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 – check the To do Checklist, Vendor Items list view, or inside the invoices 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 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.