To use inventory/stock management feature, then the important thing that you should do is to enter the material/item every menu that is served along with its dosage. This is to facilitate the calculation of stock and avoid the occurrence of transaction risk under the hands. Here are some supporting articles that you can learn about step-step use feature inventory feature / stock management:
1. Add Ingredient Categories
Before adding name and ingredients, you should create several categories of ingredients to make monitoring easier. Some examples of categories of ingredients such as Vegetables, Fruits, Meat, and others. Learn more.
2. Add Ingredient/Item
You can input all information about ingredients, such as name, unit, the purchase price of the ingredient, and amount of the ingredient you have. Also, make sure you include the ingredients category. If you want Meeber POS to warn you whenever you run low, activate “Enable Warning”. Learn more.
3. Adding Menu Categories
To add an ingredient item on the menu, you should create menu categories to facilitate you in the menu grouping. Learn more.
4. Adding Menu
In the restaurant business, the food menu is the main product. For that Meeber provides features Menu Settings Restaurant where business owners can determine the menu directly along with the material and the selling price. Learn more.
5. Add Ingredient / Item on Menu
Make sure you include the name and category of materials. If the material is still in the form of raw material, then select the item. If the ingredients include half-cooked / cooked ingredients, then select the menu. Meeber POS allows you to include processed materials on the menu, either in items or menus. Because it is possible if in one menu consists of several other menus. Learn more.
6. Warning on Stock
Meeber POS provides three different warnings so you and your employees can more easily know the current stock conditions. This Warning can be found on the Order page of the application and in the Master Item on the Web Dashboard. Learn more.
In addition to input the category of ingredients and ingredients themselves to each menu, you can also monitor all the ingredient flow. Since the food & beverage business is often faced with the problem of the damaged ingredient, here we provide some supporting articles that you can learn about the step-step use feature inventory feature/stock management:
1. Adding and Reducing Ingredient Stock Count / Item
If the stock of ingredient in the kitchen runs out, you can make the additional amount of stock if the goods have been sent by the supplier. For some cases, you can also reduce the amount of stock. Learn more.
This method is only to set the amount of stock only, any changes like the name of the ingredient and others you can do in the article Changing the Ingredient / Item Description.
2. Adjusting the Amount of Stock Ingredient / Item
Managing ingredient stock in the restaurant business is not entirely easy. Often conditions in the field do not match with the calculations we set at the beginning. It could be because the food is more easily rotten or stale and its use is sometimes not appropriate quantity so it makes us have to regularly monitor the quality and quantity of all materials. Learn more.
3. Stock-Taking/Inventory Checking
Stock-Taking/Inventory Checking is a physical counting activity on the supply of materials to be processed into a menu. In general, this activity is done to know accurately about records of books/reports with actual stock. Learn more.
After changing the stock, whether it adds, reduces, adjusts, or even all three, it’s good to do recalculate stock. Learn more.
All stock streams from your warehouse or kitchen can be monitored through Stock Report on the Meeber POS web dashboard.