Departments are used to group Locations together. Each Location being linked to a Department you must set up your Departments before setting up your Locations. You can have up to 50 Departments.
Description
Enter the Department Description.
The Back-Office allows to have different Locations for the Inventory system if you are using the Multiple Location option. For example, you might have liquor behind the bar that the bartender is using. You might have another storage location that is near the bar and easy for the bartender to access. You might also have a huge storeroom in the back of restaurant where the bulk of your liquor inventory. The Inventory system allows you to track the inventory in all 3 locations.
The Location option allows to manage different storage locations in the restaurant. For example, in a hotel, you could have 3 different bars, the Lounge, the Discotheque, and the Sport Bar. Each of these could be a different Location. You can set up to 30 different Locations. For each Location you have to enter a description and select a Department.
Location List
After selecting the Locations... option from the File menu, the list of existing inventory locations is displayed.
Select an existing inventory location and click Modify to change its properties.
Click Add to create a new inventory location from scratch.
Click Close to close this list and return to the Inventory Management Module.
Location Properties
Description
Enter the Location Description.
Department
Select the Department for this Location.
NOTE: Departments and Locations are separate from inventory categories and inventory groups. Departments and Locations are actual physical areas in your store. Inventory categories and groups are ways of filling inventory items in the Back-Office system.
The Multi location is an add-on to Inventory System.
Inventory Groups and Categories allow to organize inventory items in the inventory system. For example, you might have an inventory group called, "Liquor". Within the "Liquor" group, you might have categories called, "Beer", "Wines", or "Mixers". Within the "Beer" category, you might have the product names, "Budweiser", "Miller".
Description
Enter the Group Description.
Inventory Groups and Categories allow to organize inventory items in the inventory system. For example, you might have an inventory group called, "Liquor". Within the "Liquor" group, you might have categories called, "Beer", "Wines", or "Mixers". Within the "Beer" category, you might have the product names, "Budweiser", "Miller".
The Category function allows to select which product divisions or categories make up the individual inventory groups. For example, if the inventory group is Meat, then the inventory categories under this group could be Beef, Poultry, and Fish.
Description
Enter the Category description.
Group
Select the larger inventory group to which the smaller inventory category belongs.
Tax #1 Tax #2
Each time an inventory item is sold using the Billing option, a tax can be added. These taxes rate will be applied to items belonging to this inventory category.
Ratio Report
Each Inventory category can be link to a specific Ratio. This allows to get your food or beverage cost in %. It also gives you the difference between the theoretical cost and the real cost. The Ratio report links the Inventory category and the sales Divisions. For example, you could have sales Division name "Steaks" and an Inventory category name "Beef" they could both be linked to the "Food" ratio. The Ratios are setup in the POS Control under the Revenue Center/Ratio Report option.
Automatic Sales
This option allows to decide to use the Real cost as the Theoretical cost for a specific category. An example of use is the "Condiments" category. All your condiments can be setup under this category if you do not want to include all condiments in your recipe. In this example, you will enable this option and the Real cost for this category will be used in the Ratio Report as the Theoretical cost without giving you a variance. Usually, this option is disabled.
Export Category
If you enable this option, the converter program will use the sales and items related to this category.
NOTE: For the Databoard to display Food Cost amounts, enable this option for all categories.
The Unit option allows to set the method of measuring inventory item quantities. The measurements help track how much an item is used in recipes and in what units you must order this item, such as the units Pound, Gallon, Tablespoon, and Kilogram.
Description
Enter the unit's name.
When doing an inventory purchase, you can select which currency is used for the invoice. Choosing from the description you enter here makes the selection of the currency.
Description
Enter here the Currency Description.
Symbols
Enter the characters representing the currency sign followed by the decimal separator character. The currency sign will appear in front of all currency amounts printed or displayed and the separator will be used to tell where the decimals begin. The separator must be present even if not used.
