To operate a restaurant profitably, you must keep tight control over the items bought and sold by the restaurant. Compeat includes a complete inventory control system. Inventory items are tracked from the time they are ordered, through invoicing, and until they are sold.
Compeat’s inventory system is completely integrated, with both inventory purchases (from AP Invoices and Manual Checks) and inventory sales (as menu item sales data from the POS) linked to the Restaurant Inventory Items definitions. This allows theoretical food costs, inventory valuations, and theoretical quantity on-hand reports to be automatically calculated for you.
Note: If you do not use the POS Polling features of Compeat to import sales mix information, you are limited to actual costing in Compeat. Theoretical costing requires the sales mix information that POS polling brings into the system. Theoretical costing accuracy is further enhanced by the adjustments you make to your inventory to account for inter-store transfers and waste/donations.
Inventory Setup is performed with the options under the Inventory Setup submenu, and should be done in the order in which the submenu is organized.
The rest of the Inventory menu and submenu choices are used in the ongoing process of inventory management, and include the following menu and submenu choices:
New Item Wizard This wizard guides you through a series of steps to add new inventory items.
Master Inventory Items This is where you maintain your master list of all items available to any of your restaurants or other entities. Changes you make to the list apply to all entities, not just the one you are logged into.
Inventory Items - Grid Entry This screen allows you to view/edit most of the data from the Master Inventory Items screen and a portion of the data from the Restaurant Inventory Items screen in a convenient grid format.
Restaurant Inventory Items Here you choose which master items will be used in the particular restaurant you are logged into, and add details about each item that pertains only to the current restaurant. If you have only one restaurant, this list will be identical to your list of master inventory items. If you have multiple restaurants, each restaurant's list of items will be a subset of the master inventory items list.
Prep Items Here you define inventory items you make rather than purchase, specifying recipe, ingredient and scheduling information, in addition to inventory information, that allows you to precisely cost the prepared ingredients that go into menu items.
Menu Items Here you define all items sold at all restaurants, including, where appropriate, the recipe and presentation of the item. You can maintain extensive costing information on all menu item ingredients on this screen. Typically, menu item data is controlled in one place for all restaurants.
Adjustments These features allow you to make various adjustments in your data. In order to reconcile reductions to inventory for events other than sales, Inventory Adjustments Setup must be done first.
Import Order Guides Automatically update vendor prices for order guide items on each item's Restaurant Inventory Items screen Vendor Info tab within Compeat.
Vendor Prices These features allow you to easily maintain and update the prices charged by your vendors for your inventory.
Inventory Counts The Inventory Counts submenu reflects the steps taken to perform a physical count.
Portioning The Portioning submenu reflects the steps taken to portion a bulk item into as many resulting items as you wish to define.