Inventory Counts Worksheet

This worksheet allows you to print a list of inventory items with blanks spaces under quantity so that you can manually enter inventory counts in the worksheet. The layout will match the valuation counts and order counts input screens.

For Valuation Counts, generating a report refreshes costs based on your restaurant's inventory valuation method (defined under Setup > Other Definitions > Other), and the Anticipated Posting Date specified.

The following fields are available to customize your worksheet:

• Vendor To limit the report to a specific vendor, select a vendor from the drop-down list. Leave blank to include all.
• Par Level If you want to print a count worksheet for one par level only, choose the par definition you want from the drop-down list.
• Location If you only want to print a count worksheet for a single location, specify the particular location. To print worksheets for all locations, leave blank. If you only want certain item numbers at this location, you must also specify the Inventory Item # Range.
• Inventory Levels Filter your worksheet items by specifying particular level definitions to include.
• Inventory Item # Range Specify a numeric range of Restaurant Inventory Items and Prep Items, if you only want to print a count worksheet for those items. To include all items, leave blank. If you only want items at a particular location, you must also specify the Location.
• List Item Numbers To include only specific items in your report, enter the item numbers or click on the finder (magnifying glass icon) and select the items you wish to include; separate multiple items with commas.
• Show Line 2 Description Check this box to show the second description line for inventory items (from their Master Inventory Item definitions).
• Page Breaks Between Locations Specify whether to print each location on a separate page, so that the different location worksheets can be easily distributed to different people to perform the physical count.
• Sort by Bin Select this if you count your inventory by Bin location.

Click on the Preview button to generate the Inventory Worksheet. Note that both purchase unit cost and inventory unit cost are shown for an item, if they are different. For prep items, the production unit cost is shown in place of the purchase unit cost.

The Physical Count

With your printed worksheet, go into the restaurant and perform the physical inventory count. Record the quantity of each item on the Inventory Worksheet. You will subsequently enter the values from the worksheet into Compeat on either the Valuation Counts or Order Counts screen.

Note: You should enter the number of purchase units and the number of inventory units on your Counts Worksheet. Compeat will automatically do the math to express this in base units.

Report Data

The items listed will vary depending on the option chosen:

• Valuation Counts The Counts Worksheet includes all Restaurant Inventory Items and Prep Items for which the "Inventoried" checkbox is selected (on the Restaurant Inventory Items screen).

• Order Counts - All Items The Counts Worksheet includes all Restaurant Inventory Items and Prep Items for which the "Order Counts" checkbox is selected.

• Order Counts - Hot Items Only The Counts Worksheet includes all Restaurant Inventory Items and Prep Items for which the "Hot Item" checkbox is selected.

The report appears similar to the following: