OVERVIEW
Better inventories mean better food cost controls
Let's face it- taking inventory sucks. We know you’re reading about inventory and ordering because you have to, not because you want to. MarginEdge makes inventory faster and more impactful, so it doesn't suck quite as much.
INVENTORY SHEETS
Product prices updated automatically
Maintaining products and prices on inventory sheets can take a lot time. What if you never had to do that again?
- Products and prices are automatically updated on your sheets as you order (across your locations) plus see previous inventory values to track trends
- Count products in multiple packaging units—we'll do the conversion math for you
- Take counts from your smartphone or tablet, even in sketchy walk-in wifi
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ORDERING
Ordering and on-hand counts, side by side
Ordering for your restaurant has never been easier with order guides, EDI integration and inventory counts all in one place.
- New vendor items are automatically added to existing guides (and can always be customized!)
- Multi-units can centrally manage guides for some or all locations
- Easily set and see pars, on-hand and last count amounts for specific products on order guides (so no more flipping back and forth to determine order quantities)
THEORETICAL REPORTS
Know your variance in a simpler way
Waste in your restaurant can either be a big problem or a big opportunity. Either way, the first step is knowing where it’s happening.
- Food usage reports automatically update as soon as inventories are closed
- Track waste in your log and see those numbers pull through to your theoretical reports for extremely accurate food costs
- Theoretical Usage report quickly shows which products & categories have the biggest variance
FOR MULTI-UNITS
If only sharing food was always this easy
MarginEdge allows your restaurants to transfer products and recipes between locations with everything reflected in our platform and your accounting system.
- Manage bi-directional product transfers across your restaurants
- We automatically adjust the books adding products here and subtracting them there (with updated prices!)
- Track category totals, rather than physical products, and mark up transferred products as needed
See what restaurants are saying
Don’t just take our word for it. Our marketing department will say anything to make us look good.
Before we had MarginEdge, we weren’t doing inventory so our food costs were just based on purchases. Now we’re incorporating inventory, and analyzing those changes in inventory has been really helpful from a food cost perspective.
Amanda Quintal
COO Pomegranate Hospitality
Since MarginEdge provides such meaningful data powered by inventories, we started taking them once a week. It is a huge pain, but if you do it, you’ll save a lot of money.
Ryan Johnston
Director of Accounting and IT, Burger 21
The broad feature set that ME offers has saved unknown time and money for our organization. MarginEdge is accessible from just about anywhere, invoices are simple to upload, inventory is a breeze to take and I’ve got data and PRIME COST at my fingertips. Amazing!
Karen Atwood
Owner/Operator, Mellow Mushroom Pizza Bakers - Sarasota, FL
