I need help with a basic Inventory Primer for Stock Control. I have a basic understanding but as Go Live is days away I need to get this right first up.
Now following @QMcKay wonderful Tutorial under the link below I need guidance on tracking stock.
Old V4 Reference:
QUESTIONS:
Is it advised to use the “Create Recipes” menu option as I have all the Menu Products set up and operating fine?
It seems the automated process has created 2 Inventory Items? Should this just be 1 Inventory Item with “Additional Units” as discussed in the V4 thread?
Wines: What would be the best way to track wine - use Base Unit of What? Transaction Unit of Bottle/Case? The V5 Tutorial mentions you can leave “Transaction Unit” blank and have a “Multiplier” of “0” to track stock in Base Units?
Liquor: Mixes such as Rum & Coke I have set up as 2 Menu Item Products - Nip and Post Mix. I see this could be done as a collective item but think I may want to keep it simple?
Liquor: Based on the simple approach how would I set up say Rum Nips? It would be identicle to Wines but the “shot” would be much smaller “MLS”? Do you track RUM and such things in “Shots” or “MLS” as it sounds strange?
STOCK TAKE - will be the next area but I need to get Inventory done!
It depends. If you have pizza small, large, xlarge you’ll have separate recipes for each unit. You’ll have 10gr cheese on large pizza recipe and 15 gr cheese on xlarge pizza recipe. Your inventory items are cheese, dough, salami and there is no direct relationship between product and additional units. If you buy cheese in boxes your additional unit for cheese will be box, transaction unit will be package and base unit will be grams.
Unfortunately I do not understand food the way you do (apart from eating it!). Can you give an example of a Bottle of Wine - bought by Case of 12 Bottles, Drunk by Glass or By Bottle… EDIT I should add Menu Product has 1 item but 2 Portions.
I just think “Create Recipes” is creating too many Inventory Items looking at Q’s thread from V4.
There is no single way to track inventory. It depends on how you buy wine and how you sell them. You purchase in bottles and sell in glasses. How do you define a glass? How can you tell how much wine consumed when a glass of wine sold in glass of wine recipe? If you define it in ml’s your base unit will be ml’s. If you can define it in shots base unit can be shots. If you can say you produce 6 glasses of wine from a bottle of wine and if glass is your smallest unit than your base unit can be glass.
Wow OK?
I thought a bottle of wine (750ml) was just about the most common item sold around the world in restaurants and this would be an easy answer.
So what I am asking from 1st images above:
I have a menu product with say 2 portions; 1 Glass, and 1 Bottle. What records do I set up in Inventory Items Screen and what records do I set up in Inventory Recipes Screen?
Base unit will be Glass but I find it strange during a stock count they will be counting glass as that may be relevant for opened bottles only…
Some restaurants buys wine in bigger (and cheaper) bottles and sells glasses from that bottle. So inventory item for glass and bottle wines are not same.
Base unit is useful for building recipes. You’ll see reports and buy / count them in transaction unit.
If you configure it as a single menu product with 2 portions as 1 glass and 1 bottle and if you have single inventory item for wine and the base unit for inventory item is glass you’ll have 2 recipes; glass recipe will decrease 1 glass of wine and bottle recipe will decrease 6 (or 4? whatever) glasses of wine.
Ok that’s what I wanted to know as @QMcKay tutorial just skips setting up the Inventory Item Screens.
Now I tried what you suggested before your answer but when I sold the bottle it assumed only 2 glasses were sold? The other issue is based on your answer I should not use “Create Recipes” correct? (As this will give me 2 inventory items 1 for Glass and 1 for Bottle).
EDIT:
So I deleted the Recipes and Inventory Items that were automatically created and then MANUALLY added 1 Inventory Item with 2 Recipes and it first looks it works.
1 Glass Sold
1 Bottle Sold
Equals 5 Glasses sold…
Well Stock Take (Physical Stock Counts) are done weekly or monthly so how do you typically sum up Wine that is sold as Bottles and then also sold by the Glass. Umm see your answer maybe I think Bottles.
So THEN based on your answers:
If I track Bottles only, then I need the BASE Unit to be bottles, create 1 Inventory Item and 2 Recipes.
If I track Bottles and Glass separately then I could use the Recipe Builder and which creates 2 Inventory Items and 2 Recipes (1 for each tracking type or Portion).
I had the same issue with bottles and glasses… in our previuos rest…
so I decided back then that I would have sepparate stocks for the same wine sold by bottle and sold by glass.
so, you check how many bottles do you have for BOTTLES… and you would knwo how many ml you should have for glasses… ml for glasses was a little tricky since samba told me that I had 2350 ml, that would be 2,35 litters, so I should have on my shelf 2 bottles with 1 litter each and a bottle with 350 ml (1/3 of a bottle)…
hope this helps you out a little bit more… or not… LOL!!!
End of day records can only be edited for most recently closed wp so yes it does matter if you have 30 work periods it means wp 30 is only one you can adjust inventory for.