Inventory tracking of ingredients used in each item, set minimum inventory amounts that would cue based on sales when its time to reorder?
We do have a detailed and in-depth “Inventory Control” feature. Each menu item can be ‘composed’ of its Bulk Inventory Items (ingredients). These Bulk Inventory items will be deducted from theoretical inventory at the close of the day. We take into consideration of waste, both controlled (stale bread etc.) and uncontrolled (dropping/damage). A minimum in stock level can be set for the Bulk Items. Upon running a report, any item below its minimum quantity will be flagged for reorder. We also have a purchasing and receiving module, which allows you to purchase/receive from vendors, which will update the theoretical quantities on hand. In relation to these features, we have a Physical Inventory Feature. This allows you to print out inventory sheets, take inventory, and update the theoretical inventory (what the computer says you should have) with the actual physical counts. A report will show the discrepancies as well.
