Power accounting program in the enterprise. Overview of automated accounting systems for catering. Leading domestic automation systems

There are a large number of software for the automation of catering based on the 1C platform: Enterprise. From the point of view of the chronology of the appearance, it is necessary to allocate programs developed on the 1C platform: Enterprise 7.7 and separate programs developed by a planner 1C: Enterprise 8. It will be incorrect to assume that no longer used or not sold at all. Oddly alone 1C: Enterprise 7.7 and to this day did not lose its relevance, but certainly new supplies are made at the expense.

So, 1c-based configurations for public catering designed for platform 7.7:

• - The program is intended for small and medium-sized cafes, bars, restaurants, fast food enterprises (fast food), canteens. Astor: NSSO is not an independent product and is designed to collaborate with 1C: enterprise 7.7 component Operational accounting.
• - The program forms documents and reports on public nutrition (plan menu, menu, outfit for the manufacture of products, a marching report, a trade report, a report on income and expenses, a fence sheet, etc.). The configuration works in conjunction with the component accounting of the program system 1C: Enterprise 7.7
• - Tavern configuration, edition 4.2. The standard version is a supplement to a typical 1C configuration: Accounting 7.7 and is a general model solution to the accounting task in organizations catering and obtaining relevant reporting.
• - The typical solution is intended for automation of operational and accounting in catering enterprises: dining rooms, fast food enterprises, nutrition factory. 1C-Rarus solution: Editors Ed. 6, professional is not
  Independent program and is intended for use with component accounting of the program System 1C: Enterprise 7.7.
• - the configuration of the ICC cafe (Calculation accounting + workplace of the waiter) is intended for complex or partial automation of public catering enterprises, which is of interest as for large modern enterprises Restaurant business and small cozy cafes. The IBC cafe is a completely original configuration and consists of two conditional components: "Calculation accounting" and "workplace of the waiter".
• - The configuration "Restaurant +" is a fully original configuration and is intended for the integrated automation of operational accounting at catering enterprises. The configuration supports various customer service technologies: restaurant, bar, cafe; Fast-Food, spa, snack bar; Mobile Restaurant. Using configurations in a complex with specialized equipment allows you to increase user performance and reduce customer service time.
• - The program is designed to automate accounting in public catering. Bit: Publication is not an independent program and works in conjunction with component accounting 1C: enterprises 7.7 local or network version.
• - Lunch program. Configuration for 1C: Enterprise 7.7, designed to account for products and dishes at the enterprise or in the dialing unit (dining room, cafe, restaurant) and developed using a spent set of functionality of the previous versions of Lunch, operating since 1996.
• - It is a comprehensive solution for keeping accounting in pizzerias, in a bar, cafe and in other public catering points.
• - The configuration is designed for restaurants, cafes, shops, cooking, bars and snack bars, which are not installed in the hall of computers.
• - Configuration is intended for organization management accounting at catering establishments. The configuration takes into account the movement of material and money, in terms of management accounting. To enterprises for which this configuration is written include: entertainment centers, clubs, restaurants of various formats, cafes, bars, billiards, fast-service enterprises (bistro), tableware, semi-finished manufacturing workshops and other products.
• - The configuration is designed to automate accounting in those catering facilities where food is organized by the regulated menu: boarding houses, sanatoriums, kindergartens, school canteens, children's health camps.
• - The configuration is included in the barcode system: the restaurant, it is an addition to the standard configuration "1C: Accounting 7.7" editions 4.5, and is intended for automation of accounting, tax and operational accounting at cafes of café: cafes, bars, restaurants, dining rooms, FAST- Food, gaming centers.

The program is designed to take into account products and calculation of food dishes with a large number of consumers.

