• Restaurant Inventory Control
• Recipe Costing
• Purchase Order Software
• Management Reports
• Portion Modifier
• Prep Forecasting
• Software Features
• Ease of Use
• Exports
• POS Interfacing
• Prep Manuals
• Auto Updates
• Data Utilities
• Security
• Help
• Multilingual
• Schedules
• Banquet Controls
• Menu Costing
• Side Dish Tracking
• Scanner Interfacing
• GL Account Tracking
• Comparison Reports
• Auto Ordering
• Network Ready
• Specifications & Requirements

Hospitality Industry Solutions:

• Food & Beverage Software
• Food Service Software
• Liquor Inventory
• Restaurant Menu Software

Software Features | Menu Costing

Menu Costing & Recipes

• For each menu item you sell, a corresponding VIP Inventory Software recipe may be optionally defined or a Retail Sell Unit. Recipes are assigned reporting categories, portions of stock items and costing factors (hi-cost, target cost).
• A built in food cost calculator helps determine selling price, a handy feature!
• Recipes may contain sub-recipes, each recipe may contain an unlimited number of ingredients.
• Preparation instructions, preparation time, tax rates, and other information may be optionally assigned.
• When purchases are recorded, menu item costs are automatically updated. And VIP Inventory Software offers many built in features to pin-point costing problems.

Automatic Notification of High Cost Items

• VIP Inventory Software automatically warns you which menu items are costing too much. Each menu item is assigned its own unique warning percentage. When the current cost of a menu item climbs too high, it is immediately reported.
• Stock costs constantly change. You can't control the weather, the season, or the futures market. But these and many other factors affect your costs now. You can't control everything, but you should know how these situations affect your profit.
• React to constantly changing costs using VIP Inventory Software.

React to the Notification Report

• VIP Inventory Software helps you react to warning reports. Reports are completely prioritized. Without prioritization, management must wade through pages and pages of data, data, data.
• The Detrimental Impact" report details the largest most costly problems first. Management may focus on fixing cost problems that increase food costs.
• The User Guide helps Management determine the best method to reduce a menu items cost. Exact step by step instructions are detailed. Correcting costing problems has never been easier.
• Let Management focus on problems that have the greatest impact on overall costs.

Theory Cost of Sales

• Theory Cost of Sales" reporting is a reality with VIP Inventory Software. Do you hammer on the Chef when costs are high? Do you reward the Chef when costs are low? The real reason could be due to changes in sales mix, discounting, or the recent promotion. It is best to reward Management when actual and theory costs are within a specific point spread.
• When was the last time you effectively analyzed the consequences of a promotion? This is a simple process for VIP Inventory Software, all it takes is a few keystrokes.
• Reward Management when actual and theory costs are within a specific point spread.