Food & Beverages department concerns the “food flow”, from the purchasing of the raw materials to service to the guests’ dining, concerned with the delivery and presentation of the food to the guests, after completion of the food production.
This department is responsible for maintaining high quality of food and service, food costing, recipe management, menu engineering, bars and more. An integrated F&B module to your PoS, enhances guest experience by improving service with easy to use touch screen point-of-sale (POS), mobile-based ordering and automatic KOT printing.
It helps you to easily achieve a profitable food costing by controlling the procurement, storing, issuing, item recipe, consumption, wastage and variance. With inbuilt menu engineering, you get a menu that is popular as well as profitable.
Key elements in this department are:
Menu Engineering: Use menu engineering to create an effective item mix and gross profit margin to determine the relative performance of each menu item and classify them in a profit-popularity index as high-high, high-low, low-low and low-high. This helps you to balance the menu with popular items and profitable items.
Recipe and Production Management: Easily enter the recipe ingredients for each of the food and drinks menu items. It shall support semi-finished items, which are used to produce the final items.
Food Costing: Food costing helps you with strict control on raw material procurement at correct rates, issuing in the right quantity at the right time. This keeps a constant check on costs incurred and improves quality.
Variance Control: Variance control helps you to compare and analyze the actual consumption (cost and quantity) with ideal consumption. It helps you to increase revenue and quality by controlling mistakes (erroneous data entry) and mischief.
Restaurant Table Reservation: With an effective reservation system, you can easily manage the table booking and waitlist for the current shift or for a future date. While booking, a preferred table and wait staff can also be assigned with guest name, contact detail and other guest preferences.
Storing and Issuing (Stock Transfer): End-to-end stock transfer module comes to the rescue for the store manager and lets him manage the tracking of inventory. It helps him to receive, store and issue goods for designated sections to prevent theft or pilfering.
Food & Beverages department is an inseparable part of the hotel service. You need to pay enough attention to this department as it comprises a many complicated stages and procedures requiring expert attention.