Customer Reviews

Those who already work with Rarus share their impressions:

Georgy:

Antonina:

“The program is convenient because you can maintain tax and accounting records at the same time, as well as create calculation cards. It works taking into account the characteristics of a particular establishment, it’s cheap, it’s easy to use, I didn’t even need to contact the support service for advice, I figured it all out myself.”

“The program is convenient, you can install it on any Windows, even the oldest one. Receipts can be printed on different printers, fiscal receipts are output to fiscal registrars, reports can be received on proceeds, dishes sold, and clients. It helps a lot in my work, it saves the accountant’s time.”

“I preferred this program because it has a fairly flexible platform, easy settings and low price. At the same time, the product has very broad capabilities and a number of additional functions, and the support staff is always ready to help.”

Equipping a public catering establishment with the “1C-Rarus: Public Catering” program will allow establishment owners to resolve several issues at once, namely:

• maintain tax, accounting, financial and warehouse records;
• automate production;
• receive regulatory and reference information;
• create unified printed forms;
• sell ready-made meals;
• conduct warehouse operations;
• keep records of preparations and ready-made dishes;
• control incoming products;
• draw up costing cards;
• use additional features.

The software is in great demand among restaurateurs because it is suitable for both small cafes and large restaurant chains, and the program can be installed on a computer from any even the earliest version of the Windows operating system. The price of the program is quite affordable for every entrepreneur.

"1C-Rarus" offers automation of food enterprises using the new edition 3.0 of the "1C: Public catering" program. The system automates any format of enterprise: single cafes, bars and restaurants, fast-food, canteens and buffets, restaurants in hotel and entertainment complexes. The program successfully integrates with other products on the 1C:Enterprise 8 platform.

The 1C-Rarus company together with the 1C company have released a new version 3.0 of the program "1C: Catering". The high quality of development, providing a decent level of automation of food enterprises, is confirmed by the certificate “Compatible! System of programs "1C:Enterprise", as well as receiving the status "Best Product 1C-Sootvetno" in 2011, 2012 and 2013.

The product “1C: Public catering”, edition 3.0 is an addition to the “1C: Accounting 8” system. Successful interaction of program modules ensures comprehensive automation of accounting for food enterprises of any format and concept:

• Single cafes, bars and restaurants.
• Restaurants and cafes in hotel and entertainment complexes.
• Fast food enterprises.
• Canteens and buffets at enterprises.
• Other food establishments.

The system automates the work of the chief accountant, accountants in various areas of accounting, accountant-calculator, technologist, storekeeper, allowing:

• Maintain a list of recipes, draw up technological maps, take into account the development of “signature” dishes.
• Use several recipes for semi-finished products and dishes, choosing the one you need at the time of preparation.
• Create a “dish within a dish” for complex recipes with an unlimited number of nesting levels.
• Maintain a list of interchangeable products, using it when writing off production and generating costing cards.
• Optimize the operation of the warehouse: keep records of inventories in warehouses, records of receipts, including the division of received goods, movements, inventory and write-off of stocks.
• Take into account wholesale shipments and retail sales.
• Conduct analysis of prepared semi-finished products and dishes, quantities and amounts of ingredients written off for production according to recipes. Promptly assess the shortage of ingredients and the availability of necessary semi-finished products.
• Consider calorie and nutritional values, seasonal overrun rates and spices.

The 1C: Catering program, edition 3.0 allows you to maintain accounting records in accordance with the characteristics of the restaurant business. When accounting for inventories and finished products, PBU 5/01 is used. Inventory valuation occurs either using the FIFO or Average method. There are several accounts available to account for ingredients depending on company policy. In retail warehouses it is possible to use account 42 “Trade margin”. It is possible to keep track of deferred payments when making retail sales.

Programs on the 1C:Enterprise 8 platform implement a unique method for automating the accounting of a retail outlet (the so-called “non-automated retail outlet”), in which detailed information about the goods sold is not entered into the program’s information base on a daily basis. This technique has already been tested at existing enterprises. Specialists from Alliance Soft LLC talk about her successful work at one of these enterprises.

In March 2006, in Yekaterinburg, the limited liability company "M.A.K.S." opened a summer cafe "Beer Barrel".

To automate accounting in the cafe, the standard configuration "1C: Accounting 8" was chosen, which made it possible to simultaneously keep records of trade transactions, accounting of banking and cash transactions, fixed assets and tax accounting.

The work scheme is implemented through the standard mechanism “Accounting at a non-automated point of sale”.

