Income and expenditure management system, income and expenditure management method and program

Abstract

To provide an income and expenditure management system, an income and expenditure management method, and a program that can grasp production prime costs of food items according to preparation.SOLUTION: An income and expenditure management system 100 comprises a raw material prime cost acquisition unit 31 that acquires prime costs of raw materials, a recipe acquisition unit 32 that acquires a recipe for one preparation unit for producing multiple food items using the raw materials, a number acquisition unit 33 that acquires the number of food items to be produced, and a prime cost calculation unit 34 that calculates production prime costs for a food item unit based on the prime costs, the recipe, and the number.SELECTED DRAWING: Figure 9

Description

[Technical Field]

[0001] The present invention relates to an income and expenditure management system, an income and expenditure management method, and a program. [Background technology]

[0002] Conventionally, there has been known a technology for managing income and expenditures by using a computer while taking costs into consideration. For example, Patent Document 1 describes this type of technology. In Patent Document 1, information relating to income and expenditures such as operating profits is calculated using cost data including month, product, and valuation unit price. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Publication No. 2022-176837 Summary of the Invention [Problem to be solved by the invention]

[0004] For businesses that manufacture and sell food products such as bread, the amount of raw materials used is not necessarily constant every day, making it difficult to grasp the actual manufacturing costs of the food products they manufacture. Even if sales are strong, the manufacturing costs may fall below the cost of some items sold.

[0005] The present invention has been made in consideration of the above circumstances, and aims to provide an income / expense management system, an income / expense management method, and a program that can grasp the production costs of food according to the amount of preparation. [Means for solving the problem]

[0006] In order to achieve the above-mentioned object, one aspect of the present invention is an income / expense management system comprising a raw material cost acquisition means for acquiring the cost of raw materials, a recipe acquisition means for acquiring a recipe for one batch of food to be produced using the raw materials, a quantity acquisition means for acquiring the number of the food to be produced, and a cost calculation means for calculating the production cost per food unit based on the cost, the recipe, and the quantity.

[0007] Another aspect of the present invention is a method for managing income and expenditures executed by a computer, the method including a raw material cost acquisition step for acquiring the cost of raw materials, a recipe acquisition step for acquiring a recipe for one batch of food to be produced using the raw materials, a quantity acquisition step for acquiring the number of food items to be produced, and a cost calculation step for calculating the production cost per food item based on the cost, the recipe, and the quantity.

[0008] Another aspect of the present invention is a program for causing a computer to execute the following steps: a raw material cost acquisition step for acquiring the cost of raw materials; a recipe acquisition step for acquiring a recipe for one batch of food to be produced using the raw materials; a quantity acquisition step for acquiring the number of food items to be produced; and a cost calculation step for calculating the production cost of each food item based on the cost, the recipe, and the quantity. [Effects of the Invention]

[0009] According to the present invention, it is possible to provide an income and expenditure management system, an income and expenditure management method, and a program that can grasp the production costs of food according to the amount of preparation. [Brief explanation of the drawings]

[0010] [Figure 1] 1 is a diagram showing an income and expenditure management system according to an embodiment of the present invention. [Figure 2] FIG. 2 is a block diagram showing the hardware configuration of a server according to the embodiment. [Figure 3] FIG. 2 is a functional block diagram showing an example of a functional configuration of a server according to the present embodiment. [Figure 4] 10A and 10B are diagrams illustrating an example of screen transitions when inputting cost calculation data on a user terminal. [Figure 5] 10A to 10C are diagrams illustrating an example of screen transitions when inputting a recipe on a user terminal. [Figure 6] 10A to 10C are diagrams illustrating an example of screen transitions when inputting the number of food items to be produced on a user terminal. [Figure 7] FIG. 10 is a diagram showing an example of screen transitions when correcting the number of food products to be produced in one day on a user terminal. [Figure 8] FIG. 10 is a diagram showing an example of a screen transition when post-production losses on a user terminal are reflected in the number of food products produced. [Figure 9] 10 is a flowchart showing an example of the flow of a cost calculation process according to the present embodiment. [Figure 10] 10 is a target confirmation screen based on the production quantity after reflecting production losses, displayed on an application on a user terminal. [Figure 11] This is a daily closing confirmation screen displayed on an application on a user terminal. [Figure 12] This is a screen for checking and correcting the number of items to be prepared, which is displayed on the application on the user's device. [Figure 13] 10A and 10B are diagrams illustrating an example of screen transitions during order processing on a user terminal. [Figure 14] FIG. 10 is a schematic diagram showing an example of balance information output by a server to a user terminal. [Figure 15] FIG. 10 is a diagram illustrating an example of inputting various information using IoT. DETAILED DESCRIPTION OF THE INVENTION

[0011] <System configuration> Hereinafter, an embodiment of the present invention will be described with reference to the drawings. 1 is a diagram showing an income and expenditure management system 100 according to this embodiment. The income and expenditure management system 100 provides a service that allows food manufacturers who purchase raw materials and manufacture food from the raw materials to easily manage their income and expenditure.

[0012] The income and expenditure management system 100 is realized by a server 1 that transmits and receives various information to and from a user terminal 2 and an ingredient manufacturer terminal 3 via a communication network such as the Internet. The server 1 is an information processing device (computer) that provides the user terminal 2 with various information related to income and expenditure such as food production, and functions as a server.

