JP3951228B2 - Store management system - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a store management system, and more particularly to a store management system suitable for management of cooking ingredients in fast food stores and take-out stores.
[0002]
[Prior art]
It is an extremely important issue for general restaurants and restaurants to replenish raw materials used for cooking without excess or deficiency. If the sales of food are better than expected and the number of food orders exceeds the amount of raw materials stocked, the food that can be served will be out of stock, resulting in missed sales opportunities and customer disappointment. On the other hand, if the sales are lower than expected and the number of food orders is less than the amount of raw materials stocked, the freshness of the surplus raw materials may be reduced and discarded. Thus, the problem of raw material procurement affects the rise and fall of store management.
[0003]
As examples of conventional techniques for solving this type of problem by utilizing IT, "Product Ordering System" described in JP-A-8-55161 and "Ordering System, Information" described in JP-A-11-338912 Processing apparatus and ordering method ". In these techniques, a restaurant user orders from a push-button telephone (the former) or a terminal device (the latter), and the CPU or server that receives the data calculates the amount of raw material used. According to the result, raw materials are ordered as needed.
[0004]
[Problems to be solved by the invention]
In the above-described prior art, a restaurant user needs to transmit reservation data to a CPU or server. However, fast food stores and take-out stores are not suitable for reservation, but rather convenience is the selling point. Customers want more direct and quick service. Therefore, the probability of excess or deficiency in raw materials increases, and how to reduce it becomes a major issue for the stability of store management.
[0005]
An object of the present invention is to provide a store management system suitable for fast food stores and takeout stores.
[0006]
[Means for Solving the Problems]
  The first store management system of the present invention is a store management system capable of transmitting and receiving data in real time by connecting a store management subsystem for each store selling food and a store management main system of the store management headquarters via a communication network. The store management main system stores the store name of each store, the store file that stores the name of the food provided, and the names of ingredients and ingredients along the menu for each dish sold at the store. A menu file that stores quantities, a raw material file that stores or stores the expiration date for each raw material, an inventory file that stores the stock amount of raw materials for each raw material, each store name, and each purchase date, The server based on the sales file that stores the sales data of dishes sent from the store and the past sales data accumulated in the sales file Estimated files that store estimated sales data for each store name, each dish, and as an estimated sales value for each time period, and when sales data is sent from the store management subsystem In addition to storing in the sales file, the menu file is used to calculate the raw materials and their quantities consumed and update the inventory file.Estimation fileThe estimated consumption of the raw material by multiplying the estimated value by the quantity of the raw material in the menu file, subtracting it from the inventory amount of the inventory file, and the raw material When it is replenished, the storage / expiration date is obtained from the raw material file, and the date that has passed that period from the purchase date is set as the storage / expiration date of the inventory file, and recorded in the inventory file within the estimated amount of inventory A server having a function of instructing a store management subsystem to give a discount on a dish using the raw material when the raw material for the stored / expiration date is greater than 0 is provided.
[0007]
  The second store management system of the present invention is a store management system capable of transmitting and receiving data in real time by connecting a store management subsystem for each store selling food and a store management main system of the store management headquarters via a communication network. The store management main system stores the store name of each store, the store file that stores the name of the food provided, and the names of ingredients and ingredients along the menu for each dish sold at the store. The store management subsystem supervises the management of each store with a menu file that stores the quantity and a raw material file that stores or stores the expiration date for each raw material. The store management subsystem manages the raw materials for each raw material and every purchase date. Based on the inventory file that stores the inventory quantity, the sales file that stores the sales data for dishes, and the past sales data that is stored in the sales file. And an estimate file for storing estimated sales data estimated by the store management subsystem for each dish as a sales estimate of dishes for each time period, and the sales data stored in the sales file A menu file is used to estimate the amount of raw materials consumed and their quantity, and update the inventory file.Estimation fileThe estimated consumption of the raw material by multiplying the estimated value by the quantity of the raw material in the menu file, subtracting it from the inventory amount of the inventory file, and the raw material When it is replenished, the storage / best-by date is obtained from the raw material file, and the date that has passed that period from the purchase date is set as the stock-file storage / best-by date, and the estimated amount of inventory is recorded in the stock file. A server having a function of instructing a discount for a dish using the raw material when there is a raw material with a storage / expiration date greater than 0 is provided.
[0008]
In the present invention, as described above, based on the sales status of dishes in the store, the future inventory amount of the raw materials used in the dishes is predicted, and as a result, the deviation from the actual inventory amount is the difference of the raw materials. Determining that there is a high probability that it will be unacceptable from the storage / expiration date, it is possible to discount dishes that use the ingredients, so it is also suitable for fast food shops and take-out shops where there is a high probability that the ingredients will be over and under A simple store management system can be provided.
[0009]
DETAILED DESCRIPTION OF THE INVENTION
Next, embodiments of the present invention will be described with reference to the drawings.
[0010]
[Configuration of Example]
FIG. 1 shows a store management system to which the present invention is applied. In this store management system, seven fast food stores or take-out stores, a store management headquarter 2 that supervises these stores 1, and a raw material distribution center 3 are connected by a communication network, and in real time. Data transmission / reception is possible. In FIG. 1, the number of stores is seven, but the number of stores is not limited to seven and is arbitrary. Of course, connection with the communication network in the store 1, the store management headquarters 2 and the raw material distribution center 3 and many of the internal processes are performed electronically. Thereby, the raw material management system which manages automatically supply and consumption of the raw material required for the dish sold in the store 1 is constructed.
[0011]
The store management headquarters 2 includes a store management main system 20 and can perform information processing on sales, cooking, delivery, delivery, raw material management, and the like at each store 1. The excess or deficiency of the raw materials used for the dishes sold at the store 1 is grasped in real time by the store management headquarters 2 via the communication network. The store management headquarters 2 transmits a predetermined instruction to the store 1 according to the management policy. Further, if necessary, the raw material delivery center 3 is instructed to deliver the raw materials. The store 1 develops sales activities according to the instructions, and the raw material distribution center 3 delivers the raw materials to the stores 1 according to the instructions.
[0012]
FIG. 2 is a schematic diagram showing the layout of the store 1. The store 1 is provided with a store management subsystem 10 connected to the store management headquarters 2 via a communication network. The store management subsystem 10 includes four ticket issuing terminals 11, six delivery instruction terminals 12 and 7. Two product delivery counters 13 are connected. In FIG. 2, four ticketing terminals 11, six delivery display terminals 12, and seven product delivery counters 13 are provided, but the number of each is not limited to this and is arbitrary.
[0013]
A customer who visits the store 1 first buys a meal ticket at the ticketing terminal 11. The ticket issuing terminal 11 is a combination of a POS terminal and a ticketing machine for a train ticket, and displays the dishes and prices sold at the store. When the customer inputs the order contents, the order number slip is discharged in exchange for the input of the price. The order contents, order time, and the like are printed on the front surface of the order number slip, and the same contents as the printed contents on the front surface are recorded in the magnetic recording strip on the back surface. The customer takes the order number slip and sits in the seat 14 and waits for the food to be cooked and delivered.
[0014]
The ticket issuing terminal 11 sends the order details to the store management subsystem 10 as order data at the same time that the food ticket is issued. Based on the order data, the store management subsystem 10 transmits the sales data to the store management headquarters 2 and instructs the kitchen 15 through the delivery instruction terminal 12. Since the delivery instruction terminal 12 displays a cooking instruction for each order number, a cook in the kitchen 15 may cook according to the instruction. In addition, the cook can confirm the order status at the delivery instruction terminal 12.
[0015]
After cooking, the cook places the food on the food delivery route in the kitchen. The food is mechanically guided to the product delivery counter 13 through the food delivery path 16. Further, the cook instructs the delivery instruction terminal 12 to deliver the dish to the unused product delivery counter 13. This instruction is transmitted to the store management subsystem 10, and the store management subsystem 10 notifies the corresponding product delivery counter 13 of the delivery of the cooked food (product).
[0016]
The merchandise delivery counter 13 has a physical storage structure and electronic means for delivering and receiving merchandise. When the product arrives from the food delivery path 16, it is stored in a collection box that is blocked by a transparent opening / closing door from the passenger seat 14 side, displays the order number, and announces by voice to receive the ordered item. Prompt.
[0017]
After confirming that the customer has ordered the product through the transparent door, the customer puts the order number slip into the product delivery counter 13. The merchandise delivery counter 13 collates the order number of the order number slip with the order number notified from the store management subsystem 10. As a result, if the customer can be confirmed, the order number slip is collected and the transparent door is unlocked. When the customer takes out the merchandise, the display related to the order on the delivery instruction terminal 12 and the merchandise delivery counter 13 disappears and the transparent door is locked.
[0018]
FIG. 3 shows the configuration of the store management main system 20 provided in the store management headquarters 2. Referring to FIG. 3, the store management main system 20 includes a server 21, a store file 22, a menu file 23, a raw material file 24, an inventory file 25, a sales file 26, an estimation file 27, and a reference file 28. Moreover, it has an interface with the terminal which the staff of the store management headquarters 2 operates (illustration omitted).
[0019]
As shown in FIG. 4, the store file 22 stores the store name of each store 1, the name of the dish being provided, and the delivery time. The delivery time refers to the time required to deliver the raw material from the raw material delivery center 3 to the store 1, and the supply of the raw material is performed as described later assuming that the store 1 is deployed in various places. It can be used as a parameter for determining timing. The raw material distribution center 3 always stores sufficient raw materials, and the time required for the raw material distribution center 3 to procure the raw materials is zero.
[0020]
As shown in FIG. 5, the menu file 23 stores, for each dish sold in the store 1, the name of the dish, the raw materials along the menu table, and the used quantities of the raw materials. The dishes sold in the store 1 can be changed every season or every time zone. Moreover, it can also differ for every store 1 in consideration of locality etc. Therefore, the data stored in the raw material file 22 is updated in a timely manner, and can be different for each time and for each store 1.
[0021]
As shown in FIG. 6, the raw material file 24 stores a storage period or a best-before period for each raw material. The storage or best-before period is a decisive factor for determining the stock amount of raw materials, and is a factor for measuring the timing of replenishment and the discount of dishes proposed in the present invention.
[0022]
As shown in FIG. 7, the stock file 25 stores the stock amount (quantity) of raw materials and the storage / best-by date for each raw material, each store name, and every purchase date. When the sales data is transmitted from the store 1, the stock quantity is reduced from the oldest purchase date for the store 1 with reference to the menu file 22. When the raw material is supplied from the raw material distribution center 3, the purchase date and quantity of the store 1 are added. The storage / best-before date is automatically calculated according to the purchase date based on the storage / best-by period for each raw material stored in the raw material file 24.
[0023]
As shown in FIG. 8, the sales file 26 stores sales data of dishes transmitted from the store management subsystem 10. The sales data consists of store name, date / time, dish name and quantity.
[0024]
As shown in FIG. 9, the estimation file 27 is based on the past sales data accumulated in the sales file 25, and the predicted data of future sales estimated by the server 21 for each store name and each dish for each time period. Stored as an estimated sales value for each dish. Dates T1, T2,... Tn are set as time zones. The estimated sales value is corrected as needed by sales data transmitted from the store 1 in real time.
[0025]
As shown in FIG. 10, the reference file 28 stores a preset minimum stock amount for each store name and each raw material. The minimum inventory amount is an inventory amount that is a base for replenishing raw materials. The actual inventory quantity compared to the minimum inventory quantity is the sum of the inventory quantities on all purchase dates in the inventory file 24. In addition, the case where the minimum stock quantity is left to the store 1 original judgment and the case where the store management headquarter 2 sets it are considered. Moreover, it can be changed depending on factors such as the season.
[0026]
The server 21 receives the above-described store file 22, menu file 23, and raw material file 24 through a man-machine interface with personnel of the store management headquarters 2 and exchange of information with the store management subsystem 10 and the raw material distribution center 3. , While using the inventory file 25, the sales file 26, the estimation file 27, and the reference file 28, the raw materials of the dishes sold in the store 1 are managed, that is, appropriate replenishment and consumption of the raw materials are aimed at.
[0027]
[Operation of the embodiment]
  The operation of the server 21 will be described below with reference to the flowchart shown in FIG.
[0028]
First, the minimum stock quantity is designated for each store name and each raw material by the staff of the store management headquarters 2 and set in the reference file 28 (step S1 in FIG. 11). The minimum stock quantity is determined to be, for example, a 10% reduction from the standard stock quantity determined from past experience, but this value is largely influenced by the corporate strategy.
[0029]
In the present invention, when it is determined that there is a high probability that any of the raw materials in stock is likely to exceed the storage / expiration date, the dish using the raw material is discounted. In other words, if it is determined that there is a high probability that there is an estimated inventory at the storage / expiration date, a discount is performed. The server 21 monitors whether or not the discount condition is satisfied at predetermined time intervals. However, there cannot be a situation that satisfies the discount condition from the beginning of the system startup (NO in step S2).
[0030]
  Every time food is sold at the store 1, sales data is transmitted from the management subsystem 10 together with the store name in real time (YES in step S3). Then, the server 21 sequentially stores the sales data in the sales file 26 in association with the store name (step S4).Further, the raw material consumed by the menu file 23 and its quantity are calculated from the dish name and quantity in the sales data (step S5), and the quantity is calculated from the oldest purchase date quantity of the raw material of the store in the inventory file 25. Minutes are decremented (step S6).
[0031]
  Further, from the sales data of the sales file 26, the sales volume of dishes at each future time T1, T2... Tn is estimated, and the estimated file is estimated values R (T1), R (T2). 27 is stored in association with the store name / cooking name (step S7).Next, the estimated value R ( T1 ), R ( T2 ) ... R ( Tn ) Multiplied by the quantity of raw materials in the menu file 23 T1 , T2 ... Tn Estimated consumption of raw materials in G T1 ), G ( T2 ) ... G ( Tn ) And the estimated consumption G ( T1 ), G ( T2 ) ... G ( Tn ) Minus the estimated amount of inventory Z ( T1 ), Z ( T2 ) ... Z ( Tn )
[0032]
As a result, when the estimated amount Z (Tx) (x = 1 to n) is equal to or less than the replenishment required amount (YES in step S8), the server 21 instructs the raw material distribution center 3 to replenish (step S9). Thus, it is not necessary to stop the order reception in the store 1 by supplying in advance before the stock quantity becomes zero.
[0033]
The minimum replenishment quantity of the reference file 28 itself may be used as the replenishment required quantity, or the server 21 may determine the replenishment required quantity in consideration of the delivery time of the store file 22 based on the minimum inventory quantity of the reference file 28. In the latter case, for example, it is conceivable that a quantity obtained by adding the quantity that will be sold within the delivery time of the store file 22 to the minimum inventory quantity is set as the replenishment required quantity.
[0034]
Then, when the raw material is replenished from the raw material distribution center 3 to the store 1 and there is a notice (YES in step S10), the stock data is added to the stock file 25 in association with the store name (step S11). At this time, the date of the inventory file 25 is set on the purchase date, the storage date of the raw material is acquired from the raw material file 25, and the date when that period has elapsed from the purchase date is stored in the stock file 25. Set the retention / expiration date.
[0035]
If sales data is not transmitted (NO in step S3), or if replenishment of raw materials is not required (NO in step S3), monitoring of whether the discount condition is satisfied is continued without doing anything (step S2). .
[0036]
As the date and time elapses from the initial start-up, unsold dishes may become noticeable if demand forecasts are off. As a result, a situation may occur in which any of the raw materials in stock used for the cooking expires its storage / expiration date. In order to avoid such a situation as much as possible, in the present invention, a discount condition is provided, and when it is satisfied (YES in step S2 or step S18), a discount for cooking in the store 1 is instructed (step S12).
[0037]
The store 1 can also have the right to decide whether or not the store 1 actually discounts dishes according to the discount instruction. In addition, when a discount instruction is issued, the store management subsystem 10 displays that fact on a display board (not shown) installed outside the store and the ticketing terminal 14, and promotes sales of the corresponding dish, Increase consumption of raw materials used in cooking. In this case, the company's strategy largely affects the discount rate.
[0038]
  The discount condition is the estimated amount of raw materials used for each dish Z (T1), Z (T2) ... Z (Tn), the estimated amount for the storage / best-before date Tk recorded in the inventory file 25 When there is a raw material in which Z (Tk) is greater than 0, a discount is set for a dish using the raw material. That is, when it is determined that there is a high probability that the difference between the actual stock amount and the estimated stock amount will be unacceptable from the storage / best-before date, a discount is given for the dish using the raw material. In addition, since the stock amount of raw materials is recorded for every purchase date in the inventory file 25, it will be used from the raw material with the old purchase date.
[0039]
If there is sales data according to the discount instruction (step S12) (YES in step S13), sales data storage, consumption material indexing, inventory reduction and sales estimation (steps S14 to S17) are performed as in steps S4 to S7. Do. As a result, if the discount condition is not satisfied (NO in step S18), the discount instruction is canceled (step S19).
