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EatXell — Bookings, HACCP, costs and wastage

Two screens for managing the business: operations (booking log, HACCP self-checks, reports by lunch and dinner service) and costs (actual food cost per dish, wastage, breakages, complimentary items, staff meals, technical specifications and stock-taking procedures).

What it is for

Once the service is running smoothly, two questions crop up every week: am I making a profit on this dish, and can I provide evidence of my hygiene checks? The food cost compares what has been sold with the actual ingredients used, dish by dish, over the selected period. The HACCP records keep track of temperatures and cleaning schedules, with mandatory corrective action required as soon as a record is found to be non-compliant. The booking book, meanwhile, is used for day-to-day operations: who is coming, at what time, to which table, and the system automatically opens the bill.