JP2021189759A - Store management device, store management method, and store management program - Google Patents

Abstract

To accurately grasp a loss amount of ingredients by shop and ingredient when deploying a plurality of stores providing dishes.SOLUTION: A store management device comprises: recipe information creation means which creates recipe information for each menu including ingredients as elements of the menu, conversion amounts to convert stocking unit of each ingredient into quantity unit, and consumption amount of each ingredient, and stores it to a storage part; and inventory totalization means which acquires, from each shop, sales information including the number of selling for each menu, book inventory information including month-end quantity of stock for each ingredient and stocking number, and inventory information including the number of inventories for each ingredient, calculates a loss amount of each ingredient of each shop by stocking unit and/or quantity unit on the basis of the recipe information, cost information of each ingredient, the obtained sales information, the obtained book inventory information, and the obtained inventory information, creates inventory totalization information including the loss amount, and stores it to the storage part.SELECTED DRAWING: Figure 1

Description

The present invention relates to a store management device, a store management method, and a store management program.

Conventionally, in a multi-store development company that develops a plurality of stores that provide food, the headquarters may manage the sales and inventory of the stores. For example, Patent Document 1 is a conventional store management system.

Japanese Unexamined Patent Publication No. 2020-13600

However, Patent Document 1 does not describe anything about grasping the exact amount of material loss for each store and each material in a multi-store development company that develops a plurality of stores that provide food.

The present invention has been made in view of the above, and is a store management device and a store capable of grasping an accurate material loss amount for each store and each material when developing a plurality of stores that provide food. The purpose is to provide management methods and store management programs.

In order to solve the above-mentioned problems and achieve the object, the present invention is a store management device including a control unit and a storage unit, which manages a plurality of stores serving food, and the control unit is for each menu. Create recipe information including the materials that are the components of the menu, the conversion quantity for converting each material from the purchase unit to the conversion unit that is the quantity unit, and the consumption amount of each material. Recipe information creation means stored in the storage unit, sales information including the number of sales of each menu from each store, book inventory information including the number of stocks and purchases at the end of the previous month of each material, inventory including the number of inventories of each material. Based on the acquired information, the recipe information, the cost information of each material, and the acquired sales information, book inventory information, and inventory information, the purchase unit and / or the quantity unit for each material of each store. It is characterized in that it is provided with an inventory totaling means for calculating a loss amount, creating inventory totaling information including the loss amount, and storing it in the storage unit.

Further, according to one aspect of the present invention, according to the operator's operation on the inquiry screen displayed on the display unit, the inventory total information stored in the storage unit is referred to, and the loss for each store and each material is lost. An inquiry means for displaying and outputting the inquiry result of the amount of money may be provided.

Further, in order to solve the above-mentioned problems and achieve the object, the present invention is a store management method for causing an information processing apparatus provided with a control unit and a storage unit to execute the information, and is executed by the control unit. For each menu, create recipe information including the materials that are the components of the menu, the conversion quantity for converting each material from the purchase unit to the conversion unit that is the quantity unit, and the consumption amount of each material. Then, the recipe information creation step to be stored in the storage unit, sales information including the number of sales of each menu from each store, book inventory information including the number of stocks and purchases of each material at the end of the previous month, and the number of inventories of each material. Based on the recipe information, the cost information of each material, the acquired sales information, the book inventory information, and the inventory information, the purchase unit and / or the purchase unit for each material of each store is acquired. It is characterized by calculating the loss amount of the conversion unit, creating the inventory totaling information including the loss amount, and including the inventory totaling step to be stored in the storage unit.

Further, in order to solve the above-mentioned problems and achieve the object, the present invention is a store management program for causing an information processing apparatus provided with a control unit and a storage unit to execute, and for each menu, the present invention Recipe information including the material which is a component, the conversion quantity for converting each material from the purchase unit to the conversion unit which is the quantity unit, and the consumption amount of each material is created and stored in the storage unit. Acquire recipe information creation step, sales information including the number of sales of each menu, book inventory information including the number of stocks and purchases at the end of the previous month of each material, and inventory information including the number of inventories of each material from each store. , The loss amount of the purchase unit and / or the conversion unit for each material of each store is calculated based on the recipe information, the cost information of each material, the acquired sales information, the book inventory information, and the inventory information. It is a store management program for creating inventory aggregation information including a loss amount and storing it in the storage unit, and executing the inventory aggregation step.

According to the present invention, when a plurality of stores offering food are developed, it is possible to grasp the exact amount of material loss for each store and each material.

