Inventory

Using the Inventory System, you can track your sales, inventory, purchases and other expenses, and ultimately identify your food and other costs. MenuLink Client collects data from your POS system and calculates both theoretical usage and actual food costs. There are several variance reports that compare the two, and will help you identify areas that are performing well and areas needing improvement.

Inventory System features include the following:

•	Purchasing — Manage orders, invoices, vendors, and ordering history.

•	Inventory and Prep — View items, post inventory, perform transfers, manage prep lists and prep locations, and track spoilage and waste.

•	Recipes — Access menu item and prep item recipes, view where items are used, print ‘Table of Weights and Measures’.

•	Sales — Perform imports, enter deposits, review sales mix, perform cash reconciliation and tip distribution, and create forecasts.

•	Period End — Finalize weekly numbers, export data, perform workflows, and view activity logs.

•	Reports — View available Inventory reports.

The Inventory System Screen also has three buttons at the bottom of the screen:

•	Stop — This button exits the MenuLink application.

•	Workflow — This button gives you a list of configured workflows to run that guide you through common processes, such as entering a new employee or running your End of Day routine.

•	Labor — This button takes you to the Labor Switchboard.