JP2011128886A - Cost price calculating device for menu provided by restaurant - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a cost price calculating device for a menu provided by a restaurant capable of easily calculating the cost price of a dish including labor cost. <P>SOLUTION: When calculating the cost price of a menu cooked by performing final cooking of food material and middle finished material made by performing preparation cooking of food material, a middle labor cost calculating means 14 reads the amount of usage of middle finished material used for a menu from an item configuration master 5, also reads a working time per predetermined amount of the middle finished material from a process master 6, and calculates the labor cost of the middle finished material allocated to the labor cost of the menu on the basis of the working time per predetermined amount of the middle finished material and the amount of usage thereof. A labor cost calculating means 13 calculates the labor cost of the final cooking on the basis of the working time of the final cooking read from the process master 6, allocates the labor cost calculated by the middle labor cost calculating means 14, and calculates the labor cost of the menu. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a restaurant menu cost calculation apparatus.

  2. Description of the Related Art Conventionally, there has been provided a cooking material management apparatus for managing a material cost structure for each dish to be provided to a customer in a restaurant, a change in a cost rate, and the like (for example, see Patent Document 1).

  In the cooking material management apparatus disclosed in the above-mentioned Patent Document 1, each food dish uses a material management recording medium in which basic items such as a cooking name, a used material name, a material quantity, and a material purchase base cost are registered. Even if the material cost of food changes due to the user operating the cooking material management device located in the store and adding or changing the basic items read from the material management storage medium, the material cost composition and cost rate Can be managed.

  In addition, by selecting a plurality of single dishes and making them into one aggregate, the cost of a single product combining a plurality of single dishes is obtained, and by recombining the single dishes that make up the product, It also describes that the cost rate can be ascertained.

Japanese Patent Laid-Open No. 10-1878716

  In the cooking material management apparatus described above, the cost of the material part used for cooking is calculated by appropriately changing the materials used for cooking, the amount thereof, and the purchase base cost of each material. Because the labor cost of was not taken into account, the cost of cooking could not be calculated accurately.

  In addition, when calculating labor costs for each dish, the direct labor costs that are used only to make the dish and the labor costs that are involved in the preparation of ingredients (intermediate processed products) that are used in multiple types of dishes. There are indirect labor costs allocated to each dish, but like the cooking material management device disclosed in Patent Document 1, the cooking time is measured for each dish and intermediate processed product, and the direct labor costs and indirect labor costs If there is a large number of menus, there is a problem that the cost calculation is enormous.

  The present invention has been made in view of the above problems, and an object of the present invention is to provide a restaurant menu cost calculation apparatus that can easily calculate the cost of a menu including labor costs. .

  In order to achieve the above object, the invention of claim 1 provides the cost of a menu made by subjecting a food material or a material containing at least one of intermediate products made by subjecting the food material to cooking. Provided menu cost calculation device for restaurant to calculate, item composition input means for inputting the material constituting the menu and the amount of use thereof, and the ingredients constituting the intermediate processed product and the amount of use thereof, and a plurality of items Necessary for preparing and cooking the item master in which the unit price per unit amount is registered for each type of food, the item composition master that stores the information entered by the item composition input means, and the prescribed amount of intermediate processed products Input by the work information input means and the work information input means for inputting the work time of the main work process and the work time of the work process necessary for the main cooking of the menu, respectively. For the process master that stores the processed information and the intermediate processed product registered in the item configuration master, the ingredients constituting the intermediate processed product and the amount of use thereof are read from the item configuration master, and the ingredients constituting the intermediate processed product The material unit price is read from the item master, the material unit price of the intermediate processed product is calculated based on the material unit price and the usage amount, and the intermediate material cost calculation means for registering in the item master, and the menu for the cost calculation target menu Material cost calculation means for reading out the constituent material and its usage from the item configuration master, reading out the material unit price of the material constituting the menu from the item master, and calculating the menu material cost based on the material unit price and usage If an intermediate processed product is used in a cost accounting menu, use of the intermediate processed product used in the menu Intermediate labor cost calculation means for calculating the labor cost of the intermediate work product to be allocated to the labor cost of the menu based on the quantity and the working time per specified amount of the intermediate work product read from the process master, and the cost For the menu to be calculated, calculate the labor cost of main cooking based on the work time of main cooking read from the process master, and allocate the labor cost calculated by the intermediate labor cost calculation means to make the menu A labor cost calculating means for calculating the labor cost necessary for the calculation, a menu cost calculating means for calculating the cost of the menu by adding the material cost calculated by the material cost calculating means and the labor cost calculated by the labor cost calculating means, and It is provided with.

  According to a second aspect of the present invention, in the first aspect of the invention, the item master holds information on the yield rate of the ingredients used in each menu, and the intermediate material cost calculation means reads the intermediate processed product read from the item configuration master. The material unit price of the intermediate processed product is calculated and registered in the item master on the basis of the ingredients and the amount used thereof and the material unit price and yield rate of the ingredients read from the item master. In calculating the material cost of the food part for the menu subject to cost calculation, the material cost of the food is calculated using the used amount of the food, the material unit price and the yield rate read from the item master.

  According to the invention of claim 1, the intermediate labor cost calculation means reads the intermediate processed product used for the menu from the item configuration master and the amount of use thereof, and calculates the working time per specified amount of the intermediate processed product from the process master. Based on the information on the labor cost per specified amount of read and read intermediate work product and its usage, calculate the labor cost (indirect labor cost) of the intermediate product to be allocated to the labor cost of the menu. In addition, the labor cost calculation means calculates the labor cost of the main cooking based on the work time of the main cooking read from the process master, and allocates the labor cost calculated by the intermediate labor cost calculation means to obtain the total cost. Labor costs are sought, and labor costs per prescribed amount of intermediate processed products used for multiple menus are allocated to each menu according to the amount of intermediate processed products used. More accurate Since it is possible to calculate and the labor cost of the menu is accurately calculated, the number of required cooks can be more accurately evaluated, so the effect of being able to plan work rotation with the appropriate number of people There is. In addition, if labor costs for intermediate processed products are registered in the process master, this labor cost data can be used to calculate costs for multiple types of menus that use this intermediate processed product. It is not necessary to calculate the labor cost by measuring the preparation time of the intermediate processed product each time the cost is calculated, and there is an advantage that the cost of the menu including the labor cost can be easily calculated.

  According to the invention of claim 2, since the material cost of the intermediate processed product and the menu is calculated using the information on the yield rate of the ingredients held in the item master, the necessary part (for example, sashimi dishes) In a menu that uses only fish upper and lower body), more accurate cost can be calculated by calculating the material cost in consideration of the yield rate.

It is a block diagram of this embodiment. It is an example figure of the menu reference | standard management table | surface used for the same as the above. It is an example figure of a registration screen same as the above. It is an example figure of a registration screen same as the above.

  The provided menu cost calculation device according to the present invention calculates the cost of a menu prepared by cooking the material delivered to a restaurant in the restaurant, and the embodiment will be described below with reference to the drawings. .

  FIG. 1 is a block diagram of a provided menu cost calculation apparatus. This apparatus includes an arithmetic processing unit 1 that performs overall control of the entire apparatus, an input means 2, a display means 3, an item master 4, and an item configuration. A master 5, a process master 6, and a work area master 7 are provided as main components. Further, the arithmetic processing unit 1 executes a program stored in a storage device (not shown), whereby the material cost calculating unit 11, the intermediate material cost calculating unit 12, the labor cost calculating unit 13, and the intermediate unit are calculated by the arithmetic function of the arithmetic processing unit 1. Labor cost calculation means 14 and cooking cost calculation means 15 are realized.

  In the item master 4, for all articles (menus, foodstuffs, intermediate processed products, tableware, etc.) described in the menu criteria table to be described later, codes assigned to each article, article names and name supplements (of the article) More detailed explanation), standards indicating unit quantities when delivered from suppliers (for example, “500g for a parsley”), unit price per unit quantity, yield rate determined for each menu (for example, In the case of a fish delivered as a whole, the yield rate is 100% for a dish that is used as a whole, but for dishes that do not use a specific part such as sashimi or boiled fish, the yield rate depends on the amount of the part used. Information such as labor costs (if the workpiece is an intermediate product, the number of man-hours required to make a prescribed amount) is registered.

  The item composition master 5 holds information indicating what kind of item (child item) the upper item (parent item) is composed of. For example, kaiseki cuisine, which is one of the menus, is composed of multiple parts (for example, spray, soup, sashimi, etc.), and each part is composed of multiple ingredients. Information on the menu item and the part items constituting it, and information on each part item and ingredients constituting it are registered in the item composition master 5.

  The process master 6 holds information on the cooking and processing processes of a certain item (such as the corresponding work area and human work time (work volume)). Here, the information on the corresponding work center includes a work time category indicating whether it is a pre-sales operation or a full-time operation, a store / factory operation category indicating whether it is a store operation or a factory operation, and the like.

  The work center master 7 is set as a management unit for work such as cooking and processing, and holds the labor cost rate (labor cost / hour) of the work center.

  Here, the item master 4, the item configuration master 5, the process master 6, and the work center master 7 are realized by a database constructed in a large-capacity storage device such as a hard disk.

  The input means 2 is composed of an input device such as a keyboard or a mouse, for example, and the input means 2 is used to prepare food and intermediate processed products used for making a cost calculation menu, the amount of use thereof, and the intermediate processing. The ingredients used to make the product and the amount used are entered. The input means 2 is used to input the work time of the work process necessary for preparing and cooking the prescribed amount of the intermediate processed product and the work time of the work process necessary for the main cooking of the menu. That is, the input unit 2 constitutes an item configuration input unit and a work information input unit.

  The display means 3 is composed of a monitor device such as a liquid crystal display, for example, and the display content is controlled by the arithmetic processing unit 1.

  Here, when the user develops a new menu such as a seasonal menu as a dish to be provided at a restaurant, a procedure for calculating the cost of the new menu using the provided menu cost calculation apparatus of the present embodiment will be described. .

  When the user develops a new menu or an intermediate processed product necessary for the menu, the user creates a menu standard management table as shown in FIG. This menu standard management table is prepared in order to instruct the cook about the contents of the cooking work so that the same quality food can be provided in a plurality of stores expanded in a chain, for example. At least the name and code of the material necessary to make the food (column A in FIG. 2), the amount of the serving (B column in the figure), the work procedure (column C in the figure), etc. ing.

  When the user operates the input means 2 to cause the provided menu cost calculation apparatus to start the cost calculation calculation process, the calculation processing unit 1 of the provided menu cost calculation apparatus uses a menu for registering the contents of the menu reference management table. A reference table registration screen is displayed on the display means 3. FIG. 3 shows an example of the menu reference table registration screen, and the registration screen shown in the figure shows a case where “fried chicken” is registered as a new menu. In addition, the new menu “Fried chicken fried” uses the intermediate processed product “Fried chicken” as an ingredient, so it is necessary to register the cooking contents of this intermediate processed product “Fried chicken” in the provided menu cost calculation device. First, the registration procedure will be described with reference to the registration screen of FIG.

  In the registration screen of FIG. 4, the user uses the input means 2 to input an item flag [indicating whether a menu or intermediate processed product (store processed product) is distinguished] in an input box B0 provided on the registration screen. Enter the item code and item name in the input box B1 in accordance with the description in the menu standard management table, and enter the name or code of the material necessary to make this intermediate processed product “Fried chicken” in the input box B2. At the same time, the usage amount is entered in the input box B7.

  When the name or code of the raw material is input to the input box B2, the arithmetic processing unit 1 searches the item master 4 based on the input name or code, and supplements the name of the corresponding food, delivery unit, standard The material unit price and the yield rate data are read out and displayed in display boxes B3 to B6 and B8 in the screen, respectively. Further, the intermediate labor cost calculation means 14 of the arithmetic processing unit 1 reads the labor cost (indirect labor cost) data per specified amount from the process master 6 to be described later for each material. ), The labor cost (indirect labor cost) corresponding to the amount used is calculated in the display box B10, and the cumulative value of the indirect labor cost is calculated and displayed in the display box B17. The item master 4 stores in advance data such as food name, code, name supplement, delivery unit, standard, material unit price, yield rate, labor cost, etc. for a plurality of types of food used at restaurants. It shall be.

  Further, in the intermediate material cost calculation means 12 of the arithmetic processing unit 1, for each food, based on the standard N and the material unit price C read from the item master 4 and the usage amount n input in the input box B7, the following The material unit price X1 is calculated by Expression (1) and displayed in the display box B9 on the screen, and the material unit price X1 of each food is accumulated and displayed in the display boxes B13 and B14.

X1 = (n / N) × C (1)
In the registration screen of FIG. 4, the user operates the work procedure provided at the lower right of the screen of the display means 3 using the input means 2 in accordance with the work procedure (column C in FIG. 2) described in the menu standard management table. After inputting the procedure for creating the intermediate processed product in box B11, based on this input content, the work process is classified into three elements of cutting, heating and cooking, and the work process required for process box B12 is input. Here, the preparation of “Fried chicken” requires three work zones: “Cut meat”, “Mix” and “Soak / Pickle”. When the classification, work center code data, and work amount (work time) data are input, the arithmetic processing unit 1 stores the input information in the process master 6. At this time, the arithmetic processing unit 1 accumulates the work amount (total man-hours) read from the process master 6 and displays it in the display box B15 on the screen. The labor cost is calculated by multiplying the read labor cost rate (labor cost / hour) and displayed on the display box B16. And the arithmetic processing part 1 calculates | requires the cumulative value of labor cost by adding the cumulative value of indirect labor cost (value of display box B17) to the direct labor cost (value of display box B16) about preparation cooking. Are displayed in the display box B18. Further, the arithmetic processing unit 1 adds the accumulated cost obtained by adding the accumulated value of the material unit price of each material (value of the display box B14) and the accumulated value of labor costs (value of the display box B18) to the display box B19. A standard selling price obtained by adding gross profit to the accumulated cost is displayed in the display box B20, and the material unit price per specified amount of the processed product and the accumulated value of labor costs are stored in the item master 4. Further, the arithmetic processing unit 1 causes the item configuration master 5 to store the data constituting the intermediate processed product and the amount of use thereof, which are input using the input unit 2.

