It is the perfect program for an exhaustive control over buffets as far as preparation, orders, purchases, consumption, costs, etc. In all establishments where this kind of gastronomic service is offered, the program offers the possibility of studying and monitoring the average consumption of all products or offers that customers consume by calculating the average consumption per PAX or customer, thus making it possible to maintain full buffets at all times during the service and providing savings on unnecessary productions which means earning more money and saving more time with unprecedented management efficiency. For this very important function, the program has a consumption study section that calculates the average consumption per customer of each product studied, calculating the grams used in the kitchen and those that need to be purchased from suppliers, which are automatically transferred to the order section and multiplied by the number of guests, thus providing the amount to order and produce for each article with surprisingly accurate results.

It also exhaustively controls the budgeted cost per customer as the orders are made based on a budget, this way of ordering makes it possible to work with absolute certainty and respect the budgets, the program always gives notices if the budget is exceeded, this software makes it possible to work with average consumption per customer through the grams that are calculated in the consumption study section or upon the chef's criteria, you can choose the way you wish to work. The most significant advantages offered by the program include a daily order section for kitchen production or purchases from suppliers, kitchen inventory tracking, assisted purchases by best offer, price and supplier, kitchen storeroom management and control grouped by families of items with prices and price weighting, quantity of inventory in the kitchen with the possibility of setting the stock for each product in order to automatically generate orders based on the use of the stock, management and planning for banquets and events or any type of gastronomy-related service with total control over the production needs, purchasing and costs, personnel management, a section for goods entering the kitchen storeroom, tracks personnel and employee dining room menus as well as the cost of these, the creation of data sheets with their respective recipes, photo, commercial ratios or margins, cost price, sales price and profits, budget control for transactions such as the costs of cleaning, supplies, paper, etc.

Moreover, it tracks any point of sale for which you wish to study and monitor the behavior as far as the number of customers, consumption and costs through the point of sale section. Chefexact Buffet Professional it also enables maintaining complete corporate information as it is possible to exchange and receive all the information our software uses between establishments with the same item coding, thus being able to exchange data sheets, menus, recipes and orders in this manner via email, ideal for the exchange of information and corporate orders as replacement orders can be received from different establishments owned by the same company for a specific period, and sent to the company in order to include them in the central system so as to create a single order and negotiate with suppliers. Chefexact Buffet Professional is the perfect program for making these services profitable in hotels, hotel companies, cruises, service areas and is a very valuable and essential tool for chefs and F&B managers.