FIG. 1 is a block diagram showing an example of the configuration of the store management device according to the present embodiment. FIG. 2 is a diagram showing a configuration example of the recipe configuration source master. FIG. 3 is a diagram showing an example of a hierarchical structure of menu components. FIG. 4 is a diagram showing a configuration example of the recipe master. FIG. 5 is a diagram showing a flow for explaining the overall processing flow of the control unit of the store management device according to the present embodiment. FIG. 6 shows sample data (recipe information, sales information, book inventory information, inventory information, sales information by material for each menu, conversion unit book inventory) for explaining a specific example of processing of the store management device according to the present embodiment. It is a figure which shows information (information, conversion unit inventory information, material cost information). FIG. 7 is a diagram showing sample data (stock aggregation information) for explaining a specific example of processing of the store management device according to the present embodiment. FIG. 8 is a diagram showing sample data (inquiry result) for explaining a specific example of the processing of the store management device according to the present embodiment.

Embodiments of the present invention will be described in detail with reference to the drawings. The present invention is not limited to the present embodiment.

[1. Overview]
Conventionally, in a multi-store development company that develops a plurality of stores that provide food, it has not been possible to grasp the exact amount of material loss for each store and each material. Specifically, since all that is done at the store is counting the inventory at the end of the month and registering the daily purchase results, it was not possible to grasp the consumption of materials associated with sales and the consumption due to loss.

In this embodiment, in a system that manages a plurality of stores that provide food, the consumption of ingredients and the amount of loss associated with sales are calculated based on the recipe information, the sales record, inventory receipt / payment record, and inventory record of each store. Therefore, it became possible to grasp the exact amount of loss for each material in each store.

Specifically, in this embodiment, (1) recipe information (constituent material information) for each menu is created based on menu information and material information, and (2) sales results and material preparation of each menu are created. Based on the receipt record, the end-of-month inventory result of the material, and the recipe information, the loss amount of the quantity unit and / or the purchase unit for each material for each store / menu is calculated.

As a result, (1) analysis of the cause of loss by material for each store (inventory inventory on the book based on theoretical consumption calculated from inventory receipt / payment results and number of sales can be compared and analyzed) and (inventory inventory results can be compared and analyzed). 2) It is possible to analyze the cause of loss by store and menu (visualization by apportioning the above loss amount by store and material according to the number of sales results). This makes it possible to analyze variations in the occurrence of losses in each store that operates a restaurant business and use it as a KPI to provide accurate business guidance.

[2. composition]
An example of the configuration of the store management device according to the present embodiment will be described with reference to the drawings.

FIG. 1 is a block diagram showing a configuration example of a store management device according to the present embodiment. In the store management device 1 shown in FIG. 1, the store management device 100 is a commercially available desktop personal computer. The store management device 100 is not limited to a stationary information processing device such as a desktop personal computer, but is a portable type such as a commercially available notebook personal computer, a PDA (Personal Digital Assistants), a smartphone, or a tablet personal computer. It may be an information processing device.

The store management device 100 includes a control unit 102, a communication interface unit 104, a storage unit 106, and an input / output interface unit 108. Each part of the store management device 100 is communicably connected via an arbitrary communication path.

The communication interface unit 104 connects the store management device 100 to the network 300 so as to be communicable via a communication device such as a router and a wired or wireless communication line such as a dedicated line. The communication interface unit 104 has a function of communicating data with another device via a communication line. Here, the network 300 has a function of connecting the store management device 100 to the server 200, the store terminal 400, and the like so as to be able to communicate with each other, and is, for example, the Internet, a LAN (Local Area Network), or the like. As a result, the communication interface unit 104 is configured to be capable of data communication with the server 200, the store terminal 400 of each store, and the like via the network 300. The store management device 100 includes sales information including the number of sales of each menu from the store terminal 400 of each store, book inventory information including the number of stocks and purchases of each material at the end of the previous month, and the number of inventories of each material. It is configured so that inventory information can be acquired. The store management device 100, the store terminal 400, and so on may form, for example, a POS system.

An input device 112 and an output device 114 are connected to the input / output interface unit 108. As the output device 114, a speaker or a printer can be used in addition to a monitor (including a home television). As the input device 112, a keyboard, a mouse, and a microphone, as well as a monitor that cooperates with the mouse to realize a pointing device function can be used. In the following, the output device 114 may be referred to as a monitor 114, and the input device 112 may be referred to as a keyboard 112 or a mouse 112.

Various databases, tables, files, and the like are stored in the storage unit 106. In the storage unit 106, a computer program for giving an instruction to a CPU (Central Processing Unit) in cooperation with an OS (Operating System) to perform various processes is recorded. As the storage unit 106, for example, a memory device such as a RAM (Random Access Memory) / ROM (Read Only Memory), a fixed disk device such as a hard disk, a flexible disk, an optical disk, or the like can be used.

