SMART Purchasing & Inventory System

We built SMART System to assist your Purchasing And Inventory needs

With ai assist .. you're in the right path purchasing & inventory
The system was built to cater 3 main objective.
"Projection purchasing on usage", "Purchase at the right price" & "Keep inventory at mini level".
This added with minimize wastage analysis, slow moving and dispose non-moving in your inventory stock.
Buy it with thought Cook it with care Serve just enought Don't waste it

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Purchasing

Purchasing Management is a key factor to running a successful company because it helps you meet business goals and live up to stakeholders’ expectations.

Since the Internet has become all encompassing and information now moves extremely fast, purchasing management can be done far more efficiently than in the past when it was mainly done through a combination of phone calls, snail mail, email and fax. This doesn’t mean that skilled buyers are no longer as valuable; it just means these digital tools help them complete their tasks much more quickly. Now it takes less time to find suppliers, negotiate, contract, deliver and analyze the outcome.

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Inventory

Inventory management is the management of inventory and stock. As an element of supply chain management, inventory management includes aspects such as controlling and overseeing ordering inventory, storage of inventory, and controlling the amount of product for sale. https://www.tradegecko.com/learning-center/what-is-inventory-management

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Cost Control

F&B department offers many opportunities to control costs at properties, particularly when it comes to food sourcing. Make sure that you’re working with the least number of vendors to source all of the food and pay attention to drop sizes to make a huge difference in cost. The different food vendors have different allocations. If the F&B department is ordering once a day versus once a week, it will see some major cost differences. Each drop can incur up to $200, so the fewer, the better. That controlling F&B costs can come by simple observation and menu audit. Menu management on a quarterly basis to keep operations in check. I always tell the kitchen to take a look at what goes back to the kitchen. “Are we plating properly and have the right portions for what the customer wants and needs? https://www.hotelmanagement.net/operate/how-to-control-costs-at-your-hotel

Purchasing

Best vendor performance win the bid...

Workflow from Purchase Request to Purchase Order. Budget & routing. Quotation is integrated to Tender portal.

Demand Forecast Purchasing.
Best Current Pricing from Vendor.
Product Price Projection Trending.

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Receiving

Powerful Dashboard Monitoring & Tracking vendor delivery ...

Keep tracking all the receiving activity. (Deliver order & Invoices) 3 way matching invoices.

Dashboard Receiving
Undeliver Vendor Purchasing.
Short delivery trending tracking.

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Inventory

Forecast inventory & monitoring all outlet/ department stock level closing...

Stock card management. monthend inventory OR on the spot count adhoc inventory. Active, slow moving or not moving products is monitor.

Forecast Inventory Closing
Inventory KPI Closing.
Wastage Trend Analysis.

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Recipes

Yield recipes costing for Food & Beverage. The system capable to yield room inventory for your organization.

Recipe(s) costing, Menu Engineering, Banquet Costing, Casual labour, Room(s) costing, Event planner...

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Management Reporting

Management Reporting on all the modules...

Every modules is design with multiple type of reports for Management Reporting.

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Intergration(s)

Intergration/ Interface to or from 3rd party system(s)...

We have multiple api build where for the purpose of interface/ intergrate with 3rd party system in the market. Accounting System & POS System...

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SMART CPS (Central Purchasing & Inventory System)

Smart ai assist is here to help Central Purchasing System

With powerful algorithm node assist .. you're in the right path purchasing & inventory
The Central Purchasing system managing your central product(s) approval and purchases systematically. The system is informative with purchases information. For CPS Purchasing, contract price negotiation is utmost import in order to enjoy a best costing in purchases...
Buy bulk with thought Use it with care Serve just enought Don't waste it

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Purchasing

In Central Purchasing System. Bulk purchase information is utmost important.

With this information, purchaser stand chance to have a high negotiation with vendor(s) thus lower up the purchasing cost overall.

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Approval

Flexible approval rounting being developed to cater for multi property approval. This especially for approval person/ normally high management level managing multi property travelling in order to do approval. Budget control is an important tool.

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Cost Control/ Budget

The system can do Budget Costing Budget or based on adhoc Project budgeting. This control the purchases so that dont exceed the level of cost being set.

Purchasing

Best vendor performance win the bid...

Workflow from Purchase Request to Purchase Order. Budget & routing. Quotation is integrated to Tender portal.

