Restaurant Inventory    It's never been easier!
 

Everyone needs to have a good inventory to manage  restaurant expenses and keep supplies at the right level to keep your restaurant or food service operation running at top performance. That's why US Foodservice is now offering its customers the best in restaurant management software to help them manage their inventory and basic accounting chores with speed and ease. This restaurant software lets you create an inventory that's right for your operation, easy to use, and can be learned in just minutes.  Scroll down for more information on how it works.

There is no limit to the number of products or vendors that you can inventory using the Restaurant Management Software program. You can use the RMS system as a perpetual inventory where you track your items in and out of your inventory always keeping a current account of how much of each item you have on hand or use it for a periodic inventory where you count items each week or month or any time you want. You can arrange your products by categories that you create and group items into classes like Meats, Seafood or just Food. You can even inventory items such as glassware or uniforms.

Price updates are a snap with the ability to download directly from  the US Foods website. When you update your inventory by using USFOOD.COM all the products that you use from US Foods are automatically updated and any new items are automatically added for you. No more searching at the end of the month trying to find where new items in your inventory came from and what the price is. You can also use the manual "Receive Inventory" tool to receive products from other vendors and update your items as well. The complete download from US Foods takes less than a minute and gives you accurate prices. This is a huge time saving feature and you will have accurate prices for your inventory.

You can  download your invoices from the web as well. What a great way to track your purchases and product movement.

Duplicate the items and put them where you will inventory them. Take a case of bacon that is in the freezer and then duplicate it and place it in the cooler where you are slacking it out, then duplicate it again and place it on the cooks line. This process really makes counting inventory more accurate and eliminates missing items that are found out of place.

Using the PAR level field to create a  "build to" figure, you can create an order based on your inventory count and PAR or you can manually enter the order yourself. If the program creates a suggested order, you can change it to meet your needs. Then either print the order, email it or upload it to USFOOD.COM

The Restaurant Manager and Restaurant Professional Programs let you use a Bar Code reader to scan your products into your inventory. You can print Bar Codes directly from your inventory for putting on shelves to identify each product and if you are out of an item you can see what is missing.

Arrange your inventory by either the area and by alphabetical listing within each area you create, or use a location number to arrange the products exactly as it is on the shelf. Your inventory count sheets will print in the order that you have selected and keying in the counts is very fast and easy.

The Filter button lets you select many of the fields and filter the entire inventory for the criteria you have in that field. If you have multiple concepts you can have the inventory for each concept in one place and then filter the concept or restaurant area of your choice. Then you can work with one area at a time.  Click the release button and the program lets you see all the items again.

Search your inventory for a product by its description or by the item number. No matter how many items you have in inventory you can find them fast by just typing a few of the numbers or letters.

See your inventory in different ways by clicking on the top of each column and the program will sort the items based on the column selected. Then click on another column and sort it again. It will return back to the normal view by itself.

You can count inventory one way and break products down for use in food costing and recipes another way. The RMS program allows you  to break down a case of product in several ways to make your job easier. You can count by the case for inventory and then by the pound another way. This makes it easy for you to work with a single product in many different ways.

Product usage is based on two methods of receiving inventory items. First, if you are doing a perpetual inventory and are using the receive inventory tool to update your inventory, you are also logging each item purchased into the inventory and accounting for total purchases for that item for a given period of time. If you are not using the receive items tool you can still match the ending inventory counts to the beginning inventory from the previous period and  compare the counts.

There are a number of useful reports based on your inventory such as a detailed extended inventory count showing each item in each area and also a summary report showing the total amount by the categories that you created. Print inventory count sheets on demand.

Set up items to be transferred or for use in catering. You can use the Catering Tab to break down a case of product into another unit size for use in building a catering function or for transferring cost from one location to another.