Inventory compares the sales information from your POS with your recipes to calculate what you should have used – then gives you reports to show you where you may be losing money through waste, theft, or mishandling -- or where your food costs are out of line with your pricing.

In use at hundreds of restaurant locations, SpeedLine Inventory works for pizza where other restaurant inventory programs fall down. Inventory works in harmony with SpeedLine Menu Designer™ and Terminal™ to provide an exceptional new level of food cost control.

Inventory savings drop straight to the bottom line as profit. Industry consultants estimate that using inventory software could boost profits by 1 to 2%, and in some cases as much as 5%.

SpeedLine Inventory calculates what you should have used and what you should have remaining in stock, assuming perfect portion-control, no waste, and no theft: your ideal usage.

When you enter the actual counts from your physical inventory, the software then calculates the shrinkage, or variance, between your ideal and actual inventory usage and costs. This allows you to identify problems with kitchen prep processes, reduce waste or theft, and manage suppliers and re-ordering.

Inventory setup can be time-consuming and labor-intensive. To simplify the task, SpeedLine created the Add Item Wizard. This handy tool imports the items from your menu file to dramatically shorten your inventory setup time. You simply review the items, and deselect any that you do not wish to keep track of. The wizard guides you through the process of entering inventory information for each item.

SpeedLine's powerful Sales Mix tool simplifies testing for price changes or inventory setup. It also makes it easy to compare food cost with selling price and to project the impact of a price change or cost increase on a typical day's gross sales.

Find out the actual cost to make each pizza and entrée, and calculate the food cost percentage for each item on the menu. Instantly see the effect of rising cheese prices or vendor discounts on recipe costs.

Request a sales call. Your account representative will be glad to listen to your needs and give you more information.

Click here to request a sales call.