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.
  • manufacturer
  • 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.