About us

In Georgia, there is an actual problem of calculation of products, recipes, technologies and cost. We have studied the current situation in the field, which is actually faulty in many cases, the relevance of this problem in the market has appeared. Our portal offers any manufacturer as a recipe, which people think is a secret, but the real secret is the technological process, technological flow, sequence and temperature regimes. The secret of the birth and creation of any product lies in the above.

For some reason less attention is paid to this. No one actually talks about the main secret, and we are ready to reveal the secret to the ordering party, as well as to the visitors of our portal, we are ready to explain how the cost report of the products is made from the recipe, where it takes part, as a component of the recipe, as well as the yield of the product, energy, calculation of labor and. you Our group will offer not only individual, specific product costing, but also complete restaurant-kitchen counting methodology. We will go further with this, not only in the restaurant-kitchen counting method, but also in the method of combined production, such as the combine.

For example, when a product is made into a semi-finished product, it then moves to another workshop or space where additional ingredients are added, then to another workshop, and finally back to the restaurant counter and sold. One example of combined production. Conventionally, raw products made in several workshops are born in one (central) workshop. How to calculate its intrinsic value and how to position it, this issue is very relevant for restaurateurs, accountants, cooks in general, because cooks are asked by the manager to calculate the intrinsic value of the product, they have objections, he is a creator and in the creative process, and he cannot do it, because it does not apply But all this is actually the opposite, we will offer a method - a rule, which can be in the form of video lessons-trainings, in question-answer mode, when both the cook and the manager will have an idea of what the product costs, what is its intrinsic value and the contribution of each participant to the creation of the product .

The main cornerstone of our portal will be this issue, which will be useful both for restaurateurs, various cafe-bar managers and cooks (I have to expand on this), as well as for large industrial facilities, because they will be able to determine/calculate the cost of their products. Practice in Georgia has shown that there are too many companies that launch products with many names, they have no idea about the cost of each product. It is not clear to them what exactly this or that product costs. There is a product that is made on a million unit, there is a product that is made on a $10,000 unit.

For them, on both products, the overhead costs are distributed in the same way, which is wrong and incorrect financially, even the manager cannot consider which is more priority for its production, or which production is more priority. We will regulate these issues as well. Also, our team is ready to transfer the recipes, to process them depending on its properties.

Sometimes very expensive ingredients are used, for which a long shelf life is not necessary, and the product contains such raw materials that determine the product's durability, therefore the product may be overpriced for nothing. Accordingly, those modern solutions, interesting ingredients that, if the task is to produce a product with a long-term storage, those ingredients that ensure a long-term storage of the product, for this our team is ready to make a combined cargo, to offer this or that manufacturer the ingredients, as well as their use in the product.

And the ingredients themselves should be ecologically clean. At the request of the customer, it is possible to have organic or conventional standard ingredients. Everyone has a very big problem with inventory management, general management of waste ingredients on the production line, we will also explain the methodology and rules for this, which will be understandable both at the manager's level and also for accounting, and the customer will see the financial situation of his production or his facility in real terms, we have in mind the production of products point of view.

There is a growing demand in the country for engineering systems, products and qualified personnel, our group has worked on the mentioned issue and outlined the most important direction that we offer to study the state of the systems in Horeka and provide the market with all types of support related to:

to optimize
modernization,
debugging the system,
raising the qualifications of existing personnel,
24/7 response and support.

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