Best Practices for Maintaining Your Food Cost Configuration

Get the inside scoop on some Best Practices for Maintaining Your Food Cost Configuration in our October Webinar Wednesday that covers:

• Back to Basics
  • Vendor purchase vs inventory item that is counted
  • What is the Do Not Count inventory item?
  • Departments/Sub-Departments vs Locations
  • Catchweight –
• New Menu Item That Has Never Been Sold
  • Checking the Status Tab
  • Create New Inventory Item
  • Setting up the units of measure to add to the recipe
  • Marking the inventory items as required to count
  • Building a New Menu Item Recipe
• New Vendor Item for Current Inventory Item
  • Pros and Cons of the 3 options
    • Map new vendor item to existing inventory item
    • Add a New Unit of Measure
    • Equivalency – QSROnline uses an equivalency to link similar inventory items that use different units of measure.
• Prep Recipes – What is a Prep Recipe?
• Counting Routines – What needs to be done before your next count?
  • Enter all manual invoices
  • Map unmapped vendor items
  • Open a new countsheet AFTER these are complete to capture the most recent prices.
  • Uncategorized – organized the newly created inventory items.
• Adding New Locations