Further, the storage unit 106 includes a recipe configuration source master 106a, a recipe master 106b, a performance information file 106c, and an inventory summary file 106d. FIG. 2 is a diagram showing a configuration example of the recipe configuration source master 106a. FIG. 3 is a diagram showing an example of a hierarchical structure of menu components. FIG. 4 is a diagram showing a configuration example of the recipe master 106b.

The recipe configuration source master 106a is composed of a table for registering source information for creating a recipe such as menu basic information, menu configuration information, work-in-process basic information, work-in-process configuration information, and material cost information. be able to. The menu consists of two types of information, "materials" and "work in process". Work in process consists of "material" and / or "work in process" information. Since the purchase unit of the material and the menu use unit are different, each configuration information holds a conversion quantity for conversion into a conversion unit which is a quantity unit (for example, quantity, g) for the purchase unit. For example, the purchasing unit of tomatoes is a "box", and the quantity (quantity) of tomatoes per box is 40, so the converted quantity is "40".

The menu basic information is data for defining the cost of each menu, and may include a line number, a menu code, a menu name, and cost data as shown in FIG. In the example shown in FIG. 2, the line number "1" is the menu code "1000", the menu name "tomato sauce with pulp honey", and the cost "¥ 602", and the line number "2" is the menu code "2000". , The menu name is "Omurice" and the cost is "1,000 yen".

The menu configuration information is data for defining the converted quantity and consumption of the materials and / or work-in-process that make up the menu, and as shown in FIG. 2, the line number, type, material code, material name, and converted quantity. , Consumption data may be included. In the example shown in FIG. 2, for the line number "1", the type "work in process", the material code "0010", the material name "ketchup", the converted quantity "1000", the consumption amount "100", and the type "material", The material code is "0001", the material name is "tomato", the converted quantity is "40", and the consumption amount is "10".

The work-in-process basic information is data for defining the converted quantity and the consumption amount of the work-in-process. For example, as shown in FIG. 2, the line number, the type, the work-in-process code (material code), the work-in-process name, and the converted quantity are used. , Consumption data may be included. In the example shown in FIG. 2, the line number is “1”, the work-in-process code is “0010”, the work-in-process name is “ketchup”, the converted quantity is “1,000”, and the consumption amount is “100”.

The work-in-process composition information is data for defining the converted quantity and consumption of the materials and / or the work-in-process that make up the work-in-process, and for example, as shown in FIG. 2, the line number, the type, the material code, and the work-in-process. It may include data of product name, converted quantity, and consumption amount. In the example shown in FIG. 2, for the line number "1", the type "material", the material code "0001", the work-in-process name "tomato", the converted quantity "40", the consumption amount "20", the type "material", and the material. The code is "0002", the work-in-process name is "honey", the converted quantity is "5,000", and the consumption amount is "100".

The material cost information is data for defining the purchase unit, conversion unit, purchase unit price (cost unit), etc. of the material. For example, as shown in FIG. 2, the material code, material name, and yield rate are used. , Purchasing unit, conversion unit, purchasing unit price (cost unit) data may be included. In the example shown in FIG. 2, the first line is the material code "0001", the material name "tomato", the yield rate "100", the purchasing unit "box", the conversion unit "pieces", and the purchasing unit price "2". 000 ", material code" 0002 ", material name" honey ", yield rate" 100 ", purchase unit" Kg ", conversion unit" g ", purchase unit price" 1,000 ".

This information is linked by a line number and / or a material code. As described above, the recipe component master 106a defines the components constituting the menu in a hierarchical structure. For example, as shown in FIG. 3, in the example shown in FIG. 2, regarding the menu “tomato sauce with ketchup honey”, the first layer uses the material “tomato” (1) “10/40 (consumption / converted quantity)”. (2) "100/1000 (consumption / converted quantity)" is used for the in-process product "ketchup", and the second layer uses the material "tomato" for the in-process product "ketchup" (3) "20/40". (Consumption amount / conversion quantity) "is used, and the material" tomato "is used in (4)" 100/5000 (consumption amount / conversion quantity) ".

The recipe master 106b is a master for managing recipe information that aggregates the information of the recipe constituent source master 106a. As shown in FIG. 4, the recipe master registers the recipe information data of the menu code, menu name, material code, material name, conversion quantity, consumption amount (conversion unit), and consumption amount (purchase unit) in association with each other. It can be composed of a table or the like. The consumption amount (conversion unit) is calculated by the consumption amount (conversion unit) = conversion quantity x consumption amount (purchase unit).

