Master goods movements
This chapter collects certain approaches to the movement of goods.
Best practice: Different place of consumption of goods
We recommend that you use as many points of sale as possible to delimit areas of responsibility. But also for other reasons, the outlet 'restaurant' is to be treated as a different outlet than the outlet 'kitchen' (or one of the items there if the kitchen is still divided). It is not only sensible, but may even be absolutely necessary to separate areas of responsibility. This separation results in further requirements, since, for example, the restaurant does not store most of the food items itself, but the kitchen should be relieved with each order. And this is how it works:
A standard rule of stock management is that items are stocked or booked at points of sale to be consumed there. However, kitchen utensils or places of preparation may behave differently. A "normal kitchen sales item" is stored in the kitchen (possibly also there first portioned, prepared or produced) and sold in the restaurant. When sales are made, the theoretical stock level in the kitchen is to be reduced when posting at the POS system.
Here are the variants and finally the solution for the requirement mentioned:
- If the point of sale of the item is also the storage location (e.g. both restaurant), the stock is automatically debited there.
- If the posting point does not store the item, the inventory is debited from the main warehouse.
- With the switch Post stock to storage location of VKS (which is located in the item master), the theoretical stock is reduced exactly at the point of sale to which the item is assigned. The item can therefore be loaded at one point of sale and sold at another.
Remarks on the option "debit stock at trading areas storage location"...
When an item is assigned from one point of sale to another via Manage Points of Sale, the inventory is debited from that point of sale. Switch in the item master:
The quick assignment to a sales point offered directly in the item master does not support this variant. This setting must be made in the point of sale administration.
Example: the base item Cola 1 Liter is assigned to the storage location Main Warehouse and the trading area A. So the item is deducted directly at trading area A and refilled from the main warehouse.
However, the item should now also be able to be sold at trading area B and at the same time reduce the stock at point of sale A. The item should also be able to be sold at trading area B and at the same time reduce the stock at trading area A. To do this, the program Set up points of sale selects trading area A as the source and then assigns point of sale B to the item.
Now only the switch in the item master must be activated to activate the function debit stock at storage location of the trading area. As expected, the function also takes the item not to be listed in trading area B for control recording.
Best Practice: Book differences as consumption
In interface with inventory management, there are items and situations in which the inventory cannot be reduced by postings. This can be the case especially during the introductory period of stock management, but it can also make sense in the long term, for example when it comes to items that cannot be mapped in recipes in a target-oriented way.
It makes sense to simply count all items in a kitchen, even if you only have valuable items in recipes, in order to compare them with the cash book entries. The other items at least become controllable through the recording or they can track their consumption and (since they are counted anyway also unnoticed) insert them into the control. In addition, once a count has been made, you can rely on the actual stocks in such a way that you always receive useful automatic order suggestions.
For example, if you only want to control "valuable items" such as fillet and scampi in your kitchen, only enter the recipes for the corresponding basic items. If you now carry out a check of the kitchen stock, a theoretical target stock has been calculated for fillet and scampi on the basis of the cash entries, which can be compared with the entries of a check entry. Differences are shown for these items.
The other items that are not or only incompletely in recipes and therefore cannot be relieved by cash entries would be "missing" in a check and show differences that are not clear differences. So that these items can be treated differently in the evaluation, assign them to one or more control groups with the special property Differences as consumption book.
In the Stock Reporter, these stock differences are recognised as consumption and you can optimise the evaluation of the control completion report accordingly with the option switch Consider consumption from control.
The switch has the effect that an item check in which a difference was booked as consumption is also evaluated in the consumption (theoretical consumption.) and not as a difference.
If you do not activate this switch, the "consumption" from a control is shown in the column Difference.
If the sales item has a fixed base unit, this can already contain information about the packaging. For example, you can sell 0.2 litre cola bottles and use the base unit as the bottle and the item text as the 0.2 litre cola.
If, on the other hand, you want to be free to use cola in recipes, you can simply create the base unit as a litre and use cola as the item text. You then define the purchasing units 0.2 litre bottle, 1 litre bottle and 18 litre container. It is then of equal value which of these units is used when a recipe item is sold. Later, in the control types, you define the three possible units.
Back to the parent page: Choosing the optimal inventory management system