If your food service environment offers dishes that require preparation in advance or that are available only in restricted quantities, you can limit the number of (certain) food items that can be sold in a shift. Similarly, you can immediately prevent a sold-out item from being ordered through POS.
Examples:
- Two cheesecakes are ordered for the day and cut into 12 slices each. A selling limit of 24 portions is set, and each time a slice is sold it is deducted from the selling limit. When the selling limit reaches 0, the item is marked as sold out.
- The chef makes samosas for the day in the morning. When the last one is purchased, the item needs to be marked as sold out.
- You're offering 20 limited-edition t-shirts in all your sales channels. When the last one is sold, regardless of whether it sells online, at a kiosk, or a POS workstation, it's marked as sold out in all sales channels.
Important! Selling limits are independent of stock levels. When the samosas in the example above are marked as sold out, you might still have all the raw ingredients in stock.
See also:
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