In the example shown in FIG. 4, for the menu code "1000" and the menu name "tomato sauce with fruit honey", the material code "0001", the material name "tomato", the conversion quantity "40", and the consumption amount (conversion unit) "12". , Consumption amount (purchase unit) "0.3", material code "0002", material name "honey", conversion quantity "5000", consumption amount (conversion unit) "100", consumption amount (purchase unit) ) It is "0.002". In the case of tomatoes, the consumption of tomatoes (conversion unit) = 10/40 (1) + 100/1000 (2) x 20/40 (3), and in the case of honey, the consumption of honey (conversion unit) = 100 / It becomes 1000 (2) × 100/5000 (4).

The performance information file 106c is a file for storing intermediate data such as sales information, book inventory information, and inventory information of each store, sales information by material for each menu, conversion unit book inventory information, and conversion unit inventory information. be.

The sales information may include store code, menu code, and sales number data (see FIG. 6). The book inventory information may include store code, menu code, inventory quantity at the end of the previous month, and purchase quantity data (see FIG. 6). The inventory information may include store code, material code, and inventory number data (see FIG. 6).

The sales information by material for each menu is generated based on the recipe information and the sales information, and may include data of store code, menu code, material code, number of sales, and theoretical consumption (see FIG. 6). The theoretical consumption is calculated by the theoretical consumption = the number of sales x the consumption.

The conversion unit book inventory information is generated based on the recipe information and the book inventory information, and may include data of a store code, a material code, a book inventory quantity, and a book inventory quantity (conversion) (see FIG. 6). The number of book inventory is calculated by the number of book inventory = the number of unstocked items in the previous month + the number of purchases. The number of book inventory (conversion) is calculated by the number of book inventory (conversion) = the number of book inventory x the conversion quantity.

The conversion unit inventory information is generated based on the recipe information and the inventory information, and may include the store code, the material code, the number of inventories, and the number of inventories (conversion) (see FIG. 6). The number of inventories (conversion) is calculated by the number of inventories (conversion) = the number of inventories x the conversion quantity.

The inventory summary file 106d is a file for storing inventory summary information. Inventory summary information is generated based on recipe information, sales information by material by menu, conversion unit book inventory information, conversion unit inventory information, and material cost information, and store code, menu code, material code, theoretical consumption, and assumption. It may include data of inventory number (conversion), inventory number (conversion), loss number (conversion unit), loss number (purchase unit), loss amount (conversion unit), and loss amount (purchase unit) (purchase unit). See FIG. 7).

The theoretical consumption is the theoretical consumption of sales information by material for each menu. The estimated inventory quantity (conversion) is calculated by multiplying the book inventory quantity (conversion) of the conversion unit book inventory information ((theoretical consumption of materials in each store / menu) / (theoretical consumption of materials in each store)). The number of inventories (conversion) is calculated by multiplying the number of inventories (conversion) of the conversion unit inventory information ((theoretical consumption of materials in each store / menu) / (theoretical consumption of materials in each store)).

The number of losses (conversion unit) is calculated by the estimated number of inventories (conversion) -the number of inventories (conversion). The number of losses (purchase unit) is calculated by (estimated inventory quantity (conversion) -inventory quantity (conversion)) / (conversion quantity). The loss amount (conversion unit) is calculated by (((estimated inventory number (conversion) -inventory number (conversion)) / (conversion quantity)) x cost unit price of material cost information) / (conversion quantity). The loss amount (purchase unit) is calculated by ((estimated inventory quantity (conversion) -inventory quantity (conversion)) / (conversion quantity)) x cost unit price of material cost information.

Regarding "((Theoretical consumption of materials in each store / menu) / (Theoretical consumption of materials in each store))" in the above formula, the inventory quantity can be managed only in "Store / Materials" units. , Based on the sales results for each menu, the inventory quantity for each "store / material" is apportioned as the inventory quantity for each "store / menu / material".

Returning to FIG. 1, the control unit 102 is a CPU or the like that collectively controls the store management device 100. The control unit 102 has an internal memory for storing a control program such as an OS, a program that defines various processing procedures, required data, and the like, and performs various information processing based on these stored programs. Run. Here, the control unit 102 is functionally conceptually provided with a recipe information creation unit 102a, an inventory totaling unit 102b, an inquiry unit 102c, a master maintenance unit 102d, and a screen display control unit 102e.

The recipe information creation unit 102a creates recipe information based on the menu basic information, menu configuration information, work-in-process basic information, work-in-process composition information, and material cost information of the recipe configuration source master 106a and stores the recipe information in the recipe master 106b. do.

The inventory totaling unit 102b acquires sales information including the number of sales of each menu for each store from each store terminal 400 ... and stores it in the performance information file 106c. Further, the inventory totaling unit 102b calculates the theoretical consumption amount (= number of sales × consumption amount) of the material of each menu for each store by referring to the recipe information of the recipe master 106b based on the acquired sales information. Sales information for each material including the theoretical consumption is generated and stored in the performance information file 106c.