[0013] The user terminal 2 is an information processing device used by a user who receives the income and expenditure management service. The user is a food manufacturer who purchases raw materials and produces food from the raw materials. The user terminal 2 is configured as a smartphone, tablet, personal computer, etc. The user terminal 2 may exchange various information with the server 1 using a pre-installed program, or may exchange various information via a web browser.

[0014] The user terminal 2 transmits information about the use of ingredients for food to the server 1 and obtains the production cost of the food from the server 1. The information about the use of ingredients for food includes the cost of the ingredients and the recipe for one batch of food (the combination and allocation of ingredients, etc.). The user terminal 2 may obtain multiple numerical values ​​as the cost. For example, even for the same ingredient, the cost may change depending on the timing of purchase, so the user terminal 2 may obtain these multiple cost values ​​and obtain, for example, an average amount as the cost.

[0015] The raw material manufacturer terminal 3 is an information processing device used by a manufacturer that supplies raw materials. The raw material manufacturer terminal 3 is configured by a personal computer, tablet, smartphone, etc. The raw material manufacturer terminal 3 may exchange various information with the server 1 using a pre-installed program, or may exchange various information via a web browser.

[0016] The raw material manufacturer terminal 3 registers information such as specifications containing various information on raw material components, additives, allergies, etc., in the server 1, and the server 1 can output user usage information showing how the raw materials are being used by users in response to a request from the raw material manufacturer terminal 3. The provision of user usage information motivates raw material manufacturers to register specifications in the server 1, as it allows them to understand the actual usage of raw materials.

[0017] Although the type of food manufacturer is not limited, in the following explanation, the user will be referred to as a bread manufacturer that produces bread and other products using raw materials such as wheat, and the manufacturer that supplies raw materials will be referred to as a raw material manufacturer that provides the raw materials necessary for producing bread.

[0018] 1, only one user terminal 2 is shown, but the income and expenditure management service provided by the server 1 is also provided to other user terminals (not shown). The server 1 also exchanges various information with other raw material manufacturer terminals in addition to the illustrated raw material manufacturer terminal 3.

[0019] <Hardware configuration> Next, we will explain an example of hardware that makes up the server 1. Fig. 2 is a block diagram showing the hardware configuration of the server 1 included in the income and expenditure management system 100 according to this embodiment. The server 1 includes a CPU (Central Processing Unit) 11 as a processor, a ROM (Read Only Memory) 12, a RAM (Random Access Memory) 13, a bus 14, an input / output interface 15, an output unit 16, an input unit 17, a storage unit 18, a communication unit 19, and a drive 20.

[0020] The CPU 11 executes various processes in accordance with programs recorded in the ROM 12 or programs loaded from the storage unit 18 into the RAM 13. The RAM 13 also stores data and the like required for the CPU 11 to execute various processes. The CPU 11, the ROM 12, and the RAM 13 are interconnected via a bus 14. An input / output interface 15 is also connected to this bus 14.

[0021] The input / output interface 15 is connected to an output unit 16, an input unit 17, a storage unit 18, a communication unit 19, and a drive 20. The output unit 16 is composed of a display, a speaker, etc., and outputs various information as images and sounds. The input unit 17 is composed of a touch panel display, a keyboard, a mouse, etc., and inputs various information. The storage unit 18 is composed of a hard disk, a DRAM (Dynamic Random Access Memory), etc., and stores various data. The communication unit 19 communicates with other devices via a network including the Internet.

[0022] Removable media 21, such as a magnetic disk, optical disk, magneto-optical disk, or semiconductor memory, is appropriately attached to the drive 20. Programs read from the removable media 21 by the drive 20 are installed in the storage unit 18 as needed. The removable media 21 can also store various data stored in the storage unit 18 in the same way as the storage unit 18.

[0023] The hardware configuration described here is merely an example. The computer described in this embodiment, including the server 1, may have a configuration similar to that shown in FIG. 2, or a different configuration. The computer may also be composed of two or more computers. The user terminal 2 and the material manufacturer terminal 3 in FIG. 1 are, for example, smartphones, tablets, or personal computers having the same hardware configuration as that shown in FIG. 2.

[0024] <Functional configuration> Next, a description will be given of the functional configuration of the server 1. Fig. 3 is a functional block diagram showing an example of the functional configuration of the server 1 according to this embodiment. As shown in FIG. 3, the server 1 includes a raw material cost acquisition unit 31, a recipe acquisition unit 32, a quantity acquisition unit 33, a cost calculation unit 34, a sales information management unit 35, an order management unit 36, and an income / expense information output unit 37 as functional units realized on a processor (CPU 11). In addition, a database 90 is constructed in the server 1 as a storage unit for storing various types of information. In the database 90, raw material information on raw materials, recipe information on recipes for each preparation unit, sales information on the number of products manufactured and the number of products sold, order information on orders, expense information on expenses (rent, labor costs, utility costs, tool costs, etc.), etc. are registered. The information registered in the database is read and used in various processes described later. Information obtained or calculated in various processes described later is also registered in the database 90. Note that the database 90 may be arranged outside the server 1, and various types of information may be read via a communication network. It is assumed that raw material information, such as information on the ingredients and amounts contained in the raw materials (e.g., specifications, etc.), has been acquired in advance from the manufacturers of each raw material, and that the acquired information is stored in database 90.

