Related Support Center Articles

Purchased Item Record	Vendor Item Record	Item Locations
Recipe Costing	Stock Counts Overview	Menu Items

---

Overview

This Lesson will discuss the definitions of the different Item Types in R365.

The following make up the several components of your inventory records in R365:

1. Purchased Items
2. Vendor Items
3. Item Locations
4. Recipes
5. Menu Items

This chart should help illustrate how all these different item types inter-relate in R365 Inventory.

Vendor Items

Product received from a Vendor is a Vendor Item. Anytime the product is received with a different Packsize, Brand, or Vendor itself, a new Vendor Item should be created.

Purchased Items

Vendor Items funnel into Purchased Items. Purchased items are the raw ingredients or Inventory Items in the database. This is a one-to-many relationship.

For example, I buy Avocadoes three different ways from two different Vendors. The different ways I receive my avocados are represented by Vendor Items while the Avocado Item itself (the Master version of the item) is represented by the Purchased item.

This relationship of several vendor items to one purchased item allows for different pack sizes, costs, and brands to all tie back to the same Purchased Item. This process is essential for Recipe Costing and keeping track of Inventory items as a whole. Best practices on item setup will be covered in the Inventory Item Setup Course.

Stock Counts and Recipes

Purchased Items are counted on Stock Counts and worked into Recipes. Recipes in R365 straddle the line between Actual and Theoretical. This is because they can both be counted for Actual Costing purposes and mapped to Menu Items for Theoretical Depletion.

Recipes can also be worked into themselves, meaning you can have several sub-recipes used as ingredients on another recipe that is then worked into yet another recipe and so on. We call this 'nesting'.

Menu Items

The R365 POS Integration automatically imports your Menu Items from your Point of Sale. To fully realize the Theoretical Depletion and Costing of that Menu Item, a Recipe must be linked (or mapped) to the Menu Item in R365. Menu Item Mapping is the last step in fully utilizing the Actual vs Theoretical workflow.

Item Locations

Item locations can be used to track the cost of raw ingredients at each individual restaurant. Item Locations are optional and should be used if your company spreads over a wide geographical area. These will be discussed in more detail in the Inventory Item Setup Course.

Conclusion

Overall the flow of items in Restaurant365 is a fluid, well-oiled machine, spanning across modules and providing your management team with real-time data to help grow your restaurant business. However, like any machine, you have to build it first. Proceed to the Inventory Courses to get started!