Example :
USA " $. " à $4.95 (with number of decimals = 2) Other " LL " à LL4950 (number of decimals = -1) Other " FF " à FF49,5 (number of decimals = 1) With a negative number of decimals, no decimals will be used because zeroes are appended to the amount.
Nb. Decimals
Enter the amount of decimals to appear in the currency amounts displayed or printed. If there are no decimals but instead there is a number of mandatory zeroes to appear, then enter the number of mandatory zeroes as a negative value in this field.
Example :
USA : 2 decimals $9.95 Other : LL9950 decimal = -1 mandatory zero here
Conversion Rate:
Define here the exchange rate between the current currency and this media. The rate takes into account the difference between the number of decimals used for the two currencies.
Example :
To convert 5.00$ to LL8000 you can use -1 as number of decimals with a rate of 1.6 and a monetary sign of " LL ", The rate needs to be 1.6 and not 1600 since there is 3 digits difference in the number of decimals between the currencies.
Undelivered reasons are used when you are receiving an incomplete order with backorder items. You can have up to 30 reasons.
Description
Enter the description of a possible explanation for a backorder.
Inventory recipes are used to deplete multiple inventory items in one operation. For instance, an inventory recipe can be linked to a sales item, so that whenever that item is sold, all the ingredients used to make that sales item are depleted from the inventory in accurate quantities.
Inventory recipes can also be linked to inventory items. For instance, an inventory recipe can be linked to an inventory item called "Spaghetti Sauce", so that whenever a batch of spaghetti sauce is produced, all the necessary ingredients are automatically depleted from the inventory.
Recipes List
After selecting the Recipe... option from the File menu, the list of existing inventory recipes is displayed.
Select an existing inventory recipe and click Modify to change its properties.
Click Add to create a new inventory recipe from scratch.
Select an existing inventory recipe and click Remove to delete it.
Click Close to close this list and return to the Inventory Management Module.
Recipe Properties
Description
Enter a name for this inventory recipe.
Quantity
Quantity of this item used in this recipe.
Units
Unit used for this item in this recipe.
Description
Description of the Inventory Items used in this recipe.
Unit Cost
Unit cost for this item in this recipe.
Cost
Total cost of this item in this recipe.
Calories
Calories of this item in this recipe.
Ratio
This field is only used by the Automatic Conversion option, and show the percentage of the buying cost applied to this item.
Main
An "X" in this column indicates the main ingredient of the inventory recipe.
Click the Add button to add an ingredient to the Recipe.
Select an existing ingredient and click the Modify button to change its properties.
Select an existing ingredient and click the Delete button to remove it from the recipe.
Click the Add Text button to associate a text recipe to this inventory recipe.
NOTE: Text Recipe are created from Inventory Management / File / Text Recipes. Text Recipes can be displayed at the POS screen and are typically used to remind them of preparation steps of certain items like cocktails or specialty dishes.
Click OK to save changes and exit.
Click Cancel to exit without saving changes.
Ingredient Properties
Item
Enable an item from the list to include in your recipe.
Quantity
Enter the quantity used in this recipe.
Ratio
The Ratio field is used only with the Automatic conversion option. Enter in this field the percentage of the buying cost that you want to apply to this item.
Main Ingredient
Enable this option to make this inventory item crucial to the recipe preparation. A sales item containing this recipe becomes unavailable if the main ingredient's quantity is down to zero in the inventory.
NOTE: The Availability option must be set to Main Item in Inventory Management / View / Options
Quantity Modifier
If this inventory recipe is used as a Modifier, you can setup a different Quantity for each Level. The higher the level (the more modifiers chosen) the smaller the quantity. If the quantity is more than zero, then the quantity above will be ignored.
Level
Number of modifiers.
Quantity
Enter the quantity used in this Level.
Example:
Level 1/Quantity = 10 g
If 1 modifier is chosen then the quantity of this modifier will be 10 g.
Level 2/Quantity = 9 g
If 2 modifiers are chosen then the quantity of this modifier will be 9 g.
Level 10/Quantity = 1g
If 10 modifiers are chosen then the quantity of this modifier will be 1g.
