COGS totals for any span of periods, then broken down by locations. The report utilizes purchases, stock counts, and budgets based on the cost of menu items sold (Pmix) to come up with a difference between actual and expected. It then breaks down how much of the difference is attributable to item price increases/decreases, waste & spoilage, and all other reasons. From this report the user can easily see where to focus time and energy tightening the control of food costs.
Day Parts, or Dayparting, is the practice of breaking up an Operations Day in to segments that can then be individually reported on. Restaurant365 gives users the ability to create up to six Day Parts with their corresponding Names and Start / End Times. Day Parts are created and managed on the Location Record. Various Operational Reports allow users to run the Reports by Day Part. Additionally, on the Daily Sales Summary (DSS), the Comment tab will contain Comment Sections for each respective Day Part of the Location, as shown below: The final location where Day Parts are … Continued
Upon completing a Stock Count, the User can run the Stock Usage report via My Reports to see metrics on Inventory Usage, Purchases, Sales and Inventory Turns. To run the report, navigate to ‘My Reports’ and select the ‘Stock Usage’ report and click ‘Run’: Sample Report: Click here for more information on Stock Counts in Restaurant365
Legal Entities are companies that own locations. Each location must belong to a legal entity. Many reports can be run by legal entity which will show results for all locations that belong to that entity. A legal entity usually has a corporate tax id. Legal entities aren’t selected on transactions because the location is selected and whichever legal entity that location belongs to is associated with that transaction automatically. To edit an existing legal entity, go to the Legal Entities list (Accounting – Administration – Legal Entities in the left hand navigation), click a the row of the legal entity … Continued
Displays all items where a vendor price has fluctuated during the period chosen. It is used to pin-point which items are experiencing price changes and to what extent those fluctuations are having on the business based on how much those items are used. Can be run for one or many locations. Note: Report will display items based on the ‘Percent Difference’ filter. To display all items, including items with no price change, select ‘0’ in the Percent Difference Filter.
There are two aspects to Profit & Loss report formatting: Column layout Row format Which column layout you use is selected from the dropdown when you run the report. Column layouts are not customizable and examples are a column that shows period totals, another might show YTD, another might show locations side by side, etc. The row format is customizable by your organization and this article will describe the customizable options and the steps to customize it. Elements of Row Format on P&L GL Account – Accounts make up the majority of rows on the P&L. They will be indented different … Continued
Displays the average price paid for key items over a period of time and compares those to the contracted price and also the high and low for the time period. Use this report to ensure that the price paid for items is the same across all your stores
Historical Sales (sales data that occurred prior to cut-over) can be imported in a simplified manner in to Restaurant365. Historical Sales are created using the R365 Historical Sales import template. Historical Sales exist in Restaurant365 for the comparison purposes only. Historical Sales will appear as the prior year (PY) comparison values for current sales on the Flash Report and Weekly Review Report. Click here for more information on the Flash Report. The Historical Sales import template consists of the following four columns: Click here to download the R365 Historical Sales Import Template
Items used totals for any span of periods, then broken down by locations. The report utilizes purchases, stock counts, and budgets based on the quantity of menu items sold (Pmix) to come up with a difference between actual and expected. It then breaks down how much of the difference is attributable to item quantity increases/decreases, waste & spoilage, and all other reasons. From this report the user can easily see where to focus time and energy tightening the control of food costs.
Report Roles must be created in order to access the Reports located in ‘My Reports’. Click here for more information about My Reports Alternatively, if all users will need access to ‘All Reports’, this can be set on the User Record. Click here for more information on granting access to ‘All Reports’ Setup Report Roles Navigate to the Report Roles Setup screen to Create and View Report Roles Hover over the ‘Administration’ menu in the Top Ribbon, then hover over the ‘Users & Security’ sub-menu and select ‘Report Roles Setup’. The Report Roles Setup page will load in a new … Continued