Further, the inventory totaling unit 102b acquires book inventory information including the number of stocks and the number of purchases of each material at the end of the previous month for each store from each store terminal 400 ... and stores them in the actual information file 106c. Further, the inventory totaling unit 102b refers to the recipe information of the recipe master 106b based on the acquired book inventory information, and the book inventory quantity (= the number of unstocked items in the previous month + the number of purchases) and the book inventory quantity (conversion) (=). The book stock quantity × converted quantity) is calculated, and the conversion unit book stock information including the book stock quantity and the book stock quantity (conversion) is generated and stored in the actual information file 106c.

Further, the inventory totaling unit 102b acquires inventory information including the number of inventories of each material for each store from each store terminal 400 ... and stores it in the actual information file 106c. Further, the inventory totaling unit 102b calculates the inventory number (conversion) (= inventory number × conversion quantity) of each material for each store by referring to the recipe information of the recipe master 106b based on the acquired inventory information. Conversion unit inventory information including the number of inventories and the number of inventories (conversion) is generated and stored in the actual information file 106c.

Further, the inventory totaling unit 102b generates inventory totaling information based on recipe information, sales information by material for each menu, conversion unit book inventory information, conversion unit inventory information, and material cost information, and puts it in the inventory totaling file 106d. Store.

For example, on the inquiry screen (not shown) displayed on the monitor 114, the inquiry unit 102c displays the inventory summary information stored in the inventory summary file 106d in the purchase unit for each store, menu, and material according to the operation of the operator. / Or display and output the inquiry result including the loss amount of the conversion unit (see FIG. 8). This allows the operator to confirm the amount of loss for each store, menu, and material.

The master maintenance unit 102d is for editing, inputting, adding, and changing data to the recipe configuration source master 106a in response to an operator operation or the like on a master maintenance screen (not shown) displayed on the monitor 114, for example. belongs to.

The screen display control unit 102e controls the display of various screens (for example, master maintenance screen, inquiry screen, etc.) displayed on the monitor 114 and the acceptance of input thereof.

[3. Concrete example]
A specific example of the processing of the store management device 100 according to the present embodiment will be described with reference to FIGS. 1 and 2 to 8. FIG. 5 is a diagram showing a flow for explaining the overall processing flow of the control unit 102 of the store management device 100 according to the present embodiment.

With reference to FIG. 5, an example of the entire processing of the control unit 102 of the store management device 100 according to the present embodiment will be described. In FIG. 5, the recipe information creation unit 102a executes the recipe master creation process (step S1). Specifically, in the recipe master creation process, the recipe information creation unit 102a is based on the menu basic information, menu configuration information, work-in-process basic information, work-in-process configuration information, and material cost information of the recipe configuration source master 106a. Recipe information is created and stored in the recipe master 106b.

The inventory totaling unit 102b executes the inventory totaling process (step S2). Specifically, in the inventory totaling process, the inventory totaling unit 102b performs the following processing to generate inventory totaling information.

The inventory totaling unit 102b acquires sales information including the number of sales of each menu for each store from each store terminal 400 ... and stores it in the performance information file 106c. The inventory totaling unit 102b refers to the recipe information of the recipe master 106b based on the acquired sales information, calculates the theoretical consumption amount (= number of sales × consumption amount) of the material of each menu for each store, and theoretically consumes it. Sales information for each material including the amount is generated and stored in the actual information file 106c.

Further, the inventory totaling unit 102b acquires book inventory information including the number of stocks and the number of purchases of each material at the end of the previous month for each store from each store terminal 400 ... and stores them in the actual information file 106c. Further, the inventory totaling unit 102b refers to the recipe information of the recipe master 106b based on the acquired book inventory information, and the book inventory quantity (= the number of unstocked items in the previous month + the number of purchases) and the book inventory quantity (conversion) (=). The book stock quantity × converted quantity) is calculated, and the conversion unit book stock information including the book stock quantity and the book stock quantity (conversion) is generated and stored in the actual information file 106c.

Further, the inventory totaling unit 102b acquires inventory information including the number of inventories of each material for each store from each store terminal 400 and stores it in the actual information file 106c. The inventory totaling unit 102b refers to the recipe information of the recipe master 106b based on the acquired inventory information, calculates the inventory number (conversion) (= inventory number × conversion quantity) of each material for each store, and calculates the inventory number. And the conversion unit inventory information including the number of inventories (conversion) is generated and stored in the actual information file 106c.

Further, the inventory totaling unit 102b generates inventory totaling information based on recipe information, sales information by material for each menu, conversion unit book inventory information, conversion unit inventory information, and material cost information, and puts it in the inventory totaling file 106d. Store.