[0025] <Raw Material Cost Acquisition Department 31> The raw material cost acquisition unit 31 is a raw material cost acquisition means for acquiring the cost of raw materials. In this embodiment, the raw material cost acquisition unit 31 calculates and acquires the cost of raw materials based on calculation data for raw materials input through the user terminal 2. Note that the method for calculating the cost of raw materials by the raw material cost acquisition unit 31 is not particularly limited. For example, the raw material cost acquisition unit 31 may input the calculation data into pre-set table data to acquire the cost of raw materials.

[0026] An application for receiving the income and expenditure management service provided by the server 1 is pre-installed on the user terminal 2, and the user operates the user terminal 2 to start the application and inputs data for cost calculation on the application.

[0027] The input of data for cost calculation will be described with reference to Fig. 4. Fig. 4 is a diagram showing an example of screen transitions when inputting data for cost calculation on the user terminal 2.

[0028] FIG. 4(a) is an ingredient selection screen displayed on an application on the user terminal 2. The user operates the user terminal 2 to select ingredients to be used in producing food. In this example, the user inputs a keyword for wheat flour, a semi-strong flour mainly used for French bread, and "wheat flour 100" and "wheat flour 300" are displayed as selection candidates. When the user selects an ingredient to use from the selection candidates, the screen transitions from FIG. 4(a) to FIG. 4(b).

[0029] FIG. 4(b) is an ingredient confirmation screen displayed on the application of the user terminal 2. FIG. 4(b) shows a product image of the flour 100 selected by the user, along with a "No" and "Yes" operation section for prompting the user to confirm whether the ingredients selected are correct. If the user selects "No," the screen of FIG. 4(b) closes and transitions to the screen of FIG. 4(a) or another screen. If the user selects "Yes," the screen transitions from FIG. 4(b) to FIG. 4(c).

[0030] Figure 4(c) shows an input screen for cost calculation data displayed on the application of the user terminal 2. A product image of 100 grams of flour selected by the user is displayed, along with a volume input section for inputting the volume in grams (g) and a unit price input section for inputting the unit price in grams. Because the volume is determined by the manufacturer's specifications, the volume input section is configured as a selectable pull-down menu that allows selection from pre-set candidate values ​​(specification values: 1000, 900, 800). The unit price input section is configured to allow input of any value using a keyboard or the like, as it varies depending on the time and place of purchase. The user selects the volume through the volume input section and inputs the unit price through the unit price input section. The raw material cost acquisition section 31 acquires the volume and unit price entered on the user terminal 2 via the communication network.

[0031] 4 may also display information indicating whether a raw material can be used overseas. This information indicating whether a raw material can be used overseas is also registered as raw material information in the database 90 based on specifications or input by an operator, etc.

[0032] <Recipe Acquisition Section 32> Next, the recipe acquisition unit 32 will be described. The recipe acquisition unit 32 is a recipe acquisition means that acquires a recipe for one batch of food to produce multiple pieces of food using raw materials. One batch is, for example, a process for producing 20 pieces (multiple pieces) of food such as bread. The recipe acquisition unit 32 of this embodiment acquires a recipe for one batch input through the user terminal 2. The user operates the user terminal 2 to input the recipe for one batch. The recipe acquisition unit 32 may acquire the type (information indicating the manufacturer of the product, etc.) of each ingredient together with the amount from, for example, a terminal of a bakery staff member.

[0033] A recipe input for one batch by a user will be described with reference to Fig. 5. Fig. 5 is a diagram showing an example of screen transitions when a recipe is input on the user terminal 2.

[0034] FIG. 5(a) is a selection screen for food to be prepared that is displayed on the application of the user terminal 2. In FIG. 5(a), "anpan" and "sliced ​​bread" are displayed as selection options, along with a free input field for specifying food that is not included in the selection options. The user selects the food to be prepared that they wish to input on the user terminal 2. When the user selects the food to be prepared, the screen transitions from FIG. 5(a) to FIG. 5(b).

[0035] FIG. 5(b) is an ingredient display screen for the food to be prepared, displayed on the application of the user terminal 2. In this example, the ingredients for the bean bun selected by the user are displayed as "wheat," "oil and fat," "yeast," and "fillings." This ingredient display screen also functions as an ingredient selection screen for selecting ingredients by inputting the type and volume. For example, when the user selects an ingredient on the ingredient display screen by tapping, the screen transitions from FIG. 5(b) to FIG. 5(c).

[0036] Figure 5(c) shows a screen for inputting the type and volume of ingredients for the food to be prepared, displayed on the application of user terminal 2. In this example, a screen is displayed for inputting the type and volume of flour selected by the user from among the ingredients for anpan. The type includes information for identifying the ingredients, such as the brand.

