|
Counting your inventory is easy,
fast and accurate
Who has the time? With the Restaurant Management Software you can make inventory easy and save a lot of time while having an accurate count and extension of your inventory. The program lets you select how and when to take an inventory and gives you several easy methods to update your prices from an easy feature that you can use to receive the items from your invoice to downloading your price history directly from the US Foods website.
Scroll down for more information on
how it works.
Your inventory can be broken down into groups of areas and categories. First look at areas. You can create as many areas as you need and add new ones at any time. You can keep it simple and have the basic areas like Cooler, Freezer and Storage Room or you can create specific areas like Cooler#1, Cooler#2, Main Freezer, Cooks Line Freezer or any area that you want to count separately. This is very useful when you have a lot of items to count and it also gives you a better view of what is in each area of your restaurant. If there was a mistake in counting it is easier to locate and identify the problem area and correct it.
Creating categories for your products can be as simple as creating the areas. You can keep it simple and have all food items in a category of food or you can break out certain products into separate categories like Meats, Seafood, Produce, Fresh Steaks or any category you want. Then when you have entered the inventory counts the program can print out a report that shows the total amount on hand of each category and the total inventory value.
The "Inventory" screen is arranged in the order of Area and Product description and can be re-arranged by Area and Location if that is how you want to count your inventory. Its your choice on how you count your inventory and when.
Printing count sheets
You can print count sheets at any time and in the order of area and product description or by area and item location..
|
|
