Inventory-Recipes-Menus Overview

 

The Inventory-Recipes-Menus module includes:

 

Inventory Count Sheets

Inventory Break Sheets

Recipes

Menus

Inventory Item Records

 

 

Daily restaurant sales require items to be sold.  Some of these items are purchased and others are created using recipes.  Both recipe and purchased(non-recipe) items will be found in the inventory.  If an item is to be sold it must be flagged as a menu item.

 

Initial setup of the system should include as many recipes, ingredients and menu items as possible to eliminate the maintenance of inventory during periods of high sales volumes.

 

REQUIREMENTS FOR SELLING AN ENTRÉE

 

To sell an entrée the following steps must have been take prior to the sale:

1. create inventory items for all ingredients
2. create a purchase order for all ingredients and receive items into stock by enabling the Rcvd flag on the detail line
3. create a recipe for the sauce and create its associated inventory item which is a non-menu item
4. create a  recipe for the entrée and create its associated inventory item which is a menu item
5. place non-recipe inventory items on the entrée recipe by selecting from the list
6. place the recipe for the sauce onto the entrée by selecting the sauce recipe’s associated inventory item from the list

Inventory is ready now for the sale:

7. create a daily sales transaction or customer invoice and select the entrée inventory item from the list

 

Once all the ingredients and recipes and entrees have been placed in inventory they will continue to be available for sale using only step 7.  Purchasing will continue independently of sales through step 2.