The inquiry unit 102c executes the cost status inquiry process for each store / menu (step S3). Specifically, in the cost status inquiry processing by store / menu, the inquiry unit 102c is stored in the inventory summary file 106d in response to the operator's operation on the inquiry screen (not shown) displayed on the monitor 114, for example. Display and output the inquiry result including the loss amount of the purchase unit and / or the conversion unit for each store, menu, and material for the inventory total information. On this inquiry screen, the operator outputs the inquiry result output format (for example, output of the loss amount of each material for each store / menu, output of the loss amount of each material for each store, unit of loss amount (purchase unit, conversion). Unit) can be specified).

6 to 8 are diagrams showing sample data for explaining a specific example of the processing of the store management device 100 according to the present embodiment. A specific example of the processing of the store management device 100 according to the present embodiment will be described with reference to FIGS. 6 to 8.

In FIG. 6, in the recipe information of the recipe master 106b, the first line is the menu code "menu 1", the material code "material 1", the conversion quantity "100", the consumption amount (conversion unit) "10", and the second line. Is the menu code "Menu 1", the material code "Material 2", the conversion quantity "200", the consumption amount (conversion unit) "20", and the third line is the menu code "Menu 1", the material code "Material 3". , The conversion quantity is "300", and the consumption amount (conversion unit) is "30".

The sales information is as follows: the first line is the store code "store 1", the menu code "menu 1", the number of sales "10", and the second line is the store code "store 1", the menu code "menu 2", the number of sales. "20", the third line is the store code "store 2", the menu code "menu 1", and the number of sales "30".

The first line of the book inventory information is the store code "store 1", the material code "material 1", the number of stocks at the end of the previous month "1,000", the number of purchases "15", and the second line is the store code "store". 1 ”, material code“ material 2 ”, inventory quantity at the end of the previous month“ 2,000 ”, purchase quantity“ 20 ”, third line is store code“ store 1 ”, material code“ material 3 ”, inventory quantity at the end of the previous month The number is "3,000" and the number of purchases is "25".

In the inventory information, the first line is the store code "store 1", the material code "material 1", the number of inventories "1,010", and the second line is the store code "store 1", the material code "material 2", The number of inventories is "2,010", and the third line is the store code "store 1", the material code "material 3", and the number of inventories "3,000".

Sales information by menu and material is generated based on recipe information and sales information, and the first line is
Store code "Store 1", menu code "Menu 1", material code "Material 1", number of sales "10", theoretical consumption "100 (= number of sales 10 x consumption 10)", the second line is the store Code "Store 1", Menu code "Menu 1", Material code "Material 2", Sales number "10", Theoretical consumption amount "200 (= Sales number 10 x Consumption 20)", 3rd line is the store code "Store 1", menu code "menu 1", material code "material 3", number of sales "10", theoretical consumption "300 (= number of sales 10 x consumption 30)".

The conversion unit book inventory information is generated based on the recipe information and the book inventory information, and the first line is the store code "store 1", the material code "material 1", and the book inventory quantity "1,015 (= not in stock in the previous month)". Number 1,000 + number of purchases 15) ”, book inventory (conversion)“ 101,500 (= book inventory 1,015 x conversion quantity 100) ”, the second line is the store code“ store 1 ”, material code "Material 2", book inventory quantity "2,020 (= book inventory quantity 2,000 + purchase quantity 20)", book inventory quantity (conversion) "404,000 (= book inventory quantity 2,020 x conversion quantity 200)" ) ”, The third line is the store code“ Store 1 ”, the material code“ Material 3 ”, the book inventory quantity“ 3,025 (= 3,000 unstocked in the previous month + 25 purchases) ”, and the book inventory quantity (conversion). ) "907,500 (= book inventory quantity 3,025 x conversion quantity 300)".

The conversion unit inventory information is generated based on the recipe information and the inventory information, and the first line is the store code "store 1", the material code "material 1", the inventory number "1,010", and the inventory number (conversion) ". 101,000 (= inventory number 1,010 x conversion quantity 100) ", the second line is the store code" store 1 ", material code" material 2 ", inventory number" 2,010 ", inventory number (conversion)" 402,000 (= inventory number 2,010 x conversion quantity 200) ", the third line is the store code" store 1 ", material code" material 3 ", inventory number" 3,000 ", inventory number (conversion)" 900,000 (= inventory number 3,000 x conversion quantity 300) ".

The material cost information of the recipe component master 106a is as follows: the material code "material 1" is the cost unit price "150.00", the material code "material 2" is the cost unit price "250.00", and the third line is. , The material code "material 3" has a cost unit price of "350.00".

