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All reports in Inventory can be previewed on the screen, printed on paper or printed to a file. Following are descriptions for the standard Inventory reports:

Ideal Usage Variance – This report compares inventory that should have been used through recipe sales to actual inventory used. Differences in these usage amounts, or variance, show inventory differences that are not accounted for in sales. These differences can be caused by inaccurate portion control, theft, errors in using the system, or other problems.

Inventory Adjustment Detail – Adjustments to inventory levels are made for trim, waste, spoilage, shrinkage, miscounts, transfers out of the restaurant and returns. This report lists information for each adjustment in a selected time period.

Inventory Cost – This report is used to get the total cost of all inventory used for any reason (except of transfers out) during a time period. The total cost figure is similar to cost of goods sold. This report provides individual cost data for each inventory item over a specific date range.  The data is sorted by most expensive cost first.  This includes all sales and adjustment data for the date range provided, but does not include transfer data.

Inventory On-Hand – This report gives the on-hand count for each item in inventory as of the date given in the report filter. The inventory on-hand report details the case, package and unit values of the current inventory stock.  All values are as of the date the report is run.

Inventory Activity Detail – The activity detail report displays all activity performed on each inventory item.  It displays the date and quantity, in use units, for each reduction or receipt of the good.  The report lists which type it is next to each transaction.

 

Inventory Purchase History – Shows detailed purchase history grouped by inventory item. Includes the vendor from whom the item was purchased, the quantity purchased and the total cost of the purchase.

Recipe Card – This report shows the recipe and ingredients and any preparation instructions for each recipe in the system.  This report can be filtered by recipe number if it needs to.

 

Inventory Shrinkage – Shows all shrinkage adjustments for a selected period of dates. Shrinkage adjustments are created automatically to adjust inventory levels for an on-hand count and can be created manually in the adjustment windows. These three reports provide information on adjustments for each specific type.  They are filtered by date or item, and provide most details about the inventory item itself, including vendor, case cost, package and unit information.  It also includes the date and quantity of the item adjusted in use units.

Re-order List – The re-order list is used to determine which items require an order to be placed.  The report generates the same detail found on the shopping list, sorted by receipt description.  It checks if the current on-hand stock of each inventory item is less than the reorder point, and then suggests an order quantity and price to bring that item back up to its par level.

 

Inventory Spoilage – Shows a detailed list of spoilage adjustment entries for the date period selected. These three reports provide information on adjustments for each specific type.  They are filtered by date or item, and provide most details about the inventory item itself, including vendor, case cost, package and unit information.  It also includes the date and quantity of the item adjusted in use units.

This report is a listing of all inventory transactions for count, adjustment or receipt.  It can be filtered by batch number or by a date range.  It lists the case, package and unit quantities of the items for that transaction, as well as the cost if it is a transfer.

 

Purchase Order Detail - The purchase order detail report is configured like an actual PO.  It provides the company information from the vendor, and lists out the item and details of its transaction when the PO was received.  It includes the amount ordered, the order cost, the amount received and the received cost.  There is also total information for both received and ordered totals, as well as a difference to indicate how far off from the original order the final PO was.

 

Inventory Transfer List – Lists inventory items transferred out for a selected date period. Transfers are created in the Inventory center adjustment windows. This report is a listing of all inventory transactions for count, adjustment or receipt.  It can be filtered by batch number or by a date range.  It lists the case, package and unit quantities of the items for that transaction, as well as the cost if it is a transfer.

Ideal Usage Variance – This report displays the ideal usage of each recipe (collected from sales data) and then the actual usage of sales with adjustments.  The difference between the two is calculated and a cost associated with those adjustments is displayed to understand how much the waste is costing.

 

Inventory Totals – This report displays total sales revenue and then lists the cost of all adjustments grouped by type.  Next to the cost, a percentage of total sales revenue is displayed.  At the bottom of the report, there is a total cost and percentage of sales for all adjustments.  The report excludes transfers out.

 

Inventory Valuation – Shows the on-hand count and value for each item in inventory as of a selected date. A manual inventory count needs to be done after close of business on the day you want to print the valuation report to ensure its accuracy. If a count is not done, portioning errors, spoilage, shrinkage and all other accounted and non-accounted inventory losses will be omitted from the valuation report. The inventory valuation report is designed to show the current value of stock at a specific date.  The report shows the case, pack and unit quantity of each good in stock at that date, as well as a dollar value of the goods based on the received total.  The end of the report contains a total dollar value of all goods for that date.  If a particular inventory item does not show up on the report, then there were no receipts of that good on or before that date.

Vendor List – The vendor list report displays all contact information for each vendor in the system.  It provides their address, contact and phone number information.  It can be filtered by the vendor name if necessary.

 

Vendor Purchase History – The vendor purchase history is a detail list of all purchase orders made, grouped by vendor.  It details the main PO information such as the date ordered, date received and order total, and includes

 

Recipe Details – This report details the cost, menu price, ideal FCP, Actual FCP and the suggested price for each recipe.  The report can be filtered by recipe number or category, and is sorted by recipe name.