Overview

The Inventory management module allows to keep track of all the stock trough recipes linking ingredients to sales items.

In order to access this module, click on the Inventory icon on the screen of the Back-Office or of the module you are in.

Icon - Inventory Management

Icon - Inventory Management (Selected)

After selecting the Inventory option, the Inventory menu displays.

The Maitre'D system can support 64 000 different items. These sales items may have 4 different prices, which may be linked to a time table for automatic price change during the day (MODE TABLE). These time tables are programmable for each day of the week and for each POS terminal. Servers may be assigned to a specific mode so that they work with a fixed selling price. One of the modes of pricing can be set as a special inventory mode; in that case the system will multiply the recipe by the special inventory ratio to calculate your exact food cost for that pricing mode. This scheme is used to support changing portion size for the same recipe.

To calculate the food cost of an item the system requires a recipe. The recipe consists of the list of ingredients used for this item. While entering a recipe, the system will display the food cost for each MODE and will allow to create new ingredients if needed.

Each ingredient has a buying format, an inventory format, a usage format and a conversion ratio between each format. These ratios can be used to control losses (ex. 12 ounces in a pound will automatically figure a 25 % loss for the cooking). Each format can be user defined.

A number of calories can also be set per usage format, with this information the system will calculate the food cost and the total calories per plate. You may enter as many items as you want in the recipe file

You can enter every ingredient, up to the salt, but you can also enter the main ingredient and use the extra field to include the approximate cost of the dressings, sauces, potatoes etc… included with the plate.

When the recipe is completed and saved the system will start using that new recipe. You may use that option to simulate food cost by varying the quantity and not saving the change.

To help you enter your recipe you can create preparation items. (Ex: SPAGHETTI SAUCE) These are regular inventory items which has a recipe linked to them and can be used in other recipe. (ex. 4 ounces of SPAGHETTI SAUCE) Preparation item can use another preparation items in their recipe.

To tell the system that preparation items have been produced you have to use the production module. This module will ask you the quantity produced and will lower the ingredients used and increase the preparation; it will also calculate the new cost for that item.

The Merchandise Reception module is used to enter items received. As the items are entered, the system will prompt you with the current price. If you change that price the system will update your inventory cost for all the sales items in the system and will log the modification in a history file to create price change report. The system will also check the date at which the item has been inventoried and will increase the stock if the stock was received after that date or will create an adjustment if it is older. This adjustment is saved in the history file. This is done for each item on the bill. You can also recall an invoice for correction, and the system will take care of all the adjustment.

You can create Purchase Orders either from scratch, or using a previous order as a template, or then again with the purchase order expert, a new and powerful decision making tool using either minimum and maximum quantities, or production schedule, both based on our previous planning reorder functions, or then again the new and powerful sales history. This latest option generates a purchase order according to the sales history. This tool calculates average of inventory item use, as well as client and meal count for the last weeks, and prompts you with the average client count or meals for the upcoming week. From the expected number of clients or meals entered manually, it will generate purchase orders.

The loss of goods management module is present to allow for removal of items from inventory. An inventory item, a full meal or a preparation may be removed from inventory. This operation is also saved in the history file.

The system also has a multi location option. With this option you can manage up to 50 different inventories in the same building. Depending on the setup of the printers, the system will decrease the right inventory.

There is also a module to do requisitions between each of the inventories.

The Inventory Management System module has a very powerful report generator that allows to display or to print any type of reports you should need to manage your inventory.

The restaurant management system can operate in two modes, either in real time or at the end of the day. If you use the multi location module then it has to operate in real time.

In real time mode the system will monitor every transaction coming from the POS and will decrease the inventory. The inventory is updated as soon as an item is ordered on the POS.

In end of day mode the inventory will decrease only when you will close the day, this mode is used only when you have an interface with POS system which are not on line with the Maitre'D system, such as REMANCO, NCR 2160, NCR 2760 and SHARP 4230 with YAKPAK.

In these two modes of operation the operating cost of the day will be calculated at the closing of the day.