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
Restaurant Operational Reports

Restaurant Operational Reports

Restaurant Operations reports are divided into seven different categories: 1. Inventory 2. Sales 3. Labor 4. Vendor 5. Customer 6. Human Resources 7. Location Inventory Reports:       Item Cost % Breakout Item Cost Analysis – Location Side by Side Item Theoretical Quantity Analysis Item Theoretical Cost Analysis Item Price Verification Item Price Change Analysis Stock Usage Period Purchase Analysis by Vendor Daily COGS Activity Purchase Analysis by Location Purchase Analysis by Vendor Stock Count Quantities Recipe Cost Breakout Report Sales Reports: Average Gross Sales & Ticket Count Report Average Sales by Hour Menu Price Analysis Menu Item Analysis Labor Reports: Sales … Continued
Stock Count Quantities Report

Stock Count Quantities Report

Upon completing a Stock Count, the User has the option of running a ‘Stock Count Quantities Report’ from the ‘Action’ menu on the Stock Count   Selecting the ‘Print Stock Count Qty’ option in the ‘Action’ menu will open the report in a new tab.  The report will resemble the following sample report with a ‘Total by Inventory Account’ (GL Account) section, and Subtotals by Storage Location:     Click here for more information on Stock Counts in Restaurant365  
Using Excel to enter Stock Count Quantities

Using Excel to enter Stock Count Quantities

Another option to enter stock count quantities into the system after inventory has been counted is by exporting the count sheet from the system to Excel, and then re-importing that file with the newly entered quantities. To do this, the user opens the desired stock count form and first mouses over the “Action” button and selects “Export Count Sheet”. This will export the information from the stock count into an excel file. The user can then enter the correct quantities into the Excel file in column “F” titled “Qty”. When finished entering the quantities, be sure to save as .csv format. Then … Continued
Vendor Contract Price Verification

Vendor Contract Price Verification

Sometimes a vendor may invoice for product at a different price than they have contracted with you.  In these cases the system can warn you that a contract violation has occurred.  Setting up a contract price for a vendor item is simple and once set the system will automatically validate it when invoices are entered and invoices with violations will also be highlighted during a check run. Setup Vendor contract prices are set on Vendor Item records and can be done individually or mass imported. Individual Vendor Item update Go to the Vendor Item list (Operations – Inventory – Vendor … Continued
Performing a Stock Count via Mobile App

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 Categories

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