In addition to the food items like beef, cheese, buns, lettuce, and pickles, a restaurant's inventory might also include beverages, condiments, cleaning supplies, kitchen utensils, and equipment. It can also include items like napkins, straws, and other disposable items. It's also important to keep track of the inventory of items like cooking oil, spices, and other ingredients used in food preparation.
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Storage locations, such as commercial refrigerators, freezers, and backstock shelves can be specified all the way down the aisle, sector, or shelf name. Use custom IDs to identify these locations later. Material SKUs, such as beef, cheese, buns, lettuce, and pickles, are defined below. Next to it, enter the product SKUs for your menu items, along with the item's name, unit, and description. Finally, the Vendor fields tab accounts for frequently used vendors and their most relevant information. If you need to add more rows for additional vendors, locations or SKUs, just add them above the gray borderline of each section.
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