The management of such a nonelementary sector, characterized by tall operational costs, it asks for the adoption of advanced tools, able to conjugate the demands of follow-up of the management with the different operational phases of the departments.

The offer of HotelCUBE for the sector F&B is directed to the supply of an unique system of management, inside which all the information are tightly correlated.

The solution computer proposal makes an environment available of powerful, reliable and swift job is in phase of insertion of the information how much in center of search and exposure of the same.

The phase of follow-up is supported by a perfect integration of the pixels sale present in the lay-out, so that information pass from the operational phase to that directive in real time.

HotelCUBE furnishes the necessary tools to manage with efficiency the tied up activities to the departments Restaurant and Cafe is single-hit that of chain. Your perfect integration with the form Economato allows to check in real time the potencial food cost, as well as the consumptions of the wine cellar and all the pixels sale present in the lay-out.

The information seaworthiness, present in all the forms of the suite of HotelCUBE, it makes of the departments a powerful person tool of follow-up on the stay of the customer available, so that to eliminate the bureaucratic slowness in center of verification and check-out.

In projecting phase has been applied particular care and attention to the exposure of the information through the technology Brisk, that allows to have in an only display the state of the rooms, of the desksides, of the bookings, of the demonstrations and events, as well as of the present and upcoming customers.

The integration between the different forms has been developed to the point that in phase of check-out the operator of the receipt is warned if the customer is still sat to the deskside and what brought you/he/she is consuming.

The Banqueting management allows the typesetting of menu multilingua and their ranking for typology of event; the elaboration of based estimates on the prescriptions allows to reckon in way I specify the cost, the necessary provisioning what difference among the subjects first present to store and those necessary.

A rich series of statistic report, based on international standard of the sector, they allow a deepened analysis, enriched by the possibility to compile budget for presences and proceeds.

The ample choice of configs hardware and computer software, tied up to the availment of tools touch screen, palmari, boxes and chip card to grow or to scalar for the management of the electronic coin, they make of HotelCUBE a solution able to manage the department of F&B to the maximum levels of efficiency and follow-up.

The main functions allow to:

• Enter the dishies attributing to everyone a classification of type and subtype in phase of generation of statistics

• Enter the dishies recipe using the product into the Supllies and other recipes (maximum 2 livels)

• Enter the table of relation amon dish, client and tametable

• Enter the bookings during the 3 tametables, dividing between single person and group

• Enter the order for every single table using the classificated and not dishies

• Invoice:

  • More than one bill to the same table
  • Special price dishies
  • Charge on the room orwalk-in invoice
  • Per cent and fix discount


• Have more than one statistics like:
  
  
  • Much sold dishies
  • Compare between the “Dish Material Price” and the “”Sales Price” according to the techniques of the Cornell University

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