Back Office > Inventory > Stocktake & Period End
Period End
This screen is accessed from here.
- Record Period Opening Stock - Select to set the opening stock for the next trading period. Selecting this opens the Set Opening Stock confirmation prompt. Used independently of the Stocktake process, this transfers the current stock on hand to the opening stock for the next trading period. Prior to running this process, run the Period Location Summary Report for the previous trading period. For example: If currently in the process of completing the May trading period, then run the Period Location Summary Report for the period 1-May-2014 to 1-Jun-2014 6am to view the completed trade for this period.
Takes a snapshot of the current stock and creates a new trading period using this snapshot for use in Period Location Summary report. Note : Exit the Reports menu once after the first time you run the Record Period Opening Stock to refresh it. Also, recording a Period Opening Stock will result in the stock at all Locations to be released.
Select Record Opening Inventory to close the current trading period and start a new trading period. This will result in the Stock Period Dates entry prompt to be displayed.
Release Locations - (Preferred option) If you have completed all your stocktakes then this will release the stocktakes and record the changes to the SoH since the stocktake was locked into the next period. You can choose which locations you do NOT want to close at this point in time. Record Opening Inventory - If you are part of a large group where stocktakes are still in progress then this records the trading period regardless of stocktakes in progress. Cancel Recording - Exit this menu if you do not want to do the options above.
Select the calendar the Closing Date/Time of the trading period to which the Stocktake applies. Note : Do NOT set the Closing Date/Time in the future. |
- Reports - The Period Location Summary Report is the key report for the Period Reporting.
Examples of how this works
This is an example of a Restaurant or Bistro where you need the actual GP% for food costs.
- Enter all the Supplier Invoices each week for Meat and Vegetables.
- Sell all the meals with a zero cost (or a percentage cost if you prefer to get a theoretical cost of sales on a daily report)
- Do a stocktake each week for Meat and Vegetables and write off the stock variance. Effectively, this is the stock usage for that period.
- Print out the ???Period Location Summary Report??? for the current period and you can see your actual cost of sales and actual GP% for the Restaurant/Bistro.
Related Topics
- Inventory/Stock
- Reports - Calculated SOH by Location Report - For sites the do not use Stocktake Trading Periods and want to see a summary of their trade.
- Stocktake & Period End