[0037] FIG. 5(c) shows a first volume input section for inputting the type of flour to be used, "Flour to be Used 1," and the volume of "Flour to be Used 1" in grams, as well as a second volume input section for inputting a different type of flour, "Flour to be Used 2," and the volume of "Flour to be Used 2" in grams. In this way, the user can set multiple types of the same ingredient. A food ingredient type and volume input screen, such as that shown in FIG. 5(c), is prepared for each ingredient. When another ingredient, such as "oils and fats," "yeast," or "ingredients," is selected on the ingredient selection screen in FIG. 5(b), a type and volume input screen for the selected "oils and fats," "yeast," or "ingredients" is displayed.

[0038] The recipe acquisition unit 32 acquires the type and volume of each ingredient input via the user terminal 2 via the communication network. In this example, the type and volume of each ingredient are input by the user, but the method for selecting the type and volume of each ingredient by the user is not limited to this method. For example, the type and volume of ingredients may be set in advance for each food product, and the user may use the set type and volume as is or modify them.

[0039] <Number Acquisition Unit 33> Next, the number acquisition unit 33 will be described. The number acquisition unit 33 is a number acquisition means that acquires the number of food items to be produced. The number acquisition unit 33 of this embodiment acquires the number of food items input via the user terminal 2.

[0040] Inputting the number of food items will be described with reference to Figures 6 and 7. Figure 6 is a diagram showing an example of screen transitions when inputting the number of food items to be produced on the user terminal 2. Figure 7 is a diagram showing an example of screen transitions when inputting a correction to the number of food items to be produced in one day on the user terminal 2.

[0041] FIG. 6(a) is a list screen of ingredients, composition, and preparation amounts of food to be prepared, displayed on an application on user terminal 2. FIG. 6(a) shows the ingredients, composition, and preparation amount entered by the user for each ingredient, as well as the number of food items corresponding to the preparation amount. Also, at the bottom of FIG. 6(a), there is a correction selection section for correcting the number of food items, and an OK selection section for accepting the number. When the user operates the correction selection section to select to correct the number of food items, the screen transitions from FIG. 6(a) to FIG. 6(b). On the other hand, when the user selects and operates the OK operation section to accept the number of food items, the screen transitions from FIG. 6(a) to FIG. 6(c).

[0042] FIG. 6(b) is a screen for correcting the number of food items displayed on the application of user terminal 2. In FIG. 6(b), the name of the food item to be corrected, "anpan," is displayed along with the currently set number of "20 pieces," and a - button and a + button for decreasing the number. The user operates the - button or + button on user terminal 2 to correct the number. When the correction is complete, the screen returns from FIG. 6(b) to FIG. 6(a).

[0043] Fig. 6(c) is a food and quantity display screen that shows the food items and their quantities that have been entered to be prepared, displayed on the application of the user terminal 2. Fig. 6(c) displays the date of preparation, the food items to be produced on that day, and their quantities, as well as an add selection section for adding new food items. When the user selects the add selection section, the screen returns to the food selection screen of Fig. 6(a).

[0044] FIG. 7(a) is a food and quantity display screen displayed on an application on user terminal 2, showing the food items and their quantities to be produced on the preparation day. FIG. 7(a) shows the food items to be produced on the preparation day, including "anpan," "bread," "pizza bread," "curry bread," and "croissants," along with the number of each item. FIG. 7(a) also shows the total number of each food item to be produced (100), along with a breakdown of 80 units ("store target"), which represents the number to be kept in the store, and 20 units ("wholesale"), which represents the number to be shipped to wholesalers. The "wholesale" number indicates the number to be delivered to a supplier other than the store. A "wholesale" order, for example, is an order from a wholesale company that operates a bread subscription service. In this example, there are two orders for sets of 10. Based on these order numbers, the store target value and the number to be prepared may be proposed. When the correction selection section at the bottom of Figure 7(a) is operated, the screen changes from Figure 7(a) to Figure 7(b), and when the OK selection section at the bottom of Figure 7(a) is operated, the screen changes from Figure 7(a) to Figure 7(c).

[0045] Figure 7(b) is a screen for modifying the food products to be produced and their quantity, displayed on the application on user terminal 2. Figure 7(b) displays a selection operation section that allows the user to select "Make more" or "Increase wholesale quantity." Selecting "Make more" transitions to a screen for modifying the quantity of food products to be produced, and selecting "Increase wholesale quantity" transitions to a screen for modifying the wholesale quantity. The user modifies the number of food products to be produced, the wholesale quantity, etc. on each screen.

[0046] Figure 7(c) is a confirmation screen displayed on the application on user terminal 2 for the target number of food items to be stocked in the store and the number of items to be provided to wholesalers. Figure 7(c) displays the target number of items to be stocked in the store (80 items) and the minimum number of items that must be produced (72 items), as well as the number of wholesale orders. Also, at the bottom of Figure 7(c) are displayed "Confirm Wholesale," which transitions to the wholesale service screen, and "Complete," which indicates completion of confirmation. When the user selects "Confirm Wholesale," the screen transitions to the service provided by the wholesale delivery destination. When the user selects "Complete," the confirmation screen in Figure 7(c) is closed.

[0047] Next, a process for reflecting post-production losses by a user will be described with reference to Fig. 8. Fig. 8 is a diagram showing an example of screen transitions when post-production losses on user terminal 2 are reflected in the production quantity of food products.

