Shrink

 

Shrink

Shrink is used to deplete your ingredients based on usage other then sale in recipes. Some examples of shrink: Expired, Spilled, Breakage. To add reasons for shrink, select reasons at the top, input the name, and description and select add. The list gives the user the ability to pull up specific ingredient groups if desired. To shrink an ingredient, fill in the open field for the quantity, the type, a reason for it and a comment if necessary. 

• Related Articles

• Inventory

  Monitor inventory levels from any device and know how much of each item you have available at that moment. You can also reorder items, easily create purchase orders and create vendor information. Once orders are received, inventory is automatically ...

• Inventory

  Ingredients The goods and materials available in stock. Ingredients Here the user can create Ingredients which most are predefined and detailed by group. There is a drop down menu containing the different ingredient groups: All, Dairy, Produce, Meat ...

• Area

  Areas in inventory allows you to count your current inventory by the area of your restaurant you are in. You create the areas initially and when comes time to reconcile you have 2 options to select, by category and by area. You would choose the area ...

• Reconcile

  Reconcile   This is used when the customer wants to adjust on hand inventory count. It lists all the ingredients that are tracked in inventory organized by name and ingredient groups can be used to filter results. It also shows the amount available, ...

• Clover Setup in BOH

  To set up Clover on BOH, you need to make sure you have the correct Communication settings which will be provided once the Rest Pay Display app is started. On the drop-down for the type, select Clover From the options list, make sure that Credit, ...