possible ways to manage your restaurant
In this article, we will explore together all the possible ways to manage your restaurant using the Al-Badr Point of Sale system for daily sales. The Al-Badr POS system has the ability to manage various restaurant activities with great skill and accuracy, ensuring precise calculations, detailed reports, and efficient coordination between cashiers and chefs. We will demonstrate all possible methods of managing your restaurant, from manufacturing and pricing dishes to generating accurate accounts with an input expense system. All this and more is available in the Al-Badr Point of Sale system for daily sales.
Possible ways to manage your restaurant with Al Badr program for daily sales Point of sale program
For further explanation, you can watch the following video:
The methods of managing a restaurant can be summarized in three ways, without a fourth, and this method is:
First: Manufacturing The manufacturing feature in the Al-Badr POS and restaurant management software allows you to input all ingredients used in the preparation of a meal. You can add any additional amount to the cost of raw materials for manufacturing, gas, or similar expenses. This gives you a final dish or meal whose actual cost is known to the program based on the value of the items used in it. We use this case when we know the ingredients used in the preparation of any meal accurately.
Second: Estimated Price Here, when we cannot accurately calculate the ingredients used in preparing a meal. We can set an estimated price for the meal by making an estimated calculation of the actual cost of this meal by estimating the price of raw materials, manufacturing, and all costs of this meal versus setting a selling price for it. The difference will give us the profit from selling this meal.
Third: Expense System This is when we cannot calculate the actual cost or estimate the price of the raw materials used in the meals. Here, we will create the meal as a service with no purchase price but with a specific selling price that we determine. In return, we will create an expense item under which all expenses for the raw materials used in preparing this meal are recorded. In the end, we will have the gross profit, which is the total sales at the selling price, then the net profit, which is after deducting the total value of expenses from the gross profit. Thus, we have deducted the price of the raw materials from the selling price to leave us with the profit.
Possible ways to manage your restaurant with Al Badr program for daily sales | A complete point of sale program
