The Inventory Hub is the home for your restaurant’s inventory. Within the Inventory Hub users can access the Inventory Fuse Panel. Below the Inventory Fuse Panel are your restaurant’s three most recent counts, and below that is a 30-Day Glance at the total value of your restaurant’s inventory, and a breakdown for your restaurant’s most valuable items, zones, and categories.
Dashboard -> Inventory
For more information on each of the Fuses within the Inventory Hub, please view their respective Tutorials.
The Menu Fuse is located in the Inventory Hub, and it allows users to view menu items, recipes, and evaluate how they have changed over time.
Once recipes have been created from your menu items you can go to the Menu Fuse and view analytics for each item on your menu.
Dashboard -> Inventory Hub -> Menu Fuse
The Last 30 Days box shows information for your top menu items that you have recipes for. The Sales tab shows your total sales, the Quantity tab shows the quantity sold, and the Profit tab shows your profit gained form each menu item, calculated by subtracting your food costs from your sales for that item.
Below the Last 30 Days box are your menu categories. These are the same categories shown under the Sales Tab on the Dashboard. Each category can be expanded to see the menu items within that category. You can easily see which menu items have recipes by the food cost percentages shown on the right side of the chart. If the food cost is less than 35% of the sale price of the menu item then the bar will appear green. Once the food cost percentage exceeds 35% the bar will turn yellow, and if the food cost percentage exceeds 40% the bar will turn red.
Each menu item with a recipe can also be expanded to see further analytics. Under the recipes tab you can see a breakdown of the ingredients and how much the item currently costs to produce, as well as a graph showing the history of the total cost for that menu item, and if you select items below the graph you can view the history of the cost for each ingredient for that menu item.
The pricing tab shows how the food cost percentage is calculated, along with price settings.
The Stats tab shows further statistics for the menu item, including graphs for the quantity sold and sales information at each price for the last 30 days. Below the graphs are charts showing information for yesterday, the last 15 days, and the last 30 days.
Dashboard -> Inventory Hub -> Invoices Fuse
To upload an order guide for a restaurant, go to the Inventory Hub’s Invoices Fuse. Towards the top right, select the yellow box labeled “Import CSV.” The Import CSV File dialog box will appear. Here you can locate your order guide, which must be in a .csv format, and select upload. This will upload the ingredients in the order guide to your restaurant.
Dashboard -> Inventory Hub -> Cutboard Fuse
In order to create and link recipes to menu items you must already have menu items created. If you do not have menu items for your restaurant, or you do not know how to create custom menu items, please see the tutorial on “How to Create a Custom Menu Item.”
Creating and linking recipes for menu items is managed in the Inventory Hub’s Cutboard Fuse. To create a new recipe, simply enter your recipe name at the top of the cutboard, then you can begin adding ingredients by searching your ingredients, batch recipes, and yields in the box to the left of the cutboard. Select the green plus sign to the right of the ingredient to add it to the cutboard.
Once ingredients have been added to the cutboard, users can edit the amount used and the unit of measurement for each ingredient, which will then be used to show the total cost to make that recipe.
Above is an example recipe for a Basic Burger that has 8 ounces of ground beef and a bun (we know that this particular bun is 3.5 ounces from the invoice information, which can be viewed below each ingredient in the add ingredients box to the left) which results in a total recipe cost of $1.75.
To save a recipe and link it to a menu item, below the cutboard select “Save As” then select “Plate Recipe.” The Select Associated POS Item dialog box will appear. Locate the menu item that you wish to link your recipe to, select it, then select Link.
Your linked recipe will then appear at the bottom of the page under “Plate Recipes.” If it does not appear right away, please refresh your page.
Once a recipe has been linked to a menu item, users can view plate costing analytics for the menu item in the Inventory Hub’s Menu Fuse.
Dashboard -> Inventory Hub -> Menu Fuse -> Edit Menu -> Categories
To create a custom menu item, go to the Inventory Hub, then go to the Menus fuse.
In the top right you can select “Create Menu Item” to create a custom menu item. The Custom Menu Item dialog box will appear. You can then specify the Name, POS ID, Category, and Price Sold At for the custom menu item.
Once a custom menu item has been created, it will appear in the Menus fuse, and you can link a recipe to it to enable plate costing features.
If you do not know how to link a menu item to a recipe, please see the tutorial on “How to Create and Link Recipes.”
When using Eyenalyze, we refer to the action of counting your restaurant’s inventory as taking a count. To take a count, from the Dashboard go to the Inventory Hub, then go to the Count fuse.
Dashboard -> Inventory Hub -> Count
The Count fuse acts as your clipboard when taking a count. Begin by adding a page. Select Add, and the Add Item dialog box will appear. From here you can select different categories and select the items within them. Specifically you can select zones that you have set up, and the items in that zone will populate to the right. From here you can add specific items, or at the bottom you can select “Load Zone” to add every item in that zone to your clipboard.
When taking a count, simply select the item and enter the item count. Users can enter whole cases, whole packs, or partial packs depending on the item.
Once you are finished taking your count, we recommend that you remove all zero items from your list before you submit. To remove all zero items select “Remove” and choose “All Zero Items”. To finish your count select submit, and the options dialog box will appear. Enter your signature and any noes you have for the count, and when you are finished select submit. After submitting you will be taken to a review page for your count where you can view an assortment of information about your count and review it to ensure it was accurate.
To create, edit and delete zones, go to the Inventory Hub, then go to the Zones fuse. The Zones fuse is where you can manage all of your restaurant’s zones.
To create a new zone, in the Zones box select “New…” and the new zone dialog box will appear. Enter the name for the zone then select done.
Your new zone will appear in the zones box. To add items to a zone, select the zone, then at the bottom select “Add Item(s)”. The Add Items dialog box will appear. From here you can search for specific items, or you can look through different categories that sort your items. Simply find the items you wan to add, select them, and when you are finished select add items.
To remove an item from a zone click the red trash can to the right of the item, and to delete a zone completely select the zone then at the bottom select Delete Zone.