The Restaurant, GUBI - spa software, hotel software, workforce management

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The Restaurant

The system is designed to support work within restaurants and is formed by two independent modules- Restaurant cash desk and Recipes, Meals and Prices Administrator (SRJC). The former serves to waiters for daily canteen, restaurant or bar activities,for each location the System can be set up individually and get ready according to nature of operations- table spread, range offer. The Module is fully adapted to work using a touch screen- spread of control elements and their simple service helps to run smooth operations. Due to the SRJC Module’s existence, the head operation managers can have instant inkling about all activities happening within the operations- surveys on consumption, evaluation of individual waiters‘ work. A connection of the Restaurant Module with the Food Stock enables an automatic write-off of raw food materials from the stock while selling an item in the restaurant- both waiter and head operation manager can have an inkling about real status of supplies in the substock.

Intuitive control
- Control of the Restaurant module is adapted for use on touch screen
- Optical division of management into independent parts (restaurant, bar, outside sitting)
- Option to run an unlimited number of independent accounts, but to affiliate accounts while making a payment or to shift items in between them
- Addition of items using fast buttons or as items from prepared menus
- Print of orders to the kitchen printer, print of ready-to-process receipts
- Maintenance of open accounts including a set-up of financial limits and expiry dates
- Option to identify a waiter using a magnetic card
Information connection
- Automatic transfer of changes in prices or range composition between modules SRJC and Restaurant
- Option to transfer items to clients‘ personal accounts to a hotel account in the module Hotel
- Guest identification using a magnetic card- verification prior to a transfer to an account
- Option to automatically write-off raw food materials from a substock- while selling items in restaurant or from a stock
Management evaluation
- Surveys for waiters (daily turnover on cash desk, stock status) and operation managers (summary surveys on management)
- Turnover observation according to individual waiters or managements
- Daily and summary statistics of raw food materials consumption or a turnover of individual meals and beverages
- Financial statistics of individual managements‘ turnover with the option of detailing on waiters or items