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Control Systems:

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Bullseye

Inventory

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INVENTORY CONTROL SYSTEMS

Restaurant inventory typically includes food, beverages, retail goods, and supplies. Inventory control is the combination of control tools, procedures, and reports used to assure that inventory is used in the intended manner. 

 

 

 

Detours

Learn How, When, and What to Count For Inventory

Organize Your Inventory For Easy Access and Accountability

Use Vendor Online Systems for Ordering and Data Exports

Understand How and When to Use Perpetual Inventory

Create an Integrated Inventory System and Minimize data Entry

Inventory moves through a restaurant in several stages.  Controls are essential to prevent inventory from detouring from the intended path 

Detailed Standards for Purchasing and Production

Written Procedures for Each of the Six Inventory Stages

Methods for Counting and Valuing Inventory

Ongoing Training and Staff Feedback

Regular Monitoring and Enforcement of Execution 

Regular Inspection of Products and Inventory Counting

Regular Performance Evaluations Comparing Actual Use with Expected Use

Inventory Control Elements:

 

 

 

 

 

 

 

YOU MUST COUNT!

 

 

One of the challenges of inventory control is getting timely and accurate counts and valuations.   We have tools & methods to make inventory counting simple and effective.

 

 

 

WE CAN SHOW YOU HOW TO USE INVENTORY COUNTS, INVOICE ENTRY, AND PURCHASING  AS ONE INTEGRATED FUNCTION TO EFFECTIVELY LOWER YOUR FOOD AND BEVERAGE COST 5-10%