Ø       Theoretical inventory management

Ø       User defined inventory item set up

Ø       Items by major category / sub category

Ø       Physical inventory by day / week / month / quarter / none

Ø       Automatic tracking for depletions

Ø       Manual tracking for salad bars

Ø       Receiving unit for vendor purchases

Ø       Tracking unit for physical inventory

Ø       Menu unit to link to menu item for depletion

Ø       Conversions between units

Ø       Yield calculations

Ø       Minimum par level w/ alerts

Ø       Suggested ordering based on user defined previous timeline of actual usage & actual sales with adjustments

Ø       Ingredient & portion setup control

Ø       Mixture definition for recipe building

Ø       Mixture preparation tracking

Ø       Supplier definition

Ø       Purchase order generation & monitoring

Ø       Automatic receiving by purchase order

Ø       Receiving by invoice

Ø       Product returns

Ø       Transfers in, out or within

Ø       Spoilage tracking

Ø       Product costing & plate costing

Ø       Ideal vs. Actual usage by amount

Ø       Ideal vs. Actual usage by value

Ø       Total cost of goods report & screen

Ø       Food cost report & screen

Ø       Prep list configuration & reporting

Ø       Production forecasts

Ø       Menu item recipes linked to inventory items

Ø       Menu options linked to inventory items

Ø       Usage calculated by menu item, menu option, or menu attribute

Ø       Physical inventory tracking with discrepancy set by inventory item.

Ø       Yield/threshold/build to per $1,000 per inventory item