INVENTORY

Restaurant Manager is capable of depleting inventory using four different methods as described below: Depletion by sales, the most common method of depletion, causes inventory levels to be adjusted based upon the actual items sold. This depletion method utilizes "menu explosion".

• Depletion by number of customers adjusts inventory levels based upon the number of customers that were served.
• Depletion by date causes inventory levels to be reduced a fixed amount each day.
• Manual depletion is useful for banquets and catering events where large, known quantities of items are removed from inventory.

Restaurant Manager is capable of menu explosion whereby each menu item can have ingredients consisting of one or more inventory items. By knowing the most recent market price of each inventory item, Restaurant Manager automatically computes costs and margins for the items.

Shopping lists identify items that are low, or out of stock. The lists may be grouped according to vendor, or by inventory category. The shopping list also provides an estimated budget for replenishing the inventory back to desired levels.

Restaurant Manager has the ability to import vendor purchase information from standard ASCII files.

Each time a physical inventory is taken, Restaurant Manager compares the actual stock on hand to the stock that should be on hand based on sales, and computes the "losses." Though it is normal to expect some loss due to waste and spoilage, unusually high losses can indicate items which require more careful monitoring.