Please note you will need admin-level access to manage these settings
Step 1 - Log into your Point of Sale Back Office with your email address and password.
Step 2 - Click on the Business name in the top right drop-down. This is the Franchise level view. (Items can be added at the store level as well if your business has different stock in each store)
Step 3 - Click “Modules” on the left-hand side of the page.
Step 4 - Click “Inventory”
Step 5 - Click “Stock items”.
Step 6 - Click “Add” in the top right corner or click on the item from the list you wish to edit. (You can use the filter drop-down in the top right corner to help)
Step 7 - Add the relevant details in each of the tabs along the top of the page
Step 8 - Click “Save” in the top right corner once you are happy with the information entered.
Please note: Not all the information requested is mandatory in order to use the module successfully, however, the more information you provide the better the module will function and the more accurate your reports will be.
At the very top of the page, there are additional tick box categories which will, if clicked, add additional tabs for you to complete. Only tick these boxes if they are relevant to your item. (For this demo video I am going to select all of them)
The Overview Tab:
Here you will be able to add a high-level overview of the stock item such as:
- Stock item code (that you can use for tracking)
- The name of the item
- Category (meat, baked goods, vegetables etc)
- Is Product (select yes if this item is sold as is and is not a component within a bigger menu item)
- Measurement Type
- Measurement Unit (this is how you are recording the stocks, packs, kgs etc)
- Minimum Inventory Quantity
- Markup Rate Percentage (%)
- Is Wastage Tracked
- Is Inventory Tracked
The Units Tab:
This tab will allow you to add unit details based on the type of measurement unit and type you selected in the overview tab:
Click the Add Stock Units button in the top right corner. Then you will be able to:
- Enter the name of the unit (this is how you will record the stock, whether it be packs, kgs, bags etc.)
- Enter the conversion factor (This is how you will typically break down the unit, for example, an onion, which would be within a bag of onions which would be the unit in this case)
- Add Notes
The Operational Units Tab:
This will allow you to group your stock to make you more operationally efficient and will allow you to assign an item to as many reports as you want.
Click the Add Operational Unit button in the top right corner. Then you will be able to:
- Select stock item operation type
- Select the operation unit type
This is only relevant if the item you are adding is a product which will be sold on your menu, and if that product has multiple other ingredients that make it up and that would need to be tracked when this product is sold. You will then be able to assign this product to a menu item in the menu editor of the Flipdish Point of Sale Back Office.
For example, if the product we are adding is a classic chicken burger then in this section we can add, a piece of chicken, a bun, lettuce and sauce.
You will be asked to add:
- A base quantity for this recipe
- Base Quantity Unit
- Where the item participates in the build plan
You can also select by a Dispatch type using the drop-down menu and add and remove ingredients using the buttons on the right-hand side.
This will give you the total cost of your recipe.
Prep Profile Tab:
This is where you can add:
- The prep time of the item in hours
- Expiry time for the item in hours
- Minimum number of expiry labels to be printed each day
Cooking Temperature Profile and the Storage Temperature Profile tab:
These both require the same info to be added but in relation to their respective categories and the info will be shown in the Restaurant Management System app for you to log and keep track of.
In this tab you can add:
- The minimum temperature to maintain for this stock item
- The maximum temperature to maintain for this stock item
- The minimum Temperature Log Type
- The minimum number of temperature logs required for the stock item
- Auto Correction Logs (Minimum number of temperature logs to auto-correct stock) item state
- Hazard Types
The nutrition profile tab:
This is where you can add all the nutrition information regarding that item such as:
The system will then calculate the calories in the item.
Allergy Profile Tab:
Here you can select if the item contains any of the most common allergens
And this information will show on your menu beside the item on your POS device.
Property level overrides tab:
This allows you to treat items differently in one property vs another. This just means that you don't need to use a completely different stock item depending on each location and simplifies reporting.
Allows you to upload an image of the item from a variety of sources.
To learn more about Flipdish’s products or how to grow your online business enroll for FREE in the Flipdish Academy here: http://academy.flipdish.com/
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