Is your inventory process in R365 completed with consistency and accuracy?
Inventory 101: R365 Basics of Inventory — Item Management Through Conducting an Inventory provides step-by-step guidance to build and manage your inventory from the ground up.
Across eight focused classes, you’ll learn how to create and manage item categories, process invoices, build count templates, conduct inventory counts, and approve them with confidence — so you can demonstrate each skill on your own, in your own restaurants.
Sessions start July 28th – Register Now!
Each session is designed to deliver practical, actionable training in about an hour:
We understand schedules can be tight—a replay will be shared with all registrants. If you have specific questions you want our experts to answer during the structured Q&A, be sure to attend live!
Week #1 — Class 1
Build the foundation of your inventory by assigning item prefixes, linking GL accounts, and managing existing item categories — so everything downstream is organized and accurate.
Tuesday, July 28th @ 3:00 PM CT
Thursday, July 30th @ 11:00 AM CT
Identify the right units of measure for your operation and create them correctly in R365 — so your items, invoices, and counts all speak the same language.
Tuesday, August 4th @ 3:00 PM CT
Thursday, August 11th @ 11:00 AM CT
Walk through assigning item categories, applying consistent naming conventions, and attaching the correct unit of measure to new purchased items in R365.
Tuesday, August 11th @ 3:00 PM CT
Thursday, August 13th @ 11:00 AM CT
Create, complete, and approve invoices both manually and through the Docs to Process workflow — so your AP process is accurate and consistent from day one.
Tuesday, August 18th @ 3:00 PM CT
Thursday, August 20th @ 11:00 AM CT
Review, complete, and approve EDI invoices in R365 — and know exactly how to troubleshoot discrepancies when something doesn’t match.
Tuesday, August 25th @ 3:00 PM CT
Thursday, August 27th @ 11:00 AM CT
Set up count templates that reflect how your restaurants actually count — so your team has a consistent, reliable process every time inventory is taken.
Tuesday, September 1st @ 3:00 PM CT
Thursday, September 3rd @ 11:00 AM CT
Week #7 — Class 7
Follow the full count process in R365, including how to add or remove items mid-count — so your team can execute inventory correctly every time.
Tuesday, September 8th @ 3:00 PM CT
Thursday, September 11th @ 11:00 AM CT
Week #8 — Class 8
Review and troubleshoot count variances, then complete and approve your inventory — so every count closes clean and your food cost data is reliable.
Tuesday, September 15th @ 3:00 PM CT
Thursday, September 17th @ 11:00 AM CT
Week #9 — Class 9
Tuesday, September 22nd @ 3:00 PM CT
Thursday, September 24 @ 11:00 AM CT
Don’t let inconsistent processes or setup gaps cost you time and accuracy. Complete the form to attend the full series!
Restaurant365 brings together accounting, operations, scheduling, and more in a flexible platform—empowering restaurants to choose the solutions they need and scale with confidence.