Stock Items

Stock items are the items that make a recipe for a product that can be sold. Stock items with the same descriptions, etc can be created in more that one Store Room/Department (see also: Departments and Store Rooms). This applies when you have more than one location where you are selling products and want need to be able to do separate stock takes for each location. (see also: Stock takes)

To create a new entry, press [New] and enter the details in the appropriate fields.  If the Head Office module has been activated then a list of pre-defined entries will appear to select from.  To change the details of an existing entry, select the item from the list and press [Edit]. Change the details and press [Save], or [Undo] to cancel any changes.

To remove a Stock Item, select the item from the list and press [Delete].

Stock # (read only)

Unique numeric code used to identify each Stock Item.

HO Code

Alphanumeric code used to identify a Stock Item. If Head Office module is activated then this code should be assigned by Head Office.

Name

Name of the stock item. I.e. medium drink cup, mars bar, bulk lollies.

Category

The category to which this item will be assigned when displayed on reports.

Supplier

The supplier of the Stock Item.

Note: see option for allowing Supplier to be changed to allow for variable suppliers to be used when entering Invoices and and Goods Received.

Available

Determines if this item is available for sale. This is also used to determine the availability of an item when creating recipes and creating stock take snapshots (see Stock takes)

XFR Code

If you desire the ability to transfer quantities of stock items between store rooms then this field must be entered.

To successfully transfer items between store rooms a stock item with the same XFR Code MUST exist in both store rooms. It is up to the user to ensure that they are the correct items.

for example:

You have a XFR code of "D12345" for a medium cup in Candy Bar store room and "D12345" for a medium cup in Back Office store room would be correct, However, "D12345" for a large cup in Candy Bar store room would been incorrect thereby resulting in errors.

Serves In Stock

This is the number of serves currently in stock available for sale. A serve is the minimum quantity of something that can be sold. (See: Units/Package below)

Package in Stock

This is the number of packages currently in stock available for sale. (See: Units/Package below)

Packaging - Unit Text

Description of the minimum serve type that will be sold. i.e. mls for post mix syrup, grams for items sold by weight, Bars, Bags, scoops, etc

Packaging - Package Text

Description of the packaging that the serves are stored in. i.e. Boxes for Box of Chips, Tub/Barrel for a Tub of Ice cream, Bilb for a Bilb of postmix syrup.

Packaging - Units/Package

The number of serves that each package consists of. Careful consideration must be used when calculating this amount as this will affect your stock take levels as sales are made.

For most stock items it simply dividing the number of items in package i.e. 12 packets of chips in a box results in 12 serves of Packets. However, when calculating the amount of syrup for postmix drinks a different method must used. This I because there is usually one source of syrup for multiple sizes. I.e. small, medium, and large.

For items that have a variable quantity to work correctly the following method must be used.

for example:

To work out the minimum serve of postmix syrup that is available for sale we need to know what the quantity of syrup for each size will be and then work out a common denominator.

This results in common denominator of 5 mls. What this means is that if we have a 10 litre bilb of syrup (10,000 mls) then this is equivalent to 2000 serves of syrup. This is important for when we create our recipes and for stock takes. (see also: Creating Recipes)

for example:

Our recipe for our drinks would then be:

medium post mix drink:

large post mix drink:

Cost/Package

This is an estimate of the cost for each package. This cost is used when working out that value of stock on hand in the Stock Valuation reports.

Reorder Details - Reorder At

The minimum quantity of packages at which this item should be re-ordered.

Quantity

The quantity of packages that should be reordered.