Food technologies for restaurant, food factory and cooking at home are different,
but the some calculation methods are similar enough.
These methods are the way we estimate ingredient consumption, cost and profit.
Here is an example how a sausage producer uses the software in business planning.
Lets's start from the harvest:
What does the program do for me?
This is the 1st page of the form that shows the result of calculation of the plan you feed to the plan processor. General info about the plan is shown:
total product amount
estimated incomings
total ingredient cost
profit estimation
Click the screenshot to enlarge it.
The 2nd page is what you get. It's a detalization of general plan information by products.
the list of the products made according to the plan.
quantities per product
incomings per product
total incomings
The 3rd page is what you need. It's the list of ingredient you need to make the products listed at the 2nd page.
Total ingredient cost is calculated from ingredient prices and required quantities.
the list of required ingredients.
quantities per ingredient
cost per ingredient
total cost
We get the information abowe as result of the plan processing. Now read more about:
