Adjusting the use of raw materials, calculating the cost of the product and not wasting
- Adjusting the cost of sales, and this is done through the work of a strict control system on each of the receipt of materials and their disbursement to the operating department, and then determining the cost of the manufacturers and making periodic analytical reports that provide the restaurant management with the necessary information and avoid waste or loss, God forbid.
- Registering accounts and preparing the necessary reports
- Submit VAT