Accounting methodology

From the point of view of "1C: Accounting 8", a point of sale is considered non-automated (NTT) if detailed information about the goods sold is not entered into the "1C: Accounting 8" information base on a daily basis. The role of NTT can be summer cafes, kiosks, sections in stores with a large assortment of sales, where it is quite difficult to manually compile a sales report every day and enter it into the information base. In NTT, data on product balances becomes outdated as retail sales proceed. To restore the relevance of this data, it is necessary to periodically conduct an inventory and enter its results into the information base. Now "1C: Accounting 8" allows you to carry out inventory using a simplified method.

Legislative requirements regarding the accounting of sales revenue using cash registers must be observed at any retail outlet. Regardless of the type of outlet, the 1C:Accounting 8 information base reflects the receipt of revenue on a daily basis in the debit of account 50 “Cashier”. The transfer of goods from the organization's wholesale warehouse to the retail outlet is reflected both in quantitative and monetary terms.

In the 1C:Accounting 8 information base, information about the enterprise's retail outlets is indicated in the list of warehouses. In the “Warehouse type” attribute, you can select one of the following values: wholesale, retail (meaning ATT), manual point of sale (NTT).

Automation of accounting

The main task was to significantly simplify the operations of accounting for goods at a retail outlet, at any time to receive reports on the movement of goods with details of these turnovers down to item items and in terms of VAT rates. It was also necessary to automatically generate accounting and tax reporting. The accounting methodology at a manual point of sale is worked out in detail in the 1C: Accounting 8 program.

Before starting trading operations for acquisition and sale at a retail outlet, the chief accountant of M.A.K.S. LLC. in the accounting policy settings, you must select the method for valuing goods in retail trade. Of the two valuation methods, the chief accountant settled on the method of valuing goods at sales prices, therefore, accounting for goods in a non-automated retail outlet in the organization will be carried out using account 41.12 “Goods in retail trade (at sales price)” and 42.02 “Trade margin in automated retail outlets" with analytical accounting by type of subconto "Warehouses".

In the “Setting up accounting parameters” form, on the “Analytical accounting of inventories” tab, set additional accounting parameters (see Fig. 1). In the accounting parameters settings, we indicate the sign of using turnover analytics by item, and set the sign of accounting for goods in terms of VAT rates. "1C: Accounting 8" automatically sets up analytical accounting for account 41.12 using the "Nomenclature" sub-account type and sets the attribute to only account for turnover. Following this, the program automatically sets up analytical accounting for account 41.12 according to the subaccount type “VAT Rates”. Thanks to this, in the standard reports of M.A.K.S. LLC. You can get details of these turnovers down to item items and in terms of VAT rates.

Rice. 1. Processing "Setting up accounting parameters"

Example

In March 2006, M.A.K.S LLC purchased goods for sale for the cafe: sparkling water in the amount of 100 pcs. at a price of 15 rubles. for a total amount of 1,500 rubles, beer - 5 boxes (100 pcs.) at a price of 16 rubles. for 1 piece for a total amount of 1,600 rubles.

To register the receipt of goods in the cafe directly from the supplier LLC "M.A.K.S." uses the usual document “Receipt of goods and services” (see Fig. 2). On the "Products" tab of the document, you must indicate the received goods. Since the method for valuing goods in sales prices is indicated, “1C: Accounting 8” suggests “collapsing by item” the tabular part of the document. This is an automatic removal of the “item” column from the tabular part of the “Products” tab.

Rice. 2 Document "Receipt of goods, works, services"

The customer's chief accountant asked that information about the receipt of goods from the supplier be detailed by product range.

After posting the document, three entries are generated in the accounting register "Accounting" for each item (goods for sale):

Debit 41.12 “Goods in retail trade (in NTT at sales price)” Credit 60.01 “Settlements with suppliers and contractors” - reflects the receipt of goods at the supplier’s price without VAT (in the amount of 2,627.12 rubles); Debit 41.12 “Goods in retail trade (in NTT at sales price)” Credit 19.03 “VAT on purchased inventories” - allocates input VAT from the supplier (in the amount of 472.88 rubles); Debit 41.12 “Goods in retail trade (in NTT at sales price)” Credit 42.02 “Trade margin in non-automated retail outlets” - reflects the trade margin in NTT (in the amount of 672.88 rubles).

Entries in the accounting register "Tax Accounting" upon receipt of goods are not generated.

Since in the accounting policy of LLC "M.A.K.S." It has been established that goods in retail trade are taken into account in sales prices; to register retail sales, the document “Cash receipt order” with the transaction type “Reception of retail revenue” in the amount of 2,000 rubles is used. (see Fig. 3).

Rice. 3. Document "Cash receipt order"

The specified document automatically generates transactions for registering the receipt of retail revenue to the cash desk of M.A.K.S. LLC. and writing off goods in NTT for the amount of revenue handed over with an empty sub-account “Nomenclature” (Fig. 4).