Inventory aggregation information as shown in FIG. 7 is generated based on these recipe information, sales information by material for each menu, conversion unit book inventory information, conversion unit inventory information, and material cost information. In the example of the inventory total information shown in FIG. 7, for the store code “store 1”, the menu code “menu 1”, and the material code “material 1”, the theoretical consumption amount is “100.00” and the estimated inventory quantity (conversion) is “. 33733.33 (= Conversion unit Book inventory number (conversion) 101,500 x ((Theoretical consumption of materials for each store / menu 100.00) / (Theoretical consumption of materials for each store 300.00) )) ”, Number of inventories (conversion)“ 33666.67 (= Number of inventories of conversion unit inventory information (conversion) 101,000 × ((Theoretical consumption of materials for each store / menu 100.00) / (For each store) Theoretical consumption of materials 300)) ”, number of losses (conversion unit)“ 66.67 (= estimated number of inventories (conversion) 337333.33-number of inventories (conversion) 33666.67) ”, number of losses (purchase unit) "0.67 (= (estimated inventory number (conversion) 337333.33-inventory number (conversion) 33666.67) / (conversion quantity 100)", loss amount (conversion unit) "1.00 (=" ((estimated inventory)) Number (conversion) 33733.33-Inventory number (conversion) 33666.67) / (conversion quantity 100) x cost unit price of material cost information 150.00) / (conversion quantity 100) ", loss amount (purchase unit)" 100.00 (= ((Assumed inventory quantity (conversion) 337333.33-Inventory quantity (conversion) 33666.67) / (Conversion quantity 100) x Cost unit price of material cost information 150.00)).

FIG. 8 is a diagram showing an example of output of an inquiry result by a cost status inquiry process for each store / menu. In this way, it is possible to confirm the loss amount of the material purchase unit and conversion unit for each store and each menu. In addition, all the stores may be totaled, and the loss amount of the material for each menu or the loss amount for each material may be totaled and output. This makes it possible to consider reviewing the menu.

As described above, according to the present embodiment, for each menu, the materials that are the constituent elements of the menu, the conversion quantity for converting each material from the purchase unit to the conversion unit that is the quantity unit, and the conversion quantity. Recipe information creation unit 102a that creates recipe information including the consumption amount of each material and stores it in the storage unit, sales information including the number of sales of each menu from each store, inventory quantity and inventory of each material at the end of the previous month. Based on the recipe information, the cost information of each material, the acquired sales information, the book inventory information, and the inventory information by acquiring the book inventory information including the quantity of goods and the inventory information including the inventory quantity of each material, It is provided with an inventory totaling unit 102b that calculates a loss amount of a purchase unit and / or a conversion unit for each material of each store, creates inventory totaling information including the loss amount, and stores it in the storage unit. Therefore, when developing a plurality of stores that provide food, it is possible to grasp the exact amount of material loss for each store and each material.

[4. Other embodiments]
In addition to the above-described embodiments, the present invention may be implemented in various different embodiments within the scope of the technical ideas described in the claims.

For example, among the processes described in the embodiments, all or part of the processes described as being automatically performed may be performed manually, or all the processes described as being performed manually may be performed. Alternatively, a part thereof can be automatically performed by a known method.

In addition, processing procedures, control procedures, specific names, information including parameters such as registration data and search conditions for each processing, screen examples, and database configurations shown in this specification and drawings are not specified unless otherwise specified. Can be changed arbitrarily.

Further, with respect to the store management device 100, each component shown in the figure is a functional concept and does not necessarily have to be physically configured as shown in the figure.

For example, with respect to the processing functions included in the store management device 100, particularly each processing function performed by the control unit 102, all or any part thereof is realized by the CPU and a program interpreted and executed by the CPU. It may be realized as hardware by wired logic. The program is recorded on a non-temporary computer-readable recording medium including a programmed instruction for causing the information processing apparatus to execute the process described in the present embodiment, and the store management apparatus is required. Read mechanically to 100. That is, a computer program for giving instructions to the CPU in cooperation with the OS and performing various processes is recorded in a storage unit 106 such as a ROM or an HDD (Hard Disk Drive). This computer program is executed by being loaded into the RAM, and constitutes the control unit 102 in cooperation with the CPU.

Further, this computer program may be stored in the application program server connected to the store management device 100 via an arbitrary network, and all or part of the computer program may be downloaded as needed. be.

Further, the program for executing the process described in the present embodiment may be stored in a non-temporary computer-readable recording medium, or may be configured as a program product. Here, the "recording medium" includes a memory card, a USB (Universal Serial Bus) memory, an SD (Secure Digital) card, a flexible disk, a magneto-optical disk, a ROM, an EPROM (Erasable Programmable Read Only Memory), and an EEPROM (registration). Trademarks) (Electrically Erasable and Programmable Read Only Memory), CD-ROM (Compact Disk Read Only Memory), MO (Magnet-Optical Disc), MO (Magnet-Optical Disc), DVD (Digital), DVD (Digital) It shall include any "portable physical medium".

