your food costs and saves time. We'll extend your inventory instantly,
identify shrinkage problems, track receiving, automate purchasing,
audit pricing, and keep as much history as you want. Every report
provides tremendous custom capabilities for date range, level of
detail, sorting, and selection. Inventory control has never been
so easy. All inventory transactions allow you to enter case AND/OR
pack units. This is an incredible time-saver, and eliminates many
Bids: You can enter in vendor bids, and use these forms to request bids. Tutorial...
Shopping Cart: This is an incredibly powerful ordering utility. Build your shopping cart in any or all these ways:
> Suggested (based on par levels)
> Exploded directly from menus (terrific for production and catering)
> Imported from a Palm (as you're taking inventory).
CostGuard will assign vendors and create orders from your consolidated shopping cart automatically. Tutorial...
Counts: You can store items in multiple locations, print
count sheets, and sort items by sub-locations to match your layout.
Count as often as you want. Print extension reports instantly by
locations, groups, cost centers, etc. You can also import count information from liquor control systems and other inventory control software. Tutorial...
P.O.'s: We can actually suggest P.O.'s (generated automatically
from par & current levels), you can generate them as copies
from your last receipt (for routine orders), or you can generate
them from scratch. P.O.'s can be viewed in Receipts for quick entry
of final invoices. Tutorial...
can also export P.O.'s to suppliers using VendorTransport.
Receipts: When goods arrive, simply recall the matching
purchase order (or enter the quantities manually). We'll warn you
if there's a price creep, and let you know if the total dollars
you've entered don't match the total amount invoiced. Automatic
page totals let you reconcile page by page instead of waiting till
the end of the invoice. These controls alone can save you many hours
and thousands of dollars. Tutorial...
can also import receipts from suppliers using VendorTransport.
Requisitions: Create, track, and generate food cost totals
by requisition type (e.g., meat, cafeteria, catering, etc.) CostGuard©
"remembers" previous requisitions as templates to save
you data entry time. We can even generate requisitions automatically
from scaled recipes! A terrific tool for managing production kitchens
and catered events. Tutorial...
are designed to move inventory from one CostGuard unit to another.
In order to transfer, you must have multiple units, and you must
have the Transfer version of the multi-unit controller. You can
transfer inventory items as well as prep recipes. Tutorial...
allow you to run perpetual inventory for different cost centers.
You can receive centrally, and then disburse to different cost centers.
You can also manage commissary and production kitchen disbursements,
since transfers work with inventory items and prep recipes. Top
Finished Goods: Count sub-recipes (prep items, goods-in-process)
as regular inventory. This is essential for accurate inventory valuation. Tutorial...
Reports: Status (current levels), Directory, Actual Usage,
Ideal Usage, Variance (compares actual vs. ideal), Re-order, Alert
(snapshot of key items), Purchase Flash (reports price creep), Purchase
Journal, Vendor Journal, etc. Tutorial...
be selected by sort type (group, alpha, supergroup), date range
(day, week, YTD, custom, etc.), details (y/n), preview, etc. You
can even choose to see some or all items.
Enter case AND/OR can units (e.g., 3/7), and we'll figure out 3 cases and 7 cans. No more math errors, converting numbers to enter JUST cases or cans.
Change Par Levels Globally
to quickly account for changing seasonal and customer demand.
TransLater(TM): suspend transactions for later completion.
> On-the-fly editing and adding of new items.
lookups and lists can be re-sorted right on your screen; reports
can be customized by date range, level of detail, and search type
(item, group, supergroup).
things: on-line calculator; unlimited locations and vendors per
item; "as purchased" to "edible portion" (AP
=>EP) conversions; recipe units for automated conversions between
incompatible units (e.g., cups to pounds); "zero counts"
more questions? E-mail us!
Call us at: 914-337-9030
or 1-888-FC-LOWER (325-6937)
Write to us at: At-Your-Service
450 Bronxville Rd.
Bronxville, NY 10708