Increase
Profit
Margins
by
Reducing
Your
Costs
An effective
inventory system
contributes to your
bottom line. Beyond
just tracking
inventory depletion,
Restaurant Manager™
Inventory Control
gives you a detailed
understanding of
consumption so you
can implement
procedures that
eliminate theft and
waste. Accurate
tracking of profit
margins ensures
prices are
appropriate and
helps you identify
which high margin
items deserve
special promotion
with your customers.
And up-to-date
comparisons between
your multiple
suppliers allow you
to identify the
vendor who offers
the best quality at
the lowest cost.
Restaurant Manager’s
Inventory Control
Module gives you
easy access to
accurate inventory
information, keeping
you more informed so
you can make better
decisions. And like
all Restaurant
Manager
applications, the
Inventory Control
module is intuitive
and easy to use.
It’s easy to create
recipes that link
inventory items to
menu items. And,
once activated, the
system manages stock
levels based on
those recipes,
keeping an accurate
count of stock
levels at all times.
You may also opt to
track depletions by
customer count or by
day. And, of course,
manual depletions
can be recorded with
the touch of a
button.
When you define
minimum stock
levels, the system
will automatically
generate “shopping
lists” to help you
replenish the
inventory. These
lists may be grouped
according to vendor,
or by inventory
category and even
provide an estimated
budget for
replenishing the
inventory back to
desired levels.
You can import
vendor purchase
information from
standard ASCII
files. Receive items
by creating a
purchase order,
where you have
access to price
history look-ups by
product or vendor,
giving you the tools
you need to quickly
create an order.
From variance
reports to par level
or re-order reports,
the Inventory
Control module
provides all the
reports you need to
effectively manage
your inventory. One
of the most useful
reports helps you
manage your menu for
maximum revenue
enhancement,
identifying menu
items with high
margins that should
be promoted and menu
items with low
margins where the
recipe should be
adjusted or the
price recalculated.
The system will even
recommend the
selling price of
products based on
the recipe cost,
allowing you to
specify the amount
of margin needed on
any product.
Since it’s fully
integrated into
Restaurant Manager,
Inventory Control is
an easy to
implement, but very
powerful tool. You
may first purchase
it to reduce waste
and theft, but
you’ll also find it
to be an important
management tool that
helps guide your
pricing, promotions,
vendor selection,
profit margins and
more.
