U Got Dibs Restaurant Supply & POS Denver

Address: 421 Fox St_A_, Denver, CO 80204

Phone No: (720) 464-8099

E-mail: [email protected]

Holding too much stock also carries costs; restaurants and hotels should aim to run lean stock to save money. By leveraging the inventory control module in their POS system, venues should be able to get a current, reliable view of existing stock and track the whereabouts of any missing items.

POS based stock control systems can help automate a wide range of inventory management actions throughout the venue. Listed below are 10 operational areas where these inventory management tools can help restaurants or hotels get serious about stock control:

1. Stock items

Every stock item is categorized into categories and sub-categories. Detailed track of stock can be kept including product names, codes, descriptions, categories, sub-categories, quantities, re-order levels, cost prices, currencies, whole sale prices, export retail prices and profit margins. Item prices can be set or modified, and changes to the prices are reflected immediately in all recipes and menu costs.

2. Recipes

Recipe creation can be in minutes not hours, created from the stock item list. Required ingredients can be searched and selected from the list. The optimum selling price on every menu item can be determined by setting the desired gross profit percentage. The knock on effect of price changes on menu items can be calculated to see how they impact on overall food costs.

Catering, buffets or banquet menus suddenly become a breeze to create. Portion costs can be identified and yields for precise recipe management on all batch recipes. The cost of the event can be calculated on the selling price, cover price or cost percentage. Costly meal ingredients can be replaced other meal options to achieve ideal costs. A list of all the stock needed for this event can be extracted out of the inventory.

Recipes can be linked to POS stock items enabling real-time stock update based on POS sales. When a menu sale occurs, ingredients should be deducted automatically from stock the moment the waiter posts the article in the POS system. Owners can then focus on trends and decide which menu items need to be maintained, modified, promoted or replaced.