Rice. 4. Journal of postings "Accounting"

To restore information about the quantitative balances of goods in the cafe, the chief accountant of M.A.K.S. LLC carries out an inventory, the results of which are entered into the information base with the documents “Inventory of goods in the warehouse.”

The tabular part of the document contains information about the nomenclature and quantity of goods sold. In this case, the “Deviation” column will be filled in automatically with the difference between the data specified in the “Quantity” column and the infobase credentials.

Based on the document “Inventory of goods in warehouse”, the document “Report on retail sales” is generated. Information from the “Deviation” column of the tabular part of the document “Inventory of goods in warehouse” is automatically transferred to the tabular part of this document - by default, it is assumed that all missing goods have been sold.

Thus, we are convinced that using the standard configuration tools “Enterprise Accounting” in the public catering organization of M.A.K.S. LLC. the assigned tasks were completely solved, namely, the accounting of trade transactions was automated. Since the accounting of goods is carried out in sales prices, employees of the retail outlet deal with only one price of the goods - the one that is written on the price tag. The work of the chief accountant in entering accounting data into the 1C: Accounting 8 information database is extremely simplified.

Description

Using "1C:Enterprise 8. Public catering" allows you to solve problems of warehouse accounting, cutting up goods, calculating the cost of semi-finished products and dishes, with automatic generation of entries for accounting and tax accounting.

Basic configuration options

Data exchange with EGAIS

• Confirmation of the fact of purchase of alcoholic products (including low-alcohol drinks).
• Reflection of consumption (sales, write-offs) of alcoholic beverages according to the EGAIS registers.
• Reflection of movement between EGAIS registers.
• Inventory of alcohol with a request for balances from the Unified State Automated Information System and reflection of the results on the Unified State Automated Information System registers.
• Registration and sending to the Unified State Automated Information System of all accounting documents in accordance with the requirements of the FS RAR: “Incoming TTN”, “Outgoing TTN”, “Certificate of statement on balance sheet”, “Certificate of write-off”, “Transfer to the trading floor”, “Return from the trading floor” .

Integration with FGIS "Mercury"

The solution is fully integrated with FSIS "Mercury" via VetIS.API (format 2) and allows you to comply with all legal requirements for working with the list of products controlled by Rosselkhoznadzor.

• Warehouse journal entries to record the balances of batches of purchased products and manufactured products.
• Loading and cancellation of veterinary accompanying documents (VSD) for products and semi-finished products received from suppliers.
• Reflection of the production of controlled products in the FSIS "Mercury" and the write-off of raw materials for manufactured products
• Working with Transport VSDs
• All work with FSIS "Mercury" is carried out in the context of economic entities and enterprises (work from several legal entities is possible).

Functionality

• multi-company accounting;
• accounting at enterprises with various forms of management;
• quantitative and total accounting in the context of organizations and warehouses;
• accounting using the “FIFO”, “LIFO”, “Average” algorithms;
• support for the “deferred” partitioning mechanism;
• multi-currency accounting;
• accounting for additional expenses.

Receipt of products and preparation of cost estimates

• elaboration of the recipe for the preparation of cost estimates for “specialty” dishes. Automatic calculation of the yield of the finished dish;
• Maintaining a list of recipes, preparing calculations. Saving the recipe in the form of a document with the selected business operation (preparation, disassembly, cutting);
• the ability to use the “dish within a dish” scheme with an unlimited number of nesting levels;
• maintaining a list of interchangeable products and its automatic use when writing off products and generating costing cards;
• taking into account seasonal overexpenditure coefficients;
• spice accounting;
• entering product receipts from an employee or counterparty, entering initial balances;
• taking into account possible underinvestments when forming the cost of a dish and calculating the cost;
• creation of “Cutting Acts” to formalize the cutting of incoming goods.

Warehouse movements

• moving products to kitchens for food production, or to retail sales to points of sale;
• prompt tracking of the balance of products or dishes in the warehouse selected for movement;
• Carrying out an inventory of goods, products, dishes in the warehouse. Retail inventory. Write-off of products;
• working with negative balances.

Production of semi-finished products and dishes

• production planning from "Banquet Orders";
• full accounting of semi-finished products;
• advanced analysis and production correction, the ability to manually configure the write-off of ingredients;
• two different algorithms for calculating the cost of finished products, by written-off ingredients or by all production costs;
• writing off into production not only goods from account “41”, but also materials from account “10”;
• automatic write-off of products from the kitchen warehouse “at zero” if there is a shortage of products in the kitchen;
• the ability to work “from the opposite direction” – creating “Product Release” documents and invoices for movement based on the “Retail Sales Report”;
• automatic filling of the “Transfer Invoice” based on “Product Release” for moving from the food warehouse to the kitchen the ingredients missing for production, taking into account the state of the supplier’s warehouse and the kitchen warehouse;
• possibility of registration of “Unpacking” of dishes and semi-finished products of own production;
• restoration of the sequence of production documents in the event of adjustments to the receipt and composition of calculations for previous periods.

