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Other Settings

• Use Standard Costs If checked, you will have the option of defining Standard Costs for inventory items that can then be used for reporting, in addition to whatever inventory valuation method you have selected above. Unlike regular inventory costs, standard costs are never updated by the system; they can only be changed manually on the Std. Inv. Unit Cost field of the Restaurant Inventory Items screen that appears when using standard costs. If that field is blank for an item when using standard costs, the regular, voucher-updatable base unit cost is used.
  
  Visit the Compeat Support Website for additional information on this topic and more.

• Always recalculate costs on inventory counts screen If checked, the Valuation Counts screen (Inventory > Inventory Counts > Valuations Counts) will recalculate costs every time it opens according to the inventory valuation method you have selected. The advantage of checking this box is that the Inventory Counts screen will always have the same valuations as the Pre-Post report and Valuation report. The disadvantage is that the Inventory Counts screen will take a little longer to load.

• Show prices when printing/emailing orders Check to display the unit and extended prices on purchase orders generated by Compeat.

• Show costs on inventory counts screen and worksheet Check to show costs on the Valuation Counts screen (Inventory > Inventory Counts > Valuations Counts) and on the Counts Worksheet.

• Allow order shipping address changes Check to enable the "Ship To" field in the Orders screen. By default, the restaurant address is used as the shipping address. By enabling this feature, you can allow users to specify alternative shipping addresses.

• Require reasons codes for waste and cost transfers Check to have the system require a reasons code for any waste or cost transfer entries.

• Assume zero on-hand for blank valuation quantities Check to default all posted blank valuation quantities to zero. This allows you to bypass the step of zeroing out quantities before entering counts. Blank quantities will be replaced with zeros upon posting; zeros will not actually show up in the Valuation Counts screen.
  The significance of using a zero in place of a blank is that, when blank counts are posted, the theoretical quantity on-hand is used as the quantity. When a zero quantity is posted, it remains zero.

• Use actual quantity for portioned cost Check to have the portioned cost be determined from the actual quantity used during portioning instead of the theoretical quantity.

• Allow posting to future periods Check to allow posting with apply dates after the end of the current period. This applies to users whose group security prohibits posting outside of the current period. Users in groups that allow posting outside of the current period will be unaffected by this setting (see "Allow entry of apply dates outside of the current period" under the Screen Access tab of the Groups screen). This setting must be checked to use a Bank Statement ending date in the Reconcile Bank Statement screen greater than the current period regardless of group security settings. If your period file for period 4 ends on 04/21 but you are trying to use a statement date of 04/30 you will receive a warning message to enter a date not greater than the current period unless this setting is checked.  
  
  This can provide some flexibility in the transition from one period to another. For example, supposed at the end of January you do not wish to close the period yet, but have some entries to make in February. If this box is checked, you will be able to work in both periods.

• Allow ordering and invoicing prep items Check this box to allow prep items to be ordered and invoiced.

• Allow ordering items not assigned to this entity Check to allow ordering of items that have not been assigned to this entity. If this is not checked, you will not be able to order items or enter invoices for items that are not assigned to your restaurant. This affects the Orders, Suggest Orders, AP Invoices and Manual Checks screens.

• Allow non-produced prep items in Prep-to-Shelf counts If checked, prep items that are not marked as produced will be included in the Prep-to-Shelf Production Schedule, the Prep-to-Shelf Worksheet, and Prep-to-Shelf Counts.

• Allow non-inventoried items in Prep-to-Shelf counts Check to allow items that are not marked as "Inventoried" on the Restaurant Inventory Items screen to appear in Prep-to-Shelf features. If this is not checked, prep items must be marked as either "Inventoried" or "Order Counts" to appear in Prep-to-Shelf features.

• Create GL entries for non-commissary prep productions Check to create a GL entry whenever you produce a prep item. If unchecked, no journal entry will be made for non-commissary prep item productions. Regular commissary prep productions will create a journal entry regardless of the selection here.
  
  When checked, posting a prep production will cause the system to credit the purchase accounts of each of the ingredients used in the recipe and debit the Prep Item expense account for the sum total of the ingredients used in production.

• Prompt for inter-store transfers not yet received by this entity If checked, users logging into the current entity will be notified of any outstanding inter-store transfers, and will have the opportunity to post them.

• Use inventory valuation method for prep production costing Check to apply the same valuation method specified for Inventory Valuation Method to prep production costing. If unchecked, the Last Invoice method will be used for prep production costing.