CONTROL & METHODS
Operating system as the primary controller of all areas of the business.
Management and administration:
Supplier selection, buying
Selection and management of raw materials. Cost structure definition
Benefit cost for setting margins
Staff management and selection
Easy inventory control, practical and effective:
Boards of raw material composition of different menu items that facilitate automatic discharge main inventory.
Defining measurement rule for quantification and control of beverages, liquors and food.
Cost structures and profitability
Bacteriological control systems and hygiene areas and resource management, especially in fresh products
Security techniques, monitoring and control
Storage procedures, maintenance and use of resources
Production line logistics and procedures, assembly and dispatch
Antibacterial and hygienic procedures