Elevate Your Restaurant: AI Manufacturing with ODOO 18

Learn inventory accounting in odoo 18, including stock valuation methods (standard price, fifo, average cost), automated vs manual valuation, and product category overrides for cost of goods sold and income.

Discover how standard cost with automated inventory valuation in Odoo 18 sets a fixed product cost, captures price differences, and updates stock valuation and cost of goods sold.

Discover AVCO in Odoo 18’s automated inventory valuation, where average cost updates the cost price based on stock, and purchases and sales adjust the valuation and cost of goods.

Explore first in, first out inventory valuation in odoo 18, and see how cost of goods sold and stock value update automatically with fifo.

Configure inventory adjustment accounts and locations in Odoo 18 to ensure automated valuation generates correct journal entries from stock moves.

Configure scrap stock and cost of goods sold accounts in Odoo 18. Automatically post scrap adjustments to the profit and loss statement and balance sheet.

Learn to track landed costs in Odoo 18 by enabling landed costs, applying shipping charges to bills, and updating inventory valuation and cost of goods sold through split methods.

Explore how to optimize advanced manufacturing for sustainability with Odoo 18, unifying procurement, engineering, BOMs, MOs, and production on a single platform.

Learn to create bill of materials and assembly operations in Odoo 18, then plan manufacturing orders and work orders with dependencies, replenishment, and the ability to split or merge.

Create and manage work centers across locations in Odoo 18, assign operations, build bills of materials, and optimize capacity with alternative centers to prevent bottlenecks.

Master multi-center manufacturing in Odoo 18 by creating and assigning work centers, using alternative centers to prevent bottlenecks, and tracking equipment and production orders for efficient operations.

Configure work centers in Odoo by adjusting time efficiency, capacity, setup, and cleanup times. See how these parameters shape planning, scheduling, and manufacturing orders.

Learn how to implement smart subcontracting and resupply in Odoo 18 to manufacture through partners, and customize work centers with time efficiency, capacity, and setup times to optimize planning.

Explore one to three step manufacturing in Odoo 18, including transfers, work orders, shop floor workflows, and the use of product variants with BOMs.

Configure byproducts in Odoo 18, analyze cost shares, and optimize wood waste sales within the bill of materials. Implement multi-step manufacturing with transfers to coordinate cross-location production.

Explore how smart scheduling with Odoo 18 improves manufacturing efficiency via three-step manufacturing, back orders, master production scheduling, and replenishment, illustrated by a tambourine case and OE metrics.

Discover how PLM guides waste management and scrap handling in Odoo 18, linking scrap from receipts and manufacturing to inventory losses, virtual locations, and automated costing.

Explore how Odoo MRP supports engineer-to-order workflows, unarchive routes, manage BOM templates, and use reordering rules to auto-generate RFQs and manufacturing orders, reducing inventory lead times.

Master costing techniques in Odoo 18 by comparing BOM cost and product cost, configuring costing methods, and tracking shop floor time to compute work order costs.

Explore how the average costing method (avco) updates product costs in Odoo mrp, using work centers, boms, and manufacturing orders to manage inventory.

Examine standard price costing, bill of materials and cost analysis, and fifo in manufacturing. Learn how to manage components, operations, and sustainability across multiple work centers for efficient production.

Discover how Odoo coordinates sales, projects, and shop floor manufacturing from quotations to production, using BOM-based operations, two-step and three-step manufacturing, and component scrapping or addition.

Record hours with timesheets and a timer, link them to sales and purchases, and monitor overall equipment effectiveness to optimize production, procurement, and invoicing in Odoo.

Automate inventory valuation and production planning in Odoo 18 by using master production schedule, BOM, and fifo costing to forecast demand and compute costs.

Improve production planning in Odoo 18 by applying overall equipment effectiveness, lead times, and days to prepare manufacturing orders, while mastering dropshipping, subcontracting, and zero reordering rules.

Master the key steps for efficient restaurant accounting, from recording transactions and budgeting to KPI benchmarking and choosing cash or accrual methods, driving informed decisions and compliance.

Learn to optimize restaurant accounting by setting goals, implementing cost controls for food and labor, and using key reports like balance sheet, income statement, cogs, and prime cost reports.

Master five steps to simplify restaurant bookkeeping, including daily sales recording, cash and card separation, payroll on time, and reconciling accounts for better cash flow and COGS insight.

Master restaurant bookkeeping by tracking key metrics like COGS, gross profit, customer retention, and labor costs, and by choosing a trusted accountant and user-friendly software.

Learn to analyze restaurant operating costs by distinguishing startup from operating expenses, including labor, food, and equipment, calculate cogs and labor costs, and compute prime cost for profitability.

Learn to understand and calculate restaurant labor costs, derive labor cost percentage, and apply training, scheduling, and process improvements to manage expenses, food costs, and boost profits.

Track food cost percentage, monitor seasonal ingredient prices, and apply inventory management controls—utilities, equipment, and pos—alongside portion sizing and zero waste to boost profitability.

Learn to calculate restaurant food cost as a percentage of revenue, using inventory, purchases, and waste tracking; set menu prices, standardize recipes, and manage labor and overhead to safeguard profitability.

Learn to calculate and control cost of goods sold (cogs) for restaurants, monitor inventory, and boost profitability by optimizing ingredients, labor, packaging, and menu design.

Calculate gross and net profit margins, and manage fixed, variable, semi-variable, and one-time costs. Compare margins across restaurant types like ghost kitchens, bars, and food trucks to boost profitability.

Learn how to analyze restaurant profit margins, distinguish gross and net profit, and apply practical strategies: pricing, menu design, staff training, marketing, and waste reduction to improve margins.

Discover how to improve restaurant profitability by calculating gross and net margins and applying 11 strategies, from direct tech and menu engineering to waste reduction.

Master shift scheduling for restaurants by understanding shift types, choosing the right method, and leveraging automation to reduce labor costs, improve service, and streamline operations.

Explore common shift types—fixed, split, overtime, rotating, on-demand, and no schedule shifts—and learn a nine-step method to forecast demand, set production standards, and optimize restaurant staffing with scheduling software.

Explore how interconnected restaurant operations drive efficiency and profitability through forecasting, inventory control, purchasing, staff training, and service models, aided by technology and SOPs.

Master essential restaurant financials by learning 15 key ratios, including cost of goods sold, labor and food cost percentages, prime costs, inventory turnover, break-even point, gross profit and gross margin.

Explore how financial ratios like gross profit margin, ideal menu price, EBITDA, turnover rates, and customer acquisition costs guide strategic restaurant management and pricing decisions.

Learn to calculate and lower restaurant labor costs by analyzing labor cost percentage, optimizing scheduling, and applying proven strategies such as overtime control, forecasting, and cross-training.