Inventory
Select Inventory App when you log into your Cibo account.
The inventory module begins with the creation of a product database, which stores information about each item, including its name, price, unit of measurement, and other attributes.
- To add a new product category, go to Configuration
Product CategoryNew. - Add Category Name and Save.
- Default values should be available in Inventory valuation, accounts, and stock properties. You can change the values if required and save them.
- Ingredients are raw materials used in running your Restaurant. Sub Recipes are intermediary food items often prepared in bulk which form part of the menu recipe.
- To add Ingredients and sub-recipes, go to ConfigurationIngredients and Sub RecipesNew. Add Ingredient Name, Ingredient Type, Product Category, Code, Unit Of Measure, Purchase UOM, Net yield, Vendor Taxes, Add inventory Location, Add Vendor, and save. It is recommended that Purchase UoM be kept the same as your Store Keeping Unit.
- You can bulk-upload Ingredients. To bulk import ingredients, go to ConfigurationIngredient Import, Upload your file, Select the file to upload, and Upload
- To download the sample Ingredient upload format, go to ConfigurationIngredient ImportDownload
- There are some predefined UoM categories like Unit, Weight, Length, etc.
To set up a new category, go to ConfigurationUoM CategoriesNew, Unit Of Measurement Category Name, and Save - There are predefined UoM like kg, Ltr, grams, units, dozens, etc.
To set up a new unit of measure, go to ConfigurationUoMNew, Add Unit Of Measure Name, Category, Type, Rounding Pression, and Save
This module helps you manage your entire purchase process seamlessly.
To create a vendor, go to PurchaseVendorsNew, Add Vendor Name, Company Address, Tax ID, Phone, Email, and Save
To create a new purchase order, go to PurchasePurchase OrderNew, Select Vendor, Order Date, Restaurant (optional), Branch, Warehouse, add items, create a purchase order, and Save
Operation Management section of your Inventory module allows you to manage production orders, inventory adjustments, transfers, and wastage.
Production orders are used to create Sub Recipes that form part of your Menu Recipe.
To Create a production order, go to OperationsProduction OrdersNew, Select Branch, Date, Source Location, Destination Location, add an item, confirm the order, and Save.
To record an inventory adjustment, go to OperationsInventory AdjustmentsNew, Add Inventory Name, Location, Accounting Date, Add items, confirm, and Save.
To record a transfer of an inventory item, go to OperationsTransfersNew, Add Source Location, Destination Location, Scheduled Date, Source Document, Reference, Add Item, Save.
To record the wastage of an inventory item, go to OperationsWastagteNew, Add Name, Branch, Type, Restaurant, Load Items, Select Item, Confirm, and Save.
Your Cibo Inventory includes the following reports to help you monitor and analyze the performance of your Restaurant’s Inventory Management.
This report shows the on-hand quantity and value of your inventory items on a given date. To generate inventory reports, go to ReportingInventory Report
This report shows the amount of sales, cost, and profit margin generated by each of your menu items for a given date range.
This is a summary of the selling price, cost, and margin of your menu based on the recipe provided.
This report shows the quantity and the cost of items purchased during a given date range.
This summary shows the quantity and cost of all sub-recipes produced during a given date range
This summary shows the quantity and cost of all sub-recipes that were written off as waste during a given date range. Use this report to monitor and reduce wastage.
