Printing shelf tags
for a restaurant inventory
Counting a restaurant inventory can be challenging and
problematic at times. One of the hardest parts of counting inventory is the
counting unites themselves. We all know that to do an accurate job of counting
we need to break down cases of products into smaller units for both counting and
everyday use. Another part of this puzzle is combining all the count units
and cases into one usable number of count units. With Wild River software there
are two basic methods of counting your restaurant inventory. One method is to
print inventory count sheets to take the physical inventory by restaurant areas.
The other is to use a barcode scanner to scan the inventory items and enter the
quantities for each item.
Click on the
links on the right to see..... Inventory Count Sheets
Product Break Down
Barcode scanning inventory is by far the fastest and in many cases more
accurate. You can count inventory by scanning the UPC bar code on product or you
can scan the shelf tag that can be printed by the program. You can also
scan the vendors label as long as it has the vendors item number.
The print method of counting a restaurant inventory is the most commonly used
where you assign products to areas of the restaurant such as kitchen, cooler or
freezer and print count sheets for each area. Wild River software allows you to
have the same item in multiple locations so the item will appears on each areas
count sheet that it was assigned to.