Inventory Overview

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.

Setup

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.

Processing

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: