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Abacre Restaurant Point of Sale: using inventory with ingredients
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This video demonstrates using inventory with ingredients.
The minimal set of actions is shown to demonstrate:
1. Creation of items with ingredients
2. Adding items to stock using receive vouchers
3. Deducing items from stock with each sale of items.
4. Controlling on hand quantity change via Physical Inventory window and via reports: Inventory On Hand by Items and Profit Margin by Items.
Read more about this feature in documentation:
See Abacre Restaurant Point of Sale web page to get more information about this product:
The minimal set of actions is shown to demonstrate:
1. Creation of items with ingredients
2. Adding items to stock using receive vouchers
3. Deducing items from stock with each sale of items.
4. Controlling on hand quantity change via Physical Inventory window and via reports: Inventory On Hand by Items and Profit Margin by Items.
Read more about this feature in documentation:
See Abacre Restaurant Point of Sale web page to get more information about this product:
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