StarBEO Banquet and Events Orders

StarBEO Banquet and Events Orders
(Release ) English February 2017 C l a s s O n e | H o s p i t a l i t y S o f t w a r e & A d v i s o r y

Index Why Class One? StarBEO Overview Basic Operation
General Data and Booking Warnings and Commercial Tracking Table Description and Distribution Recipes Budgets Analysis of Needs (Integration with Warehouse) Implementation, Consumptions, Break-Even (Warehouse Integration) Index C l a s s O n e | H o s p i t a l i t y S o f t w a r e & A d v i s o r y

Answering this question is easy:
Why Class One? Answering this question is easy: Technology Integration Class One C l a s s O n e | H o s p i t a l i t y S o f t w a r e & A d v i s o r y

Why Class One? Technology and Integration
Technological advancements shape our Company's culture. Day by day it's becoming less common to perform daily tasks without using technology, and it is not possible to be isolated. Customers interact with their suppliers through their mobile phone, tablet, PC, etc., and contribute with a great deal of information that generates for companies an added value that wasn’t being used and the Hotel industry can benefit from it. Since 1990, and based on our experience, we have developed 4.0 systems, which give full solutions to the new scenarios. It is imperative to interact with the Customer as this is the pillar that sustains the Sector. Non-face-to-face management control, loyalty incentives, CRM, Business Intelligence, etc. And above all, technology that any business manager can handle. The loyalty of our customers is basic to increase the margins in Hospitality The use of technology and integration by Class One is essential to achieve greater profitability of your business. Class One headquarters is based in La Coruña, the Class One Group also has staff in Madrid, Levante, Canarias and Andorra as well as other delegates, Group companies and distributors abroad. All products integrate with each other, as if it were a puzzle to form a single product according to the characteristics of the final Client. Each block of the Class One systems fits into each other forming a specific product for each establishment. Class One Integration C l a s s O n e | H o s p i t a l i t y S o f t w a r e & A d v i s o r y

Why Class One? Context The Millennium generation has brought to our environment the so-called "digital natives": individuals for whom the use of technology is part of their ordinary life since their first years of age, have been born and raised with at least one electronic device at hand and for them the new technologies are no mystery and complicated practices to which it is necessary to adapt. Their world is interconnected, technological and globally. And, of course, they will be the big consumers of the next decade. They are born with the new technologies, and therefore hope to obtain always speed and efficiency; They are always on line and on their mobile phones, with which they plan and reserve their travel experiences, value offline experiences and seek integration with the local culture of the destinations they visit. They are the “now” generation, eager for speed, immediacy and information in real time, make comments, consult different sources before booking, like local experiences and demand free and high quality Wi-Fi access. To provide technological solutions for these needs, Class One has developed a complete system applying the methodology of 4-layer technology, Web development, and responsive design and respecting business rules (our backpack for almost 25 years), achieving integration nonexistent in the market until now. C l a s s O n e | H o s p i t a l i t y S o f t w a r e & A d v i s o r y

Information must generate ANSWERS
Why Class One? Class One Priorities Information must generate ANSWERS It must not generate MORE QUESTIONS To provide technological coverage to these needs, Class One has developed a complete system applying the methodology of 4-layer technology, Web development, and responsive design and respecting business rules (our backpack for almost 25 years), achieving integration nonexistent in the market until now. C l a s s O n e | H o s p i t a l i t y S o f t w a r e & A d v i s o r y

Why Class One? Context Why Class One?
The first goal is to streamline operations. Here the goal is to increase employee productivity and process efficiency, resulting in significant cost savings. The second goal is to improve the quality of the customer experience, which leads to greater satisfaction, loyalty, advocacy (including favorable reviews on Yelp and other popular rating sites) and, of course, revenue growth) The third goal is to achieve the flow and information access according to the operational role, immediate access, from any location and device. With the clear objective of obtaining a return of the investment by reduction of costs and growth of the income. In recent years, the restaurant-client relationship has not evolved at the same pace as it has in society. Today we do everything from our mobile phone: you access the bank, you ask for a taxi, you book a flight, you manage your social life. However one of the basic needs was not solved in our smartphone. Access from the smartphone to the restaurant makes the user identify himself and opens up a range of services from the device such as: - Table reservation - Orders to take - Requests to collect - Orders from the table - Access to allergen information - Access to the composition of the dishes - Request for invoice and payment of same … The restaurant has from this moment on some very valuable data thanks to associating name and phone number to the consumptions. Some of the available components are: BI Business Intelligence. Depth and flexibility in reporting, predefined triggers, ... Customer Management, Employee Control, Connection with warehouse, Management of Table Reservations. Accounting Management. C l a s s O n e | H o s p i t a l i t y S o f t w a r e & A d v i s o r y

