This is the view screen where you enter data from your vendor about each product. You can have as many items from as many vendors as you want. This screen lets you break down the item into the way you want to count it in inventory. If you use the Receive Inventory feature of this program it will automatically update the price of the product, last purchased date and recalculate all unit cost. You can easily search for items by description item number or vendor. Duplicating an item is just one button so that you can have an item in many locations such as the kitchen, stock room, bar, wait station and anywhere else you want to count it. No more flipping sheets back and forth looking for an item.

Item Number: This is the item number from your vendor.

Description:  You can enter a description of your own in this field but it is recommended that you use the vendors.

Packsize:  This is the pack or case pack of the item. It also helps when you have the same description of an item with a different size unit.

Caseprice:  Enter the price per case here. when this changes all related parts such as food cost, menu or recipe costing update automatically.

Packed:  In this field you can choose just how you want to break down the case into units of inventory. You can break down an item several ways and not just what the vendors invoice has. This program lets you count it your way, issue it out in a different way and break down food cost again.

Count unit:  This tells the person counting the inventory how you want it counted. There are several built in units and you can make up your own. Buy it by the case and count it by the pound, block, can or what ever you want.

Unit Price: This is a calculated field that gives you the price per unit based on the "Case Price"  and the "Packed" fields. This automatically changes when your case price changes.

Vendor:  Enter the vendors name for this item here. You can have the same item from several vendors

Class:  Class is a way of breaking your inventory down into groups if you want to. Many operators like to class their food into groups like "Meats", "Seafood", "Steaks" or other areas so that they can use the purchase reports to figure cost factors like Meat Cost or Produce Cost. Then you can determine what portion of your total expenses are made up by these categories.

Key Item:  This field lets you tag an item as a key item or a special item separate from your normal inventory. Key Items have their own count sheets and input screen so that you can count these items more often. Several users have used this feature for shift counts of high dollar items or critical items that need to be watched closely as to not get your inventory to low.

Brand:  Brand is the brand name of this item. It may be a national name brand like Kellogg's, Campbell's or a vendors brand.

Last Purchased:  This is the last date that you received this item from your vendor. This lets you know when you bought this item and how long you have had it. This is very helpful spotting slow moving or discontinued items.

You can use this software for any type of restaurant like American restaurants, coffee houses, Japanese restaurants, Italian and Seafood restaurants or Steak Houses. It is designed to be used with any vendors products and item numbers and can be updated electronically form many of the big vendors such as US Food Service, Gordon Food Service, Super and many more.

Fast food restaurants will love how this restaurant software can be quickly adapted and learned.

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