Summary
OrderMate stock control is an advanced stock management system that allows businesses to manage incoming and outgoing stock. Following is a glossary of terms for some of the terms commonly used relating to this feature.
Video Tutorial: Watch our Introduction to Stock Control video tutorial - Here
Stock Setup
| Term | Description |
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Where stock is purchased from. |
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Stock held can be separated into 'Area's' for the purpose of reporting and/or counting. |
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How a stock item is linked to a menu item. Determines the quantity decremented from the stock item when used. |
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How the stock is purchased. |
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Set a minimum or maximum amount of stock to be held when automatically ordering. |
Stock Maintenance
| Term | Description |
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A stock count that will be compared to the expected stock levels in the software. |
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How to bring stock in to the system at the correct quantity and cost. |
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Credit Note |
How to remove any stock from the system that has not actually been received or has been returned to the supplier. |
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Delivery Note |
How to bring stock into the system if the invoice was not provided with the order. |
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Allows a purchase order to be created with quantities automatically set based on pre set par levels. |
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Minimum and maximum quantities can be set for each stock item so a suggested order can be created based on the par levels. |
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Allows stock on hand values to be altered by adjusting stock in or out of the system. |
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Stock can be transferred between stock areas from OfficeMate or WaiterMate. |
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Stock items can be recorded as wastage if the item is damaged, spoiled or used for anything out of its normal use. |
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Pre production |
How to decrement stock items that are used as part of the kitchen production but not necessarily sold as menu items. |
Reports
| Term | Description |
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Stock on Hand |
The amount and value of stock currently held in the stock control system. |
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Period Stock |
Reports all figures that affect the value of the stock on hand between stocktakes. |
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COGS |
Reports the cost of goods sold. |
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Sales by area |
Sales and gross profit of items sold by each stock area. |
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Stock usage |
Reports stock sold or adjusted during the reporting period. |
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Item GP |
The gross profit of the menu item excluding price adjustments. |
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Stock Item History |
History of invoices for individual stock items. |