Items for which the Sell option was selected on the General tab contain a Sales tab in the Item Editor. Fields on the Sales tab let you set up product names, groups, selling prices, Profit Center assignments, POS interface codes and other important information dealing with the sale of the item.
Click on a field label below for help on what information you need to enter into that field.
This name is filled in by default (carried over from the Name field on the General tab) and you won’t have to change it unless you plan to sell the item under different names or in different Profit Centers. You can assign different product names, and different selling prices to the same item when it’s used in a variety of ways.
Any additions or changes to a Product Name can be made using Add, Edit, and Remove. To add, for example, you’d click Add, fill in the Select Product Name blank, and then click OK. You could then fill in the appropriate selling price and Profit Center, which correspond to the new Product Name.
The Product Group usually relates to menu categories such as appetizers, entrees, sandwiches and so on. But, the reason for creating these groups is to produce reports, so you’ll want to group your products according to your company’s needs. You’ll eventually be able to compare the different areas of your establishment based on these groups.
Next to the Product Group drop-down list is the Group Editor button 
. It also appears next to the Profit Centers and Production Location fields. If you find it necessary to change any of the Group structures for your operation and you have security permissions to do so, click the Group Editor button and make your changes or additions to the Product, Profit Center, or Production Location Groups. If you would like more information on Groups, Group structure and the Group Editor, click here.
Each Product Name can have its own selling price. This enables you to fill in the price of the item and its corresponding unit, or to construct the price with Cost Modeling.
Cost Modeling calculates an appropriate cost based on your food cost percentage, total (actual) cost of the item, and margin (Selling Price minus the Total Cost). When this screen first appears, it has the Total Cost automatically figured out, based on the cost and quantity of the ingredients involved. After making any changes on this screen, click OK.
Please note that you can do your Cost Modeling in the Recipe Designer or in the Sales tab. Either way, the two Cost Modeling screens are identical and perform exactly the same functions. The data produced in them does not transfer between the two, though. From the Recipe Designer, it does not automatically enter that price as the Selling Price on the Sales tab. It does do that, however, when you apply the Cost Modeling window directly from the Sales tab. The modeled price can always be overwritten, though, if you choose to manually enter a different figure.
You’ll also notice that when you determine a Selling Price in the Cost Modeling screen in the Recipe Designer, the price automatically appears in the Suggested Price window. In other words, the modeled price is merely suggested. It doesn’t become official and enter the system until you enter it on the Sales tab (and click Apply, of course).
In the Profit Centers field, enter the location where this item will be sold.
You have the option of having an item sold in different centers, but you’ll have to enter different names for each item, in order to indicate to the system that you need separate data reported from each area. As an example, if you sold a turkey club sandwich in a Profit Center called, Café, but sell the same item in a Profit Center named, Lounge, you could name the sandwich, Turkey Club, Café and Turkey Club, Lounge, respectively. Or, you may want to assign a numerical system to your Profit Centers to insure consistent naming of products. In this case, you might simply want to call your turkey sandwiches, "Turkey Club 1" and "Turkey Club 2." Again, just make sure that you’ve got the right name, price, and Profit Center all on the screen together, so that when you generate reports by Profit Center, the data will be accurate.
Next to the Profit Centers Group drop-down list is the Group Editor button . It also appears next to the Product Group and Production Location fields. If you find it necessary to change any of the Group structures for your operation and you have security permissions to do so, click the Group Editor button and make your changes or additions to the Product, Profit Center, or Production Location Groups. If you would like more information on Groups, Group structure and the Group Editor, click here.
The Production location is the Inventory Location into which the product is moved or stored once it is produced. You should enter a Production Location for each Product Name under which the item is sold. Use the drop-down list to select a Location.
Next to the Production Location drop-down list is the Group Editor button 
. It also appears next to the Product and Profit Centers fields. If you find it necessary to change any of the Group structures for your operation and you have security permissions to do so, click the Group Editor button and make your changes or additions to the Product, Profit Center, or Production Location Groups. If you would like more information on Groups, Group structure and the Group Editor, click here.
This menu contains a number of fields useful in product setup. The fields include the number of servings per product, barcode, sales account number and target cost percentage.
Servings The number of servings relates to the recipe for the product, and is specific to the product name currently shown. This value should be the number of servings in one recipe (in the case of items with ingredients), or in the unit of sale (in the case of items with no ingredients). When using nutritional information, Nutrition Facts labels state the number of servings. This number must be entered if you intend to use these types of fields.
Barcode
The barcode field contains the barcode shown on the label of the current product. Only one barcode may be entered for each Product Name. This barcode differs from the item barcode in cases when the product being sold is not the item being purchased.
The product barcode is especially useful in cases when products are being scanned by the POS system as they are sold. In such a case, it may be possible through a POS interface to cross-reference items by barcode as opposed to other methods. The product barcode may also be printed on a Sales Mix Form for those who intend to enter sales mix manually and have a scanner attached to their computer.
Sales Account Number The Sales Account Number field is used to enter the General Ledger Account to which sales of the product are charged. The account number can be selected from the drop-down list, and the list of account numbers can be edited, if necessary, using the button next to this field.
Target Cost % The Target Cost % is used for entering the food cost percentage you believe should be the maximum allowed. This percentage is used to drive the Red Flag Report, which shows all products that have exceeded their target costs. This report can be very useful in identifying products that have become too expensive to sell, or those that may require selling price or ingredient changes. It also helps to point out products that may have errors in recipes, conversion factors, or item purchase price.
Sales mix information (about the product sold) generally comes either from a Point of Sale (POS) system or by manual entry with a Sales Mix Input Form. As products are added, each one should be assigned either manual entry or the appropriate POS system.
The Point of Sale Systems field is made up of a drop-down list of all the interfaces that have been installed on your system. Select the correct one for the Profit Center in question.
In the event the data is coming through a POS interface, it is necessary to cross-reference the product to the POS system. For most POS interfaces, this is accomplished using the PLU code or number established for the item by the POS system. Some interfaces may require different information.
FOOD-TRAK provides the option of suppressing the printout of individual products on various reports. To keep a product from being included on reports, check the Don't show check box.