Abacre Home > Abacre Restaurant Point of Sale Home

Inventory

Inventory module is only available in Standard and Professional licenses.

Abacre Restaurant Point of Sale supports 3 inventory calculation methods: Weighted Average (in Standard license only), and LIFO/FIFO (in Standard and Professional licenses).

Inventory statistics may be held for both items and modifiers.

Each item can have ingredients. For example, Apple Tart item can have ingredients:

  • Flour,
  • Apple,
  • Sugar,
  • Butter.

Each item can have the following options:

  • Is Sale Item it means that the item can be sold. It will be visible on Order window.
  • Is Stock Item it means that On Hand Quantity and On Hand Cost will be calculated for this item. And corresponding inventory reports may be produced for this item.
  • Is Purchase Item it means that this item may be purchased from vendor and recorded using Purchase Order, Receive Voucher and Return Voucher.

Items with ingredients cannot be stock or purchase items.

In given example, Apple Tart should be sale item. But it's not a stock item or a purchase item. Flour is not a sale item, but it's a stock item and a purchase item. Finally, apple may be a sale item (if you decide to sell it) and it's a stock and a purchase item.

In actual version items with ingredients cannot be used as ingredients for other items. For example, Apple Tart cannot be an W_INGREDIENT to another item.

When inventory quantities and costs are updated?

Inventory is updated upon

  • Closing Sale Order,
  • Closing Receive Voucher or Return Voucher,
  • By using Add to Stock and Remove from Stock buttons located on menu Configuration Items Inventory tab,
  • Physical Inventory adjustment,
  • Deleting Sale Order.

How to initially add items to stock?

There are two major ways to do it. It depends on your working procedure. Do you use purchasing module? In this case you have to go to menu Purchasing Receive Voucher window and add items to stock by creating new receive voucher.

If your business is small then you probably don't use purchasing module at all. In this case to add items to stock you may use Add to Stock button located on menu Configuration Items Inventory tab.

Physical Inventory window maybe used to adjust inventory quantities. You cannot use Physical Inventory window to add initial stock because stock item must contain two attributes: cost and quantity. And with Physical Inventory window you may specify only quantity. Usually you should print physical inventory sheet without on hand quantities. Then inventory clerk may count real (physical) inventory on stock and write it on the printed inventory sheet. After that she may come back to Physical Inventory window and record the real quantities into Phys Qty fields.

After pressing Update button the stock in the program will be updated with real quantities.

Note: it's also possible to do unlimited (multi-level) inventory propagation to create very complex recipe like pizza has ingredients dough and red sauce. Then red sauce has ingredients fresh tomato, olive oil, basil leaves, flour. So inventory quantities and cost will be propagated through all level of ingredients. Read here how to use it.

See video tutorials on YouTube demonstrating inventory features:

See also:

What people are saying:
"For years we used one MS DOS restaurant POS system until we finally found a good Windows-based replacement: Abacre Restaurant Point of Sale. I compared it with many other programs and I stopped on ARPOS, because it's well-done and well-priced. So we bought touch screen monitors, new computers and ARPOS. The change from the old MS DOS system into new Windows-based system was dramatic: in ARPOS we use images for menu items for faster navigation, reports are amazing and the program itself is quite configurable and handy. Since that time I am a definitive fan of ARPOS and I recommend it to my business friends."

Bob Emerton
GrandCanion
NY, USA
Read more

Awarded by the highest possible rating:
The Award of Excellence!
View all awards