HotSchedules Inventory!

YOU CAN COUNT ON ITNothing eats away at time and profits like poorly managed inventory. And if youre an independent or small regional restaurant chain, the existing tools to help deal with inventory include old school spreadsheets or technology products that are overly complex, expensive, incomplete or ill-suited to smaller operations. FEATURES OVERVIEW Designed to be used on mobile devices Designed specifically for independent and small regional operators Set-up quickly and easily: minutes versus weeks or months Customize inventory lists and make necessary updates as needed Control both food and beverage inventory Link to ordering to drive efficiency in maintaining stock on hand Managing items in your store is as simple as managing your playlist thanks to easy-to-use, intuitive designCustomizable Dashboard & Reports POS integration pulls in sales, sales mix and variance data View outstanding orders View receiving costs by category Review location or category totals On-hand report provides point-in-time views of product based on most recent count and receivings COGS Report analyzes Cost of Goods Sold between two count events by category and itemReal-Time Count Actions Review location or category totals for accuracy Drill into the count detail Return to count to correct any mistakes See counted on-hand quantity versus par Queue items with one touch to order from the count review Receive spreadsheet file of on-hand values to your email Receive spreadsheet of purchase order to your emailVendor Management Easy vendor setup and management Rapidly add items manually or import items from spreadsheets View receiving costs by vendor Review previous orders by vendor Add items, print a purchase order or download a file that can be emailed to your vendorReal-Time Counting Count food and beverage inventory Count vendor items Count in multiple units of measure Sort items in their storage location for accurate sheet to shelf counting Count offline and synchronize when back online Supports left or right-hand data entryRecipe Management Drag and drop ingredients into recipes Easily modify the most expensive ingredients Setup menu pricing and food costs Automatic profit calculation as you build the ingredients conversion Ensure you have the right stock on-hand with easy ordering linksStore Management Organize items by location and sub-location to speed the counting process Identify high cost/high loss items that need to be counted more frequently Set par levels for your items Perform catalog import to bring in all the items and prices list from vendors