OPERATION SYSTEM,

CONTROL & METHODS

Operation system

Operating system as the primary controller of all areas of the business.

Management and administration:

Targets setting

Supplier selection, buying

Selection and management of raw materials. Cost structure definition

Benefit cost for setting margins

Staff management and selection

Control system

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

Procedures/Methods

Storage procedures, maintenance and use of resources

Production line logistics and procedures, assembly and dispatch

Operations manual

Antibacterial and hygienic procedures