Basic Inventory Recipe Setup 

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In this webcast, we review how to setup recipes for inventory control.

CCS will track inventory of items that are used in different menu items all across the menu board. 

First We take alook at a menu that's already setup, and determine how we can appply recipes to these items to maintain inventory control.

Menu's are often made of of items that have a same common ingredient, such as coffee shops that have espresso, or even using a cup as a recipe component.

Menu's are also made of item's that have smaller and larger quantities of a recipe: for some cases it's an option of the item to have a greater amount, such as a large or small cup of coffee. So it's we also have a ratio tool to help us calculate ratios for item sizes.

And here you can see how we have assigned a recipe to more than one item, and we can keep track appropriately by using the unit type and the ratio of the unit correctly deduct inventory.

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Now we are going to look at the inventory we purchase from vendors, that will be converted to recipes which will be sold to customers.

Since this menu is small, we can look at the inventory items here in the product search screen pretty easily. If you have many items, you’ll want to put information in the vendor fields, or class and subclass fields to quickly filter large numbers of items.

In this menu, we’ve set up a list of items that we’ve marked off as Inventory at the end of the name. This just made it easy for us to search on a limited number of items.

These items here are not sold directly to the consumer. But the quantity of these items is tracked as the POS System makes sales that deplete inventory, and makes purchase orders that increase inventory. So in order for this to happen we have to put these items in recipes.