2
Eliminates manual labor and mistakes
One-third of the buffet
TURNS INTO LOSSES
There is no accurate data on the actual consumption of dishes
Write-offs are done "by eye"
or using outdated
"requisition sheets."
Impossible to track which dishes are returned untouched
Write-offs are done "by eye"
or using outdated
"requisition sheets."
Impossible to track which dishes are returned untouched
УЧЕТ И КОНТРОЛЬ
ACCOUNTING AND CONTROL
Purchasing is done "by eye,"
often resulting in either surplus
or shortage
Seasonality and guest type are
not taken into account
There is no objective information
for decision-making
often resulting in either surplus
or shortage
Seasonality and guest type are
not taken into account
There is no objective information
for decision-making
PURCHASE PLANNING
Complexity of reporting
The head chef spends a lot of time filling out temperature logs and reconciling requisition sheets
TURNS LOSSES INTO PROFITS
1
Reduces budget losses
FINANCIAL
3
MANAGERIAL
Provides objective data for decision-making
PHOTO BOX SOLVES
OPERATIONAL
3 KEY ISSUES
«SMART» SCALES PHOTO BOX
Automation and digitalization of processes in the food service industry
Smart scales with a thermal imager and AI technology from SBER for hotels, retail, and government institutions
Financial losses
Lack of analytics
Incorrect calculation
of production volume
Spoilage due to temperature control violation
Incorrect calculation
of production volume
Spoilage due to temperature control violation
Conflicts between departments
Surpluses and shortages during inventory
Accounting does not receive reliable data
Accounting does not receive reliable data
Reduction in the volume of disposed dishes due to more reliable data
Violations
of standards
of standards
«SMART» SCALES PHOTO BOX
2
1
3
Eliminates manual labor and mistakes
One-third of the buffet
TURNS INTO LOSSES
УЧЕТ И КОНТРОЛЬ
ACCOUNTING AND CONTROL
There is no accurate data on the actual consumption of dishes
Write-offs are done "by eye"
or using outdated
"requisition sheets."
Impossible to track which dishes are returned untouched
Write-offs are done "by eye"
or using outdated
"requisition sheets."
Impossible to track which dishes are returned untouched
Purchasing is done "by eye,"
often resulting in either surplus
or shortage
Seasonality and guest type
are not taken into account
There is no objective information
for decision-making
often resulting in either surplus
or shortage
Seasonality and guest type
are not taken into account
There is no objective information
for decision-making
PURCHASE PLANNING
Complexity of reporting
The head chef spends a lot of time filling out temperature logs and reconciling requisition sheets
The head chef spends a lot of time filling out temperature logs and reconciling requisition sheets
TURNS LOSSES INTO PROFITS
ПРЕВРАЩАЕТ
СПИСАНИЯ
В ПРИБЫЛЬ
СПИСАНИЯ
В ПРИБЫЛЬ
Reduces budget losses
FINANCIAL
MANAGERIAL
Provides objective data for decision-making
PHOTO BOX SOLVES
OPERATIONAL
3 KEY ISSUES
Automation and digitalization of processes in the food service industry
Smart scales with a thermal imager and AI technology from SBER for hotels, retail, and government institutions
Financial losses
Lack of analytics
Incorrect calculation
of production volume
Spoilage due to temperature control violation
Incorrect calculation
of production volume
Spoilage due to temperature control violation
Conflicts between departments
Surpluses and shortages during inventory
Accounting does not receive reliable data
Accounting does not receive reliable data
Reduction in the volume of disposed dishes due to more reliable data
Violations
of standards
of standards
«SMART» SCALES PHOTO BOX
2
1
3
Eliminates manual labor and mistakes
one-third of the buffet
TURNS INTO LOSSES
There is no accurate data on the actual consumption of dishes
Write-offs are done "by eye"
or using outdated
"requisition sheets."
Impossible to track which dishes are returned untouched
Write-offs are done "by eye"
or using outdated
"requisition sheets."