Sales of goods and dishes

• reflection in the configuration of retail and wholesale document flow;
• accounting “at retail cost” with the reflection of trade margins on account “42”.

Reports and Printables

• using the configuration, you can generate reports: Sales analysis, Product output analysis, Remains and turnover of goods and dishes, Sales report, Product consumption, Spice consumption, Composition of recipes;
• the printed form of documents and reports corresponds to the forms specified in the album of unified forms approved by the State Statistics Committee of Russia (OP-1 - Calculation card, OP-2 - Menu Plan, OP-3 - Pantry requirement, OP-4 - Invoice for goods release, OP-5 – Purchasing act, OP-6 – Daily pick-up sheet, OP-10 – Act on the sale and release of kitchen products, OP-12 – Act on the sale of kitchen products for cash, OP-14 – Record of movement of products and containers in the kitchen, OP-16 - List of food balances, OP-17 - Control calculation of food consumption, INV-3 - Inventory list, INV-19 - Matching sheet, OP-23 - Act of cutting raw meat into semi-finished products, Bargaining-13 – Invoice for internal movement, Bargaining-29 – Commodity report).

Data exchange

• transfer of data in the form of regulatory and reference information and collapsed account balances from any version of the configuration "1C-Rarus: Public catering, ed. 6" on the platform "1C: Enterprise 7.7";
• loading data on the sale of goods and dishes from the configuration "1C-Rarus: Restaurant+Bar+Cafe, ed.2.x";
• downloading data on the sale of goods and dishes from the restaurant system "UCS RKeeper v.6";
• uploading data into the "Enterprise Accounting, Rev. 1.5" configuration of the "1C:Enterprise 8.0" system.

Licensing policy

• the standard solution "1C:Enterprise 8. Public catering" is not an independent program and is intended for use with the configuration "Enterprise Accounting, Rev. 1.5" of the program system "1C:Enterprise 8.0";
• the configuration is protected by a hardware key and has code fragments that are not editable. The main (basic) delivery of "1C: Enterprise 8. Public catering" contains a license to use the product at one workplace.

Note: To expand workplaces, in addition to additional licenses for using the configuration, it is also necessary to purchase client licenses for using the 1C:Enterprise 8 platform.

Training course 1C: Catering 8 is designed to automate accounting and tax accounting of the activities of restaurants, cafes, catering units of hotel complexes, production and confectionery shops and other catering establishments.

During the training process, students will master a software product that provides real assistance in performing many functions performed by various employees of a public catering enterprise - technologists, cooks, production managers, calculators, storekeepers, accountants responsible for various areas of accounting.

Students are trained by specialists certified by 1C and with extensive practical experience. The GCDPO training center is an authorized training center of the 1C company.

Classes are conducted in equipped computer classes using modern computer technology. You can sign up for any training time convenient for you. For graduates who have completed 1C: Catering 8 training, our training center provides assistance and assistance in finding employment in the following specialties: accountant-calculator, accountant of public catering enterprises.

Course curriculum

1. Program settings 1C: Public catering 8

• Getting started with the program
• Visibility interval in logs.
• Management of accounting results.
• Financial reporting in the program
• Write-off items

2. Enter information about your company (company name, INN, KPP, OGRN, current accounts, full name of director, accountant, etc.)

3. Filling out directories of the 1C program: Public catering 8

Directory of employees.

• Unit of measurement reference
• Directory of counterparties. (entering data on alcohol suppliers)
• Directory of materials.
• Reference book nomenclature: Entering standards for cost calculation.

4. Working with documents in 1C: Public catering 8

• Receipt of goods and materials by bank transfer.
• Entering data to generate an alcohol declaration.
• Sale of goods and materials by bank transfer.
• Receipt of goods and materials for cash payment through an accountable person.
• Release of products with write-off
• Release of products for retail sale
• Relocation documents
• Formation of a menu plan
• Calculation card. Routing. The act of elaboration.
• Technological maps for semi-finished products
• Calorie calculation
• Entering an inventory list and creating an inventory

5. Generating reports in 1C: Public catering 8

• Report on the movement of goods.
• Brand report
• Implementation report
• Cost report
• Formation of an alcohol declaration
• Calculation card.
• Product report.