1. An Introduction Module, Inventory Set Up February, 2015 Module 2 Short Version CFM

4. Suppliers are added along with all necessary contact details. In a Multi Sate Franchise you will often see suppliers in other states you do not use. Although present, interstate suppliers are virtually dormant suppliers and will not cause issues.. Suppliers email address are also maintained and referenced from here when using Abcom ordering system. This information is sent back to invitbox nightly Invitbox will only release invoices to store when and where it finds a matching supplier at store level. This prevents Service invoices like Plumbers & Electricians invoices appearing in your stock system. This feature is unlocked so you can reference the contact details, do not add new suppliers CFM updates will always over write them.

5. A Recipe Group (R.G) is a combination of recipe items usually made into a larger batch that is repeatedly used in several Finished Products. The best example is Pizza Dough, a 13kg batch may consist of flour, water yeast, sugar and salt (5 items.) Instead of adding five individual components to every Pizza recipe we (over and over) we simply add this as a Recipe Group. If the recipe were to change for the Pizza base it is far quicker to modify the recipe group then to edit and modify a large number of Pizzas. The other major use for recipe groups are sauces and gravies. Example a large Pizza is 200 grams, so we add 200grams of the recipe group with one entry in the recipe build and not five recipe items. Recipe Groups are updated every time and invoice is received and a core ingredient changes in price. A chain may have a small number of recipe groups or like one Abcom CFM client that has over sixty.

7. This is the Engine Room: Recipe Items are created and Supplier Stock items attached. A recipe Item is the generic reference to an item used within a recipe or Finished Product Build. Example a Tomato is a Recipe Item, we count by the kilogram and we portion into recipes by the gram. In this section we add more details such as Stocktake frequency (usually daily weekly or Month end) types of orders it might be used in ie. Fruit & Veg order. We nominate the ordering method Build to or Usage per $1000 of sales? Then we have a list of one or many Raw Stock items attached to this Generic recipe item. Once again Tomato is generic, the Raw Stock item is the item the suppliers provide ie: Box of 10 kilograms. Several Recipe Items may have multiple Raw stock items ie; Brown Rice is the Recipe Item: The Stock item is Brown Rice 25 kg PFD or Brown Rice 25kg Oli-Corp Pty Ltd. Some chains can have up to ten stock items under the one recipe item. Prawns is often one example that can have different suppliers, different box sizes and different prices (lot’s of substitutes.) A Recipe Item can be both a Recipe item and a Stock item where the item is a Brand a good example is a Can of Coke. You would not substitute this with a Pepsi?

10. Product Items are completed food items as sold at the Point of Sale These items are configured and a POS identifier or PLU is generated. A PLU is the identifier that the POS and Abcom use as a common label in both systems in order to communicate with each other. Example the POS will send in code to Abcom “PLU 56 26 2 3” Abcom interprets this as Beef Pockets, sold 26, promo 2, wasted 3. Units sold at POS and collected in Abcom accumulate for an entire month. These units captured by Abcom are checked to ensure we have the correct price from the POS, if not Abcom will match the POS selling price. In Product Item set we attach recipe components to each Product Item. Recipe Items are attached in our Portion unit ie: cm for Cling Wrap. Even attaching herbs such as parsley are measured out in grams

11. PLU

12. Recipes can be constructed using: Single Recipe Items Pane 1 Recipe Groups Pane 2 Or another product item Pane 3 1 2 3

14. The System will recalculate the Theoretical Food Cost of each Product item on demand. This calculation is also automated to take place internally within the Daily Close Checklist. This process is a calculation only and takes information from both the Product item and Recipe Item databases (we covered earlier.) Being aware of Theoretical and Actual Food costs on a frequent basis is a good managerial practice.

15. Recipe Groups output report Recipe & Item Listing Recipe Listing Product Item Listing

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