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Approval

Approval...

Approval.

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Analysis

Analysis Analysis Analysis Analysis...

Analysis Analysis Analysis Analysis.

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Budget Management

Budget Management Budget Management Budget Management Budget Management ...

Budget Management Budget Management Budget Management Budget Management ...

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Project Budget

Project Budget Project Budget Project Budget Project Budget

Project Budget Project Budget Project Budget Project Budget Project Budget...

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Management Reporting

Management Reporting on all the modules...

Every modules is design with multiple type of reports for Management Reporting.

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Portal - Tender System

Tender Portal with SMART ai capability

Fairly Tender | Bidding Portal
Our tender portal tools is empowered with algorithm node execution tools to make the tender(s) competitive in fair provide best bidding price from the current market. Additional to platform have high security applied for the buyer and seller to trade.

Procure & Bidding in smartway !

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Vendor Sourcing

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Purchasing

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eInvoice

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F&B Cost Control Concept (Education) - 3 C's System

1) Common Sense

All F&B managers know the “common sense” things to do within their operation in order to control costs.
1. Verify all items received to items ordered
- i) Item as described
- ii) Item priced as quoted.
- iii) Acceptable condition
2. Receiving personnel must sign all invoices on items received and date them so that any questions concerning the delivery can be addressed to the individual who received them.
3. Accounting personnel must make sure that all invoices have been properly signed and approved, and that the invoices, if not computerized, are totaled properly.
4. Continually negotiate prices on all items ordered, even through multiple vendors to ensure that prices are competitive. Never trust your vendor to provide you with the best price that his company can give you.
5. Keep all costly products under lock and key and limit access to those products to personnel who have keys.
6. Take daily bar inventories of all bars and all alcohol products.
7. Constantly rotate all food products to ensure that wastage due to spoilage is kept at a bare minimum
8. Constantly train kitchen personnel on the proper way to prep all food items to ensure that wastage due to improper preparation techniques is kept at a bare minimum.
9. Do not allow garbage cans to leave the premises without close examination. Clear plastic garbage can liners will greatly assist in this effort. If that is not available, have a manager or supervisor inspect all garbage before it leaves the building.
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2) Control

The Common Sense principles must be maintained through a system of operational and accounting controls and procedures. Inventory must be taken as often as possible by mangers, supervisors, or accounting personnel.
1. Daily bar inventories must be taken by managers or supervisors. If taken by Bar or F&B personnel, it must be verified by a manager, supervisor, or accounting personnel.
2. Establish par levels for all bar and alcohol storage to facilitate ease of ordering.
3. In most F&B operations food orders are prepared two(2) or three (3) times weekly. During that process inventory counts of food items are established so that the need to quantity ordered is established. Establish this as something that must be done so that spoilage and wastage is reduced to a bare minimum.
- i) Establish orderly inventory storage arrangement with properly marked areas for every product to be stored, and so that employees will know where to put items ordered and received.
- ii) Establish par levels for food inventory.
4. Utilize technology by investment in it to reduce time required to take inventories.
5. Establish periodic inventory observations by accounting personnel, and periodic inventory counts to ensure that policies and procedures are being adhered to.
6. Review policies and procedures at least annually to ensure

3) Commitment

The most important area.
1. This is the most important of the 3 C's. Every member of the F&B team and Accounting staff must be 100% committed to making the system work on a daily, weekly, monthly, and annual basis with no exceptions.
2. The Management Team must realize that you cannot totally trust any of the staff. However, with the proper controls, policies, and procedures you can trust every member of the staff if you hold them accountable and remain 100% committed to the system.
3. Remember, desparate people do desparate things. All of the Management Team and Accounting staff must be totally aware of each member of the staff's role in the system, and how their lives outside of the organization may affect their performance within the organization. This is part of management that must not be ignored.
4. If the commitment is 100% the system will work, and will result in the lowering of Food & Beverage costs from 2% to 6%.
Video link => Calculate Food Cost Percentage in Food & Beverage Food and Beverage Operations Managment
copyright Info: The video link is for education purpose. Feel free to contact us if anything is wrong :-
- Adding any kind of information which belongs to the video (audio or visual-Illustrator, Composer, Publisher, Purchase Link..)
- Request to upload/ remove a video.

