Completing the Inventory Process

Purpose

The purpose of this document is to help ensure accurate weekly inventory tracking, which is essential for managing food cost, packaging, and cleaning supplies for all Roti Restaurant franchisee's. Consistent inventory practices support strong financial reporting and proper reconciliation.

Things You Need

• Restaurant365 CTUIT
• Inventory Taking Sheets
• Managing Waste Standards
• Sysco, Greco, Bix Standards
• Inventory Certification Sheet
• Scale
• RAD
• Product Transfers Standards

Weekend Closing Responsibilities

The following tasks must be performed by the closing MOD at the end of the week to correctly manage and report weekly use of product and supplies.

Before Taking Inventory – Posting Food Service Invoices

• In Restaurant365 CTUIT, go to 'Accounts Payable' to view invoice batches.
• Compare online invoices (Sysco, Greco, Bix) with hard copy invoices left by drivers to ensure accuracy.
• Review all invoices in batches for the week and post the batch.
• Never delete an invoice or line item in Restaurant365 CTUIT. Deletions impact accurate credit application and reporting.
• Organize all inventory sheets 'shelf to sheet' before taking inventory.

Finalizing Transfers

• Verify that all product transfers in and out are accurately entered and accepted in Restaurant365 CTUIT the same day using the Product Transfers Standards.

Taking Inventory – Printing Taking Sheets

• In Restaurant365 CTUIT, select 'Inventory' > 'New Session'.
• Choose current inventory date and click 'Save'.
• Go to 'Reports' > 'Inventory Taking Sheets' > 'Run Report'.
• Print the Taking Sheets.

Taking Inventory – Counting

• MOD conducts inventory, ideally with a second team member to assist.
• May begin up to 3 hours before closing. Complete Pre-Inventory Process from the Reconciliation Guide.
• To record digitally, go to Restaurant365 CTUIT > Inventory > current session > Edit > storage location to input counts.
• If using printed sheets, follow flow of items to record counts.
• Record in the unit of measure listed in Restaurant365 CTUIT.
• Use a scale to weigh items and zero out the container.
• Expired items must go into the Waste Log, not counted in inventory.

Posting Inventory

• Inventory must be posted the same day it is taken (Friday or Sunday).
• If using Taking Sheets, enter each count in Restaurant365 CTUIT: Inventory > current session > Edit.
• Click 'Save', then 'Post'.

Monday Morning – Reconciliation

GM must complete the Post Inventory Process from the Reconciliation Guide. Inventory must be fully reconciled by 9 AM Monday.