Inventory | Restaurant365 Customer Center

Beginning Balances: Stock Count

The first Stock Count that is performed in Restaurant365 is considered a Beginning Balance Stock Count and must be initiated in a manner slightly different than all future Stock Counts. To create the Beginning Balance Stock Count, a completed Stock Count Template must first exist. Click here for more information on Stock Counts Once a Stock Count Template has been prepared, and the initial Stock Count is ready to be performed in Restaurant365, the Beginning Balance Stock Count is ready to be created. A User with the Security Role of Accounting Manager will hover over the ‘Administration’ menu in the top … Continued

R365 Inventory: Deposit Kegs

Handling Deposit Kegs in R365 is as simple as setting up a New Purchased Item: ‘KEG Deposit’ – to use on Invoices that have Keg Deposits on them. Note: if you have different deposit keg prices ($30 vs $15) you will need to set up 2 different keg items, specifying the amount in the item name (KEG Deposit $30 or KEG Deposit $15). If you have a Vendor Integration (importing from Fintech for example) you can then setup multiple Vendor Items that link back to that one Purchased Item. As long as the Vendor Item Codes are tied out to the … Continued

Item Categories

Up to three separate item categories can be assigned to an item and are used in various reports to create subtotals or filters. View/Edit Item Categories You can open an existing item category in 2 ways: Operations – Inventory – Item Categories in the left hand navigation, and then click on the one you want to open Or, on an item form on the Item Categories tab, click the blue title next to the item category you want to open (as pictured below) Create New Categories Item categories can be created in 2 ways: On an existing item category form, … Continued

KB: What Items Are Being Counted on My Stock Counts?

Knowledge Base: What Items Are Being Counted on My Stock Counts? Here are the steps to determine if your Items are appearing on your Stock Count Templates (or rather how to determine if you are counting all of your inventory) Step 1: Export your Items list This can be accomplished by navigating to your Items list in the Inventory Section of the Operations module Once the list is loaded click the export button in the top right corner of the window to export the full list of items: This will produce a .csv … Continued

Unit of Measure

Unit of Measure – Base Types Units of Measure are used throughout Restaurant365 for Inventory, Purchased/Vendor Items, Recipe Costing, Commissary Items, and Catering Item tracking. Units of Measure (U of M) are completely customizable and you can have as many, or as few as you need. There are three Base U of M that all other U of Ms must be equated to either directly, or indirectly through other U of Ms. These three Base Units of Measure are: Volume Base for this type = OZ-fl Examples: OZ-fl, Cup, Gallon, Quart Weight Base for this type = OZ-wt Examples: OZ-wt, LB, KG, … Continued

Performing a Stock Count via Mobile App

Stock counts can be performed on a mobile device using the Restaurant365 Mobile App available for iOS and Andriod devices. Click here for more information on Stock Counts in Restaurant365 Click here for more information on how to download and use the R365 Mobile App Users will be able to perform inventory counts using Stock Count Templates that have been previously created inside the full version (web) of Restaurant365 Navigate to Stock Count List Once logged in, click the button in the top left corner and select Stock Counts. This will take you to … Continued

Item Locations

Restaurant365 has the ability to store Item Location records which have some of the same fields as the item records but can be further defined for specific locations. When costing information is being loaded for a Location-specific transaction (AP Invoice, Stock Count etc.) Restaurant365 will first search to see if the Purchased Item has an ‘Item Location’ for the specified Location. If no Item Location Record exists for a specific Purchased Item, the information from the Item record will be used.

Unit of Measure Equivalence

In Restaurant365 there are three base types of Units of Measure (U of M): Weight (Ounces) Volume (Fluid Ounces) Each For each Purchased Item in the system, you will need to identify two units of measure: Purchased (Default Purchase U of M) Inventoried (Inventory U of M) Click here to learn more about Units of Measure, and Item Setup If the Purchased U of M and Inventoried U of M disagree in their base type (Weight, Volume or Each), then an equivalence must be built so that Restaurant365 can properly identify item costs for recipes, stock counts, etc. Determine if U of M Equivalence … Continued

Inventory Cost Method – FIFO at Current Cost

For inventory cost method, the system utilizes FIFO (First In, First Out) at Current Cost. To more fully understand the FIFO at Current Cost process please read through the following use case: Case: A customer is using Restaurant365 for Inventory tracking. The customer purchases a new Purchased Item and does not have an existing balance of inventory on hand. Additionally the customer has not yet performed a Stock Count that included the new Purchased Item. Event 1 – Purchase inventory and record AP Invoice (8/25) Cost Tracking [table id=4 /] FIFO Result – The system assumes that the $80 worth … Continued

Sell Only Items (Merchandise) sold through the POS with Recipe Costing

For Sell Only items, items used exclusively/made available for AR Invoices, some added steps need to be taken to be able to sell those items through the POS and capture the costs using Inventory Counts and Recipe Costing. Preparing the Items First the Sell Only Item needs to be converted to a Purchased Item. For Sell Only Items that have already been created in Restaurant365, this is a process that requires assistance from the Restaurant365 Support team. If the items have not yet been created or imported in to Restaurant365, then in place of creating Sell Only Items, Purchased Items can … Continued