Budget Control

Current budgeting and forecasting methods used in the industry present opportunities for improving accuracy. There are also opportunities for time efficiencies, which may lead to improvement. Estimating the expenses and revenues accurately is essential for managing a successful event for your organization.

Step 1

What is Budget Control ?

Budget is the monitory expression of business plans and financial policies to be pursued in the emerging future period of time. The term budget is associated with the estimated figures regarding sales, production, cost, profit, etc for future and it requires planning, co-ordination, control, etc. Preparing a budget may not be'very difficult but to prepare a budget which is very close to the actual figures is very important and requires a qualified, experienced staff.

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Step 2

What is Budgetary Control ?

Budgetary control is defined by the Institute of Cost and Management Accountants (CIMA) as: "The establishment of budgets relating the responsibilities of executives to the requirements of a policy, and the continuous comparison of actual with budgeted results, either to secure by individual action the objective of that policy, or to provide a basis for its revision".
Budgetary control is the preparation of budgets relating to the responsibilities of executives to the requirement of a policy, and the continuous comparison of actual with budgeted figures.

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Step 3

Main steps under Budgetary Control

a) Establishment of budgets for each section of the organization and incorporating the functional budgets in summary or master budget consisting of a forecast or budgeted profit and loss account and balance sheet.

b) Recording of actual performance and continous comparison of the actual performances with that of the budget so as to determine the variances from the budget,

c) Ascertainment of reason for such variances and taking suitable actions to remedy the defects in order to achieve the objective under original policy or to provide a basis for its revision.

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Step 4

Objective

For policy, planning and control the budgetary control is essential. The main objectives of budgetary control are:
1.To plan for future.
2.To have co-ordination among different departments activities.
3.To operate departments with efficiency, economy and perfectly.
4.Minimising of wastes and increase in profitability.
5.To anticipate capital expenditure for future.
6.Correction of deviations from the established standards.
7.Fixation of responsibilities of all people working in the company.
8.To centralize the control system.
9.To anticipate working capital for future.
10.To safeguards the assets and get maximum utility from them.
11.To reduce the cost both labour and over head and have a better gross and net profit.

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Step 5

Advantages of Budgetary Control

1.Maximisation of Profits 2.Co-ordination
3.Tool for measuring performance
4.Economy
5.Determining weaknesses
6.Specific targets
7.Corrective action
8.Consciousness
9.Revision of budgets 10? Timely decision
10.Timely decision
11.Efficiency
12.Measurements of departments performance
13.Reduces cost
14.Carrot and stick policy

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Our work

Artificial Intelligent Mind

Pattern Learning

Machine Learning

The Machine Learning keep your complex pattern in an algoritum where set of rules to be followed in calculations or other problem-solving operations.

Enrich Data

Data Intergration

Data integration system is to provide a uniform interface to a multitude of data sources whether you're consolidating structured or raw data from databases.

Mapping, pipeline & Cleansing

Data Mining

Data mining is actually one of the newer methods that market research companies are employing. It serves as a foundation for both artificial intelligence and machine learning.

Action

Decision Making

AI isn't an arbiter of ethics, but what it can do in the ethics space is support and augment our own decision making.

Interfaces

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Account Payable Interface

Accounts payable (AP) is money owed by a business to its vendors shown as a liability on a company's balance sheet. It is distinct from notes payable liabilities, which are debts created by formal legal instrument documents. Our interface format works with any Accounting System in the market place.

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General Ledger interface

A general ledger contains all the accounts for recording transactions relating to a company's assets, liabilities, owners' equity, revenue, and expenses. Our interface can integrated direct to the General Leager in the Accounting System.

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Point of Sale Interface

The point of sale (POS) or point of purchase (POP) is the time and place where a retail transaction is completed. Information from the POS for the menu is extract to our costing engine to cost out the outlet(s) not only P&L but also digest/analyst wastages occured.

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Sales & Catering System

Our platform have option for the Sales force in your organization when doing events. All Event costing is cost up 100% from revenue, F&B cost, casual labour, rental equiptment cost, breakages in all events.

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Tender Portal Interface

The moment you use Material Kit, you know you’ve never felt anything like it. With a single use, this powerfull UI Kit lets you do more than ever before.

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Tender Portal Interface

Our Tender Portal enrich data will collabrate data in real-time enviroment. This will enable the purchasing to gain maximum benefit not only in current data but also used as a benchmark for forecasting/ prediction.