Inventory items may be grouped together for reporting purposes. Inventory reports use physical inventories, entered invoices and actual items sold to calculate the following Inventory Reports.
Inventory On Hand Reports calculate the theoretical inventory in stock for the selected inventory items.
Inventory Usage Analysis Reports calculate the variance by comparing the physical and theoretical inventories.
Production Reports display the quantity of an inventory item used for the selected time period.
Inventory Reorder Reports calculate the inventory items that need to be ordered based on the theoretical inventory on hand and the pre-configured par levels for each item.
the
number of items sold, food costs and countdown items. The
optional Inventory Module has greater functionality and is used
to further control inventory costs. Recipes can be created for
each inventoried menu item to calculate the ideal food cost.
Invoices and inventories can be entered into Focus to calculate
the variance on the Usage Analysis Report. The Inventory On-Hand
Report uses real-time sales information to calculate on-hand
inventory counts. The Inventory Reorder Report uses par levels
and minimum purchases to determine the products that need to be
ordered.