Detailed preparation instructions can be included with each inventory recipe. These instructions can be displayed on the POS screen for servers to refer to on demand, at any time the corresponding item is ordered.
Text Recipe List
Select an existing Text Recipe and click the Modify button to edit it.
Select an existing Text Recipe and click the Remove button to delete it.
Click the Add button to create a new Text Recipe.
Click the Close button to exit.
Text Recipe Properties
Title
Type in a meaningful title for the text recipe.
Preparation
Type in detailed preparation instructions.
Click the Scan button to include an image with the instructions.
Suppliers List
The Suppliers option allows to enter information on all of your suppliers.
Select an existing supplier and click the Modify button to edit its properties.
Click the Add button to create a new supplier record from scratch.
Select an existing supplier and click the Remove button to delete it from the list.
Click Close to close this list and return to the Inventory Management Module.
Show record number
Enable this option to display the internal Record ID in the suppliers list.
Supplier Properties
Code
Enter a code for the supplier.
Name
Enter the name of your supplier.
Phone
Enter the phone number of your supplier.
Address #1, Address #2, Address #3
Enter the complete address of your supplier.
Reference
Enter the name of the person to contact for purchases.
Customer Number
You can enter in this field your customer number for this supplier.
SYSCO Number
Enter your SYSCO supplier number of up to 5 digits to exchange electronic Purchase Order files with the SYSCO Food Services.
Payable Account
Enable the account payable for this supplier.
The Customers option allows to enter information on all of your customers.
Suppliers option allows to enter information on all of your suppliers.
Select an existing customer and click the Modify button to edit its properties.
Click the Add button to create a new customer record from scratch.
Select an existing customer and click the Remove button to delete it from the list.
Code
Enter the customer code that will be used when using the Billing option.
Name
Enter the customer's full name.
Address #1 Address #2 Address #3
Enter the customer's full address.
Postal Code
Enter the customer's zip or postal code.
Reference
If this account is a company, enter the name of the contact person.
Phone
Enter the customer's Phone.
Discount Rate
Enter the Discount Rate that should be applied each time this customer buys from you.
% Privilege
This field is not used with the Inventory system.
Credit Limit
Enter the customer credit limit. This credit limit will be verified each time you make a transaction for that customer.
Amount Due
The Amount Due field shows the current balance for this customer since their last transaction.
Total Amount
The Total Amount shows the sum of all charges that this customer has incurred since their account was created.
Available Credit
This field shows the customer's available credit according to their Credit Limit and recent transactions.
This option exports the purchase checks in an ASCII file. The information is contained in the file Stock.asc in the C:\POSERA\MaitreD\DATA folder.
The system keeps every transaction in the database so any purchase can be verified or modified at any time. It also keeps a trace of all adjustments, losses and production. More space will be needed every day to keep the information. This option can be used to delete older transaction.
The system will request a starting date to clean-up purchases to clean-up. If you press OK the system will use the actual date. For security purposes, the system will save at least six months regardless of the date entered. After entering the date, the system will start cleaning, erasing every transaction older than the starting date. This will affect purchases, losses, adjustments and production. Generate all required reports before the "Clean-up" because the data will be deleted.
The system keeps every transaction in the database so any Requisition can be verified or modified at any time. More space will be needed every day to keep the information. This option can be used to delete older transaction.
The system will request a starting date to clean-up requisition to clean-up. If you press OK the system will use the actual date. For security purposes, the system will save at least six months regardless of the date entered. After entering the date, the system will start cleaning, erasing every transaction older than the starting date. Generate all required reports before the "Clean-up" because the data will be deleted.
Use this function to copy the current Cost field towards the Last Cost field for inventory items that were ordered only once.
The Log option allows to start and view operations traces about Inventory Management Module.
Log Level
Three different Log level are available, Standard, Detail and Debug. This option is for trouble shooting purpose and should be use only with the supervision of your Maitre'D reseller.
Use the View key to access to log file.
Inventory Items
