# Food Till Check

Food Till Check can be used to give variance reports showing the difference between stock used and stock sold. It is also used as a menu costing tool for chefs, providing GP% information for each dish.

Simple Till Variance reports typically provide data for the high-value products, e.g. steaks, and it's easy to configure StockManager to operate in this way. The process for this is as follows : Count the stock as normal on the handheld or count sheet. Enter product-specific deliveries for those items. If you normally use the Delivery Notes screen for food, you would have to separate out the items for till check and enter them on the Deliveries screen. Use the Products screen to setup the products you would like included in the reports.

Finally, enter the total sales quantities onto the Till Check screen. If you are able to obtain a sale file from the till system, you can use the Read Till File option. The program can add up figures for you. In the quantity column, type in +3, and 3 will be added to the figure that was already in the box. This is useful in the situation mentioned above where you have a product used in a number of dishes. Similarly for minus, but not needed as much. Run the Stock Variance report and examine the relevant products.

Detailed Till Variance reports provide data for all products and is much more involved. The process for this is as follows : Count the stock as normal on the handheld or count sheet. Enter product-specific deliveries for all items on the Deliveries screen. Make sure the cost prices are up-to-date. This can be done either when entering deliveries, or on the Stocks screen. Use the Products screen to setup any products that sell by themselves (not in a recipe). Use the Sizes screen to specify how a product is used in a recipe. The Recipes screen lets you define and update menu dishes. Use the Recipe Stocks screen to enter the counted quantities of stored recipes and wastage.

Enter the total sales quantities onto the Till Check screen.If you are able to obtain a sale file from the till system, you can use the Read Till File option. The program can add up figures for you. In the quantity column, type in +3, and 3 will be added to the figure that was already in the box. This is useful in the situation mentioned above where you have a product used in a number of dishes. Similarly for minus, but not needed as much. Run the Stock Variance report and examine the relevant products. Run the Expected Stock report to show what should be in stock based on opening stock, deliveries, sales and wastage.

The Menu costing process is similar to the above but without entering any deliveries or sales data. Make sure the cost prices are up-to-date. This can be done on the Stocks screen. Use the Sizes screen to specify how a product is used in a recipe. The Recipes screen lets you define and update menu dishes. The reports on the Recipes screen provide the cost and GP% information.

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