[0048] FIG. 8(a) is a loss reflection screen displayed on an application on the user terminal 2, which reflects production losses in the production quantity. In FIG. 8(a), an input section is set for each food item to check whether or not there was loss during production. In the input section, "◯" indicates that there was no loss, and "×" indicates that there was loss. When "×" is selected, the screen transitions to the screen shown in FIG. 8(b). FIG. 8(b) is an input screen for inputting the production quantity reflecting post-production losses. As shown in FIG. 8(b), the production quantity reflecting post-production losses is input by selecting a value that is set in advance based on the production quantity. The multiple-choice format prevents the input of an obviously incorrect value. Examples of production losses include losses when the number of units is smaller than expected or losses when the product becomes unusable due to burning or other reasons.

[0049] As described above, information regarding the number of products is input by the user on the user terminal 2, and the number acquisition unit 33 acquires the information regarding the number via the communication network.

[0050] <Cost Calculation Department 34> Next, the cost calculation unit 34 will be described. The cost calculation unit 34 is a cost calculation means that calculates the production cost per food unit based on the cost, recipe, and quantity. The cost calculation process by the cost calculation unit 34 will be described with reference to Fig. 9. Fig. 9 is a flowchart showing an example of the flow of the cost calculation process by the income and expenditure management system 100 according to this embodiment.

[0051] In step S1, the raw material cost acquisition unit 31 acquires the raw material costs input by the user (see the description of FIG. 4). The raw material cost acquisition unit 31 registers the raw material costs based on the information acquired from the user terminal 2 via the communication network in the database 90.

[0052] In step S2, recipe acquisition unit 32 acquires a recipe for one batch of food designated by the user (see the description of FIG. 5). The recipe for one batch includes information such as the types and volumes of ingredients required to produce multiple foods in a single preparation process. Recipe acquisition unit 32 registers the recipe based on the information acquired from user terminal 2 via the communication network in database 90.

[0053] In step S3, the quantity acquisition unit 33 acquires the number of food items designated by the user (see the explanations of FIGS. 6 to 8). If a quantity that reflects losses during production or sales is designated, the quantity acquisition unit 33 acquires the quantity that reflects the losses. Furthermore, if an actual sales quantity is designated, the quantity acquisition unit 33 acquires the actual sales quantity as the quantity. Examples of losses during sales include losses due to unsold items and losses due to disposal.

[0054] In step S4, cost calculation unit 34 calculates the production cost per food product based on the recipe for one batch specified by the user, and the cost and quantity of ingredients corresponding to that recipe. The calculated production cost is output to user terminal 2 in response to a viewing request from the user.

[0055] <Sales Information Management Department 35> Next, the sales information management unit 35 will be described. The sales information management unit 35 is a sales information management means that outputs sales-related information to the user terminal 2 in response to a viewing request from the user. The sales information management unit 35 also accepts the selling price of each food item, the price at which it is sold to wholesale, and the like from the user terminal 2. The sales information management unit 35 outputs sales management information to the user terminal 2 in response to a viewing request from the user, for confirming sales targets, daily closing, and the number of items to be prepared for the following day and beyond.

[0056] Referring to FIG. 10, an example of a screen for confirming a sales target output to the user terminal 2 by the sales information management unit 35 will be described. FIG. 10 shows a target confirmation screen based on the production quantity after reflecting production losses, which is displayed on an application on the user terminal 2. In the example of FIG. 10, the target is set to sell 78 units. The 78 units are broken down into, for example, 15 bean buns, 7 loaves of bread, 16 pizza buns, 24 curry buns, and 16 croissants. FIG. 10 also displays the sales target quantity as 72 units. The sales target quantity is calculated, for example, based on a loss forecast and a break-even point. The loss forecast is calculated, for example, based on past performance data. The break-even point is set, for example, based on the production cost calculated by the cost calculation unit 34.

[0057] Referring to FIG. 11, an example of a screen for confirming daily closings output to the user terminal 2 by the sales information management unit 35 will be described. FIG. 11 shows a daily closing confirmation screen displayed on an application on the user terminal 2. FIG. 11 displays the sales target and actual sales for each food item, as well as the time periods in which the items were sold out and the time periods in which sales exceeded a certain percentage. FIG. 11 also shows the total number of unsold items relative to the total target number, along with the number remaining until the total target number. In this example, the bean buns were sold out by 2:00 PM, and the sliced ​​bread was sold out by 1:00 PM. Meanwhile, 80% of the pizza bread was sold by 2:00 PM, but two remained unsold. 80% of the curry bread was sold by 6:00 PM, but four remained unsold. 90% of the croissants were sold by 5:00 PM, but four remained unsold. By checking the target confirmation screen in FIG. 11, the user can adjust the number of foods to stock in the store or the number of foods to provide to wholesalers. The actual sales numbers displayed here are acquired by the quantity acquisition unit 33 and registered in the database 90.

[0058] In addition, an operation unit for processing unsold food items that can be carried over to the next day so that they can be included in the next day's sales, or an operation unit for allowing the user to select whether to offer the items to another wholesaler, may be displayed on the screen.

[0059] Referring to FIG. 12, an example of a screen output to the user terminal 2 by the sales information management unit 35 for confirming the number of items to be prepared for the following day and beyond will be described. FIG. 12 shows a screen for confirming and correcting the number of items to be prepared displayed on the application of the user terminal 2. FIG. 12 shows a screen for confirming and correcting the number of items to be prepared for January 21, the day after January 20. This screen for confirming and correcting the number of items to be prepared displays the number of food items based on sales performance to date: 22 bean buns, 11 loaves of bread, 15 pizza buns, 22 curry buns, and 16 croissants, for a total of 86 items. It also displays comparative information indicating that the number of items prepared is 14% lower than the previous day. Furthermore, FIG. 12 displays a "Yes" button and a "No" button for selecting whether to increase the wholesale quantity, as well as a "Done" button for exiting the confirmation and correction screen for the number of items to be prepared. By checking the confirmation and correction screen for the number of items to be prepared in FIG. 12, the user can ascertain the number of items to be prepared for the following day and adjust the number of items to be provided to wholesalers.

[0060] On the screen for confirming the number of items to be prepared for the following days and beyond, the sales information management unit 35 may display a suggested target number based on management information such as monthly sales targets, gross profit, operating income, etc., gross profit per loaf of bread, etc. Furthermore, if there is already a wholesale sale planned, the sales information management unit 35 may be configured to propose a reduced number of items to be prepared, taking into account the planned sale.

[0061] The quantity acquisition unit 33 may acquire the number of discounted food items sold and the discount rate from the actual sales quantity, thereby reflecting the number of discounted food items and the sales price, and realizing a more accurate income and expenditure calculation.

[0062] <Order Management Department 36> Next, the order management unit 36 ​​will be described. The order management unit 36 ​​is an order management means for receiving and managing orders for raw materials and supplies from users. The order management unit 36 ​​outputs information for confirming information related to orders for raw materials and supplies from users and for placing orders to the user terminal 2.

[0063] The order management unit 36 ​​manages two types of order processing: active order processing by a user and passive order processing. First, an example of active order management by the order management unit 36 ​​will be described with reference to Fig. 13. Fig. 13 is a diagram showing an example of screen transitions during order processing on the user terminal 2.

[0064] Fig. 13(a) is an order target selection screen for selecting an order target displayed on an application on the user terminal 2. Fig. 13(a) displays a plurality of items including raw materials and supplies as order targets. When the user operates the user terminal 2 to select an item to be ordered, the screen transitions to the screen shown in Fig. 13(b) for selecting the selected product to be ordered.

[0065] Figure 13(b) is a product selection screen displayed on the application of the user terminal 2, where the product to be ordered is selected. In this example, the user selects materials as the item to be ordered on the order item selection screen of Figure 13(a), and Figure 13(b) shows a product group of materials, such as boxes (boxes for XX) and bags of a specific format (△△ bags) specified by the subscription service. When the user selects the product they wish to purchase from the product group displayed on the user terminal 2, the screen transitions to Figure 13(c).

[0066] FIG. 13(c) is a confirmation screen displayed on the application of the user terminal 2 for confirming the purchase quantity of the selected product, etc. In this example, the user has selected boxes for the subscription service on the product selection screen of FIG. 13(b), and FIG. 13(c) shows the order quantity of 1,000 boxes, which is the selected product. FIG. 13(c) also shows an order timing confirmation section for confirming whether the timing of the current order is as planned. The order timing confirmation section includes options such as "purchase earlier than planned," "purchase as planned," and "purchase later than planned," and the user can register in the database 90 whether the timing of the current order is as planned by operating the order timing confirmation section.

[0067] Next, an example of passive order management by the order management unit 36 ​​will be described. The order management unit 36 ​​has a notification function that determines the need for replenishment of ingredients based on information about ingredients associated with the user, the number of foods to be manufactured, etc., and notifies the user terminal 2 when replenishment is necessary. Note that the replenishment warning notification may be sent periodically based on an order schedule registered in advance in the database 90.

[0068] The notification to the user terminal 2 is executed, for example, by displaying a message such as "Raw material XX is running low soon" on the top page of the application on the user terminal 2. When displaying this message, discount information such as "X% off when ordering in bulk" may also be displayed.

[0069] Regardless of whether the user actively or passively places an order, the ordered items are registered in database 90 as the cost price of the food. Note that, even if the purchase quantity is 1,000 units, the entire purchase quantity is not included in the cost price. For example, if the number of items used (manufactured) in January is 900 units, only 900 units will be included in the cost price of the food.

[0070] <Income and expenditure information output unit 37> Next, the income and expenditure information output unit 37 will be described. The income and expenditure information output unit 37 is an income and expenditure management means that outputs income and expenditure information such as income and expenditure for a predetermined period (for example, monthly or annually) based on the cost price of food. An example of the income and expenditure information output by the income and expenditure information output unit 37 will be described with reference to Fig. 14. Fig. 14 is a schematic diagram showing an example of income and expenditure information output to the user terminal 2 by the server 1.

[0071] 14, the income and expenditure information output unit 37 acquires information necessary for calculating income and expenditure information, such as various expense information equivalent to labor costs related to food production, operating and administrative expenses such as rent, utility costs, etc., account information such as bank account balances, and equipment cost depreciation costs, from the user via the user terminal 2. The user can input this information using an application on the user terminal 2.

[0072] The income and expenditure information output unit 37 outputs income and expenditure information regarding income and expenditure for a predetermined period based on information necessary for calculating the income and expenditure information obtained from the user terminal 2. The income and expenditure information output unit 37 outputs income and expenditure information such as gross profit (gross profit) obtained by subtracting the cost of food from the sales of food, operating profit obtained by subtracting selling and administrative expenses and general administrative expenses from the gross profit, ordinary profit taking into account non-operating income and expenses, and a profit and loss statement (P / L). When a user sends a viewing request from the user terminal 2 to the server 1, the income and expenditure information output unit 37 of the server 1 sends income and expenditure information according to the content of the viewing request from the user terminal 2 that made the viewing request. The user can easily check the content of this income and expenditure information on an application on the user terminal 2.

[0073] The income and expenditure information output unit 37 may output at least one of the following information based on the amount and type of each ingredient acquired by the recipe acquisition unit 32 and the ingredient information of each ingredient stored in the database 90: Export availability for each country (outputs export availability by checking against each country's regulations) Nutritional information contained in food (nutrient information for each food) Information on food labels

[0074] <How users enter data> In the example described above, the user inputs various pieces of information by manually operating the user terminal 2, but this is not a limitation. For example, the configuration may be such that various pieces of information are input based on voice information input through a microphone of the user terminal 2 and transmitted from the user terminal 2 to the server 1.

[0075] Also, various user information may be input using the so-called Internet of Things (IoT). Fig. 15 is a diagram showing an example of input of various information using IoT. As shown in Fig. 15, cameras 52, 54, and 56 are installed on cooking appliances such as an oven 51 and a proofing machine 53 installed in the store, as well as on a cash register 55 where food payments are made.

[0076] Camera 52 of oven 51 and camera 54 of proofing machine 53 capture images of food (bread) during production. The captured images are used to obtain the number of food products produced by image analysis. Image analysis processing may be performed by the cooking equipment such as oven 51 or proofing machine 53, or may be performed by user terminal 2 or server 1. Images or image analysis results obtained by oven 51 or proofing machine 53 may be sent to server 1 via user terminal 2, or may be sent directly from oven 51 or proofing machine 53 to server 1. Furthermore, oven 51 and proofing machine 53 may be configured to measure weight and obtain the number of items based on the weight, rather than performing image analysis.

[0077] Camera 56 of cash register 55 captures images of the food to be sold. The images captured by camera 56 of cash register 55 are used to obtain the number of food items sold through image analysis. The images captured by camera 56 of cash register 55 or the results of image analysis may be transmitted to server 1 via user terminal 2, or may be transmitted from cash register 55 to server 1 via a POS system or the like.

[0078] In this way, by utilizing IoT, the user can input the number of units manufactured and the number of units actually sold without being aware of it, while avoiding human error and realizing a highly convenient and accurate income and expenditure management system 100.

[0079] <Other> (1) As described above, the income / expense management system 100 of this embodiment includes a raw material cost acquisition unit 31 that acquires the cost of raw materials, a recipe acquisition unit 32 that acquires a recipe for one batch of food to be produced using raw materials, a quantity acquisition unit 33 that acquires the number of food items to be produced, and a cost calculation unit 34 that calculates the production cost per food item based on the cost, recipe, and quantity. (7) In addition, the income / expense management method executed by the computer of this embodiment includes a raw material cost acquisition step for acquiring the cost of raw materials, a recipe acquisition step for acquiring a recipe for one batch of food to be produced using the raw materials, a quantity acquisition step for acquiring the number of food items to be produced, and a cost calculation step for calculating the production cost per food item based on the cost, recipe, and quantity. (8) Similarly, the program installed on the server 1 causes the computer to execute a raw material cost acquisition step for acquiring the cost of raw materials, a recipe acquisition step for acquiring a recipe for one batch of food to be produced using the raw materials, a quantity acquisition step for acquiring the number of food items to be produced, and a cost calculation step for calculating the production cost of each food item based on the cost, recipe, and quantity. By configuring the income and expenditure management system 100, the income and expenditure management method, and the program as described above, the user can accurately grasp the production cost of food according to the amount of food actually prepared during production.

[0080] (2) Furthermore, the number acquisition unit 33 of this embodiment may acquire the number of food items that reflects losses during production, sales, or both. This allows losses that occur during production and sales to be reflected in the cost price of food, allowing for more accurate income and expenditure calculations that take losses into account.

[0081] (3) Furthermore, the number acquisition unit 33 of this embodiment acquires the number of food items actually sold after production as the number of food items. This allows you to calculate income and expenditures by taking into account the actual sales volume. It also allows you to understand the manufacturing cost per actual sales volume.

[0082] (4) Furthermore, the raw material cost acquisition unit 31 of this embodiment acquires the raw material cost based on the volume and purchase price of the raw material. In this embodiment, the purchase price is an amount according to the volume (for example, the price per gram, etc.), but this is not limited thereto and may be the actual purchase price, etc. This allows the cost of raw materials for one batch to be accurately calculated based on the volume and purchase price, resulting in even more accurate income and expenditure calculations.

[0083] (5) In addition, the income and expenditure management system 100 of this embodiment further includes an income and expenditure information output unit 37 that acquires expense information regarding the production of food within a specified period and outputs income and expenditure information regarding income and expenditure within the specified period based on the production cost and expense information calculated by the cost calculation unit 34. This allows for accurate understanding of income and expenditures for a specified period, such as daily, monthly, or yearly, using costs calculated on a per-unit basis, enabling even small-scale businesses to manage their operations in a planned manner based on manufacturing costs.

[0084] (6) In addition, the recipe acquisition unit 32 of this embodiment acquires the amount and type of each raw material, and the income / expense information output unit 37 outputs at least one of the following information based on the raw material information, amount, and type of each raw material: whether the food is exportable to each country, information about the nutrients contained in the food, and information to be listed on the food label. This makes it possible to indicate whether a product can be exported according to the regulations of each country. It also makes it possible to show the nutritional information contained in the food. It also makes it possible to show the information that should be printed on the food label. This also makes it possible for bakeries, for example, to refer to the information themselves without having to request it from another organization.

[0085] Although one embodiment of the present invention has been described above, the present invention is not limited to the above-described embodiment, and modifications, improvements, etc. within the scope of achieving the object of the present invention are included in the present invention.

[0086] Furthermore, the above-described series of processes can be executed by hardware or software. In other words, the above-described functional configuration is merely an example and is not particularly limited. That is, it is sufficient for the server 1 to have the functionality to execute the above-described series of processes as a whole, and the type of functional block used to realize this functionality is not particularly limited to the above example. Furthermore, the location of the functional block is not particularly limited and may be arbitrary. For example, the functional block of the server 1 may be transferred to another device, etc. Conversely, the functional block of another device may be transferred to the server, etc. Furthermore, one functional block may be configured as a single piece of hardware, a single piece of software, or a combination thereof.

[0087] When a series of processes is executed by software, the programs constituting the software are installed onto a computer or the like from a network or a recording medium. The computer may be a computer incorporated into dedicated hardware. The computer may also be a computer capable of executing various functions by installing various programs, such as a server, a general-purpose smartphone, or a personal computer.

[0088] The recording medium containing such a program may be configured as not only a removable medium (not shown) that is distributed separately from the device main body in order to provide the program, but also a recording medium that is provided in a state that it is pre-installed in the device main body, etc. Since the program can be distributed via a network, the recording medium may be installed in or accessible to a computer that is connected or connectable to the network.

[0089] In this specification, the steps describing the program recorded on the recording medium include not only processes that are performed in chronological order, but also processes that are not necessarily performed in chronological order but are performed in parallel or individually. Also, in this specification, the term "system" means an overall device composed of multiple devices or multiple means, etc. [Explanation of symbols]

[0090] 1 server 2. User terminal 3 Raw material manufacturer terminal 31 Raw Material Cost Acquisition Department 32 Recipe Acquisition Unit 33 Quantity Acquisition Unit 34 Cost Calculation Department 35 Sales Information Management Department 36 Order Management Department 37 Income and expenditure information output section 100 Income and expenditure management system

Claims

1. A raw material cost acquisition means for acquiring the cost of raw materials; a recipe acquisition means for acquiring a recipe for one batch of food to be produced using the raw materials; a quantity acquisition means for acquiring the number of the food products to be produced; a cost calculation means for calculating a production cost per unit of food based on the cost, the recipe, and the number of units; An income and expenditure management system equipped with:

2. The number acquisition means acquires the number of the food items that reflects losses at the time of production, at the time of sale, or at both times. The income and expenditure management system according to claim 1 .

3. The number acquisition means acquires the number of the food items actually sold after the food items are manufactured as the number of the food items. The income and expenditure management system according to claim 1 or 2.

4. The raw material cost acquisition means acquires the cost of the raw material based on the volume and purchase price of the raw material. The income and expenditure management system according to claim 1 or 2.

5. and a balance information output means for acquiring expense information relating to the production of the food product within a predetermined period, and outputting balance information relating to the balance of the food product within the predetermined period based on the production cost calculated by the cost calculation means and the expense information. The income and expenditure management system according to claim 1 or 2.

6. The recipe acquisition means acquires the amount and type of each ingredient, the income / expenditure information output means outputs at least one of information on whether each raw material is exportable to each country, information on nutrients contained in the food, and information to be written on a food label of the food, based on the raw material information, the amount, and the type of each raw material; The income and expenditure management system according to claim 5 .

7. A method for managing income and expenditures executed by a computer, comprising: a raw material cost acquisition step of acquiring the cost of raw materials; a recipe acquisition step of acquiring a recipe for one batch unit for producing a plurality of food products using the raw materials; a number acquisition step of acquiring the number of the food products to be produced; a cost calculation step of calculating a production cost per unit of food based on the cost, the recipe, and the number of units; Income and expenditure management methods including.

8. a raw material cost acquisition step of acquiring the cost of raw materials; a recipe acquisition step of acquiring a recipe for one batch unit for producing a plurality of food products using the raw materials; a number acquisition step of acquiring the number of the food products to be produced; a cost calculation step of calculating a production cost per unit of food based on the cost, the recipe, and the number of units; A program for executing the above on a computer.

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