Further, the "program" is a data processing method described in any language or description method, regardless of the format such as source code or binary code. The "program" is not necessarily limited to a single program, but is distributed as multiple modules or libraries, or cooperates with a separate program represented by the OS to achieve its function. Including things. It should be noted that well-known configurations and procedures can be used for the specific configuration and reading procedure for reading the recording medium and the installation procedure after reading in each device shown in the embodiment.

Various databases and the like stored in the storage unit 106 are memory devices such as RAM and ROM, fixed disk devices such as hard disks, flexible disks, and storage means such as optical disks, and are used for various processes and website provision. Stores programs, tables, databases, files for web pages, etc.

Further, the store management device 100 may be configured as an information processing device such as a known personal computer or workstation, or may be configured as the information processing device to which an arbitrary peripheral device is connected. Further, the store management device 100 may be realized by mounting software (including a program or data) that realizes the processing described in the present embodiment on the information processing device.

Furthermore, the specific form of distribution / integration of the device is not limited to that shown in the figure, and all or part of the device may be functionally or physically in any unit according to various additions or the like. It can be distributed and integrated. That is, the above-described embodiments may be arbitrarily combined and implemented, or the embodiments may be selectively implemented.

100 Store management device 102 Control unit 102a Recipe information creation unit 102b Inventory totalization unit 102c Inquiry unit 102d Master maintenance unit 102e Screen display control unit 104 Communication interface unit 106 Storage unit 106a Recipe configuration source master 106b Recipe master 106c Actual information file 106d Inventory totalization File 108 Input / output interface unit 112 Input device 114 Output device 200 Server 300 Network 400 Store terminal

Claims (4)

It is a store management device that has a control unit and a storage unit and manages a plurality of stores that serve food.
The control unit
For each menu, create recipe information including the ingredients that are the components of the menu, the conversion quantity for converting each material from the purchase unit to the conversion unit that is the quantity unit, and the consumption amount of each material. , Recipe information creation means stored in the storage unit,
From each store, sales information including the number of sales of each menu, book inventory information including the number of stocks and purchases of each material at the end of the previous month, and inventory information including the number of inventories of each material are acquired, and the above recipe information and the above recipe information are obtained. Based on the cost information of each material and the acquired sales information, book inventory information, and inventory information, the loss amount of the purchase unit and / or the conversion unit for each material of each store is calculated, and the loss amount is included. An inventory totaling means that creates inventory totaling information and stores it in the storage unit,
A store management device characterized by being equipped with. An inquiry means for displaying and outputting the inquiry result of the loss amount for each store and each material by referring to the inventory total information stored in the storage unit according to the operation of the operator on the inquiry screen displayed on the display unit. The store management device according to claim 1, wherein the store management device is provided. It is a store management method for causing an information processing device equipped with a control unit and a storage unit to execute.
Executed in the control unit,
For each menu, create recipe information including the ingredients that are the components of the menu, the conversion quantity for converting each material from the purchase unit to the conversion unit that is the quantity unit, and the consumption amount of each material. , The recipe information creation step to be stored in the storage unit,
From each store, sales information including the number of sales of each menu, book inventory information including the number of stocks and purchases of each material at the end of the previous month, and inventory information including the number of inventories of each material are acquired, and the above recipe information and the above recipe information are obtained. Based on the cost information of each material and the acquired sales information, book inventory information, and inventory information, the loss amount of the purchase unit and / or the conversion unit for each material of each store is calculated, and the loss amount is included. An inventory totaling step that creates inventory totaling information and stores it in the storage unit,
A store management method characterized by including. It is a store management program to be executed by an information processing device equipped with a control unit and a storage unit.
In the control unit
For each menu, create recipe information including the ingredients that are the components of the menu, the conversion quantity for converting each material from the purchase unit to the conversion unit that is the quantity unit, and the consumption amount of each material. , The recipe information creation step to be stored in the storage unit,
From each store, sales information including the number of sales of each menu, book inventory information including the number of stocks and purchases of each material at the end of the previous month, and inventory information including the number of inventories of each material are acquired, and the above recipe information and the above recipe information are obtained. Based on the cost information of each material and the acquired sales information, book inventory information, and inventory information, the loss amount of the purchase unit and / or the conversion unit for each material of each store is calculated, and the loss amount is included. An inventory totaling step that creates inventory totaling information and stores it in the storage unit,
Store management program to run.

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