---
title: "Golden Rules of Operations"
slug: "golden-rules-of-operations"
description: "Best-practice dos and don'ts for R365 Operations covering UofMs, Purchased Items, Vendor Items, Inventory Counts, Recipes, and Menu Items."
updated: 2026-01-20T20:17:57Z
published: 2026-01-20T20:17:57Z
canonical: "docs.restaurant365.com/golden-rules-of-operations"
---

> ## Documentation Index
> Fetch the complete documentation index at: https://docs.restaurant365.com/llms.txt
> Use this file to discover all available pages before exploring further.

# Golden Rules of Operations

Review the Operations Do's and Don'ts to help you stay successful with Operations in R365!

### Units of Measure

- Do use what already exists and create only what is necessary.
- Do think about the measure type the UofM should be in: Weight, Volume, or Each?
- Don't make a UofM equal to 1 Each unless it actually is.

### Purchased Items

- Do remember to categorize items for Ops Reports
- Don't make a new item without checking to see if it already exists.
- Don't have duplicate purchase items – #1 goal for database longevity.

### Vendor Items

- Do stay ahead of new [Vendor Items](/v1/docs/new-vendor-item-record) – check the [To do Checklist](/v1/docs/to-do-checklist), Vendor Items list view, or inside the [invoices](/v1/docs/ap-transactions-missing-items) to map new Vendor Items.
- Do ensure to add splits when necessary.
- Don't use 'Each' or 'Case' as the UofM when mapping. Always be sure to use the correct pack size for correct costing.

### Inventory Counts

- Do count all items on the template every count. Journal Entries are adjustments from the previous count so not counting a group of items will increase food cost.
- Do review counts! Follow this [review process](/v1/docs/inventory-counts-review-and-approve-an-inventory-count) to find and correct costing errors.
- Don't approve a count without reviewing it first.

### Recipes

- Ingredients will be entered on the 'Ingredients' tab, and Recipes will be entered on the 'Recipes' tab.
- Do ensure the yield quantity and UofM is correct for what the output is for the recipe.
- Don't create a yield other than 1 Each for a Menu Item.

### Menu Items

- Do build out menu item recipes one category at a time and use the Menu Item Analysis report to check your margins.
- Do keep the POS buttons the same as new Locations are opened for the same concept.

Restaurant365

Structured documents that provide insights and summaries of various operational metrics and financial data.

POS (Point of Sale)

A system used by businesses to process sales transactions and manage customer payments. Connected to R365 through a [POS integration](/doc/docs/pos-integration-overview).

## Related

- [Accounting Onboarding to Adoption](/accounting-onboarding-to-adoption.md)
- [Golden Rules of Accounting](/golden-rules-of-accounting.md)
- [Labor Rules Overview](/labor-rules-overview.md)
- [Create and Add a Location to R365 Payroll](/create-and-add-a-location-to-payroll.md)