Back Office Recipes
Create and maintain portion control recipes in the Menu Item Maintenance window. Recipes calculate food costs based on the latest inventory costing information. Recipes also allow DIGITAL DINING to calculate expected usage based on your sales and compares this with your actual usage, highlighting any variances.
Batch and Sub Recipes
Many restaurants produce substantial amounts of sauces and other mixes that are then used in other recipes. Batch recipes accurately account for all of the ingredients that comprise a batch. Sub recipes help you maintain menu items by, for example, replacing three or four items in mixed vegetables with a single sub recipe.
DIGITAL DINING’s versatile Inventory features allow you to maintain an operation of any size, whether it is a small tavern or multiple dining rooms in a large hotel. If you need to track multiple profit centers, kitchens, or bars, DIGITAL DINING’s Inventory features have the tools to meet your restaurant’s needs.
The old “80/20 Rule” applies to most restaurants’ inventories. That is, 20 percent of the items in your inventory represent 80 percent of the cost. Use the Key Items feature to “tag” and track the 20 percent of your inventory items that account for 80 percent of the cost of your sales.
Handheld Stock Takes
Use the same handheld PC that you use at the POS to take inventory. Let the handheld do the calculations for each of your item entry purchase counts, storage and usage units, or any combination. The handheld PC eliminates double-entries and greatly reduces data entry errors faster than ever before.
|You can store inventory items in several different restaurant locations, which allows you to track which locations use which items and in what quantities. For each location, the items can have a different par and reorder levels.|
|You can associate inventory items with several different vendors.|
|Multiple Pack Sizes||You can create any pack size (for example, case, bottle, or ounce) for items. Therefore, you can purchase items from different vendors even if the vendors do not sell them in the same pack size.|
|Menu Item Recipes||Menu item recipes (created in the Back Office program) tie sales at the POS to the Inventory program. When a staff member orders a menu item, the POS tracks the sale. During end-of-day processing, the Back Office program automatically deducts the appropriate amount of inventory.|
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