Partial list of reasons that create inventory problems.
- Overportioning.
- Waste.
- Spoilage.
- Employee Theft.
- Vendor Theft.
- Poor yields.
- Customer returns.
- Improper preparation.
- Clerical errors on inventory calculations.
Inventory Reports that may help reduced food and liquor
cost.
- Key item tracking for high impact ingredients.
- Competitive bid models.
- Reorder reports suggest correct quantities.
- Multiple pack sizes, conversions, par levels, multiple
inventory locations for each item.
- Inventory valuation is automatic.
- Spoilage and loss may be tracked.
- Menu items sold through POS systems, may be imported.
- Perpetual inventory and variance reports.
- Advanced analysis including menu engineering.
For more information regarding inventory
management software, contact POS
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