Micros 3700 Inventory and quick count

[preborg]

I run a multifaceted operation all on the same micros server (version 4.9). I have a golf shop as well as F & B operation. I currently use the limited availability tab in the manager procedures to record inventoried items. Is there a better and more efficient way to go about this? I sure there is...

Thanks in advance for any help....

 

[Moregelen]

I'm going to go ahead and assume that when you talk about 4.9 you mean Micros 3700, RES 4.9.
The first thing you really have to know is that this system was not intended for Retail; all of the inventory features are based around the idea of ingredients. It allows you to assign ingredients to menu items, and then to use a count sheet to compute Theoretical usage, which you then compare to what you actually used. This feature if mainly available so that you can look for any major discrepancies.
That being said, you could of course adapt it for retail inventory. When you go to manager procedures and look at your count sheet, it will show you Beginning Amount, Deliveries for that period, Waste (which, of course, shouldn't apply for retail like yours), Theoretical usage (again, in your situation, this should be exact because we aren't talking about food stuffs), and then you manually enter the ending inventory based on the count sheet you can print and then fill out. Every time you accept a delivery, you are supposed to end the period, because it does NOT add the deliveries together if you haven't incremented the period.

If this sounds like what you want, I can give you a general overview of how to set it up. Be forewarned though, if you are looking to use this as a means to prevent selling possibly sold out items, it DOESN'T work that way. If however you just want to use it to keep track of your inventory, it can do that once you get over the fact that it was clearly designed around food recipes.

 

[preborg]

Yes I am working with Micros 3700. Not being completely familiar with Micros prior to this system I started to get the sense that this was not a retailer based program. I would really appreciate if you could lay out the basic steps for the ingredient assignments then at least I could print out a inventory count sheet.
Thanks

 

[Moregelen]

The steps are like this:

First you have to create the 'ingredients'. Go to POS Configurator and then the Sales tab. Click on Quick Count.
Once in Quick Count, click on the Item Definition tab to start with, and define all of your retail items. For Unit Name, I recommend piece; closest you can really get to saying its an item.

Now, click on the Item Assignment tab. Find each item you made an item definition for (eg: if you are selling a Blue Hat, make a Blue Hat definition and then find the Blue Hat in Item Assignment).
Click on the Blue Hat, and then from the Choice of Items side, click on Blue Hat and click Add. It will ask if you want to add it for all price levels. Say yes.


Once you have all of the item definitions assigned to your items, the hard part is over. Now the rest of what you will be doing is through the Manager Procedures.
When you receive deliveries, I recommend that you do a count sheet first so that you can enter your ending inventory for the period and then close the period. If you add overlapping deliveries for a period, it doesn't add them together. If you don't enter an ending inventory for a period, then your Beginning Inventory when you close the period goes back to 0.

To access all of this, log into Manager Procedures and then click on Other tab (it should have a Calculator icon next to it). Click edit quick counts. Enter all of your initial inventory as deliveries. When you want it to pull up the 'Theoretical Usage', click Compute Amounts. From this screen you can also print you count sheet, and get a look at a variance report.


I realize that this might not be very clear, so if you run into any issues, I'm happy to lend a hand. It can be a bit confusing setting things up in micros if you aren't actually able to see whats going on.