You need to tell the system the density of the inventory item. Go into edit the inventory item and click the “Recipe by Weight and Volume” box and enter the required information.

1. Go to the “Reports” page. This page is listed on the left hand side of your screen.

2. On this page, there are 3 tabs: Daily Reconciliation, Inventory and Recipe. Click on the “Recipe” tab.

3. Here you’ll see a bunch of boxes lined up beside each other. These are the different reports you can access.

4. Click the “Item Recipe” report, check the applicable boxes and click “OK”.

5. Give Navi a few moments to load your recipes. The more recipes you have, the longer it might take.

6. From here you can print by clicking the “Print” button.

OR

You can print single recipes within the recipe edit window. Click the “Print” button on the top right of recipe edit window.

The Prep/Sub Recipes category is dedicated to recipes and not singular items. If you would like to add an item as a Prep/Sub Recipe, please see our video demonstrating how to create a prep/sub recipe.

A Prep/Sub Recipe is a recipe that can be used in other recipes. For example, if you make your own sauces in-house, these can be created as prep/sub recipes and therefore can be added to your menu recipes. Prep/Sub Recipes can also appear in your inventory since you might make them in large batches at a time, allowing you to count them and add to your inventory valuation.

To add recipe categories, go to Setup > Recipe and select the parent category you would like to add a menu category to (Food, Wine, Beer, etc). Now click “Add Menu Category” and fill in the Display Order and Menu Category name.

We suggest building recipe categories to reflect your menu. If your menu has a section for Salads/Soups, Burgers and Dessert, then these are great recipe categories to start with.

The dashboard will show “No Data Available” when you have not entered any information in that specific data box.

You will need to press the Refresh Button at the top of the screen once you have entered your info. All the totals will then update.

You will need to turn on the “Detailed Employee Labor Tracking” function. To do this, go to Setup > General and toggle on the “Detailed Employee Labor Tracking” box. Please note that any prior information will not be altered. This change will take effect the next day.

Gift Certificates are not considered a sale. They are an exchange of payment method. They are still shown with taxes so that you can capture the info without affecting your true sales data.

The Paid Out function acts like a petty cash system; If you have to buy milk from the corner store and pay for it out of the till, you can track this purchase when filling out the Daily Rec and now this purchase is accounted for in Navi. The Paid In feature is for incoming cash or payments that you can’t ring in on your POS, but you would still like to track, like an event deposit.

There is not a way to un-submit. However, if you have the appropriate user permissions, you are able to make edits on submitted daily recs that will save and reflect on reports.

Go to Setup>Reporting>Categories and choose from “Gross Sales” or “Receipts” on the left. You can add new categories by using the “Add Category” button or you can edit existing categories by clicking the pencil icon next to the category you’re looking to change.

To record labor per employee, you can turn on “Detailed Employee Labor Tracking” under Setup>General. With this option toggled on, the Daily Rec>Labor page will now list the employees you have added to Navi with a field where you can enter the hours worked for the day you’re recording. With detailed labor tracking turned on, you will now be able to generate Payroll reports on the Labor tab.

Under Setup > Inventory, on this page there is a “Delete Inactive Inventory Items” button. Please make note of the warning message that appears when you use this button.

The yield percent allows for wastage of an item so that the cost of the product is representative of the usable portion. For example, a cucumber might have a yield of 95% because you cut the two ends from it.

A “cleaned” item is one that has been modified, by trimming fat or cutting off cores or skin to get it a state where it is ready to be served or used in a recipe. The “Add Cleaned” option will only appear when you have entered a yield less than 100%. When you use the “Add Cleaned” button, you are creating a modified item based on the yield of the original item. Therefore, when you are counting these items, you can count the cleaned items and uncleaned items separately since the cleaned items cost more/have a higher value per unit of measure.

Under Reports > Inventory tab, there is a report called “Inventory Valuation”. This will show you your total value for items and for categories.

Your Actual cost of goods sold are populated by the information you input into Navi to complete an Inventory cycle (Opening Count + Purchases – Closing Count = Cost of Goods Sold). A theoretical cost of goods sold is what you should have used in product based on your recipes and what was sold. Theoretical cost of goods sold can be populated in Navi by inputting Sales Mix information from your POS. This can be done in Reports > Recipe and choosing from Detailed Theoretical, Summary Theoretical and entering the quantity sold per item. Then based on the quantity sold of each item and the cost of that item, Navi will populate a theoretical cost of your goods sold.

On the Inventory>Items page, click “Browse Inventory Template” and choose the category you wish to add items to. You can use the search bar or scroll function to find items you wish to add to your inventory. Once you’ve selected the items, click “Next”. Now choose the sub-category you want the item to associate to and fill in supplier and product code information if you wish. Click “Add item” to add these items to your inventory. Our team is maintaining an up to date database of the most common items at average pricing, so you may leave them as is, or update the cost and purchase information to better reflect your inventory.