Index StarBEO Overview Why Class One? Basic Operation

StarBEO Overview Products’ Main Features Integration-Globalization – Booking Engine, Restaurant, POS, Warehouse, Banquet Event Orders, Prepaid Card (All products integrate with each other) Multi platform & Responsive (Windows, Mac, Linux, …, PC, Tablet, Smartphone, and fully resizable) BackOffice. Increases profitability, analyzes data mining reports, accurate and clear profitability reports for decision making by the Board of Directors as well as by the Managers of other Decision Centers Mounting “cloud” or local mode. To execute it, only a browser is needed on the Client; And on the server,that can be on the same client, Java+MySQL The only hardware requirements are enough RAM and a browser (we advise Google Chrome). Very visual and easy to use. Online manuals. Accessibility from any location (Web based, the client can have a server in its HQ and the rest of the restaurants in different locations) Multi language (first English language) external dictionaries; StarCrS 12 languages, a new language is generated in just a matter of hours by the client. BI (Business Intelligence) CRM Incorporated Easy assembly (5 'can be mounted locally). Free tools, no license fees Mode of commercialization SaaS . The level of incidents is: 1.87% per customer / year These are Modular systems. C l a s s O n e | H o s p i t a l i t y S o f t w a r e & A d v i s o r y

General Ledger Customer StarBEO Overview Integration-Globalization
Retail Bar Restaurant Central Reservation System HeadQuarters Warehouse Second Warehouse Restaurant Bar Customer Prepaid Card Warehouse Recipe Cards Banquet & Event’s Hotel Hotel Booking Engine General Ledger C l a s s O n e | H o s p i t a l i t y S o f t w a r e & A d v i s o r y

StarBEO Overview A Class One product means
Finished and debugged. ALIVE, according to customers suggestions. POWERFUL, reaching where other systems don’t. VERSATILE, used by all types of hotels in different countries. EASY TO USE. RELIABLE, customizable access & password levels. MULTI ENVIROMENTAL. Does not depend on specific software, it can migrate to any O.S. EFFICIENT, It has all kind of tools oriented to those who “undergo” data processing. EASY-FRIENDLY. No special knowledge is required, you can work from day one. MODULAR, It has all the modules that you require. COMPLETE. Up to now we have introduced all the ideas customers have suggested. PRACTICAL. The right balance between POWER & SIMPLICITY. C l a s s O n e | H o s p i t a l i t y S o f t w a r e & A d v i s o r y

F&B Area. Products. StarCrS, Central Reservation System
StarPOS, POS/Retail StarCrS, Central Reservation System StarPL, Restaurant 4.0 StarCard, Prepaid Card StarEcon, Warehouse StarBEO, Banquet Event Orders C l a s s O n e | H o s p i t a l i t y S o f t w a r e & A d v i s o r y

Overview | Why StarBEO? Most important part of the application.
Main Features StarBEO is developed on a 4 tier technology. There's a strategical reason for these 4 core pillars: Web Layer. Integration, connectivity, Client Server model. Client Layer. Web pages Interface. Operability, design, immediate installation. Once a page is delivered, the connection between the browser and the Web server is broken, i.e. the business logic on the server is only activated by the execution of the scripts of the pages requested by the browser (on the server , Not on the client). When the browser executes a script on the client, it does not have direct access to the resources of the server. Client scripts are typically JavaScript code, mixed with HTML code. Database Layer. We use MySQL, being able to migrate to any SQL DBMS. Business Layer. Having a know-how of more than 25 years has allowed us to know all the possible operations of our customers and transfer them to the new applications. Most important part of the application. Defines the processes that involve the application. Set of operations required to provide the service. C l a s s O n e | H o s p i t a l i t y S o f t w a r e & A d v i s o r y

