An Introduction Module, Inventory Set Up February, 2015 Module 2 Short Version CFM.
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Abcom Inventory An Introduction Module, Inventory Set Up February, 2015 Module 2 Short Version CFM
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Transcript of An Introduction Module, Inventory Set Up February, 2015 Module 2 Short Version CFM.
Abcom Inventory
An Introduction Module, Inventory Set Up
February, 2015
Module 2
Short Version CFM
Abcom Inventory Item Set Up
Inventory Item set CFM Version (CFM)
In Inventory Item Set Up the bulk of a Stock system is configured to suit the needs of the individual site or sites.
Central File Maintenance is where Abcom maintains a master copy of all suppliers, Recipe Items, Supplier Stock Items, Proprietary Recipes, Portions and in turn costings. This information is maintained in a central Database, maintained at Abcom and distributed to all sites and or Franchisees electronically.
The information is transmitted to stores on a day to day basis as updates become available. The major benefit in CFM is that all sites use the same proprietary information. Store systems are locked down to prevent tampering, but, above all saving considerable time with set ups that would previously be required at Store level.
Suppliers also maintained at Abcom
• 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.
Recipe Groups• 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.
Recipe Groups Maintenance & Set Up
Recipe & Inventory Items• 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?
Recipe and Inventory Items
Recipe and Inventory Items
Product Items• 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
Product Item Set Up
PLU
Product Item Recipe construction tab
Recipes can be constructed using:• Single Recipe Items
Pane 1• Recipe Groups
Pane 2• Or another product item
Pane 3
1
2
3
Product item Set Up Price tab
Calculate Modify Food Cost Prices
• 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.
Inventory Item Set Up Reporting
• Recipe Groups output report
• Recipe & Item Listing
• Recipe Listing
• Product Item Listing
