1S:UNF 8. Catering Company Management

2024: Revision 3.0 with default document write time setting

The development center "1C-Rarus" together with the company "1C" issued the edition 3.0 "1C: Management of a catering enterprise." The functionality has been expanded for additional convenience of users and to reflect the latest changes in industry legislation. Support for revision 1.6 will end on June 30, 2024. 1C Rarus recommends that users switch to revision 3.0. The developer announced this on March 11, 2024.

Since its release in 2020, "1S:UNF 8. Catering enterprise management "acquired over 500 catering enterprises of various formats and concepts.

The industry solution is developed on the basis of the typical configuration "Management of our company" and is focused on business management.

Emerging Features of Revision 3.0

• Set the default document write time. It makes it possible to finely and clearly configure the workflow scheme and set the desired sequence of documents, excluding the human factor.
• Blocks work with VetIS. A convenient option of automatic cancellation of incoming veterinary certificates has been added, automatic control of compliance of receipt and veterinary documents has been implemented.
• Nomenclature certificate accounting mechanism. For each item, you can store scanned copies of the required certificates in the program. Certificates can be printed when a receipt or a bill of issue is posted.
• Accounting of prices by subdivisions. If the same product is purchased for different divisions at different prices or different pricing schemes for dishes, then it is enough to enable the price accounting option in the division's context in the settings.
• Calculation of sales prices in sales documents. A dynamic sales price calculation variant has been added to the sales documents when the document is posted.
• "Freezing" of program reference books and documents. The convenient ability to close the directory or document from editing is implemented if the user does not want someone to make changes to it.
• Drinking alcohol as serving meals or as part of cocktails. Added support for the position of the 108-FZ from the 03.04.2023 to highlight information on the portion use of alcoholic beverages when preparing cocktails and dishes.
• New reports. Reports are regularly added for a more convenient analysis of the business activities of the enterprise. New reports: Inventory Summary Discrepancies and Write-Off Analysis.

2022: Presentation of Electronic Delivery

The company 1C"" together with the company 1C-Rarus"" on February 24, 2022 released an electronic delivery of the industry solution "1S:UNF 8. Management of a catering enterprise "for training in higher and secondary educational institutions. 1S:UNF 8. The management of a catering enterprise is produced within the framework of solving one of the priority tasks - digitalization of the system. To formations this end, electronic supplies of industry solutions for training in higher and secondary educational institutions are produced.

Functionality · The current version of the industry solution for automation of management and accounting in independent and network catering enterprises of various formats and concepts. · Restaurant business management in one program - sales, purchasing, warehouse, production, finance, salary, reporting and CRM. · The included solution can be used in multi-user mode during training sessions with the 1C:Enterprise 8 platform.

Electronic deliveries of industry solutions for higher and secondary educational institutions of 1C:Enterprise 8 program system are sold to educational organizations of higher and secondary special education that have an up-to-date cooperation agreement with an educational organization of general and vocational education, and which purchased the 1C:Enterprise 8 product. A set for training in higher and secondary educational institutions. "

2020: Release of the "1S:UNF 8. Catering Enterprise Management "

On June 29, 2020, 1C, together with 1C-Rarus Development Center, announced the release of an industry solution based on 1C:Enterprise 8.3 - 1S:UNF 8 technology platform. Catering enterprise management "(hereinafter referred to as" 1C: Catering enterprise management ").

1S:UNF 8. Catering Company Management

According to the developer, the solution is designed to automate the management of accounting in independent and network catering enterprises of various formats and concepts, such as: restaurant holdings (including franchising); catering companies and food operators; own catering services at enterprises of various profiles; food divisions consisting of hotels, hotels and other accommodation facilities; workshops for the production of culinary products, including as part of restaurant or retail food chains; as well as other catering establishments.

1C noted that, unlike the 1C: Catering solution, which focuses more on maintaining regulated accounting with industry specifics, the presented product "1C: Catering Enterprise Management" is a business management solution.

The solution provides functional blocks for production management with complex schemes, for working with internal and external orders, as well as for building distributed or centralized systems with fine-tuning access rights and data migration loops. Typical Configuration Capabilities "Managing Our Company" Revision 1. 6, on the basis of which, while maintaining all the basic capabilities and typical mechanisms, a solution was developed, they allow you to manage your business in one program - sales, purchases, warehouse, production, finance, salary, reporting and CRM, use the capabilities of remote work if you have the Internet, as well as control the managers and business owners of the enterprise online on a smartphone or tablet, according to "1C."

Solution "1C: Catering enterprise management" is developed on the technological platform "1C:Enterprise 8.3," which allows:

• Ensure system performance and scalability
• organize work with the system via the Internet, in thin client mode or a web client (through a regular Internet browser), including in cloud mode;
• create mobile workplaces using tablets and other mobile devices;
• Customize the interface for a specific user or group of users based on the user's role, access rights, and customization.

Nomenclature

The nomenclature, developed on managed forms, reflects all industry information on goods, materials, semi-finished products and dishes. It sets parameters such as shelf life, warehouse balances, information on retail and wholesale prices, and also loads sales dynamics.

1S:UNF 8. Catering Company Management

Compounding

In the recipe of the dish, you can describe in detail the cooking technology, as well as set the following accounting indicators: the amount of gross ingredient, the percentage of losses after cold treatment, the amount of net ingredient, the percentage of losses after hot treatment, the amount of ingredient yield.

The system takes into account the chemical and energy characteristics of dishes, their calorie content and nutritional value. Summary indicators per dish are calculated automatically by the sum of the ingredients that make up the dish and can be printed.

