It's safe to say that of all the database files the entrée system maintains, the inventory file is the one you'll give the most attention to. It is here that you define each of the items you sell. Because of the many different requirements that are typically required by food service distributors, you'll find a very rich set of options when setting up each of your products.

 

Of course, not every option will be used for every item. In fact, there may be many setup alternatives you will never use. For example, unless you process fresh seafood, you may never need to keep track of a yield percentage. Or if you don't deal with cleaning chemicals, you may never need to define a hazard comment. The point is, the system was designed for both the specialty as well as the full line distributor offering many thousands of items.

 

Our latest innovation for inventory is on the Cost/Price Tab. The Trim Cost Feature allows the cost basis of an item to be adjusted to reflect trimming which must be performed before selling an item.