1c-based configurations for public catering designed for 1C: Enterprise 8:

• - software Designed to automate accounting in public catering enterprises of various types: restaurants, canteens, cafes, bars, fast food enterprises (Fast-Food), as well as small shops for the manufacture of semi-finished products or confectionery products. Configuration allows you to solve problems warehouse accounting, cutting goods, calculating the cost of semi-finished products and dishes, with automatic formation of accounting and tax accounting. Decision "1C-Razarus: Register Ed. 8, prof" is not an independent program and is intended for use with the configuration of the company's accounting, ed. 1.5 "Program Systems 1C: Enterprise 8.
• - The configuration is intended for the integrated automation of catering enterprises of various types: restaurants, canteens, cafes, bars, fast food enterprises. For work, it is necessary to have an installed on the 1C platform: an enterprise 8 of a typical configuration of the production enterprise.
• Barcher: Barman v.5 - The configuration is designed to automate the Barmen-Cassira workplace at catering facilities: in bars, cafes, fast foods, canteens.
• - The configuration is designed to organize management, accounting and tax accounting At catering facilities: in restaurants of various formats, cafes, bars, fast-service enterprises (bistro), canteens, semi-finished products.
• 1C: Rarus: Fast Food (Front Office) - The software product is designed to automate the sales of goods and dishes to visitors of fast food enterprises, canteens and buffets. The solution is designed using modern technologies And it can be used both in small enterprises and in large networks or food combines with a large number of sales points.
• - The software product is designed to solve managerial and marketing tasks of the restaurant and allows you to provide a sufficient degree of control and management of the enterprise for the modern restaurant.
• - The software product is designed for accounting tasks at catering and catering business. "Tavern: Back-Office" Version "Prof" is intended for use in conjunction with front-office systems such as "Tavern: Front-Office".
• - The program is designed to automate the process of servicing guests and management accounting at small enterprises of the catering industry and restaurant business.
• MISFFT: School Food - The configuration serves to automate the accounting of food-related facilities in educational institutions. It can be used in school canteens, kindergartens, wellness camps.
• - Software Product "1C-Rating: Publication" is intended for automation of accounting, tax and operational accounting at enterprises and in public catering divisions of a different scale: restaurants, bars, cafes, canteens, production shops. The configuration allows the use of "direct" and "reverse" document management schemes (issuing or sales-release) associated with the production and sale of food. Automated revenue receipt of revenue from retail sale of food in retail outlets using different ways payment (cash, coupons, club cards) and the provision of discounts on discount cards.
• Respect: Cash 2.0 - The program is designed to automate accounting in public catering. Configuration Respect: Publication is a supplement to the configuration of the "Accounting Company" 1C: enterprises 8.
• . The configuration is designed to automate the restaurant business and catering enterprises: restaurants, canteens, cafes, bars, buffets, fast food enterprises, as well as for small workshops for the production of semi-finished products.
• . The program is designed for warehouse automation and production accounting Companies working in the field of catering (cafes, bars, restaurants, dining rooms, etc.), and companies producing semi-finished products and finished products for catering.
• - The program is designed to automate the activities of public catering companies (cafes, bars, restaurants).

SALLIX Restaurant Management 3.0 - the program allows you to get not only a powerful solution for accounting, but also necessary tools to improve the efficiency of enterprise management on modern level. The program includes 3 management systems at once: Front Office, Back Office, Head Office

At the end of 2010, 1C released its own typical configuration. As a basis for the development of the configuration of 1C-Razarus.

