In addition to entering on hand counts for daily counted items during end of day, on week-ending and period-ending days, MERIT will prompt to enter onhand counts of inventory items that are counted on a weekly or period basis. Finalize inventory counts during end of day process. Enter Waste, Restage and Buffet pieces since the last shift change. Follow steps for entering inventory during the day. Enter ending inventory: Count ending inventory before closing and enter into MERIT. Correct any inventory entry errors and check for product control issues. Review chicken efficiency and unaccounted for product.
Count all items required for shift change: On hand (cooked and raw), Trashed (waste) quantities (since last entry of trash), Restaged quantities during shifts for chicken, filets and strips (already restaged or waiting to be restaged.) Restaurants with Buffets should collect the Buffet Tracking sheet and replace it with a blank one. Immediately begin counting inventory from front to back. (refer to the Shift Change procedure within the Standards Library for more information.) Enter all food and paper invoices and transfers. This helps assign accountability to the next Manager on Duty. Recount/verify any differences Complete a shift change inventory at least once each day to verify how much inventory is wasted and when, and how much chicken may be unaccounted for. Compare morning inventory count to closing inventory. 8 Entering Inventory Counts Entering Waste, Restage, or Buffet Entering Invoices, Transfers or Credits Editing Today's Invoices Viewing and Printing Invoices.16 Ordering Chicken Assigning Unknown Vendor Items.19Ģ Daily Inventory Management is divided into 3 main functions: Enter morning Inventory Count and enter opening shift inventory items. 2 Customizing Inventory Reports and Count Sheets.4 Printing Inventory Count Sheets.
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