Tractir: Standard

The Tractir: Standard system is intended for restaurants, cafe, bistro, table and other catering establishments where it is required to reduce routine transactions operational and accounting.

Main opportunities of a configuration:

• formation of calculation cards on dishes in the conditions of dynamic change of the purchase, book and selling prices;
• possibility of use of the scheme "dish in a dish" with an unlimited number of the nesting levels;
• possibility of accounting of seasonal regulations of tabs of products in dishes;
• search mechanism of "entries" of the selected nomenclature unit into calculation cards of dishes and semi-finished products with report generation on search results;
• conducting quantitative and amount-based accounting of products and dishes with controlled percent of a margin at purpose of retail prices for a dish;
• possibility of accounting of products and dishes in several kitchens and points of implementation;
• flow calculation of raw materials according to data on implementation;
• maintaining "history" of selling prices of dishes and products;
• possibility of installation for one nomenclature unit of the different prices for different places of implementation and units of measure;
• accounting of goods, glassware, returnable container, etc.;
• possibility of a design of goods receipt directly on kitchen or the place of implementation, passing the storeroom;
• possibility of free movement of products of kitchens for production of a dish, or in retail sale on implementation points;
• the inventory register of goods (products, dishes and semi-finished products) with automatic formation of postings on correction of a remaining balance and reference of shortages/excesses into any account of accounting;
• formation of the menu for the hall and the price list of bar products;
• design of the movement of goods in different units of measure;
• inventory control of existence and the movement of products by the nomenclature and storage locations;
• accounting of an office power supply on each employee;
• goods write-off (products, dishes and semi-finished products) into any account of accounting;
• automatic calculation of implementational imposing and determination of a financial result;
• reports in different cuts.