Inventory Control is one of the most important aspects of food cost control as it assists operations in reducing on-hand quantities while managing inventory re-supply based on forecasted needs.  Another benefit of effective use of inventory controls is that it also can greatly reduce waste since the system will attempt to maximize usage of raw inventory.

One of the many reports provided to users is the Inventory Analysis report that illustrates the “actual” use of every inventory item compared to their “planned” usage. Then the deviation from planned use (or shrinkage) is also displayed for easy viewing.  Other columns on the report include the physical ending inventory reported, extended value of ending inventory, and significant price changes. The inventory list is organized into user-defined groupings and subtotals are provided for each group.

FoodPro will also generate an inventory count sheet to record the next period’s ending inventory.