When adding an item to your inventory or editing an existing item, you may notice the weight/volume conversion table in the recipe section of the edit screen. This is where you can fill in the item’s weight/volume conversion so you can use the item in a recipe in both weight and volume units. A good example of this is Mayonnaise. You might purchase Mayonnaise by volume (1L, 750ml, etc) and without filling in the conversion chart, will only be able to use this item in recipes by volume units. However, if you fill in the conversion chart to let Navi know how much a litre, cup, tablespoon or any volume unit weighs, you will now be able to use Mayonnaise in recipes by weight units as well. Filling in the weight/volume conversion table will also allow you to count this item in both weight and volume units. If you do not know the weight/volume conversion, use the “Browse Density” feature to look-up your item’s conversion.

Click the user icon in the top right corner and select Count Code. Use the Generate Count Code button.

You do not have the appropriate user credentials. Please speak to the user that has the appropriate permissions to generate a Count Code.

An Inventory Count Code is only valid for 24 hours after generated.

This happens so that you can weigh your kegs when counting inventory. When putting a full keg on the scale, you get the weight for the product AND the keg. When you let Navi know how much the keg weighs when it’s empty, Navi can now understand how much the actual product inside the keg weighs (Full keg weight – empty keg weight = product weight).

When using the inventory app feature and counting a keg, selecting kg or lbs will calculate the keg volume in this fashion.

Navi’s Mobile Counting App can be downloaded from the Apple Store or Google Play Store by searching “Navi Mobile”.

First of all, congratulations! The first inventory count will give you great information on your inventory valuation. However, the best information comes from performing at least two inventory counts and entering your invoices and sales. Once you have this information inputted in Navi, you can populate a COGS analysis report. This report is the “golden ticket” to understanding your product cost. Now, with consistent inventory counts and consistent inputs of invoices and sales, you will have great information to make the necessary changes to increase profitability in your restaurant.

To change the frequency of your inventory counts, go to Setup > Inventory. The frequency options are listed on the left, select the option you would like and click “Save” for the changes to take effect.

Yes, to re-open a closed count, go to Setup > Inventory and click “Open Last Count”. You will need the appropriate permissions to see this option.

Click on the user icon in the top right of your screen and go to Settings, then Manage Users. From here, find the user you would like to adjust permissions for, and click on the number listed under the permission column. On this page, all the user permissions are listed and you can toggle each permission on or off. Be sure to hit Save before exiting.

First, you need to ensure you are on the Daily Email list. From the Navigation list on the left-hand side of your screen, select Setup, then Daily Email. Enter your email into the recipient field. The emails are only separated by a comma, no space. Then select the time you want to receive the email.

Go to the user icon in the top-right corner and click on Settings. Then along the top, go to Subscription> Subscription History and click on “Payment Provider Portal”. This will open a new tab with a form to enter or update payment information.

If you have any issues or quesitons, please contact support@navicostcontrol.com

The FOH and BOH labor on the daily email do not capture management labor.

If you are under your user limit, then you can add users by going to the user icon in the top-right corner and going to Settings>Manage Users and click on “Create a New User”.

If you are at maximum users, then you can upgrade your subscription package to allow for more users. Please contact support@navicostcontrol.com to do this.

Go to the user icon in the top-right corner and go to “My Account”. Then, click on “Password” and fill in the fields to create a new password.

We suggest viewing Navi with Chrome for the best user experience.

When viewing the Daily Email on your phone, click the three dots next to the reply icon and choose “Revert auto-sizing”. This will allow you to view the Daily Email on your phone as you would on your laptop or computer.

Navi does not allow this action unless you have the proper user permissions to do so. This is to deter changing purchase information once your COGS period has been closed and finalized.

In order for your recipes to populate on the QuaM™ graph, you will need to input sales mix information from your POS into Navi. To do this, go to Reports > Recipe > QuaM graph and in the “Qty” column, input the total sold for each dish – we recommend taking sales mix from at least a 2 week period – the longer the period the better.

Theoretical costs are calculated based on your recipe costs and your sales from those items. To get your theoretical costs, you will need to build your recipes in Navi and run a theoretical report. In Navi, you can choose to run a Detailed Theoretical report or a Summary Theoretical report. Both reports require sales mix information from your POS system – we recommend pulling this report for at least a two-week period. A sales mix report will tell you how many of each item you’ve sold in the period you’ve generated the report for. Now, you can input this sales mix information into the Navi theoretical report “Qty” column and Navi will populate your theoretical costs based on the information you’ve inputted.