Focus has inventory controls that calculate products sold, food costs and product count. Our inventory module also offers features to help reduce and control food costs. It allows you to create recipes for inventory items in order to calculate their ideal cost. Focus can create invoice and inventories to determine stock differences with the help of inventory analysis reports. Maintain an available inventory count with real-time sales info with the use of inventory on-hand reports. The inventory reorder report uses par levels and minimum purchases to determine how much product needs to be reordered.
The instant updates of inventory items with no wait time or need for system reboot, make Focus systems the absolute must-have POS system on the market.
+Inventory Items and Recipes
-Inventory items are counted in inventory, a purchase order is generated, received via invoices and depleted through sales.
-Each recipe contains one or more inventory items received from various vendors.
-Menu Items are entered into Focus and recipes are associated with them very easily.
+Entering Invoices and Inventories
-Invoices are received into Focus Inventory to calculate the theoretical inventory.
-Physical inventories are entered and compared to the theoretical inventory on hand to calculate variances.
-Inventory items may be grouped together for reporting purposes. Inventory reports use physical inventories, entered invoices and actual items sold to calculate the following Inventory Reports.
-Inventory On Hand Reports calculate the theoretical inventory in stock for the selected inventory items.
-Inventory Usage Analysis Reports calculate the variance by comparing the physical and theoretical inventories.
-Production Reports display the quantity of an inventory item used for the selected time period.
-Inventory Reorder Reports automatically calculate the inventory items that need to be ordered based on the theoretical inventory on hand and the pre-configured par levels for each item.