Some flavour is losing you money.
You don't know which one.
What a carapina — the steel tub gelato is kept in — costs you isn't written down anywhere: it's split between a notebook, a spreadsheet and memory. Nexur works it out from the prices you actually pay.
At the end of the month you know which flavours paid your rent and which ate it up. Not by eye: worked out, on the prices you paid. These are the steps that make that number exist. If you'd rather start from your own case, here are the three gelato shop set-ups we serve.
step1
You know what it costs you
The cost of a flavour, per kilo, without you writing it down
The recipe book takes the ingredients from your stock and the prices you actually paid, and works out the ingredient cost per kilo. The price of pistachio changes? The cost of every recipe that uses it changes on its own.
Till-based management software has a “production cost” field that you fill in by hand — with a note warning that the figure only holds where you filled it in. It is the difference between a declared margin and a calculated one.
What you decide: Raising the price of a flavour. Or stopping making it.
€3.47/kg
example · cost per kg
step2
You know what it earns you
That cost, set against what you sell
Sales from the till against cost from the recipe book. Which flavour pays the rent, and which has been taking up a carapina for six months.
What you decide: What to keep in the display case, and what to take out.
+68%
example · margin
step3
Make the right amount
The week’s plan comes from real consumption
Not from what you remember of last Saturday. Whatever is below minimum stock moves up, and flavours come out in colour order so you don’t wash the batch freezer ten times.
What you decide: How much to batch-freeze tomorrow. Less waste, fewer empty tubs.
42
example · carapinas tomorrow
And the fourth thing, which isn't a step
You stop being a gelato maker for eight hours and a bookkeeper for two. HACCP is filled in on the tablet instead of in the logbook. The supplier's delivery note is read by the Delivery Notes module, and the stock loads itself. The invoice comes from the sale already closed at the till, without filling anything in again.
It happens because they aren't four programs placed side by side: they are four applications on the same database, and that is where all the difference lies.
Try it on a flavour you actually make
In half an hour we take one of your recipes, put in the prices from your latest delivery note, and look together at what it costs you per kilo. If the number tells you nothing you didn't already know, we'll be the first to say so.
The product is designed around the processes of Arte del Gelato S.r.l. — one production lab, six branded gelato shops, eight employees — and it is tested there before it reaches anyone else.