FOOD COST CONTROL

Our inventory module offers features that calculate products sold, food costs, and product count. Included are features that help reduce and control food costs.  This unique POS solution not only saves you money but helps you increase profits by creating recipes with ideal price points based on inventory. Maintain an available inventory count with real-time sales information with the use of hands-on inventory reports. 

 

Inventory Items and Recipes

• Inventory items are counted in inventory, a purchase order is generated, received via invoices, and depleted through sales.

• Each recipe contains one or more inventory items received from various vendors.

• Menu Items are entered into Focus and recipes are associated with them very easily.

 

Entering Invoices and Inventories

• Invoices are received into Focus Inventory to calculate the theoretical inventory.

• Physical inventories are entered and compared to the theoretical inventory on hand to calculate variances.

 

Inventory Reporting

• Inventory items may be grouped together for reporting purposes. Inventory reports use physical inventories, entered invoices, and actual items sold to calculate the following Inventory Reports.

• Inventory On Hand Reports calculates the theoretical inventory in stock for the selected inventory items.

• Inventory Usage Analysis Reports calculate the variance by comparing the physical and theoretical inventories.

• Production Reports display the quantity of an inventory item used for the selected time period.

• Inventory Reorder Reports automatically calculate the inventory items that need to be ordered based on the theoretical inventory on hand and the pre-configured par levels for each item.