Inventory | Restaurant365 Customer Center

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