Recipe Inventory Control

[bonesbev]

Hi

Please excuse me if this topic has arisen before. I did do a search but did not see anything to assist me so far.

I have a small restaurant and retail gift shop under the same roof. Keeping accurate inventory/stock control of the retail side is fairly straight forward even though at present the inventory is on one spreadsheet for both operations,

My issue is the restaurant stock control

Example: We have a dish which is Steak Strips on Rice with a Mustard Sauce

So we actually have 3 recipes in the one dish. Marinated Steak, Infused Rice and Mustard sauce. When one of these dishes is sold I have to manually reduce the inventory for all three recipes. If we have a good day, week, month on this dish it takes me hours to adjust stock every time we sell one of these.

Please if there is a simple way to integrate stock items with quantities sold and reduce stock quantities.

Is this too big a question to ask

Thanks in advance

 

[bs0d]

I'm sure you may have heard this before, but the most optimal way to manage this would be with a database. However, to address your spreadsheet issue, it doesn't sound like you have any dynamic functionality, but rather static data. I'm compelled to encourage you to look for existing templates that are already designed for you to just plug in your data. Search Google, and the templates from the new document creation window in Excel. It would be easier to answer specific questions and to be able to see what you're working with. I can tell you, there's certainly a way to say that (1) Steak Strip order should reduce inventories for inventories.

 

[jmacleary]

I have to agree with bs0d. At the very least, you should separate out the two inventories. If as you say the shop one is easy to manage, that may do. If you really want to stay low-tech and use excel, there are still a number of inventory control examples out there.

 

[bonesbev]

I'm sure you may have heard this before, but the most optimal way to manage this would be with a database. However, to address your spreadsheet issue, it doesn't sound like you have any dynamic functionality, but rather static data. I'm compelled to encourage you to look for existing templates that are already designed for you to just plug in your data. Search Google, and the templates from the new document creation window in Excel. It would be easier to answer specific questions and to be able to see what you're working with. I can tell you, there's certainly a way to say that (1) Steak Strip order should reduce inventories for inventories.

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[TD="colspan: 3"]Recipe Quantity (EP)[/TD]
[TD="colspan: 4"]Costing[/TD]
[TD]Total[/TD]
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[TD]Ingredients[/TD]
[TD]Quantity[/TD]
[TD]Weight[/TD]
[TD]Volume[/TD]
[TD]AP$ / Unit[/TD]
[TD]Unit[/TD]
[TD]Yield %[/TD]
[TD]EP$ / Unit[/TD]
[TD]Cost[/TD]
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[TD]Salmon Fillet, Skin/Off[/TD]
[TD]7[/TD]
[TD]Oz[/TD]
[TD] [/TD]
[TD]0.5594[/TD]
[TD]Oz[/TD]
[TD]90.00%[/TD]
[TD]0.6153[/TD]
[TD] $ 4.3072 [/TD]
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[TD]Asparagus, trimmed[/TD]
[TD]4[/TD]
[TD]Oz[/TD]
[TD] [/TD]
[TD]0.3094[/TD]
[TD]Oz[/TD]
[TD]54.00%[/TD]
[TD]0.4517[/TD]
[TD] $ 1.8068 [/TD]
[/TR]
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[TD]Lemon Beurre Blanc[/TD]
[TD]2[/TD]
[TD] [/TD]
[TD]Floz[/TD]
[TD]0.6100[/TD]
[TD]Floz[/TD]
[TD]99.00%[/TD]
[TD]0.6161[/TD]
[TD] $ 1.2322 [/TD]
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[TD]Roasted Red Potatoes[/TD]
[TD]6[/TD]
[TD]Oz[/TD]
[TD] [/TD]
[TD]0.0800[/TD]
[TD]Oz[/TD]
[TD]99.00%[/TD]
[TD]0.0808[/TD]
[TD] $ 0.4848 [/TD]
[/TR]
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[TD]Garnish[/TD]
[TD]1[/TD]
[TD] [/TD]
[TD]Serv[/TD]
[TD]0.0900[/TD]
[TD]Serv[/TD]
[TD]99.00%[/TD]
[TD]0.0909[/TD]
[TD] $ 0.0909 [/TD]
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[TD]Rolls and Butter[/TD]
[TD]1[/TD]
[TD] [/TD]
[TD]Serv[/TD]
[TD]0.5300[/TD]
[TD]Serv[/TD]
[TD]99.00%[/TD]
[TD]0.5353[/TD]
[TD] $ 0.5353 [/TD]
[/TR]
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[TD] Taken from a menu costing xlsx[/TD]
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