[0040]
However, even though the sales data is generated by the discount instruction (step S12) (YES in step S13), if the discount condition is still satisfied (YES in step S18), a further discount instruction is given (step S12). . Note that the discount condition may not be satisfied (NO in step S2) even if sales data is not generated (NO in step S13) due to the discount instruction (step S12). This is due to the result of transferring raw materials that have been used in discounted dishes and that have been determined to have a high probability of storage / expiration expiration to another store 1 or the like.
[0041]
In the above description, it is assumed that store names are provided as items in the inventory file 25, the sales file 26, the estimation file 27, and the like, and information on different stores is managed by the same file. 25, a sales file 26, an estimation file 27, etc. are prepared (for example, a store 1 inventory file, a store 2 inventory file, a store 3 inventory file), and may be managed by different files if the stores are different.
[0042]
Moreover, in the above description, management of each store 1 is concentrated in the store management headquarters 2, but a part may be entrusted to the store 1 side. That is, the store management subsystem 10 is provided with each file in which the store name is deleted from each of the inventory file 25, the sales file 26, the estimation file 27, and the reference file 28, and discount determination is performed on the store 1 side. .
[0043]
Furthermore, in the above description, the store name is used as information for identifying the store, but a number (store number) uniquely assigned to each store may be used.
[0044]
Moreover, as operation | movement of the server 2 in the store management method demonstrated above, as shown in FIG. 11, based on the judgment result whether the process which updates a database based on the sales data received from the store, and discount conditions are satisfy | filled Although the process of performing the discount instruction / cancellation and the process of performing the replenishment instruction based on the determination result of whether or not the replenishment of the raw material is required are shown in a series of flows, the present invention is not limited to this .
[0045]
12 to 14 are flowcharts in the case where each of the above processes is a separate process. Assuming that the minimum stock quantity and the maximum stock quantity in step S1 in FIG. 11 are set in advance, when the sales data is received from the store, the database is updated based on the sales data shown in FIG. At the point of time, the process of performing a discount instruction / release based on the determination result of whether or not the discount condition shown in FIG. You may make it perform. In this case, the processes in FIGS. 13 and 14 may be performed simultaneously or at different timings.
[0046]
Moreover, the store management method demonstrated above can also be performed by running a program in the computer which comprises the server 21. FIG. The program controls the computer to perform the same processing as shown in FIG. 11 or FIGS.
[0047]
【The invention's effect】
The effect of the present invention is to predict the inventory amount based on the estimated consumption of the raw material used in the dish based on the sales situation of the dish in the store, and the deviation from the actual inventory amount is If it is determined that there is a high probability that it will be unacceptable from the expiration date, it is possible to discount dishes that use the ingredients, so it is also suitable for fast food shops and take-out shops where there is a high probability of excess or deficiency in ingredients. This means that a management system can be provided.
[Brief description of the drawings]
FIG. 1 is a diagram showing a configuration of a store management system according to the present invention.
FIG. 2 is a schematic diagram showing the layout of the store 1 in FIG.
3 is a diagram showing a configuration of a store management main system 20 in FIG.
4 is a view showing the contents of the store file 22 in FIG. 3;
5 is a view showing the contents of the menu file 23 in FIG.
6 is a view showing the contents of the raw material file 24 in FIG. 3;
7 is a view showing the contents of the inventory file 25 in FIG. 3;
8 is a view showing the contents of the sales file 26 in FIG.
9 is a view showing the contents of the estimation file 27 in FIG.
10 is a view showing the contents of the reference file 28 in FIG.
11 is a flowchart showing a series of processing of the server 21 in FIG.