Setting up for the program "1C: Accounting Version 7.7" to automate food accounting at catering enterprises.
Main settings:
1. Powing food primary documents And their payment.
2. Based on the procedures conducted in the journal, you can form the following reporting documents:
- report on the product warehouse for the specified period;
- Register of receipt of a separately selected product according to the dates and on the overhead;
- register of products from a particular supplier;
- Debt on suppliers in the context of documents.
3. Drawing up the calculation and technological cards of dishes with an indication of the amount of food used (the price and sum are generated automatically in the presence of products in stock). Calculation cards are remembered in the log of economic operations in the form of documents.
4. Drawing up a plan-menu on the day and printing of the plan-menu for the kitchen with the calculation of all listed dishes, with the simultaneous formation of the requirements for the product warehouse, indicating the list and quantity of the necessary products. When saving the plan-menu in the log of economic operations, wiring to write off the food spent on the preparation of listed dishes are formed. In the absence of or insufficient quantity of a specific product, the program issues a warning message and offers to quickly change the calculation of the dish.
5. After drawing up and forming a plan-menu on the day, you can print the menu plan, warehouse requirement, day menu.
6. It is possible to write off food, not making up a menu plan for a day. For this, the document "Product Consumption" is formed.
The above version of the program is designed for the configuration "Simplified taxation system, editors 1.3 based on the platform" 1C: Enterprise 7.7 ". There are a dozen species of this program for various public build enterprises operated to the present.
This setting is intended for catering enterprises using no more than 150 products in their assortment and no more than 100 dishes, which is typical of children's health camps, schools, hospitals.
In contrast to the well-known programs for the Assembly, the proposed setting "Menu-77" is integrated into the standard accounting program, it is distinguished by simplicity of development and operation and does not create problems when updating the trigger of a typical program.
Everything accounting wiringFormable by documents of this setting, participate in the formation of accounting and tax reports.
Everything economic operationsnot related to food products are recorded by standard file configuration documents. If in the "Products" directory to draw data on callerness, the content of fats, proteins and carbohydrates, it is easy to automate the setting of these parameters in dishes when the calculation card is generated or the plan-menu.
There is also a setup for the configuration "Accounting, revision 4.5" with an assortment of products more than 500 and the range of dishes more than 300. In this development, warehouse accounting of products with the movement of products between the warehouse, kitchen and bar, using multiple units of measurements is implemented. Calculation cards have additional parameters, such as the "hot processing", "processing coefficient", "seasonal coefficient". Also used complex calculation cards with nested dishes for which there are its calculation cards. The basic principles of the program are the same as set out in the description of this setting.

Operating system: Windows 2000 / XP
Size program (distribution): 2880 KB
License type: Shareware.

A new program for automating the quantitative accounting of products in the storeroom, calculation of dishes, maintaining those. documentation and reporting of financially responsible persons in catering enterprises. With the help of the Calculation of Dishes when changing prices for products, it will take no more than a minute. The program itself will make a list of calculation cards in which you should make changes. You can print a new calculation card, or printe a new calculation in the free column of the already printed calculation card. The program itself calculates the product laying standards according to the menu plan and prints the requirement in the storage room. Before conducting a revision, you can print an accurate statement with the residues of products in the pantry (according to quantitative accounting). You can use the automatic filling of the transfer of the goods when changing a materially responsible person, and in the future only edit the data. The trade report for shift is automatically formed during the reporting period, given all the arrival-rash operations. At the end of the shift, you only need to print a report, and attach documents. (All calculations program will produce automatic mode).
If you wish, you can print empty catering blanks. All documents displayed on the seal established forms in OKUD. The program has a technical support.
This is one of the inexpensive programs that finds it beneficial from themselves to the price. Care.
When you pay for the program, you can get a 10% discount (more on the program website).

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Comments on our softe portal:

Every day the automation of public and workflows increases. Do not remain aside and catering, especially strongly, this is noticeable when you look at the work of actively growing private fast food and dining rooms. large enterprises.

The specificity of production and a sufficient amount of funds allocated to rationalize the work of personnel are determining in the idea of \u200b\u200breducing the loss of working time personnel and achieve high customer service standards.

Why do you need automation

Automation of any of the institutions, be it a dining room or will help solve several eternal challenges of catering:

• relief of the labor of personnel;
• minimizing the number of errors when transferring orders;
• suppression of most personnel abuses;
• accurate fixation of all residues by bar, kitchen and real-time warehouses without constant revisions;
• obtaining full fixed information to manage the institution and the correction of its personnel and pricing policy;
• coordination of the work of each member of the team.

But the most important condition for both dining rooms (school and factory) and for fast food enterprises is the speed of customer service, because the capacity depends on this value, and ultimately the company's profit.

In the case of a table, this is also a high-quality and error-free system of working with meals for nutrition, the calculation of the necessary subsidies and special seats. Naturally, at the shoulders of accounting lays a huge responsibility, and to whom, as not to her, the most beneficial automation of production.

Features of automation in the use of machinery and software equipment

A full-fledged comprehensive automation cannot be represented without a wide range of electronic trading equipment, such as:

• service Print Printers - Reliable Mini Printers for Instant Printing Checks and Orders;
• fiscal registrars intended for issuing checks with extended information;
  programmable keyboards with high functionality containing up to 70 characters;
  touch screens;
• barcode and magnetic card readers;
• buyer displays;
• mobile terminals based on Pocket PC.

