Inventory Usage  know what you use and how much of it!
 

One of the great features of this program is the inventory usage tracking tool that gives you the ability to keep track of what is received and what was transferred out of inventory. This is included in the Restaurant Manager and Restaurant Professional versions and can be used to calculate your usage on any and all products.

Scroll down for more information on how it works.

The Inventory usage tab is included in both the Restaurant Manager and Restaurant Professional software and gives you the option to run your inventory as a perpetual inventory where you can receive items from vendor invoices and transfer, or issue products out of inventory and track how much of each product that you use for a given period of time. The use of this feature is optional for the user to use and is not for everybody. It gives the user a wealth of information and is a good choice for large high volume restaurants. It can be used by everybody and takes very little time compared to the wealth of information you receive.

How it works!

In order to get a good usage of the products that you use there are four parts to the equation.

The beginning inventory. After you have finished an accounting period you click on the Reset inventory Usage button on the Inventory Usage tab. This clears the last beginning inventory counts back to zero, copies the ending inventory counts to the beginning inventory, clears the inventory received and inventory issued columns and then clears the On Hand column or ending inventory. Now you are ready to begin a new accounting period and start a new tracking period.

Receive Inventory

As you receive invoices from all vendors use the "Receive Inventory" tool to enter the items you have purchased into your inventory. This easy to use tool serves many functions with each item entered and all you have to do is enter the item number and the price from the invoice. With each item entered into the program , it automatically updates the items case price in the inventory, recalculates the unit price for the count units, recalculates the portion cost of each product transfer or catering cost and each product in the ingredient cost. All this with just entering the item number and case price. As you enter the number of cases received on the invoice, the program converts the case into count units and adds that quantity to the total quantity received for that item. This quantity is added to  each invoice received until it is reset for a new period.

Inventory Issued

The Catering button on the main menu opens a form where you can charge out products used in catering or products that you are issuing out to another cost center like the kitchen or a production line. The program takes the amount or quantity of count units out of inventory by placing the quantity removed from inventory and placing that quantity in the Issued column.

Ending Inventory

When you count your inventory at the end of the accounting period and enter the final count into the inventory tab of the program, the software calculated the actual usage by taking the beginning inventory of each product, adding the received amount of inventory for the period, subtracts the amount of inventory issued or transferred out and subtracts the ending inventory amount of quantity on hand to give you the quantity of each product used for that time period.