Overview
Resto iQ has default inventory reports available for users to check and use to make business decisions. It has Realtime Stock Report, Stock Cards, Inventory Movements, Variance and food cost, Stock expiry and aging. All these can help provide a better insight to the business operations.
How to Access
To access, users need to go to Inventory > Inventory Report. Up above are all available reports to the user. In this Quick Reference Guide, we will provide overviews to each and every report.
Realtime Stock Report
Full Quick Reference Guide: Guide to Realtime Stock Report – Mosaic Help Center (mosaic-solutions.com)
This provides users with a line-by-line report on the stock level, cost/unit, and corresponding value of the inventory item per location.
Stock Cards
Full Quick Reference Guide: Guide to Stock Cards – Mosaic Help Center (mosaic-solutions.com)
Stock cards provide users with real-time movements of the inventory item. Similar to stock tickers in the world of stock investing, this report is updated every time there's a purchase/depletion/addition performed by the business. It can be caused by (but not limited to) the following:
- Item depletion due to a transaction completed using Mosaic POS
- Semi-finished/finished good production reported on Resto iQ
- Stock inventory adjustment using Resto iQ Inventory (spoilage, wastage, etc.)
- Transfer of supplies in Resto iQ Inventory
- Receiving of supplies in Resto iQ Inventory
It has the following information:
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SKU, Name, Location (of inventory)
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Date and Reference
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Stock and Total Cost Before, In/Out, Stock and Total Cost After
Stock and Total Cost Before - inventory level and total cost before the transaction.
In/Out - displays the amount that went in or went out of the kitchen/inventory room.
Stock and Total Cost After - inventory level and total cost after the transaction.
Inventory Movements
Full Quick Reference Guide: Guide to Inventory Movements Report – Mosaic Help Center (mosaic-solutions.com)
Inventory movements are similar to the first report (realtime stock report). However, instead of displaying values, it's replaced with movements shown using the In(+) and Out(-) columns together with the beginning and ending values. Rows in this table are unique items, and no duplicates can be displayed unlike "stock cards" where a specific inventory item are displayed row-after-row.
Variance and food cost
Full Quick Reference guide: Guide to Inventory Variance and Food Cost – Mosaic Help Center (mosaic-solutions.com)
There are three main reports under variance and food cost.
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Theoretical food cost
Based on Resto iQ's projected amount of ingredients used assuming zero wastage during prep and service. It can be used as a benchmark as to the efficiency of the kitchen and provides key areas for efficiency improvements. This assumes perfect efficiency.
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Actual food cost
Represents the real cost of ingredients consumed and wasted during a specific period. This is heavily affected by beginning and ending counts of the inventory that provides the actual cost for the period. It includes the menu-item cost, wastages, marked-out items, and even other miscellaneous expenses related to the menu-item delivered to the customer.
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Inventory variance report
This reports the difference between the recorded amount of inventory (as per Resto iQ) and the actual physical count during inventory checks. This shows discrepancies or difference between recorded inventory and actual physical count.
Factors contributing to a high variance can be clerical errors, theft, misplacement, and supply chain inefficiencies.
Stock expiry and aging
Full Quick Reference Guide: Guide to Stock Expiry and Aging Report – Mosaic Help Center (mosaic-solutions.com)
This offers users vital information regarding the age of inventory items. It is particularly critical for restaurant chains that emphasize the freshness of their menu offerings, including seafood, vegetables, dairy products, and other produce, where quality may vary if frozen or unused for too long.