What You Can Do with the Cost Calculation Support System Nobishiro Food

Hello.
In this post, I will briefly introduce what you can do with this system.

■ There are 5 main functions

〈 1. Visualization of Ingredient Costs 〉

This is the "core function" of the cost calculation support system, Nobishiro Food.

This function is built after you have entered the data necessary for recipe creation, such as "ingredients" and "materials." As you can see in the image, once you enter the recipe values used in an actual restaurant, you can visually check the "ingredient cost per serving."
When the purchase price of an ingredient changes, this cost calculation is automatically recalculated using the "new purchase price."

〈 2. Automatic Calculation of Calories/Nutrients 〉

We created this function with the idea that, since you are entering recipes anyway, "we might as well turn the calories and nutrients of the ingredients used into a database and calculate them!"

Similar to ingredient cost calculation, you need to enter the nutrients and components of the "ingredients" in advance. For items like soy sauce or seasonings, you just need to enter the information found on the product label.
For vegetables and fish, we calculate them based on the "Standard Tables of Food Composition in Japan" published by the Ministry of Education, Culture, Sports, Science and Technology. The data from these tables is already integrated into the Nobishiro Food cost calculation support system, so users just need to select the items.

The allergy list shown on the right side of the image includes a "URL issuance button," so you can publish it and link it to your company's website or social media!
If you turn it into a QR code, you can display it in your store so customers can view it at any time!

〈 3. As a Staff Training Tool 〉

Labor shortages are not limited to the restaurant industry, but it is not uncommon for labor costs to double during the OJT period.

Since you can share the production process not only through images but also through videos, the number of times you need to instruct new staff can be drastically reduced.
Staff members who used to take notes on recipes will also have less need to do so during work. We have received happy feedback that this has improved hygiene and management, as they prefer not to bring unnecessary items into the kitchen.
※ By the way, these functions are patented, so please be aware that there is a risk of patent infringement if there are similar services.

〈 4. List Display by Supplier 〉

In actual operations, having this information in a list improves convenience not only during ordering and inventory taking but also when "reviewing purchase prices."

You can display this on a smartphone or monitor, and you can also output it as a PDF as shown on the right side of the screen. You can consider how to utilize this based on the progress of your store's IT and DX implementation.
Of course, if the "ingredient" data is changed, this information will also be updated automatically.

〈 5. Calculate Inventory Value by Entering Stock 〉

The concept is very simple! By entering inventory at the end of the month or other times, the inventory value is calculated automatically.
If you are a store that performs inventory entry every day, it is also possible to keep track of the "ingredients and materials in the store" on a daily basis.

Simply enter the "quantity" on the left side of the image using the staff's smartphone.
When the headquarters or management side checks and records it, the inventory value is recorded as shown on the right side of the image.

What did you think???
This time, we introduced the five main functions of the cost accounting support system Nobishiro Food.
In the future, we hope to introduce additional functions and useful ways to use it in actual work sites.

Since the goal is to visualize [Food] indicators in restaurants and maximize restaurant profits, we will continue to develop it without straying from its essence ヽ(^。^)ノ