Dedicated to the restaurant bars of any size. Management tables in touchscreen mode: Graphic display differentiated states (free, busy, etc.). Optional management of the states “statement issued with payment made charges Transfer from table to table and from hotel room table. Management of an unlimited number of variations (large, poor, double etc.). comande and shifts – Issuance of orders to production centers and with the help of the orders for printers. The waiter who takes the order select the round progress of the dishes through special commands (starters in the first round, first courses in the second round and so on.), The order is sent entirely to the production centers, and shows the advancement of specific shifts . Quick and easy account management, account divided in different ways, by amount, the Roman of any type of document (invoice / receipt / slip and simple speaker / non-tax). accurate control operator cash through sophisticated technologies and secure as RFID cards and Ibutton Dallas steel in unique code or the latest digital innovation Footprint ( fingerprint ).

Tens of cash and stock with printing or export files xls doc statistics complement the hundreds of features and customizations available to the professional caterer, who will not settle for simple document transmission. Graphics evolved pie and histogram, statistics with personalization by name and group department.

Precise control of goods directly linked to the sale of the case, through the load quantity and recipes (BOM) with which you can get a useful result by 88% also considering the qty of waste merchandise and damaged. Occurs at inventory and loading goods with DDT of utltimi 4prezzi product and by which usual supplier was purchased. Analysis of stocks and order supplier, on the basis of sales and meerce into stock at the moment. Revenues and foodcost

It is a variable to be considered in assessing the performance of the
our business precisely because there is a measure of performance that is what we have achieved with respect to what, as production capacity, we were able to accomplish. It is basically a measure of efficiency so that someone calls Efficiency Sales Room / table (ESR). It is a “saturation index” of the production capacity as it is calculated for a machine or an industrial plant.
So … Revenue Management and Yield Management are exactly the same thing. The terminological change, which occurred about fifteen years ago, he had intended to make more immediate the actual meaning of the RM practice: maximize revenues.

The scope of the techniques of revenue management concerns activities:

• Fixed and limited capacity, where the fixed costs and the costs to increase capacity are high;

• Reservations / Sales deferred over consumption;

• Variable demand and not perfectly predictable;

• Presence of a product / service perishable, why miss a sale in a day means an irrecoverable loss;

• Products / services undifferentiated between customers buying behavior

• Ability to segment demand. The previous hypothesis then applies to the market subsets, the segments identified in its interior;
• Information system, reliable, accurate and detailed.

And ‘the advanced module, which deals with release details dell’yeld, through optimized management of processes in the production centers using touch screen controls sourcing of information in detail from the warehouse, from the statistics, the best days of turnover and the operators control.

The mechanized handling of commands allows absolute control of everything that is prepared, and with the automatic warehouse unloading can be established at any time inventory (including department) and waste.

Using Orderman ONETOUCH eat and you can save much time, because you delete the “empty running.” The best results are accomplished through an appropriate division of labor: the waiters (salesmen
in the catering sector) is constantly focus on customers. They receive orders, cash-no and take systematically monitor the field of their expertise; They are supported by professionals to the service
take orders at the tables. This system eliminates up to two thirds of journeys due to the service.

Thanks to the increased time available, service professionals can use this opportunity to actively sell and provide better customer service. A bitter or coffee more per guest, calculated over a period of one year, result in a significant increase in turnover. The fastest service and the increase of the index of the tables turning, allow higher sales and therefore higher turnover (less losses).
Cost savings through improved procedures Usually in a catering operation 80% of turnover is achieved in 20% of opening hours. Using Orderman kitchen and bar counter have more time to attend to the orders. The stress factors are reduced, everything works more efficiently and smoothly. A further advantage is determined
from the preparation of rapid and accurate account delivered directly to the customer’s table. The account can then be printed on the belt printer simply by pressing a button. With secure
detection of food and drink, oversights and miscalculations are part of the past.

Orderman every restaurateur can employ their own staff with maximum effi ciency. Valid – and usually expensive service professionals – can concentrate on sales and advice. Thanks to optimized procedures and the resulting cost savings can reduce staff or alternatively, with the same number of employees, the clock to make a greater number of customers. An independent study demonstrates the advantages of Orderman A study conducted by the renowned Austrian market research institute OGM confirms the advantages of Orderman. As part of this study to restaurateurs we were asked their estimates and experiences of taking radio ordering. The results demonstrate and strengthen the arguments in favor of using Orderman. The key findings of the study indicate a ‘8.5% average increase in turnover caused by the use of a jack of radio ordering system. The main reasons for this increase are:
• saving time and increasing efficiency
• simplify the job application in the entire restaurant industry
• improving service
• No drinks forget
• cost savings and staff
• fi customer loyalty customer

Printing of commands in Chinese traditional language for the sushi bar and sushi restaurant. Print commands in Italian and Chinese, or Japanese.

The touch monitors installed in the kitchen at a pizzeria or in any other production center will display the commands as if it were printed by a printer offering a summary of the total dishes to prepare.
A special feature in Onetouch: the number of courses in preparation sent to handhelds in online mode.

ONETOUCH and management of commands via RF safely. No passage cables and printer positioned according to specific needs of the moment. No loss comande, reliable and secure widely in use by hundreds of local 15y.o..

Ideal for large spaces with outdoor ice cream parlors, pubs and pizzerias that want to bring forward the bill to the table at the time of the customer’s request. With a light and comfortable stampantina belt, which communicates via bluethoot with color handheld and ONETOUCH sol software, the customer’s request the waiter, can print or pre-receipts or a receipt / invoice at the table, relieving from many charges the main cash and improving the rotation of the table.

Extraordinary speed in the issue document, thanks to the integrated ARM processor and web communication.