To simplify work with the program, it is possible to download a list of ingredients, dishes and recipes with chemical and energy indicators (with filling out the relevant reference books and documents) from the online electronic recipe collection FoodCOST.

Additionally, several formulations can be used with automatic determination of the desired one at the time of preparation. For complex recipes, a "dish in a dish" accounting mechanism with an unlimited number of nesting levels has been implemented, which allows you to take into account all, even the most complex processes for the production of dishes and semi-finished products at the enterprise. Different business units can use different recipes for the same dish. Recipes can also have different validity periods.

Kitchen and Product Release

Cut operation. This functionality allows you to take into account all the components after cutting whole raw materials (meat carcass or whole fish) for subsequent use in cooking recipes.

Shelf Life Control and Batch Accounting When a product is released, its expiration date is automatically calculated. When a receipt note is created, the expiration date and date type are set automatically. Auto-substitution of the expiration date and batch can be disabled.

Accounting of losses during raw material processing. You can specify separate processing rules for each ingredient. In the AWS "Losses and Processing" you can not only set losses for each ingredient with a specific type of processing, but also see losses in the section of chemical and energy characteristics.

Seasonal odds. The use of the mechanism of seasonal coefficients allows you to take into account the "floating" percentage of cold processing of the ingredient depending on the season.

Accounting of losses in the section of raw materials batches. You can make a separate percentage of waste for each batch. In the act of study of raw materials, you can specify the percentage of losses in the section of batches and at the time of the release of the dish these parameters will be taken into account.

Maintain a list of analogues. According to the developer, this functionality simplifies the process of correctly accounting for the remaining ingredients and allows the cook to quickly select a replacement in case of a shortage of any ingredient. For each product, you can specify several substitutions or select an entire list. Replacements can be limited to time limits, their priority, and a specific scope (subdivisions) can be fixed.

Key ingredient. When a dish is prepared, underfolding can be allowed for some ingredients, but the key ingredient is one that should always be in a certain and constant amount. To do this, there is a "Key Ingredient" flag in the recipe.

Separate nomenclature accounting of goods and ingredients for warehouse and production. With the help of production analogues, you can implement a bundle of goods so that it is more convenient for warehouse and kitchen employees to navigate the positions.

Taking into account the production of side dishes allows you to take into account the production of additional products during preparation.

Managing cooking points. You can prohibit the preparation of a dish if a dish is prepared in another kitchen.

Technology ingredient. It is possible to add a process ingredient, i.e. an ingredient that is present in the formulation but does not affect the cost of the composition of the dish.

Working with business lunches and modifiers. The software solution supports modifiers and business lunches. For dishes and business lunches, it is possible to add modifiers that will be included in the production.

Taking into account the preparation of semi-finished products and dishes, as well as the number and amounts of ingredients written off for production, according to previously established recipes, with the possibility of assessing the needs of the ingredients and providing them.

The mechanism for automatic distribution of documents by time within the day, depending on the document type, allows you to determine the movement pattern of materials at the enterprise and eliminate user errors in terms of the formation of material movement chains.

Warehouse and Inventory

Collateral Block. In the Demand Calculation AWS, a schedule is drawn up where the user sees all items that should be purchased or prepared for a specific date. It is possible to form a list of "replenishment," for example, only for "cooking."

Work with negative balances during warehouse operations. The accounting mechanism of negative batches allows you to separately take into account positive and negative batches in warehouses, while the accounting "minus" for the product (for example, due to a bookmark violation or portioning) does not add up with the real arrival of the product, which prevents the most common abuse of personnel in production.

1S:UNF 8. Catering Company Management

Inventory. The physical inventory process creates capitalization and write-off documents depending on the differences between the accounting quantity and the actual quantity. Filling in the actual quantities in the document is available from mobile devices, which is more convenient than pre-printing a blank graphic (but it is also provided).

It is also possible to conduct an inventory of semi-finished products and ready-made dishes with automatic folding of them into ingredients according to recipes.

Banquets and events

A specialized interface for working with Events allows you to conduct full-fledged planning of banquets and other events. The "Questionnaire" tab will help the manager not to miss important questions that need to be asked to a potential guest. The program provides for the creation of individual questionnaire templates.

The "Products and Dishes" tab stores information about the ordered items, their quantity, cost, etc. It also has the ability to create and view other options for dishes that were offered to the client.

The Spaces tab allows the manager to schedule room occupancy and see all upcoming events. The calendar takes into account the schedule of the establishment, you can specify the types of premises and the time step (up to half an hour). Color indicators will help the employee navigate the table faster.

Business Reporting and Control

Thanks to the seamless integration of industry functionality with a typical configuration, all configuration reports "Management of our company" fully function in "1C: Management of a catering enterprise." In addition, specialized reports and printing plates have been added to the solution. It is possible to print the required set of unified forms of the "OP" series for catering establishments.

According to the developer's statement, the 1C mobile client allows business owners and managers not only to receive operational information about the state of the enterprise online via the Internet from any device and from anywhere in the world, but also to take part in the enterprise's activities - to work mobile with documents, directories and reports (change, view or approval). And when accessing from a computer, get a summary of the state of the enterprise on one screen.

"1C: Catering Enterprise Management" supports work with state information systems Mercury (VetIS), EGAIS, Honest Sign.

The solution also implements data exchange with the following systems:

• 1C: Accounting 8 and 1C: Accounting 8 KORP: accounting and tax accounting is maintained using the already accumulated data on the operation of the catering enterprise, which excludes re-entry of information.
• Restaurant cash systems (front office): full integration with 1C : Fast food, 1C: Restaurant, EVOTOR, RestArt; only download sales - from r keeper and iiko.