SpeedLine Inventory is an add-on module for the SpeedLine POS that tracks and controls your store's stock levels and costs. Before Inventory can be used, you need to prepare your menu by adding the detailed information that will be used to track stock levels and produce reports.
Before completing the Menu Setup for Inventory SpeedStart Tutorial:
•Buy the Inventory module. When you purchase the Inventory module, you will receive a new license key that activates the Inventory settings in Menu Designer and Store Manager.
•Learn how to use Menu Designer. Setting up Inventory requires advanced knowledge of Menu Designer. If you are not familiar with the Menu Designer terminology and menu structure, additional training is available from support technicians, and on the Support website.
•Take inventory. If you haven't been doing regular physical inventory counts, do several weeks' worth before starting Inventory setup. This will give you an idea of how much time is involved, and will help you decide whether to track all items, exclude difficult to count items, or just focus on critical high-cost items.
•Review recipes. Make sure you have accurate, consistent recipes for all your menu items. Recipes must include standard measurements such as fluid ounces, cups, or tablespoons. "Handfuls" or "scoops" are not precise enough.
•Tighten your portion control. Inventory will show you the gap between ideal usage and actual usage. But to close the gap, you will need to implement stringent portion control on the make table. This may involve buying scales and measuring cups, and training staff to use them. Tests have shown that, even for experienced chefs, "eyeballing" ingredients does not work. Consider printing item contents on make tickets.
•Allocate time for Inventory setup. Setup and testing of Inventory requires a substantial time commitment.
After completing the Menu Setup for Inventory SpeedStart Tutorial, you will know how to:
•Decide which items to track.
•Record your recipes using the worksheet provided.
•Add units of measure to your menu.
•Add recipes, including packaging and non-menu items, to your menu.
•Define topping matrices to adjust topping amounts based on item size and the number of toppings present.
•Test the menu setup using the Sales Mix and troubleshoot any problems.
The tutorial consists of 10 steps:
•Step 1: Decide Which Items to Track
•Step 2: Record Recipes
•Step 3: Turn on Inventory and Define UOMs
•Step 4: Add Non-Sale Items
•Step 5: Add Shortcuts
•Step 6: Select the Items and Modifiers to Track
•Step 7: Add Recipes (Item Contents)
•Step 8: Add Packaging to Delivery Items
•Step 9: Add Topping Matrixes
•Step 10: Review the "Inventory-Ready" Menu Checklist
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Hint If you do not yet have SpeedLine Inventory, to learn how it can benefit your business, and to purchase, contact your SpeedLine sales representative. |
See Also:
•Inventory Overview (Store Manager Help)
•Inventory Setup SpeedStart Tutorial (Store Manager Help)
