Managing Menu Items

Managing Menu Items

Menu Item Analysis Menu Item Analysis has the following benefits: Visually review the performance of each menu item with ease Analyze menu items with greater efficiency Easily see where you are doing well and where you can improve Setup Menu Items The Menu Item Analysis has two main components that need to be setup – Menu Items and Menu Item Links Menu Items Allows the user to set the details for each Menu Item including: Estimated Cost, Price, Target Margin, etc. Menu Item Links Allows the user to link together more than one item. This is especially helpful when the … Continued
Creating a Memorized Journal Entry

Creating a Memorized Journal Entry

Recurring Transactions are set up using memorized transactions. The Memorized Transaction functionality allows the user to save a template that can be used over and over again (automatically or manually) without having to re-key all the details. For your monthly payroll expense you might want to use a memorized Journal Entry. Step 1 – Create a Journal Entry or use an existing entry. In this example we have created Rent Journal Entry. Then Memorize the entry by going to Action>Memorize.This will open the Memorize window with the fields described below: Memorized Template Name – type the name you want for the template … Continued
Payroll Journal Entry Overview

Payroll Journal Entry Overview

Payroll Journal Entry Overview The Payroll Journal Entry window is used to record the journal entry from your outside payroll provider and at the same time ‘true-up’ the labor accrual entries that were created from the POS import each day of the pay period. Labor accrual entries are made from two sources: hourly wages through the POS integration by way of Job Titles and salaried wages through set daily accruals amounts on the Location setup.There are two unique fields on the Payroll Journal Entry transaction that set it apart from the normal Journal Entry transaction. There is a place to … Continued
Entering Invoices at the Restaurant Location

Entering Invoices at the Restaurant Location

Welcome to the ‘AP Invoice for Managers’ video tutorial for entering invoices at the restaurant location. The AP Invoice is part of Purchasing within the Operations module of Restaurant365. During this training we will cover the following features and topics: Launching a new AP Invoice Recording Invoice Adjustments Entering Line Items By the way, sometimes you will see the term Accounts Payable abbreviated or referred to as “AP” in the system and on reports. One of the most important things profitable restaurants do is closely track their food & beverage costs on a weekly basis. Doing so can lower a … Continued
Recipe Costing

Recipe Costing

Recipe Recipes are item records where Type = Recipe To view recipes, go to Operations – Inventory – Recipes in the left hand ribbon and open the desired record. To create a new recipe go to ‘Item’ in the top ribbon, then select ‘New Recipe’ and a new ‘Recipe’ window will open. Fill in the following fields for each new recipe: Fill out required fields: General Tab Name (required) Available In Inventory One key field is the Available In Inventory check box on the General tab.  If checked this allows you to have this recipe on Stock Counts, Item Transfers, and Waste Log … Continued
Item Costing

Item Costing

Overview: The system is equipped with multiple fields to help track item cost based on purchases and stock counts. This feature requires additional setup and maintenance elements. Setup There are  five different records in Restaurant365 that will drive item costing functionality: Vendors Units of Measure Purchased Items Item Location (Optional) Vendor Items (Optional) Vendors   On the vendor record the dropdown field named Entry can be set to ‘by Account’ or ‘by Item.’ If ‘by Item’ is selected then when invoices are entered for this vendor the item detail grid will display, if ‘by Account’ then the account grid will … Continued
Entering A Waste Log

Entering A Waste Log

Waste Log Feature – Allows you to account for Inventory Item Waste. This is very similar to the Item Transfer transaction and is used in conjunction with the Item Costing module. As a first step you need to ensure that you have a ‘Waste Account’ assigned to the items you will be recording waste for. Once you have the waste account assigned to your items you will be able to create a waste log. To begin, Click on ‘Item Actions’ and then select ‘New Waste Log’ A new Window will open. Update the header information. The ‘Number’ is auto generated … Continued
Item – Adding a New Purchased (Inventory) Item

Item – Adding a New Purchased (Inventory) Item

Items are part of the Inventory section of the Operations module of Restaurant365. To begin the process of adding a new inventory item to Restaurant365, click on ‘Item’ in the top ribbon. Then select ‘New Purchased Item’.The ‘New Purchased Item’ window appears. You will want to enter an item for everything that is counted as part of a physical stock count. This may include ingredients, spices, supplies, paper, packaging and so forth. Enter the Name, Number, and Description for each item.In the ‘General Tab’ enter the ‘Name’ of the item, ‘Type’ should remain as ‘Purchased’.  You can enter an Item ‘Number’ … Continued
Entering An Item Transfer

Entering An Item Transfer

The Item Transfer function allows you to record item transfers between restaurants. This will ensure your item inventory levels are adjusted as you transfer items. Note: In order to use this feature you must have ‘Item Costing’ Setup. Click on this link to learn more about ‘Item Costing’ To begin select ‘Item’ in the top ribbon, then select ‘Item Transfer’’ A new window will open. Update the Header fields. Then enter the item, quantity and a detail comment (comment is optional) of each item being transferred and select add to add each line item. Number: The transaction Number is auto-generated … Continued
Profit & Loss – Actual Plus Forecast

Profit & Loss – Actual Plus Forecast

Displays each month of the year with actual values for past months and budget values for future months.  Totals these two together to show what the company is ‘on-track’ to do for the year verses the original budget.  Displays variance and % columns. May be filtered by location(s) or legal entity.