1C-Rarus helped ensure transparency and control of Where Food

2021: Dark Kitchen Organization

On November 12, 2021, 1C-Rarus announced that it had completed an operational accounting automation project at Where Food. As a result of the introduction of "1C: Restaurant" and "1C: Management of the catering enterprise," the transparency and control of the cafe was ensured. Mobile applications for ordering customers and courier service have been launched.

Dark Kitchen is a catering area when the institution works exclusively for the delivery of dishes and does not have its own hall for receiving guests. It is in this way that work was built in the company "Where is the food."

To organize the work of the institution, an information system was required with the ability to record orders, production processes, and picking and delivery management. During the negotiations, the goals of automation were formulated:

• Manage and control the business process chain from the acceptance and processing of an order to delivery to the customer.
• Create a site for the Where Food project, guest application, shared data bus.
• Strict accounting of recipes and finished products.
• Procurement and courier service management.

The accounting system is a bundle of software products "1C: Restaurant" for receiving and logistics orders and "1C: Management of the catering enterprise" to reflect the processes of cooking. The implementation partner was 1C-Rarus.

The 1C-Rarus team for Android and iOs has developed a mobile application where customers "Where Food" place orders for the preparation and delivery of dishes. The order records menu items, customer contact information, and comments (for example, you need to check in with a specific amount).

After checkout, the order is automatically distributed to the appropriate kitchen depending on the delivery address. The 1C: Restaurant program automatically matches the addresses of accessible kitchens and the customer's location, which allows you to ensure optimal logistics. Once the order information is generated, it appears on the monitor of the selected kitchen. Cooks begin preparation, indicating in the program the status "In operation."

Using the solution "1C: Catering Enterprise Management," employees of "Where Food" maintain recipes, cost calculation and full production accounting.

Seasonal factors are also used and losses are taken into account when processing raw materials, which allows you to automatically calculate accurate data on the calorie content and chemical and energy characteristics of prepared dishes. When the order is assembled, a label is printed for each dish with this information.

In the information base "1C: Management of the catering enterprise," a full warehouse accounting is maintained, a schedule of needs for each kitchen is drawn up, reflecting the list of products that need to be purchased by a specific date. Using the system, employees carry out an inventory, watch the ingredients in the list of dishes planned for production, check their availability in a particular warehouse.

Ready meals are sent for assembly, and then transferred for delivery to the courier.

Each stage is displayed on the monitor in the courier waiting room.

The end-to-end delivery timer helps employees navigate the lead times at each stage that passes the order, and also ensures that the order is delivered in 30 minutes.

In time delivery, the courier uses the Mobile Courier application, where he sees information on each order and customer, including comments on the need to prepare a delivery. Using the application, the courier calculates the delivery time from its current location and the distance between customers using the built-in cards "" and Yandex. Google

The fact of transfer and payment of the order is also reflected in the application, if the customer refused to accept the order, the courier indicates the reason.

At the end of the shift, the delivery employee sees the number of completed orders per day and the amount he earned. And the administrators of "Where Food" can build reports on the efficiency of each of the couriers, the total revenue received per day, the number of orders completed in each kitchen and other parameters.

Implementation Results:

• Work with each order has become controlled and transparent.
• Preparation is carried out according to common standards, the quality and taste of ready-made dishes are ensured.
• Raw material purchase costs have been reduced as purchase orders are generated based on a detailed demand analysis.
• Easy to accept and deliver orders with mobile applications.
• Management has been able to monitor business performance through operational management reports.