Printing shelf tags for a restaurant inventory


Counting a restaurant inventory can be challenging and problematic at times. One of the hardest parts of counting inventory is the counting unites themselves. We all know that to do an accurate job of counting we need to break down cases of products into smaller units for both counting and everyday use.  Another part of this puzzle is combining all the count units and cases into one usable number of count units. With Wild River software there are two basic methods of counting your restaurant inventory. One method is to print inventory count sheets to take the physical inventory by restaurant areas. The other is to use a barcode scanner to scan the inventory items and enter the quantities for each item.                                                                                 Continued below.....                                                             

Click on the links on the right to see.....   Inventory Count Sheets       Product Break Down

Barcode scanning inventory is by far the fastest and in many cases more accurate. You can count inventory by scanning the UPC bar code on product or you can scan the shelf tag that can be printed by the program.  You can also scan the vendors label as long as it has the vendors item number.

The print method of counting a restaurant inventory is the most commonly used where you assign products to areas of the restaurant such as kitchen, cooler or freezer and print count sheets for each area. Wild River software allows you to have the same item in multiple locations so the item will appears on each areas count sheet that it was assigned to.