What's new ?
Hospitality may seem to be very lucrative at the outset but on the other hand this is one industry facing too many challenge basically due to the type of service and products which is being dealt. Customer preferences are multiple and the options available to the them are overwhelming. So competition in terms of customer retention is a very increasing task for the stake holders. Further, we deal with food a consumable commodity. It speaks on the ambience of service, taste, delicious presentation on the one hand but perishable, wastage and damage putting brakes on the profitability on the business persistently.
There are no big tools to guide the stake holder to decision making and imparting corrective measure at the right time bringing reputation to the business entity on the whole while increasing productivity and profitability to the organization. Not compromising on the quality of service and supply of foods the managers always strive very hard to retain customer choices which is a perennial challenge to all.
eZiHotel brings in a sigh of relief to the every serious businessman who tries to do micro level management of each activity in the enterprise. eZiHotel brings in the basic philosophy of data availability to the top level management and middle level management the way and format it is required, which enables them to manage the show in the most efficient manner. Profitability to the organization not only depends on the Sales across the counter but all efficiently managing back end process particularly in minimizing the wastage intentionally or unintentionally among the employees. Proper checks and balances in consumption of materials in the kitchen give an impetus to the financial management in terms of cost saving through controlled supply and usage of food items.
eZiHotel deals food items in three stages. One is the INVENTROY ITEMS which is the basic raw material in the initial form. It is always bought-out. Keeping stock of the inventory is very important in terms of financial terms as well as for operations. Without inventory information production-planning might not be possible. Next is the KITCHEN ITEMS. These are the finished products which forms the basis of the menu items avialble the menu card for sales. Right combination of these kitchen items makes the right quantity of menus, which can become saleable. Any imbalances in these kitchen items will terribly add the wastage for the day. Most of the finished goods are perishable and hence any type of over production will lead to direct loss. This loss is highly critical because it not only involves in the loss of inventory and also all the other allied activities like man power, opportunity cost, power, fuel etc. Finally comes the MENU ITEMS which is being displayed in the POS. These menu items are combination of kitchen items in the desired proportion.