| name | 0.12.2-understand-inventory_management_system |
| description | [0.12.2] Digital tool tracking stock levels ingredient usage and reorder alerts |
understand-inventory_management_system
CALL NUMBER: technology_and_pos.inventory_management_system : finance_and_costing(16), facilities_and_equipment(3), reservations_and_seating(1), defined(1), front_of_house_service(1)
DEFINITION: Digital tool tracking stock levels ingredient usage and reorder alerts
Invoke this skill to understand inventory_management_system down to its primitives. The RELATIVE ROOT below is the least-fixed-point closure of everything it bundles from — the full import cone, grouped by the lib each prim comes from. Projected from a prover-typed KB (MAP/SWI-Prolog consistency gate): every reference below resolves.
THE RELATIVE ROOT (the import cone, by lib)
from defined
- text_notification_waitlist (d8): A system that sends SMS messages to guests alerting them when their table is ready.
from facilities_and_equipment
- kitchen_display_system (d2): digital screen displaying orders for kitchen staff
- digital_menu_board (d3): electronic screen displaying menu items and prices
- credit_card_reader (d6): card terminal for processing electronic payments
from finance_and_costing
- food_cost_percentage (d1): Cost of ingredients divided by food sales revenue
- average_check (d2): Average total spent per table or party
- food_cost_per_plate (d2): Ingredient cost for single menu item
- menu_price (d2): Listed price for menu item
- combo_meal_cost (d3): Ingredient and labor cost of bundled meal deal
- liquor_cost_percentage (d3): Cost of spirits relative to spirit sales
- portion_cost (d3): Cost of one serving portion of item
- table_turnover_rate (d3): Number of times tables are occupied per shift
- plate_cost (d4): Total cost of ingredients in finished dish
- pour_cost (d4): Cost of alcohol poured versus alcohol revenue
- seat_turnover (d4): Number of customers per seat per day
- cook_time_cost (d5): Labor cost of active cooking per item
- plating_cost (d5): Labor cost to assemble and plate finished dish
- prep_time_cost (d5): Labor cost of preparation work per item
- recipe_cost (d5): Total ingredient cost per recipe batch
- ingredient_cost (d6): Price paid for individual food ingredient
from front_of_house_service
- cash_handling (d9): Counting and processing cash payments
from reservations_and_seating
- reservation_system (d6): software or platform managing booking operations
from technology_and_pos
- barcode_scanner (d1): Optical scanner device to read product barcodes for inventory and ordering
- demand_forecasting (d1): Analysis predicting customer demand to optimize purchasing and staffing
- expiration_date_alert (d1): Automated warning when product shelf life approaches spoilage threshold
- food_storage_tracking (d1): System managing ingredient locations and quantities in storage areas
- ingredient_level_inventory (d1): Stock tracking broken down to individual ingredient components
- inventory_alert_system (d1): Automated notifications when stock reaches predetermined reorder points
- inventory_count_scanner (d1): Handheld barcode scanner for rapid physical inventory counts
- inventory_forecasting (d1): Algorithm predicting future stock needs based on sales trends and seasonality
- online_ordering_aggregation (d1): Consolidating orders from all digital channels into single kitchen view
- predictive_analytics (d1): Statistical techniques forecasting future outcomes based on historical data
- recipe_level_inventory (d1): Inventory system using menu item recipes to calculate ingredient needs
- reorder_point (d1): Stock level threshold triggering purchase orders to suppliers
- spoilage_tracking (d1): Logging waste and expired product to identify loss patterns and causes
- supplier_integration (d1): Direct electronic connection between restaurant ordering and vendor systems
- third_party_delivery_aggregation (d1): Platform consolidating orders from multiple delivery apps into one screen
- unified_inventory (d1): Single inventory database updated by all sales channels to prevent overselling
- waste_logging (d1): Recording of discarded food and ingredients for cost analysis purposes
- menu_item_profitability (d2): Analysis of revenue versus cost for each menu item offering
- plate_cost_calculator (d2): Program determining food cost per plate for menu pricing decisions
- recipe_costing_software (d2): Tool calculating true cost of each menu item based on ingredient quantities
- menu_price_sync (d2): Automated price updates across all platforms when POS menu pricing changes
- order_management (d2): End to end process of capturing transmitting and fulfilling customer orders
CONSUMERS (what needs this)
automated_food_prep, food_safety_tracking, food_storage_tracking, ingredient_level_inventory, pos_api, pos_software, recipe_costing_software, recipe_level_inventory, restaurant_management_software, spoilage_tracking, unified_inventory
Projected from the restaurants KB (2849 concepts / 2428 relations) — consistency-typed by MAP; the facet list after the colon IS the cross-lib dependency web.
(leaf — this is an actual skill.)