Overview | Why StarBEO? Main Features
StarBEO is part of the StarEcon system as an independet module, although fully integrated with the Warehouse, Restaurant and Hotel Management, from which it gets a great deal of the data it operates on. StarBEO (Banquet Event Orders), offers a comprehensive solution for Event management and control. It provides, among other, the following functionalities: Which Events have taken place, are going to and/or are currently taking place. Management of Events and their files, completely automated (both before the customer as well as internally among the multiple departments involved) Booking with a User Interface in visual mode, in order to gain a better planning of Halls. Related to Seven Stars (PMS, Comprehensive Hotel Management) Analysis of Profitability (individually, globally, between given dates, etc.), including details related to Recipes, Menus, Service Orders, etc. Purchase Forecast, considering the scheduled Events (cross-referencing data with the StarEcon Warehouse 4.0 application) Etc. C l a s s O n e | H o s p i t a l i t y S o f t w a r e & A d v i s o r y

Commercial Management
Overview | Why StarBEO? Main Features The StarBEO application has a set of utilities that allow optimizing the Management of Events: Commercial Management Service Order Customer Management Full management of the multiple System SO (BEO): ID and Analysis of associated data Comprehensive tracking: Budget, Customer Communication, Implementing, Cost and Failed Swiftness in preparing and presenting any Budget Tracking of Pending, Budget assigned, Implemented and Failed Warning System Automated sending to Customers ( , SMS, ...) Full Customer Management BEO reuse (Management Board, company meeting, Wedding "just like or similar to", etc.) Booking Recipes Inventory / Purchases Linking with Hotel Halls Visual calendars (planning process optimization) It's possible to assign different Status to each BEO, in order to improve Booking Management It integrates and improves performance of Restaurant Dish management Profitability Analysis per Menus and/or Dishes Study of the purchase needs, considering real stock status at our Warehouse It helps to develop the purchase assessment for a BEO, for a certain timeframe, etc. C l a s s O n e | H o s p i t a l i t y S o f t w a r e & A d v i s o r y

Overview | Why StarBEO? Status Mngmnt General Data Header Booking
Full Solution for Events: Banquet Event Order The following pages describe the basic features of BEO, the main entity in the StarBEO system, which collects all the required information for a right event management. Further away in this document other StarBEO system entities and tools will be shown, which, complementing BEO, are of a great relevance in the process. Status Mngmnt General Data Header Booking Table Distribution Warnings Description Budget Commercial Tracking Needs Assessment Break-Even Recipes C l a s s O n e | H o s p i t a l i t y S o f t w a r e & A d v i s o r y

Index Basic Operation Why Class One? StarBEO Overview

BEO associated Masters Sequantiality Operation on BEO
Basic Operation Service Order / Banquet Event Order (OS / BEO) The Service Order or BEO is the entity that enables implementing a full management of each Event. Every supplied, budgeted or implemented service must have the corresponding Service Order (BEO), which includes the specifics of such service. BEO processing in StarBEO has the following special features: Special Services Any service that may be provided from the F&B establishment’s infrastructure (both internally in its own Restaurant/Hotel, as well as externally, at the customer’s home –Caterings, etc.) BEO associated Masters Chapter Families, Chapters, BEO Types, Menus, Dish prices, Halls where the event will take place, etc. BEO Status Pending/Tentative, Pending/Budgeted, Pendig/Accepted, Implemented and Failed Sequantiality Operation on BEO Create or copy BEO First BEO tracking Previous BEO execution Immediately after real BEO execution Date later than BEO’s C l a s s O n e | H o s p i t a l i t y S o f t w a r e & A d v i s o r y

Transitions between status
Basic Operation Banquet Event Order | Header and Status Management The BEI header collects the Event’s basic data: Customer, Event Type, Date and Time, etc. The Header also includes the information related to the BEO Status, which allows to manage the Life Cycle of that Entity. By means of the Status Management screen, the user may execute the appropriate actions to edit the current BEO status, managing thus the Workflow of its Life Cycle. Header Status Management Transitions between status Failed BEO Implemented BEO Budget approval Sending budget to customer Sending to customers C l a s s O n e | H o s p i t a l i t y S o f t w a r e & A d v i s o r y

Basic Operation Banquet Event Order | Header and Status Management
SO/BEO will be sent to the predefined Departments Se podrá adjuntar cualquier otro documento tanto en el envío a departamentos C l a s s O n e | H o s p i t a l i t y S o f t w a r e & A d v i s o r y

