Stock list items classified by iikoRMS include:
- Goods – products or goods as described in retail terms which are recorded as received in storage under an invoice. Goods can serve as ingredients for dishes or be used to support the business activity of an outlet.
- Dishes (meals, items) – items produced by commercial catering facilities as per a recipe and sold to individual customers or organizations.
- Prepared components (semi-finished products) – items produced by commercial catering facilities which have their own recipe and are used to produce dishes.
- Modifiers – dish characteristics which add specific properties and cooking requirements (e.g. no salt, with lemon, etc.). They can have their own recipe.
- Services – services offered by a store to its visitors, e.g. a Concert ticket.
A stock list reference book is used in iiko for accounting and setting up stock list items.
Stock list items can be combined in groups. Stock list groups are multilevel classifications by type of storing, application or preparation, for instance, Food Products — Kitchen, Household Detergents, Hot Dishes, etc. When an order is created in iikoFront, a price list will be displayed including dish grouping, i.e. by default a list of stock list groups and items on the highest hierarchy level will be displayed first on the full price list.
Each stock list item must be assigned to a certain accounting category to enable the detalization of reports in these categories.
Dishes, like stock list items, can be assigned different categories according to which dish accounting and reporting data output will be performed. A category is assigned when setting an item's parameters.
See the Stock List Item article.
Any stock list item can be included in the price list by an order to change the price list or by specifying the price and place of the sale in the item's stock list card.
Using orders is convenient as it allows you to specify changes across all required price list items in a single document.
Once an order has been created for a dish, any subsequent price changes can only be performed with another order.
Individual price lists with a different set of dishes and prices may apply to different rooms (for example, the bar and the restaurant), a delivery or groups of guests. Such price lists are introduced using price categories.
The waiter (or cashier) can see names of dishes and items included in the price list on iikoFront terminals. For convenience, the most popular items can be moved to the iikoFront quick menu.
The creation of recipes and dish calculation (as well as the calculation of prepared components and modifiers) is performed in stock list item cards. For details on how to fill up the cards, see Stock List Item. Calculation is performed automatically when a recipe is filled in and can be printed, just like a recipe. A recipe's entire history of changes is saved in the system.