Using ChefHub for your Inventory is one of the primary ways to not only save time, but make your Inventory reporting more accurate.  Getting your first Inventory set up is easy, and totally customizable to make counting Inventory less of a hassle, and get you back to running your business!

 

To create your first Inventory, navigate to Inventories, under the Inventory header in the lefthand Toolbar. This will take you to the Inventories overview page.  From here you will need to click the Create your First Inventory link in the middle of your screen to get started.  Once you’ve started using Inventories you will just use the New Inventory button in the upper right corner of the window.

first inventory

The next screen will be the New Inventory screen.

New Inventory

Inventory Date:

Start by choosing the Date for your Inventory.

Inventory Type:

You can choose to Organize by Group or List All Ingredients.  List All Ingredients will give you all of your Items, broken up by the Categories you gave them.  This is best for smaller kitchens that keep their inventory sorted by Categories.  Organizing by Group will allow you to create Groups for your Inventory – different areas that you can count and enter separately, making this more suited for larger kitchens, or areas where the same ingredient may be stored in a few different locations.  Some examples of Groups would be the Walk-In cooler, the Pantry Station, or the Freezer.  Don’t worry, ChefHub will combine all of the entries for your Inventory Report, so you don’t have to worry about totaling up each item on your own!

Yield Percentage:

Toggle this switch on or off based on if you want your inventory to include your yield calculations into your on hand.  For example, you may purchase an entire Beef NY Striploin, and when you clean and portion it, you have a 90% yield.  If you leave the toggle switch to “No”, the inventory value of your NY Striploin will be your purchase price.  If you select “Yes”, ChefHub will factor in your Yield % and adjust the price of the NY Striploin.  For most operators, you will want to leave this set to “No”.

Report Display Type:

List All Ingredients – this will be more useful with smaller Inventories, where you can have all of the Items & Sub Recipes listed, and totaled at the bottom of the report.  This type of reporting is used mostly by operators who use the List All Ingredients as their Inventory Type.

Organize by Parent Category – this will break up all Items and Sub-Recipes into the Categories you assign to them, with Category Totals at the bottom of the report.

Notes:

This is an open field for you to input any notes specific to this Inventory, such as who performed the inventory, or any issues you will want to reference when you review your inventory.

 

Since we have two different ways to perform Inventory, let’s cover them both!

 

Inventory by Listing All Ingredients

Inventory By Groups

 

 

Once you’ve gotten started with Inventories, whenever you return to the Inventories Overview screen, you will see all of your previous completed Inventories, as well as what percentage of your current inventory is complete and items/sub-recipes/total cost.

inventory-overview