Basic Operation Banquet Event Order | Header and Status Management
The SO/BEO will be sent in a Budget format to the Customer and such SO will be marked as already budgeted. Any other document may be attached, for instance photos the customer asked for, annexes to the contract, … C l a s s O n e | H o s p i t a l i t y S o f t w a r e & A d v i s o r y

Basic Operation General Data General View
Banquet Event Order | General Data & Booking The BEO General Data tab has the information regarding the Contact Person on behalf of the Customer, as well as the information related to the number of attendants (forecast Vs real). Besides, this tab features the hall or halls where the Event is expected to take place. General Data General View C l a s s O n e | H o s p i t a l i t y S o f t w a r e & A d v i s o r y

Basic Operation Daily Booking Monthly Booking Yearly Booking
Banquet Event Order | General Data & Booking The Booking tool collects the information regarding every available hall, considering all the scheduled Events. Using an easy to understand colour code it’s possible to differentiate the Events that are Accepted, Budgeted, Tentative, Implemented, etc. Daily Booking Monthly Booking Yearly Booking C l a s s O n e | H o s p i t a l i t y S o f t w a r e & A d v i s o r y

Basic Operation Banquet Event Order | General Data & Booking
Double clicking on any SO/BEO shows its details on the lower part of the screen C l a s s O n e | H o s p i t a l i t y S o f t w a r e & A d v i s o r y

Basic Operation Warnings Selection Criteria for Commercial Tracking
Banquet Event Order | Warnings & Commercial Tracking For a right execution of the Commercial Tracking, the system allows the configuration of Warnings for every scheduled Event. Thus, the user may consult the System Warning Panel and check which actions (commercial actions, logistics actions, etc.) must be undertaken to guarantee the Event’s success. The Commercial Tracking is also taken into action through the multiple available Reports, that classify BEOs in two major groups: Pending and Implemented. Warnings Selection Criteria for Commercial Tracking C l a s s O n e | H o s p i t a l i t y S o f t w a r e & A d v i s o r y

Basic Operation Description Table Distribution
Banquet Event Order | Table Description & Distribution The BEO Description holds the Data that is relevent in order to organize the Event, which may affect several departments (assembly/disassembly instructions, general notes, information for budgeting, notes on catering/kitchen, etc.). Complementing the organization logistics, at the BEO Table Distribution area, the user may assign the diners to different tables and halls (sitting). Description Table Distribution C l a s s O n e | H o s p i t a l i t y S o f t w a r e & A d v i s o r y

Basic Operation Hall Distribution
Banquet Event Order | Table Description & Distribution Every hall used for the BEO will have its own notes kept, besides the right booking for that Hall Hall Distribution C l a s s O n e | H o s p i t a l i t y S o f t w a r e & A d v i s o r y

Basic Operation Banquet Event Order | Recipes The Recipe area allows the user to manage the ingredients associated to each Dish or Menu. Therefore it’s possible to keep a detailed control of costs/profits of each Event (Budgets) and of Purchases to make for each Event (Needs Assesment). The following aspects may be managed for every Dish in the Recipe area: Information regarding the Recipe components: Ingredient, Quantity, Cost Price per Unit and Total Cost Price Recipe Global Information: Cost Price = Sum of the cost price of every component Dish Sale Price Relation between Sale Price and Cost Price Number of diners C l a s s O n e | H o s p i t a l i t y S o f t w a r e & A d v i s o r y

Basic Operation Banquet Event Order | Budgets
StarBEO has several helping tools for preparing the Event’s Budget. At first the user may enter into the system predefined Dishes and build Menus starting from those Dishes. When preparing a budget, by means of the specific tool (which works like a calculation/spreadsheet), the user may select Dishes or Menus and modify them to meet the customer’s desires (e.g. add an additional dessert to a predefined Menu). Besides, it’s also possible to add other kind of concepts to the Budget, such as Waiter Service (invoiced per hours, for instance), DJ Service, etc. The Budget will calculate, for the concepts it includes, the following subtotals: Estimated Cost Price: considering the estimated prices of each product for the Event date Average Cost Price: considering the average prices of each product, according to the history kept on the Warehouse Gross Margin on previous Cost Prices C l a s s O n e | H o s p i t a l i t y S o f t w a r e & A d v i s o r y

We’ll choose from several options: Warehouse Articles Restaurant Dishes Events Menus Expenses Chapters of Events C l a s s O n e | H o s p i t a l i t y S o f t w a r e & A d v i s o r y

