Navigation and Reports Working with Lists Accounting Reports Setting Up “My Reports” Formatting Reports General Ledger Adding a GL Account New Journal Entry Payroll Journal Entry Overview Importing Journal Entries Budgets Budgeting Overview Adding A New Budget Editing A Budget Deleting A Budget Accounts Payable Adding A New Vendor Entering AP Invoices Mass Invoice Entry Importing AP Transactions Creating A Memorized AP Transaction Entering An AP Credit Memo Manual Payment (Pay One Vendor) Check Run View Credits Button On The Check Run Check Run Field Descriptions Printing MICR Checks Company Address On Check Check Signature Printing ACH Payment Set-up Banking … Continued
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
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
Overview Stock Counts (Inventory Counts) are essential in the Restaurant365 Operations Module. Through the use of Stock Counts, Users can obtain an accurate snapshot of the inventory in their restaurants. A completed Stock Count becomes the Inventory Journal Entry in the Accounting Module with the distribution being calculated automatically and recorded on the Stock Count. Additionally, the quantities entered on Stock Counts are utilized in several reports in Restaurant365. To begin performing Stock Counts in Restaurant365 complete the following prerequisites: Create Inventory: Inventory exists in Restaurant365 as Purchased Items, and Recipes. Inventory can be Created in Restaurant365 or Created in Excel … Continued
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
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
Calculates the % of the total COGS for each item and recommends items to be flagged as Key Items. Can be filtered by location, item category, and date range. *** Use this report to determine the Key Items. For Key Items, you will want to make sure you are counting regularly, they are included on all recipes, waste logs are kept for them, transfers are recorded, and invoices include item level invoicing.
COGS totals and average by COGS type, then GL Account, then Item and % of net sales for each with Locations side by side. You can drill down to any item to see the item price graph chart and purchase history. Typically used by companies who are not tracking recipes in the system.
Shows Cost breakdown of each menu item by COGS categories. This report is very helpful with the set-up of Recipes. It will identify any recipe that was set-up incorrectly.
Restaurant365 comes with an import tool which allows end users to import many types of records such as Vendors, GL Accounts, Items, Beginning Balances, Recipes, Item Locations, Vendor Items, etc. These imports can create new records or update existing records To access the import tool navigate to the Administration menu in the top ribbon and select ‘Import’ Upload File step This step is where you choose what record you’ll be importing, whether it will create or update those records, and then select your file to import. The fields are described below: Options – in this list box you select … Continued