  As described above, the data of “Fried chicken”, which is an intermediate processed product, is entered. Next, refer to FIG. 3 for the work to register the cooking contents of “Fried chicken fried chicken”, which is a menu product. And explain.

  In the registration screen of FIG. 3, the user uses the input means 2 to input an item flag [indicating whether a menu or intermediate processed product (store processed product) is distinguished] into the input box B0, and then describes the menu reference management table. Enter the item code and item name of this menu in the input box B1 according to the contents, and include the ingredients (at least one of ingredients or intermediate processed products) necessary for making this menu “Fried chicken” In the case of “fried chicken”, the name or code of both the ingredients and the intermediate processed product is input into the input box B22, and the usage amount is input into the input box B7.

  When the name or code of the material is input to the input box B2, the arithmetic processing unit 1 searches the item master 4 based on the input name or code, and supplements the name of the corresponding food or intermediate processed product, Data of delivery unit, standard, material unit price, and yield rate are read out and displayed in display boxes B3 to B6 and B8 in the screen, respectively. Further, the intermediate labor cost calculation means 14 of the arithmetic processing unit 1 reads the labor cost (indirect labor cost) data per standard from the process master 6 for each material, and the value of (used amount / specified amount) is calculated as the labor cost. The labor cost (indirect labor cost) corresponding to the amount of use obtained by multiplying is displayed in the display box B10, and the cumulative value of the indirect labor cost is calculated and displayed in the display box B17. In addition, in the case of ingredients, there are those in which the cutting method and size are registered in the item master 4. For such ingredients, the processing unit 1 reads the cutting method and size data read from the item master 4. Is displayed in the display box B21 on the screen.

  Next, the material cost calculation means 11 of the arithmetic processing unit 1 uses the standard N and material unit price C read from the item master 4 and the usage amount n input to the input box B7 for each material (foodstuff, intermediate processed product). Based on the above, the material unit price X2 is calculated by the following formula (2) and displayed in the display box B9 on the screen, and the material unit price X2 of each material is accumulated and displayed in the display boxes B13 and B14.

X2 = (n / N) × C (2)
Further, on the main registration screen, the user uses the input means 2 in accordance with the work procedure (column C in FIG. 2) described in the menu standard management table, in the work procedure box B11 provided at the lower right of the registration screen. After inputting the menu creation procedure, based on the input contents, the work process is classified into three elements of cutting, heating, and cooking, and the necessary work process is input in the process box B12. Here, the main cooking of the menu item “Fried chicken fried” requires two work zones, “Fry” and “Piece”. For each work center, the work time category, store / factory work category, work zone code Data and work volume (work time) data. At this time, the labor cost calculation means 13 of the arithmetic processing unit 1 accumulates the work amount (total man-hours) input in the input box B12 and displays it in the display box B15 on the screen, and then the accumulated value of the work amount. Is multiplied by the labor cost rate (labor cost / hour) read from the work center master 7 to calculate the labor cost and display it in the display box B16. Further, the labor cost calculation means 13 of the arithmetic processing unit 1 adds the cumulative value of the indirect labor cost (value of the display box B17) to the direct labor cost (value of the display box B16) for the preparation cooking, and calculates the labor cost. The accumulated value is obtained and displayed in the display box B18. Further, the cooking cost calculation means 15 of the arithmetic processing unit 1 calculates the cumulative value (value of the display box B14) obtained by accumulating the material unit price of each material calculated by the material cost calculation means 11 and the labor cost calculation means 13. The total cost obtained by adding the accumulated labor costs (the value in the display box B18) is displayed in the display box B19, and the standard selling price obtained by adding the gross profit to the total cost is displayed in the display box B20. The item master 4 stores the unit price of material for one meal of the menu item and the cumulative value of labor costs. Further, the arithmetic processing unit 1 stores the material constituting the menu (consisting of at least one of food and intermediate processed products) and the amount of use thereof, which are input using the input unit 2, in the item configuration master 5. Remember me.

