Inventory Settings

Lavu's all-new Inventory system carries with it a small section of settings that allow users to customize how ingredients are tracked and control certain reporting elements.

Before importing or manually creating new inventory items, clients that would like to take advantage of Lavu Inventory 2.0 should navigate to Inventory Settings to define a few prerequisites. In particular, any custom Units of Measure, Storage Locations, Waste Reasons, and Inventory Categories must be created before ingredients are migrated from Lavu Inventory 1.0 or imported from an external system.

To access Inventory Settings, log in to the Admin Control Panel and navigate to Settings > Location.


Select Inventory Settings



Units of Measure

The first component in Inventory Settings is Units of Measure (UoM). Several default units of weight and volume are preloaded and users have the ability to create custom units.

1. To see the list of preloaded units, click the VIEW / EDIT button adjacent to “Units of Measure”.



2. A popup window will be generated in the center of the screen. Units of weight appear first, followed by units of volume.



3. To access custom unit creation, scroll to the bottom of the window and select + ADD CUSTOM UNIT.



4. Enter a Name, Symbol, and Conversion relationship to the “Each” default sales unit. Examples of common custom UoM are “Dozen” and “Slice”.



5. Click SAVE to confirm the new custom unit(s).



Costing Method

Two distinct Costing Methods are available with Inventory 2.0. The costing method selected from Inventory Settings will dictate how the Food and Beverage report tabulates cost of goods sold. Available costing methods are:

  • Average Costing (Periodic) - Cost of goods sold will be calculated based on the average of all purchase costs/unit for a given item’s stock over the selected period.
  • FIFO (First In, First Out) -  The reports will match the “first in” (i.e. the oldest purchase cost/unit) stock against sales revenue to calculate cost of goods sold.  




Storage Location

Storage Location refers to the physical area(s) within the restaurant that house ingredient stockpiles (e.g. orange juice is put in “Cold Storage” until sold; rice is placed in “Dry Storage”). Six default storage locations are preloaded and users have the ability to create custom locations.

1. To see the list of preloaded locations, click the VIEW / EDIT button adjacent to “Storage Locations”.



2. A popup window will appear in the center of the screen. Default storage locations are: Basement, Freezer, Line-Shelf, Pantry, Storage Room, and Storage Shed.  Select the X next to any extraneous locations to remove them from the list.



3. To create a custom storage location, click the green + ADD LOCATION button.



4. Enter a name for the new location. A brief description of the storage location may be entered as well, but is not required.



5. Click SAVE to submit the new storage location(s).





Waste Reasons

The “Waste” function is used to decrement quantity of an item from available stock due to non-sale circumstances. Waste Reasons are the specific, predefined causes that indicate why part of an item’s stock had to be discarded. Common waste reasons such as Damage, Spoilage, and Mismade are preloaded, and users have the ability to create their own waste reasons.

1. Click the VIEW / EDIT button next to “Waste Reasons”.



2. A window containing the preloaded waste reasons will appear in the center of the screen. Click the X to remove unnecessary waste reasons.



3. To create a new waste reason, click + ADD REASON.



4. Enter a concise title for the new option.



5. Click SAVE. Preloaded and user-defined reasons will be available to the waste function in both the Control Panel and Lavu POS application.





Inventory Categories

In the same way that sale items are organized into Menu Categories, inventory items are grouped under Inventory Categories. A few standard categories are preloaded, but all clients should create unique categories that suit their business and ingredient stock.

1. Click the VIEW / EDIT button adjacent to “Inventory Categories”.



2. To delete an irrelevant category, click the X next to its name.



3. Select the + ADD CATEGORY button to create a custom entry field.



4. Enter a name for the new category in the blank “Value” field.



5. When all new categories have been created, click SAVE.




“Use First” Settings

The Inventory Dashboard includes a “Use First Inventory” notification that serves as a reference point for locations that want to track stock of a perishable Inventory Category. Once a category and item range are selected from Inventory Settings, items meeting those criteria will be displayed in the Dashboard.

1. Expand the drop-down list next to “Use First Inventory Dashboard”.



2. Choose the Inventory Category to track.



3. Expand the drop-down list next to “Display items that are”.



4. Select the minimum age of ingredients that will trigger a “Use First” notification for items within the chosen category.



5. Click SAVE.



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