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| Culicost |
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Culicost takes care of complete Food and Beverage Control from cost of ingredients to total consumption. It fully interfaces with Innvent and Caffi; thus generating seamless flow of data for accurate controls.
This effective feature depicts micro level COSTING of any Menu item in terms of |
- Basic Raw Materials
- Overhead expenses like Gas, Labour, Electricity etc.
- This Provides total Manufacturing cost per unit and Profit
percentage and amount of profit per unit, thus arriving at
selling price!!!
- This also provides flexibility of fixing Profits depending on the
circumstances
- Adjusts the inventory of all involved Raw Material items.
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| Add-On Features: |
- Cost of finished goods
- Batch Manufacturing
- Measure, alternate measure, serving and alternate serving based approaches.
- Mix of WIP and raw materials as part of direct cost.
- Administrative overheads
- Fuel charges
- Water charges and other variable experiences as part of indirect cost.
- Provision for wastages and perishable items as part of costing (if applicable)
- Nutrients and vitamins information Diet information
- Direct cost sheet based on standard costing
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| Food and Nutrition info on Finished Goods product, which includes |
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- Carbohydrate contents
- Fat elements
- Protein elements
- Vitamins and Minerals
- Fiber contains
- Total calorific values
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| Some more salient Features include: |
- Maintain the full recipe of each and every dish on your menus
- Give actual and standard cost of ingredients while entering recipes and get the recipe cost
- ‘What if analysis’ on recipe costing
- Bifurcation of cost on the basis of Food and Beverage
- Keep track other Food and Beverage consumption; e.g. Staff meals, Banquets
- Interfaces with Materials Management Systems for item cost
- Interfaces with Point of Sale, for consumption of recipe
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What Culicost offers today, may be required by the industry tomorrow.
Yes, Culicost sets the Standards well ahead of time!!! |
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Banquet Booking can be maintained for multiple halls. The bookings are recorded with menu, venue, timing etc. and will take care of any intervening booking. Further the billing portion is so effective that the minimum commitment,
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