Restaurant365 has the ability to store Item Location records which have some of the same fields as the item records but can be further defined for specific locations. When costing information is being loaded for a Location-specific transaction (AP Invoice, Stock Count etc.), Restaurant365 will first search to see if the Purchased Item has an 'Item Location' for the specified Location. If no Item Location Record exists for a specific Purchased Item, the information from the Item record will be used.

Item Location Header

1) Item - The Purchased Item the Item Location is linked to

2) Location - The Restaurant Location the Item Location is linked to. Only Locations with a Commissary and Restaurant Location Type will appear in this listing. Click here to learn more about Location Types on a Location record

3) Inventory UofM - the first Inventory Unit this Location uses on its count sheet

  • Note: This UofM can be different from the Inventory UofM found on the Purchased Item record. This Inventory UofM will override the one from the Purchase Item itself

4) Usage Per $1000 - This calculated field shows the amount of product, in terms of the Inventory UofM, used per $1000 in sales over the last 90 days. This value is used in calculating suggested Purchase and Prep quantities on the Purchase Orders and Prep features in R365

5) Theo On Hand - This value displays the Theoretical amount of this item left on the shelf, in terms of Inventory UofM

  • Note: This is based on the Actual Usage per $1000 and not on Sales Mix data

6) Inv Cost - The cost of the Inventory UofM in this location specifically, based on the Cost Update Method on the Purchased Item itself. The next Lesson will cover Item Location Costing in more detail

7) Par Qty - This field is currently a placeholder for future development.  When it is activated, it will be used for the following: The par level set here will be displayed on Purchase Orders placed for this Location

8) Recipe Item Locations Fields - When an Item Location Record is for a Recipe, these additional fields will appear:

  • Ingredients tab - This tab contains the recipe ingredients' cost for the Location itself. This is currently a read only tab

  • Current Batch Cost / Per - This is the current cost per batch that it would require to prepare this Recipe at this Location 
  • Last Prepped For - This is the most recent cost this recipe was approved for in the Prep Feature in R365
  • Log Prep Checkbox - This checkbox will be checked for each Recipe Item Location where the 'Prepped' checkbox was initially checked on the source Recipe. When checked, the Last Prepped Cost will be used on Stock Counts until the next Prep is updated. Therefore, this Recipe Item Location will be available on the Prep Log

9) Received From Commissary Checkbox - If checked, Commissary will drive costing and the 'Current Batch Cost' and 'Last Prepped' fields will be null and void. It will assume that you are grabbing costs from Commissary and the Last Fulfilled Cost of that Recipe from the Commissary. Commissary costs can also be utilized on certain reports, such as the Actual vs. Theoretical Usage Report

10) Selling UofM; Price Type; Price (Selling) - These are all Commissary specific functions and will be covered in the Commissary Course

11) PO Buffer Days - This value represents the number of extra days this item needs to be added to the Ordering suggestion during Purchase Order creation. An example would be an item that needs to thaw for a full day and then marinate for an additional day. The PO Buffer Days would be set to 2 days for this example