Impossible to track which dishes are returned untouched
ACCOUNTING AND CONTROL
ACCOUNTING AND CONTROL
Purchasing is done "by eye,"
often resulting in either surplus
or shortage
Seasonality and guest type are
not taken into account
There is no objective information
for decision-making
often resulting in either surplus
or shortage
Seasonality and guest type are
not taken into account
There is no objective information
for decision-making
PURCHASE PLANNING
Complexity of reporting
The head chef spends a lot of time filling out temperature logs and reconciling requisition sheets
TURNS LOSSES INTO PROFITS
ПРЕВРАЩАЕТ
СПИСАНИЯ
В ПРИБЫЛЬ
СПИСАНИЯ
В ПРИБЫЛЬ
Reduces budget losses
FINANCIAL
MANAGERIAL
Provides objective data for decision-making
PHOTO BOX SOLVES
OPERATIONAL
3 KEY ISSUES
Automation and digitalization of processes in the food service industry
Smart scales with a thermal imager and AI technology from SBER for hotels, retail, and government institutions
Financial losses
Lack of analytics
Incorrect calculation
of production volume
Spoilage due to temperature control violation
Incorrect calculation
of production volume
Spoilage due to temperature control violation
Conflicts between departments
Surpluses and shortages during inventory
Accounting does not receive reliable data
Accounting does not receive reliable data
Reduction in the volume of disposed dishes due to more reliable data
Violations
of standards
of standards
REDUCTION OF LOSSES BY 30-50%
Accurate calculation of dish cost
Identification of budget "leaks"
Identification of budget "leaks"
EXPORT TO THE ACCOUNTING SYSTEM
EXPORT TO THE ACCOUNTING SYSTEM
All operations are recorded with photo evidence
Online access to reports for management at any time
Online access to reports for management at any time
DISH POPULARITY ANALYSIS
Consumption history by date and guest type
Real data for procurement forecasting
Real data for procurement forecasting
AI - DISH RECOGNITION
Real-time temperature monitoring
Automatic alerts in case
of deviations
Automatic alerts in case
of deviations
Real-time temperature monitoring
Automatic alerts in case of deviations
Automatic alerts in case of deviations
SEPARATE ACCOUNTING
Consumption, return, write-off (spoilage), Canteen write-off
Automatic recording of each dish (weight + photo + temperature)
ONLINE LOGS
Temperature and quality control logs
Automatic report generation using BI Analytics
Integration with 1C, 1C:ERP, HRS back office, HRS mc, R-keeper, iiko — no manual entry
Integration with 1C, 1C:ERP, HRS back office, HRS mc, R-keeper, iiko — no manual entry
ADVANTAGES
3
2
1
Data export to a report
Uploading the menu plan into the system
Dish logging on the Photocassa device
3 STEPS
TO TRANSPARENT ACCOUNTING
3 STEPS TO TRANSPARENT ACCOUNTING
START SAVING
ROI CALCULATOR
*In metric tons
You can save money with a Photocassa
up to 25% of costs per year
up to 25% of costs per year
Amount of food in grams per person (on average, one person consumes between 600 and 1200 grams of food)
The cost of breakfast for 1 person in USD
02
03
01
Number of guests per day for breakfast (annual average)
OUR PARTNERS
OUR PROJECTS
Leave your contacts — we will prepare a personalized offer
READY TO REDUCE EXPENSES?
Taxpayer Identification Number (TIN) / Registration Reason Code (KPP) 2366037253/236601001
354000, Russian Federation,
Krasnodar Krai, city of Sochi,
Ordzhonikidze st. 5, office 125
+7 988 506-6997
Primary State Registration Number
No. 1222300045660 issued on 30.08.2022
2022 © ООО «РЕСТФОТОАНАЛИТИКА»
Copyright All rights reserved
354000, Russian Federation,
Krasnodar Krai, city of Sochi,
Ordzhonikidze st. 5, office 125
+7 988 506-6997
Primary State Registration Number
No. 1222300045660 issued on 30.08.2022
2022 © ООО «РЕСТФОТОАНАЛИТИКА»
Copyright All rights reserved
