Sage 50 US – Item Setup for Restaurants – Non-inventory step-by-step Instructions
- Go to Lists Inventory & Services Inventory & Services – The Item List window appears.
- Click on New. The New Item window appears.
Generally, the Item ID will be the identifying code or abbreviation of the item.
The Description provides for a more detailed description of the item.
- Select Non-Stock Item from the Item Class pull-down.
The Description for Sales will be printed on the customer’s receipt.
Also, if you choose to route this item to a remote printer (salad station printer, bar, grille, etc), this is the description that will be used to identify the item.
Note: only the first 25 characters will be printed.
- The Price Level 1 will determine the default sales price when the item is sold though the POS.
The GL Sales Account is also important it will enable you to get a breakdown of income when running profit and loss reports. An example of an Account would be ‘Food’, ‘Beverage’,’Liquor’, etc. Here we use ‘Beverages’.
The Item Tax Type will determine if the item is to be taxed at the Point of Sale. If a nontaxable customer (such as carry-out) is set at the Point of Sale, the item will not be taxed despite being set as taxable. If the item tax rate is greater or lower than the normal tax rate, set the item as taxable. Later, using AccuPOS Alternate Tax Rates, the correct tax rate can be applied to the item.
UPC/SKU: Will be the item code used at the Point of Sale to apply the item to a transaction.
The item code may not exceed 20 characters. Items with longer codes will not import to the point of sale.
You can use numbers, letters or a combination of both. We do not recommend using any special characters
ITEM TYPE: when you set up items in Sage 50, the field TYPE will be used to categorize each item into a general group.
If using remote printing module, items could be routed to remote printers by TYPE. For example, items of TYPE ‘Food’ could be printed to the kitchen printer while items of TYPE ‘Bar’ print at the service bar.
We recommend you write down your list of general item TYPEs, i.e. “SOUPS”, “ENTRÉES”, “DRINKS”, “DESSERTS”, etc. before you begin putting in individual items.
You may create as many or as few item TYPEs as your restaurant needs. A report of “Sales by Item Type” will always be available in Management and will print on each server’s End-of-shift report.