12 is a flowchart showing database update processing of the server 21 in FIG. 3;
13 is a flowchart showing discount instruction / cancellation processing of the server 21 in FIG. 3;
14 is a flowchart showing supply instruction processing of the server 21 in FIG. 3;
[Explanation of symbols]
1 store
2 store management headquarters
3 Raw material distribution center
10 Store management subsystem
11 Ticketing terminal
12 Delivery instruction terminal
13 Product delivery counter
14 seats
15 Kitchen
16 Food delivery route
20 Store management main system
21 servers
22 store files
23 Menu file
24 Raw material file
25 stock files
26 Sales file
27 Estimation file
28 standard files

Claims (4)

In the store management system that connects the store management subsystem for each store that sells food and the store management main system of the store management headquarters via a communication network, and can send and receive data in real time
The store management main system is:
A store file that stores the store name of each store, the name of the dish being offered,
For each dish sold in the store, a menu file that stores the dish name, ingredients along the menu, and the quantity of ingredients,
A raw material file that stores the expiration date for each raw material,
An inventory file that stores the stock amount of raw materials for each raw material, each store name, and every purchase date,
A sales file that stores sales data for dishes sent from the store,
Based on past sales data accumulated in the sales file, an estimate file for storing estimated sales data estimated by the server for each store name and each dish as a sales estimate for each time period Prepared and also
When sales data is transmitted from the store management subsystem, the sales data is stored in the sales file, and the menu file is used to calculate the consumed raw materials and their quantities and update the inventory file;
A function of estimating the sales quantity of future dishes from the sales data of the sales file and storing it in the estimation file as an estimated value;
A function of obtaining an estimated consumption amount of the raw material by multiplying the estimated value by the quantity of the raw material in the menu file, and subtracting from the inventory amount of the inventory file to obtain an estimated amount of inventory;
When the raw material is replenished, a function for obtaining a storage / expiration date from the raw material file and setting a date that has passed that period from the purchase date as the storage / expiration date for the inventory file;
When there is a raw material that is greater than 0 for the storage / expiration date recorded in the inventory file in the estimated amount of the stock, the store management subsystem is instructed to discount the dish using the raw material A store management system comprising a server having a function of In the store management system that connects the store management subsystem for each store that sells food and the store management main system of the store management headquarters via a communication network, and can send and receive data in real time
The store management main system is:
A store file that stores the store name of each store, the name of the dish being offered,
For each dish sold in the store, a menu file that stores the dish name, ingredients along the menu, and the quantity of ingredients,
Manage the management of each store with a raw material file that stores the expiration date for each raw material,
The store management subsystem is
An inventory file that stores the stock amount of raw materials for each raw material and every purchase date,
A sales file that stores food sales data;
Based on the past sales data accumulated in the sales file, the store management subsystem has an estimation file that stores estimated sales data estimated by the store management subsystem for each dish as a sales estimate for each time period. ,Also,
A function of calculating the consumed raw materials and their quantities by the sales data stored in the sales file and the menu file and updating the inventory file;
A function of estimating the sales quantity of future dishes from the sales data of the sales file and storing it in the estimation file as an estimated value;
A function of obtaining an estimated consumption amount of the raw material by multiplying the estimated value by the quantity of the raw material in the menu file, and subtracting from the inventory amount of the inventory file to obtain an estimated amount of inventory;
When the raw material is replenished, a function for obtaining a storage / expiration date from the raw material file and setting a date that has passed that period from the purchase date as the storage / expiration date for the inventory file;
A server having a function of instructing a discount of a dish using the raw material when there is a raw material that is greater than 0 with respect to the storage / expiration date recorded in the inventory file among the estimated amount of the stock Store management system characterized by having. In the computer program of the store management main system according to claim 1,
When sales data is transmitted from the store management subsystem, the sales data is stored in the sales file, and the menu file is used to calculate the consumed raw materials and their quantities and update the inventory file;
A function of estimating the sales quantity of future dishes from the sales data of the sales file and storing it in the estimation file as an estimated value;
A function of obtaining an estimated consumption amount of the raw material by multiplying the estimated value by the quantity of the raw material in the menu file, and subtracting from the inventory amount of the inventory file to obtain an estimated amount of inventory;
When the raw material is replenished, a function for obtaining a storage / expiration date from the raw material file and setting a date that has passed that period from the purchase date as the storage / expiration date for the inventory file;
When there is a raw material that is greater than 0 for the storage / expiration date recorded in the inventory file in the estimated amount of the stock, the store management subsystem is instructed to discount the dish using the raw material The store management program which makes the said computer perform the function to perform. In the computer program of the store management subsystem according to claim 2,
A function of calculating the consumed raw materials and their quantities by the sales data stored in the sales file and the menu file and updating the inventory file;
A function of estimating the sales quantity of future dishes from the sales data of the sales file and storing it in the estimation file as an estimated value;
A function of obtaining an estimated consumption amount of the raw material by multiplying the estimated value by the quantity of the raw material in the menu file, and subtracting from the inventory amount of the inventory file to obtain an estimated amount of inventory;
When the raw material is replenished, a function for obtaining a storage / expiration date from the raw material file and setting a date that has passed that period from the purchase date as the storage / expiration date for the inventory file;
A function for instructing the computer to discount a dish using the raw material when there is a raw material that is greater than 0 with respect to the storage / expiration date recorded in the inventory file among the estimated amount of the stock. A store management program characterized by being executed.

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