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Setting the restaurant up

The kitchen store: what is on the shelf

Every ingredient with what is on hand, what it is worth and what is running low; a movement or a count is one form; every item has its story.

Kitchen store on the menu (managers; a store keeper reaches it through *Keep the kitchen store*). Pick the outlet at the top — each restaurant has its own store. Consumption is posted by the KOT for every dish with a recipe, so nothing here has to be done daily; the store is opened when goods arrive, when something is thrown away, and when somebody counts.

The Stock tab: the four numbers, the shelf with what is running low first, and one item's story below it.
The Stock tab: the four numbers, the shelf with what is running low first, and one item's story below it.

Do this

  1. The four numbers: how many ingredients, how many below their reorder level, what the shelf is worth at the latest prices, and how many orders are out with suppliers.
  2. The shelf — every active ingredient in the unit it is bought in, below-reorder first and tinted. *Last price* is per unit; *Value* is on hand × last price.
  3. Count fills the count form with that item; type what you see.
  4. Story opens the item's ledger: every movement in the last 90 days, newest first, with a running balance, the price paid on a purchase, the reason or the GRN, and who did it.

A movement, and the count

The two forms above the shelf: a movement of any kind, and the count.
The two forms above the shelf: a movement of any kind, and the count.
  1. What happened — *Received, no supplier bill* (the market run: a purchase at a price with no supplier on record), *Wastage* (spoiled, burnt, dropped — a reason is required), *Transferred out / in* (another outlet), or the *Opening figure* the day the store goes live. A delivery from a supplier is not entered here — it is a GRN under Buying, so it lands on the supplier's account.
  2. Ingredient, and
  3. Quantity — always in the unit the item is bought in; the kind decides whether stock goes up or down, you never type a minus.
  4. Price per unit appears for a purchase and an opening figure; it becomes the item's latest price.
  5. Reason / reference — why, or the docket number. Required for wastage.
  6. Post it.
  7. The count: pick the ingredient,
  8. type what is on the shelf — not the difference; the store works out the adjustment and posts it with the sign the right way round —
  9. say why the shelf disagrees with the book (spoilage, a miscount last time, a delivery nobody entered), and
  10. Post the count. The ledger is append-only: a wrong entry is put right by another entry, never by editing, so the history keeps both the belief and the correction.

More in Setting the restaurant up

Creating an outletAn outlet is one restaurant, bar or room service. It has its own menu, tables, tax and day. The menu: categories, dishes, sizes and pricesBuild the menu yourself. Changing a price is a price change, not a deployment. GST groups, and the restaurant rateTax comes from the group on the dish — and which group is right depends on the rooms. Tables and kitchen stationsTables are where an order sits. Stations are where a KOT prints. Taking a dish off tonight (86-ing)Mark an item unavailable and it disappears from ordering until you put it back. Different prices for dine-in, room service and deliveryOne dish can carry a price per channel, and a price that applies only at certain hours. Units, places and ingredientsThe store measures in units that convert to a base; every ingredient is bought in one unit, kept in one place, and has a reorder level. Recipes: what a portion is made of and what it costsA recipe is per size of a dish, in grams, millilitres or pieces per portion, with wastage; it draws stock when the KOT fires and prices the dish against its menu price. Buying: suppliers, purchase orders and deliveriesA purchase order is a promise; the GRN is what moves stock. Short delivery leaves the order open; payables are by supplier. Food cost, variance, and what to orderWhat sold and what it cost in ingredients; the menu card at today's prices; what the recipes say should have left the store against what did; what is below reorder.