  As described above, the cost (total of material cost and labor cost) of the menu subject to cost calculation is calculated. When calculating the labor cost of the menu, the intermediate labor cost calculating means of the arithmetic processing unit 1 is calculated. 14 is based on the usage amount of the intermediate processed product used in the menu and the working time per specified amount read from the process master 6, and the labor cost of the intermediate processed product to be allocated to the labor cost of the menu (indirect labor The labor cost calculation means 13 calculates the labor cost of the main cooking based on the work time of the main cooking read from the process master 6, and the labor cost calculated by the intermediate labor cost calculation means 14. The total labor costs are calculated and labor costs per prescribed amount of intermediate processed products used for multiple menus are allocated to each menu according to the amount of intermediate processed products used. So Since the cost of the menu can be calculated more accurately, and the labor cost on the menu can be calculated more accurately, the number of cooks required can be more accurately evaluated. Can be planned. Also, if labor costs (indirect labor costs) of intermediate products are registered in the process master 6, this labor cost data can be used to calculate the costs for multiple types of menus that use these intermediate products. Therefore, there is an advantage that it is not necessary to calculate the labor cost by measuring the preparation time of the intermediate processed product every time the cost of each menu is calculated.

  Further, the intermediate material cost calculation unit 12 and the material cost calculation unit 11 calculate the material cost of the intermediate processed product and the menu using the information on the yield rate of the ingredients held in the item master 4, for example, sashimi For menus that do not use specific parts of the fish (such as the head) like cooking, but use only the necessary parts such as the upper body and lower body, calculate the material cost in consideration of the yield rate. There is also an effect that it can be calculated.

DESCRIPTION OF SYMBOLS 1 Arithmetic processing part 2 Input means 3 Display means 4 Item master 5 Item composition master 6 Process master 7 Work area master 11 Material cost calculation means 12 Intermediate material cost calculation means 13 Labor cost calculation means 14 Intermediate labor cost calculation means 15 Cooking cost calculation means

Claims (2)

A restaurant menu cost calculation device for a restaurant that calculates the cost of a menu that is made by subjecting ingredients to ingredients or at least one of intermediate processed products made by subjecting ingredients to cooking.
Item composition input means for inputting the material constituting the menu and the amount of use thereof, and the ingredients constituting the intermediate processed product and the amount of use thereof, respectively;
An item master in which the unit price per unit amount is registered for each of multiple types of ingredients,
An item configuration master for storing information input by the item configuration input means;
Work information input means for inputting the work time of the work process required to prepare and cook the prescribed amount of intermediate processed product, and the work time of the work process required for the main cooking of the menu,
A process master for storing information input by the work information input means;
For the intermediate processed product registered in the item composition master, the ingredients constituting the intermediate processed article and the amount used are read from the item composition master, and the material unit price of the ingredients constituting the intermediate processed article is read from the item master, and the material Intermediate material cost calculation means for calculating the material unit price of intermediate processed products based on the unit price and usage and registering in the item master,
For the menu subject to cost calculation, the material and usage amount of the menu are read from the item composition master, and the material unit price of the material constituting the menu is read from the item master, and the menu is based on the material unit price and usage amount. A material cost calculation means for calculating the material cost of
When an intermediate processed product is used for a menu subject to cost accounting, the menu is based on the usage of the intermediate processed product used in the menu and the working time per specified amount of the intermediate processed product read from the process master. Intermediate labor cost calculation means for calculating labor costs of intermediate processed products to be allocated to the labor costs of
For the menu subject to cost calculation, the labor cost of main cooking is calculated based on the working time of main cooking read from the process master, and the labor cost calculated by the intermediate labor cost calculating means is allocated, and the menu Labor cost calculation means for calculating the labor cost necessary to make
Menu cost calculation means for a restaurant provided with menu cost calculation means for calculating the cost of the menu by adding the material cost calculated by the material cost calculation means and the labor cost calculated by the labor cost calculation means Computing device. The item master holds information on the yield rate of ingredients used in each menu,
The intermediate material cost calculation means is based on the ingredients constituting the intermediate processed product read from the item configuration master and the amount of use thereof, and the material unit price and yield rate of the ingredients read from the item master. Calculate the unit price and register with the item master,
The material cost calculation means calculates the material cost of the food using the amount of the used food, the material unit price and the yield rate read from the item master, when calculating the material cost of the menu for the cost calculation target. The restaurant menu cost calculation apparatus according to claim 1, wherein:

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