Some ways to improve accuracy in inventory management include:
1. Using specific storage locations: This can be done by specifying locations such as commercial refrigerators, freezers, and backstock shelves down to the aisle, sector, or shelf name. Custom IDs can be used to identify these locations later.
2. Defining Material SKUs: This involves defining SKUs for materials such as beef, cheese, buns, lettuce, and pickles. Alongside this, the product SKUs for menu items should be entered, along with the item's name, unit, and description.
3. Accounting for vendors: The Vendor fields tab can be used to account for frequently used vendors and their most relevant information. If more rows are needed for additional vendors, locations or SKUs, they can be added above the gray borderline of each section.
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