Recipe Stock Control

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In most instances, food recipes are sold from various locations in the venue however the stock is received, produced and counted at stock take time, from the "Kitchen" location.  Before a stock take can be conducted, it is necessary to ensure all "sold" quantities are transferred from the selling locations to the Kitchen to decrement stock accordingly.

The transfer can be done on an automatic basis as part of the End of Shift process so the stock levels are updated on a daily basis.

Procedure

1. From the Sysnet Toolbar click on the Stock icon
2. Click on the <STOCK IN LOCATION> tab
3. Select the first selling LOCATION from the drop down menu e.g. Restaurant
4. Next to the INVENTORY CODE select the <ALL> button to display all records
5. Click the INV CODE column heading to ensure the records are sorted in order
6. Scroll down to locate the start of the food recipe items
7. Scroll to the right to find the "Stock Keep Location" column
8. Click on the OPTIONS dropdown menu and select "Allow Editing in List Mode"  
9. Enter the Stock Keep Location NUMBER into each column, pressing the down arrow on the keyboard to quickly move to the next record
• For example, the KITCHEN location number is 18, so all recipe items in the RESTAURANT location will be linked to the kitchen.  This means stock will be decremented from the kitchen as a result of sales and not the Restaurant.

10. Ensure all recipe items in the restaurant are linked to the kitchen accordingly
11. Repeat for further selling locations in the venue
12. From the Sysnet Toolbar click on the Processing icon
13. Click on the OPTIONS dropdown menu followed by End of....
14. From the END OF SHIFT OPTIONS menu ensure the "Perform Automatic Stock Transfers" option is enabled
15. Press <OK> to save and close the window