Entries include cost centre products and recipes that have been categorised by site, group, department, type, number and description with finer details included such as code and size.
Check can create purchase orders in a range of ways, including:
Check greatly simplifies the ongoing process of recording deliveries. Rather than keying in each product delivered, deliveries are compared directly against purchase orders for quantity and price verification.
Check has the ability to easily record deliveries in different purchase sizes. It can also record taxes, discounts and freight charges, and split an order or receive it into multiple invoices. To eliminate double entry, all invoice and credit note transactions can be processed for transfer directly into the accounts payable system.
Check offers numerous controls to minimize loss of stock, such as filtered user access and the automated depletion of levels (from sales imported from POS).
Check maintains real time, quantity on hand, cost and valuation data for each product by location. Inventory valuation is based on Moving Weighted Average or Last Purchase Price data.
To conduct a stock count, users can print stock take sheets and input results manually, or utilise a hand-held device such as a bar-code scanner. The stock count process also allows for multiple stock sizes, multiple bar codes, storage bin locations and multiple stock locations per outlet.
Check’s automated purchasing functions eliminate guesswork and enable users to maintain optimal stock levels at the lowest possible cost, thereby greatly reducing over or under-ordering.
Check helps eliminate over-production by standardizing recipes and portions. Each recipe may be comprised of products, finished goods, non-food items and sub-recipes. All costs are based upon store-specific current pricing and are automatically recalculated with each delivery. Like products, recipes can be transferred, counted, written off or sold.
The recipe feature in Check also holds multiple advantages for chefs via the inclusion of text windows for documenting methods, descriptions and presentation instructions. Kitchen staff can also access photographs from the recipe screen or print them onto a recipe card. Access to recipes can be restricted by outlet or user.
This function allows a user to enter a request for stock to a central store or cost centre directly, eliminating the need for manual requisition forms. Once the request is raised in the system, Check will issue the stock transfer between stores, outlets or properties. This stock movement is then tracked to provide the basis for cost analysis.
With automated requisitions, issues and transfers are created directly from stock requests, saving time and effort. Purchases can also be directly expensed to an outlet, immediately updating both ‘on hand’ stock levels and values.
This option presents a customized interface for outlet users to enter stock requests, purchase requests and stock count via a touch screen, PC based, POS terminal.
Check offers the option of dashboard alerts or email alerts to advise and remind managers that they have purchases to approve/reject/put on hold.
This module delivers functionality encompassing the entire non-inventory purchasing process. Features include purchase request, purchase request approval, purchase order generation and receiving.
Asset Management is designed to track assets by category and location, calculate depreciation and write-off or dispose of an asset. This module can be linked with the Non-Inventory Purchasing module so that all asset purchases are automatically entered into the asset register.
The Demand and Revenue Planning option allows sites to create plans based on menus, menu items and recipes. These can then be used to calculate product requirements. Consequently, purchase requests and orders can be generated automatically, based on the product delivery schedule.
Outlets can automatically replenish their stock in preparation for any scheduled production.
