs in a larger operation, it is necessary to set up a requisition procedure where anything transferred from storage to the kitchen is done by a request in writing.
The requisition form should include the name and quantity of the items needed by the kitchen. These forms often have space for the storeroom clerk or whoever handles the storeroom inventory to enter the unit price and total cost of each requested item Figure 1. In an efficiently run operation, separate requisition forms should be used by serving personnel to replace table supplies such as sugar, salt, and pepper.
However, often personnel resist using requisition forms because they find it much easier and quicker to simply enter the storage room and grab what is needed, but this practice leaves no record and makes accurate record keeping impossible. To reduce the possibility of this occurring, the storage area should be secure with only a few people having the right to enter the rooms, storage freezers, or storage refrigerators.
Not only does the requisition keep tabs on inventory, it also can be used to determine the dollar value of foods requested by each department and so be used to determine expenses.
In a larger operation where purchases may be made from different suppliers at different prices, it may be necessary to tag all staples with their costs and date of arrival. Expensive items such as meats are often tagged with a form that contains information about weight, cost per unit piece, pound or kilogram , date of purchase, and name of supplier. Pricing all items is time consuming, but that time will soon be recovered when requisition forms are being filled out or when the stock has to be given a monetary value.
In addition, having prices on goods may help to remind staff that waste is costly. There are two basic record keeping methods to track inventory. The first is taking perpetual inventory. A perpetual inventory is simply a running balance of what is on hand. Perpetual inventory is best done by keeping records for each product that is in storage, as shown in Figure 2. When more of the product is received, the number of cans or items is recorded and added to the inventory on hand; when some of the product is requisitioned, the number going out is recorded and the balance is reduced.
In addition, the perpetual inventory form can indicate when the product should be reordered the reorder point and how much of the product should ideally be on hand at a given time par stock. In small operations, a perpetual inventory is usually only kept for expensive items as the time and cost of keeping up the records can be substantial. The second inventory record keeping system is taking a physical inventory. A physical inventory requires that all items in storage be counted periodically.
To be an effective control, physical inventory should be taken at least monthly. The inventory records are kept in a spreadsheet or in another system reserved for that purpose. The inventory sheet Figure 3 can list the items alphabetically or in the order they will appear on the shelves in the storage areas.
In addition to the quantity of items, the inventory usually has room for the unit cost and total value of each item in storage. The total values of the items are added together to give the total dollar value of the inventory. This is also knows as extending the inventory. The total value of the inventory is known as the closing inventory for the day the inventory was taken. This amount will also be used as the opening inventory to compare with the next physical inventory.
If the inventory is taken on the same day of each month, the figures can be used to accurately determine the monthly food cost. The physical inventory is used to verify the accuracy of the perpetual inventory. For example, if 15 whole beef tenderloins are counted during a physical inventory, but the perpetual inventory suggests that there should be 20 tenderloins on hand, then a control problem exists and you need to find the reason for the variance.
Most people today use computerized systems to calculate, track, and extend inventory. These systems enable the restaurant to have a much tighter and more accurate control over the inventory on hand and the costs of that inventory. Having access to information such as ordering history and the best price paid is just one of the benefits of these systems.
They can also help the purchaser predict demand levels throughout the year. These programs in many cases are also integrated with the point-of-sale POS system used to track sales, and can even remove an item from a computerized inventory list when the waiter registers the sale of any menu item on the restaurant terminal. That is, if a customer orders one chicken dish from the menu, all the items required to make one portion of the chicken are discounted from inventory.
This provides management with an constant up-to-date perpetual inventory of most inventory items. Each dish in your menu has a mastery bar. To fill up that bar, you need to cook that dish repeatedly. The number of times you need to cook a certain dish in order to get a Mastered status on it varies. Try to focus on the dishes that only take a few minutes to make.
Mastering quick dishes as soon as possible will help you get better overall ratings. Before you log off for the day, make sure you fill up your counters with a lot of food. You can stack several servings of the same dish on the same counter, allowing you to sell hundreds of that dish over time. The dishes served on your counters continue to sell even while you are offline. Filling up all your counters before you log off will help ensure that you will have plenty of earnings when you return to the game the next day.
Try to cook quick dishes during the day. This will allow you to keep the counters stocked without having to wait too long for dishes. When you are ready to quit for the day, you can fill your stove slots with food that take several hours to cook. This way, your stoves will not stay idle throughout the night. When you start out in CafeLand, you will be given a default layout with some furniture and enough floor tiles and wallpaper to cover your store.
As you expand, you will most likely find yourself wanting to remodel. Just go to your inventory menu, tap on the item you want to get rid of, then tap on the sell button. There are four types of sauces in the game. You can purchase them with premium currency called Cash or you can craft them yourself. Crafting them can be a bit tricky, though as you will need specific ingredients.
If you have enough ingredients, just tap on the tab with three bars on the bottom right side of the screen, then choose Sauces. You will see a Craft button beside the sauces that you have enough materials for. Otherwise, you will see how much Cash you need to purchase each sauce. These sauces help you complete dishes more quickly, earn more money, and avoid waste. One of the challenges of crafting sauces is the difficulty of finding ingredients without spending real money.
The solution here is to simply play actively more often. Every time you mop the floor, talk to a customer, collect tips, cook, and serve a dish, you have the chance to get one of the ingredients for sauces. The more you actively play, the better the chances you have of collecting all the ingredients you will need.
When you link your Facebook account to the game, your Facebook friends who are also playing the game will automatically be added to your in-game contacts. Friends can send each other gifts that can contain coins, Cash, special food, vouchers, and more. Vouchers are very hard to come by, and they are used for a lot of things, so having a lot of friends to visit will increase your chances of getting them.
Here you can work with other players in raising the League of your club. Whenever a season starts, club will receive a list of tasks that must be completed. Members of your club must then accept one of the tasks and complete it within the time limit. Successfully completing a task will allow players to earn contribution points. A gift will also become available for every member of the club each time a task is completed.
More tables and chairs mean more customers. If you are having problems with customers who complain about not having enough seats when you have a bunch of empty chairs, that means you accidentally blocked all paths to other areas.
As you level up in CafeLand, you will be able to unlock more celebrities. You can find them by tapping on the building with the VIP sign. You can then spend some coins to invite a celebrity to your cafe. When they arrive, they will give you a gift box with various rewards inside.
They gain experience every time they are invited, and they level up when their experience bar is filled. The higher the level of the celebrity, the better the rewards will be for each invite. Each celebrity has a favorite dish. If you are serving their favorite when they arrive, they will earn even more experience for that visit. Unfortunately, you will only see the category of their favorite food. On the right side of the screen is a slot machine icon with a question mark on it.
Tap on it to open up the prize wheel. You get a free spin every 12 hours, so make sure you return on time because the timer will not start until you claim your free turn. You can also get free spin chances from random drops. After spinning, you will get an offer to spin again in exchange for watching a video advertisement. Finally, you can spend 15 Cash to buy another spin. You can get sauces, vouchers, furniture, and more from the prize spin. Try it whenever you can in case you get really lucky.
Just avoid spending premium currency as that would be a waste. Besides the VIP building is the cinema. Tap on it to open up an ad offer that will reward you with a random drop. You will have to check on it often because videos are not always available.
Sometimes you will need to open up the menu multiple times for the offer to come up. This is also why you should accept the offer whenever it is available.
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