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Project

Automation equipment is implemented into workflows of the Kolobok.Ru cafe

Customers: Kolobok.Ru

Tourism, hotel and restaurant business

Product: 1C: Accounting
На базе: 1C:Enterprise 8.3

Project date: 2013/02  - 2013/03
Number of licenses: 3

Company "1C: The first BIT" ("1C: Accounting and Trade") completed the project on automation of the dining room Kolobok.Ru, the press service of integrator on March 9, 2013, system implementation "1C: Accounting 8" reported. Industry solutions "BIT are in addition deployed : Cafe 8" and "BIT: Appetite. Waiter. Bartender".

Before implementation

Automation of trade processes was limited. A system which allows to display quantity of dishes in the order, their names, control of existence of products (ready, a remaining balance, products under write-off) and purchase planning was required.

For the purpose of increase in prestige of an institution, improvement of work of personnel and also attraction new and deduction of old clients the owner of Kolobok.Ru made the decision to carry out complex automation of business. As a technology basis of the project software products "BIT are selected: Cafe 8", "BIT: Appetite. Waiter. The bartender", "1C: Accounting 8" and also a line of a retail store equipment of ASPD FPrint-03, the printer of documents for ASPD FPrint-03 UIIT, the ForPOSt Fast food 15 POS system.

The contractor of the project the company "acted as 1C: The first BIT".

Implementation

Specialists of the contractor carried out installation of systems and a retail store equipment, performed tuning, adjusted data exchange.

As a result of project implementation are automated:

  • accounting and tax accounting;
  • sales management;
  • production scheduling;
  • settlement with suppliers;
  • order placement on delivery of goods;
  • armorings of tables and banquets;
  • separation of the order;
  • automatic lock-out of a workplace through the set period of failure to act of cash desk;
  • management of work of service staff;
  • sales accounting and cash changes;
  • management of the inventory;
  • formation and verification of the menu.