Basic Operation Banquet Event Order | Budgets Warehouse Articles
Diners total Estimated Cost Price since it may vary on the Event’s date 0.25 = Every 4 diners one bottle Application Ratio Calculations that are gradually made as we enter more and more data C l a s s O n e | H o s p i t a l i t y S o f t w a r e & A d v i s o r y

Given SO/BEO sale price per unit SO/BEO Diners Given SO/BEO sale price Calculated Total Sale Price Calculated s/PC margin Calculated Sale Price per Unit Cost Prices according to Current Warehouse Estimated Cost Prices Estimated s/PC Margin C l a s s O n e | H o s p i t a l i t y S o f t w a r e & A d v i s o r y

Basic Operation Banquet Event Order | Needs Assesment (Integration with Warehouse) Based on Warehouse data (stored in StarEcon), the Needs Assesment allows you to calculate which products must be purchased to cover a specific BEO or the set of BEOs within a time interval. In order to do this, the System considers the components of each Dish specificed on the corresponding Recipes (which, in turn, are included in the BEO Budget), as well as the products that are already available at the Warehouse (and that therefore require no further purchase). C l a s s O n e | H o s p i t a l i t y S o f t w a r e & A d v i s o r y

Basic Operation Banquet Event Order | Needs Assesment (Integration with Warehouse) C l a s s O n e | H o s p i t a l i t y S o f t w a r e & A d v i s o r y

Basic Operation Banquet Event Order | Implementation, Consumptions, Break-Even (Warehouse Integration) The Reporting tools that make up the StarBEO Suite for Implementation, Consumption, Break-Even allow the user to perform the necessary analysis to check the profitability of each held Event (or set of Events). Once the BEO is finished, the real expenses are charged to enable a comparative analysis of budgeted, forecast and implemented amounts, thus showing the BEO profitability. C l a s s O n e | H o s p i t a l i t y S o f t w a r e & A d v i s o r y

Basic Operation Banquet Event Order | Implementation, Consumptions, Break-Even (Warehouse Integration) C l a s s O n e | H o s p i t a l i t y S o f t w a r e & A d v i s o r y

Basic Operation Banquet Event Order | Statistics
Estadísticas Facturación Contabilidad C l a s s O n e | H o s p i t a l i t y S o f t w a r e & A d v i s o r y

Basic Operation Banquet Event Order | Billing and Collections Billing
Estadísticas Facturación Contabilidad Billing The Charges may be for Warehouse Items, Restaurant Dishes, StarBEO Menus, External Services, Lounges, ... Collections. Invoices can be made/shared by several Clients, both by percentage or by different amounts. You can Charge Hotel, in that case they are charged without VAT included so that no double VATs are produced C l a s s O n e | H o s p i t a l i t y S o f t w a r e & A d v i s o r y

Basic Operations Banquet Event Order | Accounting
Estadísticas Facturación Contabilidad C l a s s O n e | H o s p i t a l i t y S o f t w a r e & A d v i s o r y

If you wish to send any inquiry, ask for further information or test an online demo please contact us at: 15172 – Rafael Alberti, 6 Bajo Perillo (Oleiros) A Coruña Disclaimer El presente informe/documento es estrictamente confidencial y de uso interno de la Sociedad, y no podrá ser entregado, ni permitirse el acceso a terceros o hacer referencia al mismo en comunicaciones sin nuestro consentimiento previo por escrito. Este documento ha sido preparado con fines exclusivamente informativos (nunca con carácter contractual) y refleja una serie de observaciones de carácter general sobre Class One. Class One no acepta ningún tipo de responsabilidad frente a la Sociedad ni frente a ningún tercero como consecuencia de las decisiones o acciones que pueden ser adoptadas por la Sociedad basándose en el contenido de este documento. En caso de contradicción o conflicto entre la versión electrónica y el documento físico, prevalecerá el documento físico. C l a s s O n e | H o s p i t a l i t y S o f t w a r e & A d v i s o r y

StarBEO Banquet and Events Orders

Similar presentations

Presentation on theme: "StarBEO Banquet and Events Orders"— Presentation transcript:

Similar presentations

About project

Feedback

Log in

Auth with social network:

StarBEO Banquet and Events Orders

Similar presentations

Presentation on theme: "StarBEO Banquet and Events Orders"— Presentation transcript:

Similar presentations

About project

Feedback