Advanced terminal - the cashier's workplace in the canteens and fast food institutions is up to five modules (cashier monitor, specialized keyboard with magnetic card reader, fiscal recorder and money box) connected in general System, whose center is system unit.

Programs for automation of catering institutions

POSTER is an effective solution for cafes, restaurants, pubs and facilities of Fastfud. With this application, it is easy and pleasant to work, and training will take only 15 minutes!

Want to make tax and accounting reports Restaurant in one program and simplify these processes as much as possible? Install the program that is designed for this! Take a look at us, we will tell the name

Looking for a modern and affordable system for automating your restaurant, but unsuccessfully? Do not despair, we can help!

Want to improve and maximize the work of your restaurant, but are lost in the manifold of programs and utilities? Come on our site, we will help make right choice

Automation of processes in catering establishments

Although many novice restorans and it seems that, for spectacular work, their establishment is quite a pretty smile of waitress and notebook in her hands, in fact it is a cruel misconception that has been worthwhile to many of their burned business. Modern institutions are aimed at obtaining a result - great profits and use a wide variety of methods: excellent cozy design, kitchen with high-quality, delightful menu, wide advertising, thrown and communicable waiters and, of course, the most modern means to link all this together . It is this feature that carries the full automation of the process of communication with the client and institution of institution.

Technique in the work of the waiter allows:

• create a full grid of orders for all tables, taking into account each individual guest - this means that no dish confuses its owner;
• to regroup guests - with a smile to distribute tables, without taking refinements for other waiters;
• automatically transfer orders in the bar and in the kitchen - more no forgotten dishes and lost leaves;
• track the time execution time - on any customer's question have an instant answer, not spending time to go to the kitchen and back;
• print preliminary and final account and, of course, a fiscal check;
• control several halls and bar racks with fewer waiters, as the reduction of hikes with orders for the kitchen or a check to the bar will save strength and time;
• keep records of hourly services (saunas, bowling) in accordance with their tariffs.

Technique in the work of the administrator is:

• automatic accounting of remnants and costs for technological cards in real time, which will help to avoid the problem of suddenly ending products;
• simplifying work with suppliers for orders and calculations;
• accounting for revenue with instant deduction of all necessary expenses;
• calculating discount policies;
• full display current situation in a restaurant with a report on the tables, current revenue, cancellation of orders;
• formation of daily and weekly accounts for accounting and translate them if necessary in 1C followed by printout.

Difficulties in the implementation of automation

Oddly enough, difficulties in the introduction of new working methods are not at all technical moments, and in human cosupiness.

From the head:

• unpretentiousness to new changes or the desire to introduce a system half, avoiding large spending;
• invulsion to interest the main units in the form of accounting or IT departments;
• excessive belief in the overestimated promises of the equipment sellers, ready to offer golden mountains and stunning success in response to a cherished signature on the start of work;
• personnel fluidity among manuals in the middle of the process of restructuring.

Managed:

• lack of a clear work plan;
• understanding the size of the project or, on the contrary, artificial inflatability;
• exterior of the time and cash of the enterprise.

Personnel:

• lack of employee motivation and conscious sabotage with loss of left sources of income;
• lack of training personnel or smooth introduction of the system, which leads to unforeseen breakdowns;
• incompetence in modern technique and unwillingness of employees to study.

Pros and cons of automation "turnkey"

Pluses of turnkey solutions for enterprises with a large staff, a complex calculation system and high customer passability are obvious:

• Development of software that takes into account personal revenues and costs in relation to all employees of the enterprise that is fed in the dining room, with the calculation of complex identification systems with the binding of mutual settlers to personal account, with data sending to the common system accounting Enterprises that make a final settlement with an employee, subtracting food costs from wages. The system is complicated in the presence of subsidies or internal loan at the enterprise, as well as the need to take into account the possibility of calculating with cash or credit cards. It is not surprising that when creating similar programs Forces, assume the factory IT department, constant malfunctions are possible, requiring long grinding.
• Official license to use software.
• Professional assembly and equipment setup by specialists of the company.
• Qualitative training of all employees of the enterprise new technologies.

The consumption of automation of production can be attributed to the high cost of equipment, programs and installation work.