Following are the key concepts of RESTAURANT INVENTORY:
- category and sub-category – Example: Food, Beverage, Wine, Beer etc.
- location – Example: warehouse 1, Basement, Cold Storage etc.
- supplier – You can specify many suppliers of each item.
- Quantity and history of stock (View – Stock History)
- Projects – Example: Wedding Catering, Birthday Party etc. Projects are also flexible to be used to manage individual dishes.